Zoe Griffee, a Tattnall County High School (TCHS) graduate of the Class of 2020, is from Collins but is now living in the Tison community near her place of employment at Watermelon Creek Vineyard. Zoe is the chef at the Vineyard and loves her job, with food preparation and cooking being a passion.
During her high school years at TCHS, she completed the Culinary Pathway classes, and then attended the culinary classes at Ogeechee Technical College in Statesboro, completing the two-year program.
"I had an excellent experience in my classes, which led me to a job at So Yummy Asian Kitchen in Statesboro. I also worked three years as the sous chef at Sugar Magnolia Bistro," she said.
"However, I was commuting, and I wanted to be closer to home to limit my travel time. I am in a house close to the Winery, so the proximity to work is perfect," said Zoe.
"Winery owners Deborah and Charles Tillman have been a joy as employers, and I appreciate seeing their support to the community. They donated all the wine that was sold at the recent first annual Art & Wine Fest and were pleased to be a main sponsor of this event as well as a participant," said Zoe."My time at the Winery has been rewarding. Charles and Deborah allow me to indulge in my culinary creativity at times, and I appreciate their encouragement," said Zoe.
Zoe is the only chef, and her duties include all the food prep as well.
"We are open Thursday-Sunday, with hours of 11 a.m. to 6 p.m. on Thursday and Saturday, 12 noon to 7 p.m. on Friday, and 11 a.m. to 4 p.m. on Sunday. Of course, in addition to the restaurant dining seating area, the Winery has a private room and banquet hall," explained Zoe, with the Winery available for bridal events, weddings, receptions, and business meetings.
"I am passionate about cooking and food preparation. I especially like cutting up the meat, and I do a lot of this with our steaks and other entree meats," said Zoe.
When it comes to desserts, Zoe feels her specialty is Creme Brûlée, and she adds her touch with flavorings of pumpkin pie and red velvet, among others. She also prepares the other desserts served: brookie, chocolate mousse, and a twist on beignets, with this latter dessert almost like a jelly donut with its center of muscadine jelly. Cheesecake is also available.
"Our entrees are quite popular, such as fish tacos, shrimp and grits, 16 oz. ribeye, chicken, and salmon. We also have a Signature Sampler Plate that is often ordered," said Zoe, who enjoys preparing the appetizers, such as pimento cheese poppers, charcuterie boards, and antipasto. Their soups are delicious, too.
"We also offer a Prixfixe, a more elegant option on certain nights during the month, such as filet mignon, surf and turf, and risotto, perfect for a date night," added Zoe.
She shared that her father, Jim Ashby, was the chef of the family, and as early as five or six years of age she would be standing on a chair beside him in the kitchen learning to cook. Her mother, Lynn Ashby, is also a good cook.
Zoe has one brother, Zach Griffee, age 32, who lives in Brunswick and works in construction.
She loves being with her dog, Sophia, a three-year-old Bulldog, as well as spending time with her boyfriend, Aaron Baynon, who is a cardiovascular technologist at East Georgia Medical Center in Statesboro.The recipes she is sharing are two of her favorites.
Zoe Griffee’s Recipes
MANGO PICO DE GALLO
- 2 mangoes, skins and seeds removed
- 1 to 2 large jalapeños, seeds and ribs removed
- 1 large white onion
- 3 Roma tomatoes
- 1 bunch cilantro
- juice and zest of 1 lime
CURRIED BUTTERNUT SQUASH FRITTERS
- 1 small butternut squash, skin and pulp removed
- 1 tsp. curry powder
- 1 tsp. garam masala
- 2 large eggs
- 2/3 cup all-purpose flour
- 2 to 3 Tbsp. olive oil
- salt and pepper to taste
