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A Tour of The Grey in Savannah + Chow Chow Recipe + Weekly Wrap Up

by Grace Bonney

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Savannah, GA always has been, and always will be, one of my favorite places on earth. It is one of the most beautiful cities I’ve ever visited and it is chock-full of some of my favorite people. I haven’t been back in a few years, but my list of reasons to visit is growing longer every day, including this great new restaurant called The Grey.

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Mashama-Bailey
The Grey specializes in southern food and made its home in an old Greyhound Bus Terminal. Redesigned by Parts and Labor Design, the space is a mix of new and old, with original details (like the terrazzo floors where passengers used to stand and wait) preserved anywhere possible. The Grey is now home to chef Mashama Bailey, formerly of Prune, whose parents were married in Savannah in the 60s in a courthouse directly across the street from where the restaurant is located. Today Mashama is sharing a recipe for a southern classic with us: Chow Chow. If you’ve never had it, Chow Chow is a delicious mix of pickled vegetables, like peppers, onion and celery, that tastes delicious on its own or topped on just about any protein (or rice). Click here to check out more of The Grey online (and here to watch a great video on Mashama and The Grey) and click through (below) to read the full recipe for Mashama’s Chow Chow! xo, grace

Image of Mashama via Southern Foodways Alliance and images of The Grey via Parts and Labor Design

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Chow chow (Mashama Bailey’s recipe from The Grey in Savannah)

Ingredients:

12 green tomatoes
2 – 4 Serrano peppers
2 large yellow onions
1 head of celery
2 red bell peppers
3 green bell peppers
2 T mustard seed
1 T blades of mace
1 T fennel seed
2 cups apple cider vinegar
1 ½t turmeric
1 T black peppercorn
4 cups sugar
½ cup salt
2 cups of saved liquid from strained vegetables

Method:

Cut the first six ingredients in medium/small dice. Place all vegetables in a hotel pan and season with ½ cup salt. Stir and let sit over night. Strain; separate the liquid from the vegetables; this may take 2-3 hours. Save the liquid. Toast mustard seed, fennel seed, turmeric, and mace blade and black peppercorn. Bring four cups of cider vinegar and two cups from the vegetables to a boil; add 4 cups of sugar and toasted spices. Pour hot liquid over vegetables, check seasoning and crunch level and can properly!

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Comments

  • Yes, Savannah is a mysterious, beautiful old city. I’ve visited twice and I loved looking at all the old historic homes. I like that its so close to the ocean, too. This restaurant looks like a perfect fit for Savannah and if I ever go back (I hope I do – its a long way from where I live) I will be sure to visit. I’m going to ask my husband to make this recipe – his garden is going strong with many of the ingredients!

  • So excited to see you feature the Grey! I live in Savannah and am so impressed with what they’ve done there. As someone who does interiors and branding, I love that they have gotten every tiny detail so absolutely perfect. It is impeccable!

  • I like those “Only in America” styled restaurants. Glamorous design and well optimized and simple space. And of course there’s always this Hollywood atmosphere. As for the restaurant from the article – I like it’s exterior colors combination. Hope the food is good too :)

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