I had those Statesboro Blues recently, so I made a special trip to check out the downtown area and I was so impressed with the restaurants and new businesses popping up. It is so nice to see Downtown Statesboro thriving, with the recent grand opening of Pour House Pub, and cute local shops such as The Collective & Vine. I was in town to drop off information about my new book with a few local businesses, and I am thrilled to share that Unique Eats and Eateries of Savannah is now available for preorder and is shipping nationwide April 1. 

During my visit, I had lunch at Gnat’s Landing, where I can always count on my favorite bacon, lettuce, and fried green tomato sandwich, with a side of those unbeatable battered, crispy French fries and a cold glass of sweet tea. Gnat’s Landing is a staple in Statesboro, and much can be learned in the restaurant industry from their consistency, cleanliness, and good service.  

After lunch, I stopped off at Cool Beanz Espresso Bar, where I ran into the owner, David Hoyle. I met David nearly 10 years ago when he shared a small space for his coffee business inside a cupcake bakery just around the corner. 

Back then, I shared a story on my blog, Some Kinda Good, about David’s passion for coffee. It was amazing to witness the growth of his business and an encouragement to see him still living his dream. When I stepped inside, there he was grinding espresso beans. We said hello and when I reminded him of the article, he said, “I’m pretty sure my mom still has that.” I had not stepped foot inside that corner brick building since it had been South & Vine many years ago, but I sure enjoyed my cinnamon bun latte. 

Cool Beanz Espresso Bar is getting ready to celebrate its 10th birthday this month. Don’t miss the party at 19 S. Main St. on March 23 from 9 a.m. to Noon.   

I graduated from Georgia Southern in 2005, and in the early 2000’s, I seem to remember the downtown area being pretty sleepy. I know I will age myself with this next statement, but the college students today have no idea. I’m sure many old timers would say the same thing to me. In my day, we had LongHorn Steakhouse, Ruby Tuesday’s and an Applebee’s. When my brother was there before me, Franklin’s was where you took your parents when they came to visit, and everyone had their graduation party or wedding at The Beaver House. El Sombrero is still holding down the corner of Fair Rd., and long live Snooky’s and Vandy’s BBQ. 

The Millhouse, where I met my husband is now an urgent care. The times, they are a changin’.  In the words of Jason Aldean, “Time, it only moves one way, away from yesterday.” I found today’s food scene to be lively, diverse, and upscale, offering a little something for everyone, and I can’t wait to try Tandoor & Tap Indian Cuisine on my next visit. Also, that new Publix is something else. 

St. Patrick’s Day is fast approaching, and that means Shepherd’s Pie will soon be on my table. It’s a hearty, comforting one-pot dish that feeds a crowd, and I know you’ll enjoy it too. For a little luck o’ the Irish, serve it with a lightly dressed fresh green salad and Irish soda bread from a local bakery.  And remember, “The best luck of all is the luck you make for yourself.” – Gen. Douglas Macarthur

Rebekah Faulk Lingenfelser is a private chef and the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. 

Parmesan Shepherd’s Pie

• 1-2 scant cups leftover garlic roasted mashed potatoes

• 1-pound lean ground beef

• 1 medium onion, chopped

• Garlic salt

• Pepper

• Crushed Red Pepper Flakes

• Dried Oregano

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 2 Tablespoons cornstarch

• 1 Tablespoon Worcestershire

• 1 Cup Beef Broth

• 3 cups Mashed Potatoes, prepared

• Fresh Parmesan or Sharp Cheddar Cheese

In a cast iron skillet, sauté lean ground beef and onion until beef is brown. Add seasonings: garlic salt, pepper, crushed red pepper flakes and dried oregano. Add frozen vegetables and cook until incorporated. In a measuring cup, combine cornstarch, Worcestershire sauce and beef broth, whipping with a fork until cornstarch is dissolved. Pour over beef mixture and bring to a boil, stirring constantly. Gently spread leftover mashed potatoes evenly over the top of beef mixture. Top potatoes with grated cheese. Dot with butter. Bake at 425 for 25 minutes until hot & bubbly. Devour!