On this episode, David visits Georgia Sea Grill on St. Simons Island to explore how Chef Tim Lynch and owner Zack Gowen are redefining local dining through fresh, coastal cuisine. The journey continues to Potlicker Farm, where farm manager Sam McPherson grows seasonal produce that connects deeply with Southern food traditions.

Georgia Sea Grill

 

On this episode of A Fork in the Road, host David Zelski takes us to Georgia Sea Grill on St. Simons Island, where Executive Chef Tim Lynch is bringing fresh, local flavors to life. Chef Tim shares his personal journey, from growing up in the area to returning years later to help shape one of the island’s most beloved restaurants. Alongside restaurant owner Zack Gowen, he has built a culinary destination that prioritizes quality, relationships, and creativity in the kitchen.

We then travel to Potlicker Farm on nearby Blythe Island, where farm manager Sam McPherson grows a wide variety of seasonal vegetables exclusively for Georgia Sea Grill. From tomatoes and okra to rare crops like turmeric and Thai basil, Sam works with both the soil and the chefs in mind. With a deep respect for Southern food traditions and a background rooted in family farming, Sam is turning eight acres into a vibrant, productive farm that supports the restaurant’s ever-evolving menu.

Listeners will also hear how Georgia Sea Grill’s commitment to local sourcing inspired Zack Gowen to start the farm in the first place. The connection between farm and table is more than just a concept here—it is a daily reality. In Part Two of this story, we will head out to Satilla Pond to learn how the restaurant catches its own catfish. Until then, this episode serves as a flavorful reminder that great food starts with great people and a strong sense of place.

 

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