Playing with his food yields delicious results for Chef Kirk Blaine of Driftaway Cafe.
Kirk Blaine has an advantage over most chefs. Every evening, he walks through Driftaway Cafe’s dining room and knows what customers will order even before they open a menu. “Our customer base comes in here five to seven times a week,” Blaine says enthusiastically. “We pack the house every night—not many restaurants can say that.” But there’s another reason Blaine knows all of the hungry faces lining Driftaway’s mural-painted walls: he’s been working there since he was 16 years old. He left for a short time to attend the Culinary Institute of America in New York City, but before long he was back in Savannah—mostly because he hated the cold, but also because of his loyalty to Driftaway owners Robin and Michelle Quartlebaum. “They are amazing owners who have given me the opportunity to explore with food.”
A large part of his success is due to his fascination—obsession, even—with food. A visual artist by nature, Blaine finds himself playing with his food in the best possible way.
Category: Chefs, Dining, Jun/Jul 09, The Magazine
Tags: chef, Driftway Cafe, seafood, Skidaway