Midtown Eatery to say ”Thank you“ with complimentary Champagne
A very special Mother's Day Brunch is being offered at the Blue Turtle Bistro, Sunday May 13, 2012 from 10AM to 2PM.
Located conveniently in midtown Savannah, The Blue Turtle Bistro, with its welcoming patio and inviting contemporary design, is the perfect spot for a relaxing and enjoyable meal with mom.
Award winning Chef Jeffrey Crumpton will be serving up some of the delicious, healthy, locally sourced cuisine for which he has become so well known, as head chef of Savannah’s Gaslight Group.
The brunch menu includes old time favorites like Eggs Benedict, Croque Madam, and Pancakes, as well as surprises, influenced by Mediterranean and French cuisine like the “Big Breakfast Croissant Sandwich” or the tasty Prosciutto and Spinach Polenta.
In addition to the regular brunch menu items, The Blue Turtle will offer Mother’s Day Specials – geared to mom and her family.
As a “Thank you” from the Blue Turtle Bistro, all moms (over 21years of age) will receive one complementary glass of Mimosa, Poinsetta, or Champagne on Mother’s Day, starting at 12.30 PM.
The Brunch menu will feature specialty- coffees (including a special Blue Turtle blend created by Perc Coffee) and a full bar selection, including the newly created “Uncommon Cocktails”.
Fresh-baked pastries, and the “Quiche de jour” make the brunch at The Blue Turtle Bistro just as delectable as the rest of the Bistro’s offerings.
About Gaslight Group:
Founded in 2006 with B. Matthew’s Eatery, the Group now has four hospitality venues in the city of Savannah, each representing a different market segment. www.gaslight-group.com
About Chef Jeffrey Crumpton:
Chef Crumpton the head chef of GasLight Group. Jeff and GasLight Group owner Brian Huskey went to high school together in Knoxville, TN. After graduating from the Culinary Institute of America in Hyde Park NY in 1988, Mr. Crumpton worked and trained in the southeast United States. At “The Peabody Hotel” in Memphis, his first position after graduation was tuition in French cuisine with Chef Jose Guiterrez, one of the recipients for the Toque d'Argent-Trophee Andre Surmain, which is Chef of the Year award from the Maîtres Cuisiniers de France. Jeff ventured into restaurant consulting for US wide projects ranging from high-end catering, American bistro, Southwestern and Italian concepts and worked as a private chef on a Luxury Fishing Boat for two seasons out of Port Townsend, WA. He then opened a concept in Port Townsend that introduced to the western United States the taste of Memphis-style barbecue.
Jeff was a consultant with celebrity chef Tim Love (http://www.cheftimlove.com/) in Fort Worth, Texas, and in 2006 became the head chef and consultant for the Gaslight Restaurant Group.
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