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!
'Sunday Brunch Sessions' to start March 2021, featuring culinary stars from Georgetown and elsewhere
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)
•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
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-
•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
•Choice of Murrells Inlet Clam Chowder or House Salad
•Choice of Fried Pickles or Crab Stuffed Mushrooms
•Blackened Mahi and Local Fried Shrimp Basket
•Choice of house salad, cup of she crab soup or clam chowder
•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
•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
•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.