This will be the first chef's spotlight installment since the pandemic started. We feel this person was the best choice to reintroduce the series.
Chef Chelsea Cribb has many years experience in the culinary industry. She's been at numerous restaurants and has put her touch on dishes that wowed customers. Unfortunately, those restaurants didn't last.
It was with Chef Greg Metcalfe of SoCo Grille and SoCo Marina Grille that Cribb found a home at the former Southern Comforts, Southern Dining and Seafood Shack eatery in The Hammock Shops, located in Pawleys Island.
With his tutelage, she began to grow her technique and become more confident in who she was. It was also during this time she participated in culinary events with Metcalfe, like the Family Justice Center's Taste of Georgetown and Friendship Place's Cooking with Friends.
But, again, she was faced with a restaurant closure. Metcalfe had seen it through in Pawleys Island and felt the need to come to the City of Georgetown. This time, Cribb was part of the package.
So, in May 2020, and during a pandemic, Metcalfe opened SoCo Grille on Front Street. Cribb was again back at it and finding her voice in the kitchen. And Metcalfe noticed.
Soon, he opened another restaurant, SoCo Marina Grille, at the Belle Isle Marina Yacht Club. It was then he realized what he must do.
After ups and downs in her career, Cribb was promoted head chef at SoCo Grille. She would now be leading the culinary brigade with her flavors and style.
Don't worry. Greg is still around.
But he knows the restaurant at Front Street isn't going anywhere but up. It's in good hands.
Thank you Chef Chelsea Cribb for being part of Georgetown's culinary adventure. Go by and visit her at 619 Front Street, and click the button below for SoCo Grille's Facebook page.
Mark it down.
Saturday, September 19, 2020, was the last day Incredible Edibles Bakery at 10126 Ocean Highway served you baby cakes, coffee or cupcakes. Yup, the retail side has closed.
At least until they get situated at their new location in Sweetgrass Center at 11326 Ocean Highway, Unit 3.
The bakery will still entertain orders for birthday and wedding cakes, but you have to call them at 843-237-5040 for details and limitations.
The next week or two, the crew will be moving into their new digs. Both Heather Angus, head pastry chef, and Holly Braddock, assistant pastry chef and decorator, are truly excited with their new - and bigger - kitchen area.
Below, you can see the roughing in of the main area of the new bakery café.
The retail side will be larger and incorporate a sitting area both inside and out. Owner Nancy Carr will have a dedicated area for wedding cake consultations, too.
The atmosphere will be comforting and inviting. The staff are striving to make a true customer experience that takes your breath away each time, with naturistic visuals and delightful aromas.
Stay tuned. There will be more news coming regarding the new location. For now, we congratulate the entire staff on growing out of their old location and reaching greater heights.
Food Network's 'Halloween Baking Championship' features Incredible Edibles pastry chef starting September 14
Any foodie who is an avid Food Network fan knows September means the start of Halloween-themed shows. We love Halloween Wars.
But, this season's Halloween Baking Championship will feature Incredible Edibles' Holly Braddock, an executive pastry chef. She recently traveled to California to film the series.
Braddock has been with the bakery, located in Pawleys Island, for more than a year now. She works with Nancy Knarr, chef and owner, and Heather Angus, pastry chef.
Season six's first episode entitled "Haunted Housewarming" airs September 14 at 9 p.m. on Food Network.
South Carolina ETV, or SCETV as locals know it, will feature Janette's Super Burger in the new season of "Backroad Bites" on October 1, 2020.
The small, quaint and family-owned restaurant has been consistent in food service and safety during the pandemic. They've won numerous awards before the pandemic grew, such as our Simply Amazing Dish of the Month and Lowcountry Cuisine Magazine's Golden Spoon Award. They have also been featured in Southern Flavor Magazine as a Delicious Discovery.
COLUMBIA, S.C. – South Carolina ETV (SCETV) today announced the premiere of a new season of its digital series, “Backroad Bites.” Featuring five, three to five-minute episodes, the new season will spotlight five local eateries in South Carolina. Each episode will premiere Thursdays at 1 p.m. on the network’s Facebook page, starting Thursday, September 3.
Josh Quigley has always given back to the community he lives and does business in. What he's been doing since the pandemic grew shouldn't be a surprise.
Quigley's Pint & Plate, one of his restaurants, has been serving "Pay As You're Able" meals on Tuesdays. These meals are for anyone "in need of something to eat" and is a "gift to anyone in need."
They even say you can pick one up if you need a break from your kitchen.
Quigley, along with Billy Davis and the entire staff, have always found ways to help those in the Pawleys Island, Georgetown areas.
"Donations are accepted, but not expected. All funds collected will be used to create next week's meal, and provide non-perishable food items to the Baskervill Food Pantry."
Meals can be picked up at their Quigley's Next Door location at 251 Willbrook Blvd in Pawleys Island. Check the Quigley's Pint & Plate Facebook page for each Tuesday's menu.
There's a familiar magazine back in production on the culinary adventure of the Lowcountry.
And its Fall issue is burgerlicious.
Southern Flavor Magazine paused as the pandemic grew through the area. Now, Bert Wood, owner and publisher, has put out an issue that's sure to grab the attention of those in Georgetown County.
The cover of "The Burger Issue" features the Bistro Burger from Pawleys Island own Bistro 217. And we're sure as soon as people saw it, the eatery saw those people requesting the famous burger.
The magazine has featured Georgetown County restaurants since its beginning. We're glad to see them back doing what they do best, and that's promoting the culinary scene of our area.
You'll love their features section, too.
You can read the Fall 2020 digital issue - including great stories and awesome recipes - by clicking here.
The hard copies will available in select Georgetown County restaurants soon.
Dylan Foster and Wicked Inlet Seafood have made quite the splash in the culinary industry.
His seafood company is destined to change the seafood market landscape.
We are a local seafood company that works tirelessly with your local fishermen to bring you the most premium fish available in our Atlantic Ocean. Our goal is to fill the void between the plate and the dock, and to tell the stories of the men and women who risk their lives every day to catch the fish we all love so much. We give you the opportunity to not only know WHERE your fish came from, but WHO your fish came from.
Foster has expanded rapidly with innovation. The dockside market is literally at the dock, right where the boats unload. They are located at 4123 US17 Business in Murrells Inlet.
The seafood he offers can be delivered, too! That's right, friends, fresh local seafood "from our dock 2 your door" is available. You can call your order in or place your order online.
To get same-day local delivery, place your order by 8 a.m. that day. Pick up is available between 10 a.m. and 12 p.m. only. They are closed Sundays.
If you have concerns regarding being out during the Covid-19 pandemic, but still want fresh, local seafood, contact Foster and Wicked Inlet Seafood today and ask how they help satisfy your needs.
The restaurant industry has been hit extremely hard during the Covid-19 pandemic. And culinary events aren't immune either.
The Charleston Wine + Food Festival for 2021 has been canceled. Organizers publicly announced the decision late this week based on pandemic concerns and "the state of the industry that we exist to uplift" in social media posts and an e-mail blast.
Each year in March we look forward to welcoming members of our culinary + hospitality community from around the world to connect, share, and grow through wine + food-centric experiences. With Charleston as our backdrop and the region’s unique foodways as our muse, this festival has grown over the past 15 years to encompass more than 120 events over 5 days and welcomes nearly 28,000 guests annually.
The organizers also discussed their future plans in the place of the in-person gatherings.
We remain committed to our local culinary + hospitality community for whom the festival was created to uplift and drive business towards. Our mission is to produce experiences that celebrate, educate, and promote the Lowcountry's diverse culinary + hospitality community.
To stay up to date with Charleston Wine + Food, please click this to visit their website.
FUTURE CULINARY STUDENTS Tour our world-class teaching kitchens, meet our chef instructors, learn about our comprehensive hands-on professional approach to your education, and discuss career paths and your future professional goals.
Small group tours will be conducted to maintain social distancing. Face masks must be worn.
4:00-4:15 p.m. Welcome & Registration
4:15-5:15 p.m. Kitchen Tours / Speak with Faculty and Students
5:15-6:00 p.m. Learn more about The International Culinary Institute
Learn more about how you can participate in being awarded one of five $1,000 ICI scholarships.
International Culinary Institute of Myrtle Beach - click name for website.
South Carolina Governor Henry McMaster, the state’s tourism agency, and the SC Restaurant and Lodging Association unveiled the Palmetto Priority initiative today, aimed at showing the public whether a restaurant is following precautions recommend by the Centers for Disease Control and the state’s Department of Health and Environmental Control to limit the the virus’ spread.
The program allows restaurants to voluntarily commit to following key cleaning and safety guidelines and it also calls for restaurateurs to take online courses and to have a limited DHEC food safety inspection.
The Program at a Glance
Restaurants that choose to participate in the program will complete a checklist of operational assurances as outlined in the restaurant reopening guidelines, participate in required free online education, and participate in a DHEC limited-scope food safety inspection.
Restaurants that successfully complete the checklist and sign a commitment to their employees and customers will earn the endorsement of the program.
The SC Restaurant and Lodging Association will oversee this consumer-driven program by providing patrons with the opportunity to share their experience, both positive and negative, through a short survey. This form will also be used to file a report if a restaurant not honoring its commitment.
Restaurants must agree to the following priorities to protect their employees and customers and demonstrating leadership in safe sanitation practices with all employees on every shift.
You can share your restaurant experience by clicking the button below.
While it's not the way Ms. Joann Elliott expected to celebrate 50 years of Ball & Que Restaurant, it'll have to do for now.
The famous eatery is marking their half-a-century foothold in Georgetown with commemorative t-shirts, available for purchase at their location.
Cost is $20.00. Call Debi for details at 843-833-4114.
We wish Elliott and her entire family and staff on this huge accomplishment.
We thank you for Ball & Que.
Once restaurants were able to open in South Carolina and allowed to serve customers, people were noticing some of their favorites were remaining shut. Some posted they didn't feel comfortable at the time to open, others posted no updates.
A favorite in the City of Georgetown was quiet and folks here began asking questions.
The restaurant is a Simply Amazing Dish of the Month alumnus and a Taste of Georgetown winner, so it was fitting to wonder why they hadn't reopened.
Well, we have answers.
The restaurant officially transferred ownership on June 12, 2020. The new owner is a familiar face.
Jimmy Hildebrandt, former Root general manager, begins his journey as owner with an awesome culinary canvas and a stout playbook.
His energy, enthusiasm and passion was always on display at the eatery, and he represented the previous owner's vision very well.
Now, he gets his chance to shine.
In a phone call, he said he plans to keep some popular items on the current menu, but wants to revamp it with new dishes and new flavors.
A reopening date has not been set as of yet, but it will be a grand reopening.
We'll keep you posted on our Facebook page with updates.
Congratulations, Jimmy. We know you'll do great.
Longtime seafood favorite Admiral's Flagship is changing the culinary game with their "Biergarten" menu addition. From looking at the reveal, and some insider communication, folks are going to be super happy with the new choices.
Rest assured, however. The all-you-can-eat crab legs option is still alive. Owners will start that next week.
For now, take a look at the menu and plan ahead. The pork or chicken schnitzel, peach bbq salmon, sausage platter are sure to be favorites.
And beer cheese fries? Wow.
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.
'Eat It Up, Georgetown' and 'Culinary Adventure of South Carolina' Facebook Groups keep people hungry, Restaurants busy during Pandemic
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.