No. The butcher with a beard didn't go out of business. 

The same folks still run the butchery at 408 South Fraser Street, but had to change the previous name due to a lawsuit.

Yes. A lawsuit. 

Seems a butcher up North caught wind - or smell of fresh cut beef - from this small business and decided to pounce.

No worries. Lowcounty Butcher Shoppe was born, or reborn. Irregardless, the same quality meats you've come to love are still leaving the shop in packaged droves. 

Business has never been better. Why? Given the pandemic, and shortage of beef at national retailers in the area, owner and head butcher Jeremiah Holladay stepped up supply by working in tandem with his suppliers. 

He had to adjust his business hours and days of operation, but he has satisfied all customers to date who have come looking for his products.

On top of serving walk-in customers, the butchery also supplies many restaurants in Georgetown County and surrounding areas. It's a reason why Lowcountry fits in the name.

More and more people outside of the county now experience his quality cuts of beef, chicken and pork.

But, here at home, you can go to SoCo Grille at 619 Front Street to enjoy it cooked. It's one of many restaurants supporting local by buying from the homegrown butchery.

Whether it be burgers and steaks or ribs and pork butts, Jeremiah and his staff at Lowcountry Butcher Shoppe have you covered. 

​Like and follow their Facebook page by clicking the button below to keep up with hours and days of operation. 

Georgetown County's culinary adventure has seen its fair share of hardships during the pandemic, that's for sure. 

Also for sure is the continued support for restaurants shown through curbside and take-out orders. 

But, for those who still needed that foodie fix, two local Facebook groups have provided avenues for people - and restaurants - to share their adjusted dining experiences and photos during the Covid-19 restrictions in South Carolina.

​The groups are "Eat It Up, Georgetown" (Georgetown County focus) and "Culinary Adventure of South Carolina" (state focus). 

Jamie Sanderson, creator of Georgetown Foodland and the groups, says it was now more important than ever to keep restaurants in the people's eyes.

"Our restaurants have taken a big hit with the curtailing of dine-in restaurant availability. But, these folks in my town have dealt with floods and hurricanes and are seasoned veterans when it comes to keeping businesses afloat, no pun intended. They know how to survive," Sanderson says. 

More, the community has shown their support by joining these groups, and liking and following the main page. They've posted photos of their take-out dishes, their curbside interactions, and words of encouragement.

"Wow, what unbelievable spirit these folks have. Wouldn't you agree? Look at how they've all come out and given their best to keep our restaurant industry alive. It's so beautiful. I am sure the people who run the restaurants appreciate it."

With restaurants able to seat people inside at 50-percent capacity, it's better than before, but they still need the continued support.

"Join the groups. Like the page. Follow the page. Go and like and follow their pages. These restaurants are in the business of feeding us, not only food, but through their passion and generosity, damn good food." 

If you are on Facebook, you can click the buttons below to join one or both groups. 

In a press conference Friday afternoon, South Carolina Governor McMaster announced he is lifting additional restrictions, including allowing restaurants to resume some dine-in service starting at 12:01 on Monday, May 11.

This plan marks the beginning of “Phase Two” of the restaurant reopening proposed to the accelerateSC Response Committee.

For restaurants seeking to begin limited dine-in service, Governor McMaster released the following guidelines, provided by the SC Restaurant and Lodging Association (SCRLA):
​

• Only allow 50% of posted occupancy inside, as determined by fire marshals
• Tables should be spaced 6-8 feet apart
• Additional cleaning and sanitizing guidelines for equipment, tables, chairs, etc.
• Additional guidance for health checks for all employees
• Social distancing guidance for employees and customers

For a full list of guidelines, click below.

Restaurants may re-open to outdoor dining effective Monday, May 4, 2020. 

Based on advice and recommendations from DHEC and the South Carolina Restaurant & Lodging Association, Governor McMaster has established the following guidelines for restaurants to follow if they choose to open for outdoor seating.

Existing approved outdoor seating areas:
·         Tables are to be spaced a minimum of 8 feet from each other (measured from all edges            of the table);
·         Limit table groups to 8 individuals;
·         Eliminate gatherings in the building when entering or exiting outdoor seating area;
·         Maintain strict social/physical distancing guidelines;
·         Tables, chairs, and seats should be sanitized after every customer

If open areas and/or temporary tents are utilized by existing, permitted restaurants, all sides of the tent must be open and the following conditions are required:

·            Tables are to be spaced a minimum of 8 feet from each other (measured from all          edges of the table);
·                     Table groups are to be limited to 8 individuals;
·                     State approved fire extinguisher within 75 feet of tent area;
·                     Minimum of 7-foot-6 inch head room (ceiling height)
​
These guidelines, along with a list of frequently asked questions, can be found here.

Additional guidance that restaurants are expected to follow, should they choose to open, have been provided by the South Carolina Restaurant & Lodging Association and can be found here. 

There are startling numbers in the recent restaurant industry impact survey conducted by the National Restaurant Association. The data shows worse-than-predicted results. 

Read more here -- ​https://restaurant.org/Articles/News/Restaurant-sales-and-job-losses-are-widespread

Download user tips here -- datassential.com/wp-content/uploads/2020/04/COVID-19-Foodservice-Impact-Model-Tips.pdf. 

Here's a study from Datassential showing people's concerns about dining in restaurants after the Coronavirus.

For more from Datassential, visit this link. Very good stuff there. 

Here's a free resource from the National Restaurant Association to help restaurants reopen and try to get back some sort of normal during the Covid-19 pandemic. 

For more resources, visit this link. 

Former Frank's and Frank's Outback chef Danny Smith has secured a spot in the 2020 World Food Championships with his first-place Taste of America Challenge win for South Carolina.

The World Food Championships (WFC) will hold its 9th annual Tournament of Champions from November 6-10, 2020 at one of Dallas, Texas' most iconic venues, Fair Park.

This will be Smith's second time competing in the tournament. Last year, he competed with chef and friend Charles Bardo of R'Way Pizza and Family Tavern.

Smith currently works at Fire and Smoke Gastropub in Myrtle Beach. 

We wish chef Danny all the best as he prepares for his second trip to Dallas, Texas. 

A picture-perfect day welcomed hundreds of people to Island Bar & Grill in Pawleys Island for the 8th Annual Chili Cookoff, presented by Midway Professional Firefighters Association, IAFF Local 3617. 

The event raises money to benefit a local child through Make-A-Wish South Carolina. 

Judge's Choice Winner was Coastal Staffing Services, represented as "JiJi's Chili" at the event. 
An emotional, happy Jina Irene Skiles walked from the patio area to the parking lot with the prestigious pot trophy. 

People's Choice winner was Rustic Table. Chef Adam Kirby literally worked from the ground up as he waited on tables to set up his area. He was telling attendees it was his "20-minute chili" and people were loving it. 

Here's the complete list of winners:

Judges Choice:
1st: Coastal Staffing Services LLC (JiJi's Chili)
2nd: Weichert Realtors Southern-Coast
3rd: Axemen

People’s Choice:
1st: Rustic Table
2nd: PoBoys Discount
3rd: Hanser House Restaurant

Public Safety Division:
1st Place: Axemen
(Winner Takes All)

Thanks to all who participated and to the people who came out to this epic event. 

Something exciting is coming to the City of Georgetown. And you'll love the name.

Winyah Bay Brewing Company.

Yup, that's right. The city will have a brewery - and it'll be located in a great restaurant, Buzzs Roost.

Not only will you be able to get locally crafted beers, like Pineapple White Ale (which is super smooth and went so well with that Smokehouse Burger), but you'll be able to enjoy some pretty tasty food, too. 

Take a look at the video below for more details. People are invited to come out March 14 to enjoy the official reveal and some great beer.

MYRTLE BEACH, S.C. – The Myrtle Beach Area Hospitality Association will host its 14th Annual Trio Dinner presented by Inland Seafood at 6:30 p.m. Monday, April 6, 2020 at the Sheraton Myrtle Beach Convention Center Hotel.

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 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 directed to Hospitality and Culinary education.

Committed Chefs at this time include: Geoffrey Blount, International Culinary Institute of Myrtle Beach; Jamie Daskalis, Johnny D’s Waffles & Benedicts; Danny Smith, Fire & Smoke Gastropub; Charif Arabe, Ailsa Pub at Legends Resort; Matt Montandon, Crown Reef Resort; William Twaler, International Culinary Institute of Myrtle Beach; Byron Bondoc, Waterscapes at Marina Inn at Grande Dunes; and Chen Sridet, Black Thai.

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 judges and local American Culinary Federation judges for the event.

For more information, call (843) 626-9668.

Last day of the month and it's a leap year, too. How fitting. So, with the uniqueness of the 29th day, I did something I never thought I'd do.

I awarded February's Simply Amazing Dish of the Month to a special. 

I have consistently awarded menu items so people could always order the dish, however, this is leap year. Why not be different. And you never know, Andy and the crew at Russell's Seafood and Raw Bar may be inclined to serve it more frequently now.

So, without further ado, the award goes to the Steak & Shrimp special. And it's so worthy.

You could of ordered a NY Strip or Rib Eye for your steak selection and have your shrimp cooked multiple ways. My steak choice was Rib Eye and the shrimp were ordered blackened. 

Also ordered their newly introduced hand-cut fries along with the shoestring fries. The hand-cut fries were so awesome and not oily. 

Go by Russell's Seafood Grill and Raw Bar and enjoy some great food. Ask about the award winner. You might see it regularly now.

​Congratulations, everyone. 

Amazing. Perfect. Superb. Fabulous. Just wow.

Those were just a few compliments uttered dish after dish at the Celebrity Chef Dinner featuring Top Chef alumna Tiffany Derry at the International Culinary Institute in Myrtle Beach.

A full house was treated to extravagant tastings with students and chef instructors as part chef Derry's brigade.  

And one of her dishes impressed the chef instructors so much they told her they'd be using it. 

And, as always, the pastry students simply wowed the crowd with their plating of the Grilled Pound Cake dessert.

Make sure you like and follow the ICI's Facebook page to stay tuned for more Celebrity Chef Dinners. You can also visit the website to make reservations for dinner at the student-run Fowler Dining Room, too. 

To learn more about chef Tiffany Derry, visit the link here.