It's only fitting we have tacos on Taco Tuesday, but how ironic it is to know we had yet to give out March's award. It was going to take some amazing tacos to capture it.

And that's when Miss Jeny at Taqueria El Mariachi said hold my Jarritos. 

We proudly present her tacos this month's Simply Amazing Dish of the Month award. Yes, they were that good.

Pictured above are the Pork Tacos and Chicken Tacos. The pork was cooked and seasoned perfectly. The chicken was tender and moist. I recommend using the lime to enhance the flavors. 

You get three tacos with an order, and they are portioned very well. For what we paid, you get your money's worth.

Here's to you, Miss Jeny. A hidden gem at 816 Front Street that shouldn't be hidden. 

Today was the fourth episode of Georgetown Foodland's "Sunday Brunch Sessions" and the March finale was an epic one. 

All four episodes have drawn the interest of people in Georgetown's culinary industry and outward. Filmed live at Root, located at 919 Front Street, folks have been able to enjoy show from a booth inside the restaurant while enjoying brunch themselves. 

Chef Jesse Goguen has been treating both host Jamie Sanderson and guests to surprise dishes. The one from today, Crab Cake Benedict, tasted marvelous and impressed Chef Jamie Daskalis of Johnny D's Waffles and Benedicts. Owner Jimmy Hildebrandt's smile has never left his face since WPDE's Amanda Kinseth came and interviewed him before the first show. 

If you haven't seen any of the episodes, don't worry. They are in the video section of Georgetown Foodland's Facebook page, and we have them embedded in this story for you to catch up. 

The live shows have been the talk of the culinary scene in this area, Charleston, Myrtle Beach, and as far as Greenville, S.C.

Sanderson says these shows are meant for chefs, restaurant owners and others involved in the culinary industry to have a medium where they can feel comfortable talking about issues, their food, their business, and enjoy being spoiled by a chef.

"The show is for chefs and restaurant owners of Georgetown and elsewhere to come and unwind, speak about their businesses, their culinary offerings, and whatever else. The goal is to have our area be a come-to area for chefs and restaurant owners outside Georgetown, and say, hey, I like the scene here, the vibe."

Tune in live at 10 a.m. on Georgetown Foodland's Facebook page each Sunday as Sanderson will feature a different guest, treated to a dish by Chef Goguen.

The Pawleys Island Festival of Music & Art will hold the first-ever Low Country Sunday Supper... Under The Oaks at Litchfield Plantation on Sunday, April 25, 2021. 

A Sunday afternoon like no other! Local renowned Chefs will showcase their culinary talents with a 6-Course Sunday Supper Menu. Wines and other libations will be served throughout the evening. The chefs have been locked in and you'll be excited to see just who's serving up the superb cuisine. 

Four Local Bands will entertain you as we wine, dine and dance the evening away.

We will create an intimate outdoor experience for you and your friends at tables that seat 8, 10 or 12 under the oaks of the Plantation.

Live Auction of Exquisite Artwork, Jewels and Trips plus Other Activities.

There are still a few tables left. Click the button below for ticket information. 

Event Details

DATE / TIME
Sunday, April 25, 2021 @ 4:00 pm

LOCATION
Litchfield Plantation
1 Ave of Live Oaks
Pawleys Island, SC 29585

TICKET PRICE
$125 each

​Please call PIFMA Office:
843-626-8911 to purchase tickets

It's back! Almost a year after pausing the monthly award, we brought it back and found the perfect dish to give it to to signify its return! 

And that dish is the Pesca Del Mar at Gio's Italian Kitchen in Pawleys Island. 

You can look at the pictures and see it's a hefty portion size. The flavors blew us away. Loved the mussels and scallops. The lobster blended so well with the linguini. 

Here's what's in the dish: scallops, lobster claw meat, mussels, served over linguini in white or red sauce. We chose the red sauce. 

After continuous fork dives, we knew this dish was a winner! 

Congratulations to Chefs Klodjan and Renato Hoxha and GM Eri Hoxha on receiving this now prestigious award. 

Waffle House Smackdown is BACK and this year you don't need a ticket to Charleston to attend!

Presented by Williams Sonoma and hosted by Chef Ashley Christensen, this virtual All Star Special event will feature Chef Mason Hereford of Turkey and the Wolf and Molly's Rise and Shine in New Orleans and Top Chef's Claudette Zepeda of the highly anticipated Vaga Restaurant in Encinitas. The two will compete against one another as they make signature Waffle House dishes.

The winner will take home bragging rights and the coveted title of Master Blaster! Ticket holders will help pick the winner along with past Master Blaster winner, Chef Chris Shepherd of Houston's Georgia James and UB Preserv. Plus, Alba Huerta of Houston's Julep will join us to teach us how to make the perfect Bloody Mary. 
​
Who will take home bragging rights and the coveted title of Master Blaster? You won't want to miss this! ​

A concept discussed last year with a few people is finally seeing the light of day starting in March 2021.

Georgetown Foodland's own Jamie Sanderson plans to launch "Sunday Brunch Sessions" at Root. located at 919 Front Street in Georgetown. The official start date hasn't been announced just yet.

The show will be livestreamed and will feature culinary stars from Georgetown County and elsewhere. The focus, however, is to spotlight the homegrown talent we have locally. 

"This venture is meant to be something our local chefs and restaurant owners can count on to get their message out, let people hear, feel and see their passion. Unscripted, unedited. "

Sanderson says he welcomes others from outside Georgetown, too.

"There are chefs and owners out there I've met that I have built strong bonds with. I want them part of this, too. It'd be fun to have national chefs stop and say, hey, what's that in Georgetown? I'd like to be part of that."

Root is owned by Jimmy Hildebrandt and was excited to be part of it. Late last year, he hosted the first-ever mystery chef dinner concept Sanderson planned. That caught the attention of news outlets across the area. That concept will start again this year, too.

"I hope chefs see this and reach out to be part of it. It's being done for them. I must say, again, these chefs and owners have earned it. No need to beg or constantly ask and not get a response. If you want t be on, then make it work on your end. We'll shore up dates and look forward to your arrival."

The plot for the show is simple. Sanderson and the featured guest will be sitting at one of the spacious booths in the restaurant, promptly at 10 a.m., when brunch starts on Sundays. There may be a crowd, maybe not. They'll talk about culinary industry news, their dishes, their restaurant, their thoughts on the pandemic and the effect on business, etc. Root's own Jesse Goguen, the executive chef, will prepare a dish for them to try. They'll talk about it and call it a day. 

"These first shows might be fast. But, it's about establishing a foundation. Having a baseline, a benchmark, to look at and expand on. I hope we'll see fans of these chefs and owners come for brunch and watch the show from the inside, and eat it up Georgetown here at Root."

Sanderson has created a teaser video to garner interest.

Recently, Sanderson put together the first-ever Restaurant Showcase Week for Georgetown County. He heard back from a few participants who said it was the best business they'd seen in years. He was asked by The MarshWalk of Murrells Inlet to help kick off their first-ever restaurant week for the first week of March. 

Join us for our Inaugural MarshWalk Restaurant Week right here on the Murrells Inlet MarshWalk featuring Jamie Sanderson with Georgetown Foodland March 1st-7th!

Eight restaurants to dine, all featuring amazing three-course menus for only $35, with only one week to try all of the special menu items prepared by our award winning MarshWalk chefs- for this ONE WEEK only, March 1-7, 2021! Our menu boasts amazing steampots, sushi, the most savory steaks, and of course - the freshest seafood!

Check out the menu for yourself! (Restaurant names are hyperlinked)

Mojo’s-
•Fried Green Tomatoes: Pimento, Bacon and Creole Sauce
•Steampot- Clams, Shrimp, Local Oysters, Potatoes, Andouille Sausage and Corn

The Wicked Tuna-
•Choice of Market Salad or Summer Salad
•Wicked Crunch Appetizer- Deep Fried Ahi Tuna covered in Panko pistachio topped with sweet glaze, wasabi mayo, crushed wasabi peas and sesame
•Choice of Seared Salmon Roll or Short Rib Osso Bucco
Seared Salmon Roll- Blue crab mix, cucumber, tempura shrimp, seared salmon on top, topped with seared spicy mayo, sweet glaze, lemon juice and micro cilantro
-OR-
Short Rib Osso Bucco-Truffled mashed potatoes, little finger carrots and charred tomato red wine demi-glace

The Claw House-
•Crab & Corn Chowder
•Crab Cake Poppers - Carolina style crab cakes, fried and topped with lobster cream sauce.
•Flounder Soubise - flounder served over seasoned rice, sauteed spinach and topped with soubise sauce

Dead Dog Saloon-
•Chili cup
•Fried green tomatoes - Topped with Cajun spiced grilled
shrimp, goat cheese & Thai chili glaze over a bed of arugula.
•BBQ sampler - House smoked brisket, pulled pork, pulled chicken and sausage served with coleslaw and pickles

Creek Ratz-
•Choice of Murrells Inlet Clam Chowder or House Salad
•Choice of Fried Pickles or Crab Stuffed Mushrooms
•Blackened Mahi and Local Fried Shrimp Basket

Drunken Jack’s-
•Choice of house salad, cup of she crab soup or clam chowder
•Oysters Rockefeller
•Pan seared grouper on a bed of angel hair pasta with oven roasted asparagus, artichoke hearts and heirloom tomatoes finished with lump crabmeat and a lemon caper butter sauce

Wahoo’s-
•Sauteed PEI Mussels in a White Wine Roasted Garlic Cream Sauce, Served with Toast Points
•Traditional Chopped Salad: Tomatoes, Cucumbers, Onions, Bacon and Feta Cheese tossed with Romaine Lettuce in a Cider Vinaigrette
•Pan Seared Local Grouper Served Over Lobster Risotto Accompanied by Sauteed Red Onions, Shiitake Mushrooms and Spinach finished with a lemon Herb Butter

Bovine’s-
•Jumbo Thai Chili Shrimp with Pineapple Salsa
•Classic Wedge Salad
•6 oz. Filet, Bacon Smoked Cheddar Mac & Cheese, Panko Parmesan Fried Asparagus

Is your mouth watering yet? It should be! Mark your calendars for this one week, March 1st-7th featuring the best showcase signature dishes that our MarshWalk chefs have created just for you- at an amazing value!

Click the button below for event page. It'll have exclusive content added frequently. 

#EatItUpGeorgetown and be a #culinaryencourager out there! 

Wristbands can be purchased for $10. Serving to public starts at 2 p.m. 

See more here: ​www.facebook.com/events/409578820136212/

​Video from last year's event below.

We have announced the first restaurant participant and their menu on the Facebook event page for Georgetown Foodland's first-ever Restaurant Showcase Week. You'll have to visit the event page OR check the restaurants' social media for the menu. 

Three courses for $35.

The week begins February 1 and lasts until end of day February 7. That's Monday through Sunday, 

Make plans to enjoy this specific week. We'll be announcing periodically until we reveal all before the week starts. 

If you have any questions regarding social distancing, Covid-19 guidelines or whether you can get it to-go, call each participating restaurant. 

We hope you'll help us in supporting the culinary industry of Georgetown County by enjoying a great meal offered during the week. 

#EatItUpGeorgetown ​

Georgetown County will have its own version of a restaurant week this February, something meant to support restaurants and deliver tasty dishes to customers at an affordable price point.

Georgetown Foodland's Jamie Sanderson says "Restaurant Showcase Week" is a way to give locals their chance to experience the flavors in our eateries and feel special while doing so.

"This is a simplistic event. Restaurants were asked to create a three-course menu at $35. There's been lots of feedback since announcing this. Lots people are very interested. There have been a few restaurants whom have submitted menus. We have one sweet-treat focus, too. The foundation will be built the first week of February 2021 so we may have the opportunity to make this annual." 

An event page has been created, where menus will be posted for all restaurants participating. 

Sanderson goes on to say this is just the start.

"The culinary industry in Georgetown has seen an uptick in customers in the past few years. The pandemic has taken a toll on restaurants. We've lost some to it. But, the future is innovative concepts and menu pivots. Take-out alone will not support our restaurants. We have to have dine-in, inside and out. We have to have special events. We have to focus on both locals and tourists, not one or the other. Down the road, bigger events are being thought of and planned. If we are safe, we can pull these off to help all our culinary families and friends stay afloat, and build a great local foodie base."

This week-long event is the first of its kind and will evolve over time. It's meant to help get locals out and enjoy our restaurants and be part of something unique. The week begins Monday, February 1, and ends end of day Sunday, February 7. 

Plus, it's the lead-up to one of the biggest eat-out days of the year, Valentine's Day.

​For more information, click the button below for the event page. 

Have you ever been wanting to cook that perfect snapper for dinner? Wanted to try your hand at triggerfish? How about preparing mussels?

Well, with Wicked Inlet Seafood, you can do just that, using their fresh catches to create awesome dishes with some great instructors.

They recently held a sushi-making class, which you'll see in a video below. 

These cooking classes began in 2020 and there's a few classes lined up for February and March of this year. 

Take a look at the photos and videos. This is the link to sign up/reserve spots for classes: ​​wickedinletseafood.com/product-category/cooking-classes/

With the hope that 2021 will be a year of recovery for local restaurants, get your taste buds ready and bring your appetites as Restaurant Week South Carolina makes its much-anticipated return January 7-17. Join us in celebrating the local restaurant community in your region of the state.

Restaurant Week South Carolina is a foodie-favorite that is the perfect time to take a culinary tour throughout the diverse and thriving food culture across our state.

As in years past, participating restaurants will offer special menus for dining in; however, new this year, some restaurants will also offer takeout during the 11-day event. Diners who wish to stay home may take advantage of Restaurant Week specials via takeout and delivery at some of the restaurants.

A win-win for diners and the local economy, Restaurant Week gives consumers the opportunity to enjoy fantastic meals at great prices, while giving restaurants a much-needed boost. From casual to high-end restaurants, there’s truly something for everyone.

In compliance with Governor McMaster’s Executive Order, it is important to wear a face covering, be socially distanced, adhere to local laws and comply with each restaurant's requests for guest comfort and safety.

Participating restaurants, including those who have made the Palmetto Priority Commitment, and their menus can be found at RestaurantWeekSouthCarolina.com.

Ready, set, reservation!

About the SC Restaurant and Lodging Association
For over 75 years, the SCRLA has represented more than 2,200 member companies and 210,000 employees across the state. Our mission is to promote, protect and ​educate the foodservice and lodging industries of our state and to ensure positive business growth for our members. The SCRLA strives to represent the best interests of its members on small business issues, hospitality and tourism concerns and towards the protection of South Carolina’s quality of life.

​If you can't remember or never heard of it, a war bond was created to help get this country through a couple wars, to say the least.

Right now, restaurants are at war with not only the pandemic, but governments placing restrictions on them.

Well, as I scrolled through Instagram today, I saw something I thought was a throwback. It wasn't.

Chef Edward Lee at 610 Magnolia, located in Louisville, Kentucky, has introduced the culinary version at his restaurant.

When I saw this, and the crafted bond, I was taken. It's really come to this. 

Restaurants are literally in a war. In many states, they were the first to see restrictions. It came with shorter hours at first, then as cases climbed, they faced no-dine-in mandates. Inside dining was erased.

Eateries had to become savvy to not only keep staff and themselves afloat, but feed people who, at first, were shocked they couldn't eat inside their favorite restaurant. 

Curbside, delivery and to-go became the only way for some. Others, like Litchfield Restaurant, Perrone's, and R'Way Pizza, turned parking lots and side lots into a outdoor getaway.

Locally, restaurants have seen an easement in restrictions, but who's to say there won't be another round? Lee has even said "he's afraid it's too late to save restaurants" in an Bon Appetit article.

Now, we face a rise in cases all across the United States. Areas in California are seeing restaurants slapped with restrictions again, and this time tempers are flaring. 

Chef Lee has a great concept here, and hopefully restaurants follow his lead. Given the fact tourism season provides a major boost to eateries, this would be a huge incentive for folks visiting.

And with restrictions looming in wintertime, it could be the death bell for many restaurants. According to survey findings conducted by the National Restaurant Association, 10,000 have closed in three-months time.

The concept of a restaurant bond is an investment. It helps restaurants survive this part of the year and customers receive a perk in value when they decide to use later down the road.

Given those restaurants are still here. 

It's that time of year where Brookgreen Gardens in Murrells Inlet is lit up with thousands of candles and lights. That's right, folks, it's Christmas time. That means Night of a Thousand Candles is in full-shine mode!

Locals who have been attending for years already know the go-to spots to eat before the event, including dining options inside the venue. Let's take a look at those, starting with what's offered on site.

Due to COVID this year they will have a number of smaller options for dining:

• Inlet Affairs - will be serving their signature favorites in the Leonard Pavilion.
• Let's Ride BBQ and Austin's Garden Galley will be on the lawn next to the restaurant.
• Harvest Restaurant will be open with a limited menu - indoor and terrace seating by reservation only. 
• The Old Kitchen, in the heart of the sculpture garden, will be serving small bites, soup, and beverages.
• Brookgreen Beverage Stations will provide beverages, beer, wine, and their homemade hot cocoa. 

For the folks who want a grab-and-go option or want to enjoy eating outside at a local restaurant before the 4 p.m. start, here are a few places we suggest.

Jimmyz Hibachi of Pawleys Island is a great stop on the way to NOTC. Not only can you dine inside, but there is a patio outside you can sit and eat at. If you want to eat in the car on the way to the event, they have a drive-thru. The hibachi is super good and they have poke' bowls. 

The are located at 10378 Ocean Highway in Pawleys Island and their phone number is 843-314-3682.

A quick "pit stop" for grab-and-go food is Chester's Pit Stop in Pawleys Island. Located at 12161 Ocean Highway, Chester's is an award-winning hot dog server. The small brick-and-mortar eatery is easy to miss, but you can always look for the big "Hot Dogs" sign close to the roadway on the left heading to Brookgreen Gardens. 

If you want more than a hot dog, Chester's has you covered. Fried Shrimp, Fried Flounder can be enjoyed by itself or in sandwich form, and you can add fries. 

Order from the window, then take with you to your car or truck, or sit at one of the picnic tables and enjoy. 

​You can call ahead at 843-630-2041, too.

Another grab-and-go stop is Beach Burgers and BBQ. They are located at 13088 Ocean Highway and can be reached at 843-979-3333. They also have dine-in and outside dining options. 

If you're in the mood for a burger, fries and milkshake served fast, fresh and with flavor, this is the spot to hit. They even do salads. The chicken sandwich and chicken salad is sure to be light on the stomach while walking through Brookgreen Garden.

Click their name above (as with all the restaurants I have mentioned) and it will take you to their menus.

​Call ahead is also available. 

There are other great restaurants to enjoy on the way to Night of a Thousand Candles, like Rustic Table, Bistro 217, Local Eat Drink Celebrate and Yagi Sushi & Hibachi, but plan ahead and call ahead, depending whether you want to dine in, eat outside or grab a to-go order. 

There's a rise in Covid-19 cases in the United States, and with that, restaurants are starting to feel the brunt.

In some states, restaurants are seeing the reimplementation of restrictions. And, with the holidays paired with non-tourism months, it couldn't come at a worst time.

But, we wanted restaurants to know their is help out there. You can start with your food service providers.

For example, this "Operating Safely Guide" by US Foods provides expansive details on how to manage through the pandemic. From FOH and BOH recommendations to federal and local requirement overviews, you're sure to find comfort in knowing there are folks making sure you have the latest information so you can provide a safe dining experience for customers.

The Centers for Disease Control and Prevention also have guiding principles and important information on operating safely in restaurants. Click here for details. You can also tell your customers the CDC has information regarding food safety and eating out. 

There is also OSHA Covid-19 guidance for restaurants offering take out or curbside pick up.

Whatever the case, make sure you, as a restaurant owner, seek out the latest information when training staff on Covid-19.