Chef de Cuisine Daniel Zeal brings an untempered individuality to his refined Southern menu at the Georgian Room at Sea Island, the Forbes Five-Star restaurant of the storied Cloister Hotel.

Chef Zeal incorporates flavors such as ginger syrup with preserved peaches in his inspired French Toast and puts a cozy twist on shrimp and grits with his lunch souffle.

Georgia Pecan French Toast, Preserved Peaches, Ginger Syrup

Breakfast Fall Inspired

Serves 6 people


French Toast:

  • 6 ea 1" thick slices of Brioche, or Challah
  • 2 C. Half and Half
  • 6 eggs
  • 1 tsp Vanilla Extract
  • 1 C. Finely Chopped Pecans
  • Salt to taste
  • Oil for pan frying

Preserved Peaches:

  • 6 ea Peaches
  • 1 C. White Vinegar
  • 1 C. Sugar
  • ½ Cinnamon Stick
  • 1 Thin slice of Ginger Root

Ginger Syrup:

  • 1C Maple Syrup
  • 3 Slices Fresh Ginger Root


  • Cut the peaches into wedges, removing the stones from the center. Place the slices into a mason jar packing them to the top. Bring the vinegar, sugar, cinnamon, and ginger to a boil then pour over the top of the peaches. Place the lid onto the jar, then simmer in water for 15 min. Remove and allow to sit at room temperature until the top "pops".
  • Whisk the eggs, vanilla, and half and half together until well mixed, then reserve chilled until ready to soak the bread into it. Preheat the oven to 375 degrees F.
  • Warm the Syrup and Fresh Ginger Root slices and allow to steap for at least 10-15 min.
  • Soak the bread until it is completely saturated. Heat a sautĂ© pan over medium heat, warm your oil, then dust the soaked bread with the chopped pecans. Once topped with the pecans, one at a time place into the pan and cook over medium heat until golden brown. Flip and place into the oven until they puff up a bit. Remove and serve with the pickled peaches and ginger syrup.

Grits Souffle, Georgia Shrimp, Stewed Tomatoes

Lunch Fall Inspired

Serves 6


For the Souffle

  • 2 C. Cold leftover Grits
  • 4 egg yolks
  • 1 T Cornstarch
  • 1 dash of Tabasco
  • Salt and pepper to taste
  • 2 C. Whipped Egg Whites, Medium Peaks
  • 2 T. Butter
  • 6 ea 10oz. Ramekins
  • 1 C. Chopped SautĂ©ed Shrimp
  • 2 C. Diced Tomatoes
  • ÂĽ C. Diced Onions
  • ½ tsp. Fresh Basil, Chopped
  • 1 T. Olive oil
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees F.
  • Mix the cold grits, eggs, cornstarch, salt and pepper, Tabasco until homogeneous.
  • Whip the egg whites until medium peaks, then fold them into the grits in 3 parts.
  • Butter the ramekins, fill them to the top, and place into the oven. Cook 10-12 minutes until golden brown and completely risen.
  • While the soufflĂ© is baking, in a medium sautĂ© pan, sweat the onions until translucent. Add the Tomatoes and cook for 8 min, until the tomatoes have begun to break apart and dry out slightly. Finish with the basil and fold the chopped shrimp into them.
  • When the soufflĂ© come out of the oven, poke a hole in the top, and pour the shrimp and tomatoes into the souffle.