Eleven restaurants came together on Sunday, February 17, to offer up their tasty versions of a well-known soup in an effort to raise funds for Saint Frances Animal Center and take home some bragging rights from the third annual She-Crab Cook-Off.
And plenty of people came out on the chilly day to get their share of that awesome soup.
The results are below, with one popular vote winner, a winner chosen by a panel of celebrity judges and you can't count out the puppies' choice winner.
Popular Choice Winner: Hanser House
Celebrity Judge Choice: Salt Water Creek Cafe
Puppies' Choice: BisQit
Thanks to all the restaurants for participating in this great event.
"No bland food allowed!"
If you hear that phrase yelled down the halls of the International Culinary Institute of Myrtle Beach, you best be seasoning quickly. Renown Chef Tom Mullally isn't too kind to tasteless food.
However, the chef is a charmer. He can warm the hearts and stomachs of people at the same time. His instructional skills are quite impressive and is a culinary asset to the Horry-Georgetown Technical College.
Below, you'll see some of videos, demonstrating his knowledge - and the fun he has while doing so. For if there's no fun, there's no point in doing it.
Check out the video below and see what's in store for you when you visit Bearded Butcher in the City of Georgetown.
New month, new dish to be chosen.
February's Simply Amazing Dish of the Month was chosen at Sol Cocina Mexicana. Two dishes battled, but one stood out more.
It was the Borrego en Mole Negro de Oaxaca. It's grilled marinated New Zealand lamb chops, sweet plantains, toasted sesame and oaxaca style black mole sauce, served with black beans.
Its competitor was the Puntas de Filete. That's a sauteed beef tenderloin tip, sweet plantains, fire roasted tomato chipotle quernado salsa with melted oaxaca cheese, served with black beans.
The cook on the lamb chops were medium and came out perfect. The flavors blended well with both dishes, but the lamb chops just had the taste profile a cut above the other dish.
Go and try the award winner and then order its challenger next time. You decide.
Congratulations to Chef Armando Cobian and his staff.
ENJOY 40 PLUS Soups, bakery items, sweets and a cool drink. Inside International Culinary Institute and tent in Market Common. Fundraiser for HGTC Scholarship and chapter operations. Annual event and of course judging.
To learn more and buy tickets, visit here.
You've probably seen the new signage where Woodland Creek Grille was before they closed. Well, it's another restaurant that'll soon be opening up, with familiar faces at the forefront.
The Inlet Provision Company will be opened shortly after Valentine's Day 2019 by Cyndi Moran and husband-and-wife team of Phillip and Kathy Bates. The trio own and operate Hot Fish Club and have done so for more than seven years.
It is located at 4891 Highway 17 Business, next door to the Hot Fish Club.
Here's a little about what they plan to offer.
“Good Food and Bad Advice.” Such is the motto for this one-of-a-kind restaurant that’s in the planning stages as we go to press. Located beside Hot Fish Club on the southern end of Murrells Inlet, it’s owned and operated by the HFC family – but it’s a totally different experience. The menu is quirky, to say the least, with a focus on affordability – most items run between $4 and $12 – and fresh, locally sourced meats, seafood and produce whenever possible. The team is still working out the particulars, but the choices are definitely different and change frequently to keep things interesting.
The menu can be found here.
We wish the trio the best with the new restaurant and urge everyone to try it when they officially open.
Restaurant Week South Carolina is an 11-day celebration at hundreds of participating restaurants.
From fine to casual dining, participating restaurants will feature special menu items, promotions and discounts.
Restaurant Week South Carolina gives local, regional and national food lovers the opportunity to enjoy amazing values during Lunch and/or dinner at a number of participating casual and high-end South Carolina restaurants. Restaurant Week’s goal is to position South Carolina as one of the top culinary destinations in the nation by increasing awareness of the many dining opportunities available in the state, as well as stimulating business and revenue for restaurants throughout South Carolina.
The South Carolina Restaurant and Lodging Association puts on the annual event to stimulate the economy and help raise South Carolina's culinary profile.
Read more here.
Currently, there are no restaurants in Georgetown County participating in the event, however, we suggest taking photos of dishes you have during the 11-day celebration and post them to the Restaurant Week South Carolina Facebook page and add tags #DiscoverGeorgetown, #GeorgetownSC and #CulinaryAdventure to show we're participating.
You can also add photos to Instagram and tag their profile @RestaurantWeekSC, too.
MYRTLE BEACH, S.C. – The Myrtle Beach Area Hospitality Association will host its 13th Annual Trio Dinner on Monday, April 1, 2019, at the Sheraton Myrtle Beach Convention Center Hotel, the host sponsor. It will start at 6:30 p.m.
The Trio Dinner is the culmination of a culinary arts mentorship program that pairs a professional chef with two students, one in high school and one in college. Each trio will showcase its unique cuisine at the Trio Dinner. Along with excellent fare, the event includes hors d’oeuvres by Grand Strand Provisions, a cocktail bar, live entertainment with U-N-I Jazz and a silent auction benefiting hospitality educational programming.
High school students participating in the mentorship program are from the Academy for Technology and Academics. This magnet school receives students from throughout Horry County, who have an opportunity to sample hospitality courses including culinary arts in the middle and early high school years. The college students completing the trio are from the International Culinary Institute of Myrtle Beach at Horry-Georgetown Technical College.
The Trio Dinner’s purpose is to support and promote the hospitality industry’s culinary arts profession and to give each student real-world experience in creating an original dish with the guidance of an executive chef. This event is very important to the Grand Strand culinary arts programs. A portion of the proceeds of the event go to MBAHA scholarship funds for Hospitality and Culinary education in our local institutions.
In addition to creating wonderful dishes and working with students, chefs will have the opportunity to enter one dish to be judged for the “Best Dish” and “People’s Choice” awards. Knowing chefs are as competitive as they are creative, this allows participating chefs to show off their skills and be recognized for it. We will have a combination of celebrity chef judges and local American Culinary Federation judges for the event.
For more information, call (843) 626-9668. Ticket information is below.
We're kicking off 2019 with 5 daily dishes winning the Simply Amazing Dish of the Month. That's right. A "meat plus three" daily special is the first recipient for this year.
The Ball & Que restaurant has five different daily specials, one for each day of the week. We think all five are worthy of the award - and worthy of your taste buds.
Make it out and visit with Joann, Tammy and their staff this month and enjoy a daily special. You'll be glad you did.
Want to also note the cutting board. It's provided by Hot Bloxx Cutting Boards and will be featured for each monthly dish selected.
The Georgetown Business Association's annual Kringle Krawl is tonight.
Lanyards are still available and are $8, cash or check payable to Georgetown Business Association. You can purchase at 904 Front Street.
Lanyard will enter you into cash and prize drawings at the end of the night.
Click here for the event page.