Yes. There's sushi AND hibachi in Pawleys Island.
Yagi Sushi and Hibachi is now officially open at 47A Da Gullah Way, where Indo Thai was located.
People who dined in over the weekend seem genuinely pleased with the offerings. The menu is below. (It is also hyperlinked in case you cannot read info in the photos below)
We're looking forward to dining in ourselves. See you out there on the culinary adventure of Georgetown County.
A weather-perfect day brought out hundreds of people to this year's Taste at Pawleys, but the flavors kept them inside to gather up the delightful offering from many area restaurants.
We arrived quite early to get a great parking space. They fill up rather quickly as time draws near to doors being opened. So, the fold-up chairs came out, found a tree next to the pond at Precious Blood of Christ Roman Catholic Church and sat as the superstars of our restaurant industry pulled in.
Yeah, consider us chef groupies.
Last year was our first time attending the annual event. Today's was the 11th time it's been held. We posted earlier the line-up of restaurants and their offerings. People obviously saw it because we could hear them speaking amongst themselves as they filed, game planning their first table to pounce on.
Admission was $5 and tickets were sold in one-dollar increments. Tastings were between one to three tickets and many restaurants had more tasting than what was advertised. So, there was plenty of flavor for the crowd to feast on.
The event benefits Father Pat's Lunch Kitchen. They serve meals to people in need in the community. They were also part of the event, serving up an awesome Fruits of the Sea Pasta dish.
The beauty of this event is of course the food and the charity, however, the shining light is and always will be the great fellowship of people. Smiling faces galore, bright as the sun shining through the gym windows.
Some of the must-try dishes overheard by folks were Rustic Table's Seafood Pot Pie, Southern Comforts, Southern Dining & Seafood Shack's Caramel Apple Pie, Sol Cocina Mexicana's Ahi Tuna Ceviche, Bagel Cafe's Strawberry Walnut Salad with Grilled Chicken and SoCo Baja Grille's Sweet Chili Chicken Lime Tacos.
Take a look below at the gallery of photos from the event.
The award is finally handed out. It came down to two dishes at one restaurant this time and it was quite the duel.
But, the Local Grouper - with warm dill potato salad, lobster, corn and asparagus - beat out the Blackened Pork Porterhouse - with black eyed peas, collard greens, warm bacon tomato vinaigrette and creamed corn cornbread.
Chef PaulKelly Renault was presented the award in grand fashion tonight in front of a packed house in the new courtyard.
The grouper was fresh and seasoned well, cooked perfectly. The unique starch combination with the potato salad sent it over the top. The balance and texture was perfect.
Congrats to chef Renault and the whole staff at Chive Blossom. See below for more photos of the award-winning dish, a current dinner menu item.
Charleston, S.C.- Charleston Wine + Food reported an economic impact of $18.6 million over the course of the five-day annual festival, up from $15.3 million in 2018. This impact number, derived by a third party study from the College of Charleston Office of Tourism Analysis, is the largest to-date.
“We couldn't be more happy and proud of this year's results. We welcomed nearly 26,000 guests and generated a measured economic impact of $18.6 million,” says Gillian Zettler, Executive Director for Charleston Wine + Food. “It's always exciting to see people respond positively to our programming and have that excitement translate into attendance and our largest economic impact to date. The results are a great achievement for our community.”
Charleston Wine + Food is renowned for offering creative, dynamic, and ever-changing programming that features top winemakers, chefs, culinary professionals, artists, and experts from around the globe that come together annually in March to produce a wine + food festival that rivals the very best of its kind. The 2019 festival was no exception, featuring 128 events across the greater Charleston area. “Over the course of this five day festival we are able to use food to bring people together, create new memories, and offer an experience that warms your belly and your heart, says Zettler.”
Additionally, the 2019 festival saw an uptick in local ticket buyers. Approximately 57% of attendees are local to the greater Charleston area. Visitors to Charleston and the festival continue to report Charleston Wine + Food as the main reason for their visit, and indicate that they plan to return to Charleston within the next 3 years. “I think the increase in local attendance is largely attributed to the diversity of our programming + experiences and the effort the organization has made since my time here to create more accessible price points,” says Zettler. This year’s ticket prices started at $65 and nearly 30 events on the schedule were under $100.
In addition to the economic impact that Charleston Wine + Food’s annual festival creates, the organization has a multifaceted partnership with One80 Place Training and the College of Charleston. At this year’s Opening Ceremony, two College of Charleston students were presented with multi-year scholarships and One80 Place Training with a financial contribution of $40,000. Since inception, Charleston Wine + Food has contributed more than $500,000 to organizations or persons that directly benefit the Lowcountry’s local foodway initiatives and strengthen our local community.
“As we enter our 15th year, we are already knee deep in planning the 2020 festival and we look forward to continuing to find new ways to inspire people to enjoy Charleston and our culinary + hospitality community,” says Zettler.
For more information and tickets to year-round Charleston Wine + Food events visit charlestonwineandfood.com.
Charleston Wine + Food is a cultural entity that champions the region’s unique foodways through world-renowned culinary experiences. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the annual festival infuses homegrown flavor with top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe for a five-day event that spans the first full weekend each March. Charleston Wine + Food is a 501(c)(3) non-profit organization that supports Charleston and the Lowcountry's diverse culinary + hospitality community through financial contributions to organizations or persons that directly benefit our local foodways initiatives and strengthen our local community.
Tastes at Pawleys will be from 4 p.m. until 8 p.m.
Here is the lineup (items are subject to change):
Austin's Cabana Cafe and Ocean One - Crab cake and baby rack of lamb
Arbor Landing at Pawleys - Key lime pie and chocolate pie
Bagel Cafe - Grilled chicken salad with poppy seed dressing
Beach Burgers & BBQ - Cheeseburgers
Bistro 217 - Dirty shrimp risotto and chocolate mousee cups
Father Pat's Lunch Kitchen - Fruits of the sea over pasta
The Fresh Market - Rib roast with almond, cranberry and broccoli slaw
Hanser House Restaurant - Prime rib and she crab soup
Hog Heaven - Barbecue sandwiches
Massey's Pizza - Pizza
Moe's Original Bar B Que- Pawleys Island, SC - Smoked turkey with marinated slaw
Paradice Homemade Ice Cream - Ice cream
Pastaria 811 - Chicken marsala
Pawleys Island Bakery - Crab quiche, cookies and cinnamon rolls
Rustic Table - Seafood pot pie and key lime tartlets
Southern Comforts, Southern Dining & Seafood Shack - Chicken and waffles with wildflower honey mustard syrup and caramel apple pie
SoCo Baja Grille - Brisket taco with roasted corn salsa and honey siracha
Sol Cocina Mexicana - Ahi tuna cerviche and guacamole and chips
Survey says nearly half of U.S. diners have tried a new restaurant because of their social media postings
On the other hand, 21% claim a restaurant's social media posts - including poor quality content and frequency - have discouraged them from trying it altogether
MGH, a full-service restaurant marketing agency, today announced the results of a study that examined how influential a brand's social media marketing can be when it comes to driving restaurant trial and customer loyalty.
The survey determined that nearly half (45%) of U.S. diners said they've tried a restaurant for the first time because of a social media post made by the establishment itself, while 21% claimed posts could be a deterrent. Further, 22% said a restaurant's social post enticed them to return.
Results from the study demonstrated that positive restaurant-to-consumer social media engagement often leads to increased customer visits. Of respondents who actively follow and engage with restaurants on social media, 74% say they are more likely to visit or order food from those establishments.
"For restaurant marketers, it's clear that high-quality social media content, along with active engagement practices, still has great relevance to consumers," said Ryan Goff, Executive Vice President, Social Media Marketing Director at MGH. "When done right, social content marketing can have great influence over where diners choose to spend their hard-earned money."
Other notable stats included:
About the Study
In February 2019, MGH conducted an online survey of 1,069 U.S. adults ages 18+ who dine in, order takeout or had food delivered from a restaurant at least once a month. The margin of error is 3% at the 95% confidence level. Discrepancies in or between totals are due to rounding.
Chef Adam Kirby. Chef Danny Smith. Chef Paul Delatte. They've done it. Who will be next?
I'm talking about Cooking with Friends, a monthly event featuring a local chef cooking for guests at Get Carried Away's Cypress Room.
The setting has an intimate feel, but business casual is fitting. The tastes, however, are mind blowing.
The event benefits Friendship Place, a Christian organization working to provide a hand-up for people to meet their basic needs. For more than 19 years, they have fed the hungry, sheltered the homeless and worked to creatively and cost-effectively meet the unmet needs of the citizens of Georgetown county.
And the people love the chef offering. All three events so far have sold out in advance.
Here's a little more on Cooking with Friends.
Nothing brings a community together like cooking. Whether you’re watching, preparing, or enjoying the delicious end result, cooking is something that’s done best with friends. Enjoy old and new friends in a fun, relaxed setting, learning how to create dishes from top local chefs at The Cypress Room at Get Carried Away.
You can click this link here to buy tickets starting May 1st for the May 21st event. Oh, and I know who's next.
Chef Michael Keough of The Lakes at Litchfield, who was also the people's choice winner of the Shrimp and Grits Cook Off at the Georgetown County Chamber of Commerce Business Exp0.
Take a look at the videos below and visit their Facebook page to stay up to date on events.
The Tastes at Pawleys is back!
Precious Blood of Christ
1633 Waverly Rd.
Pawleys Island, SC 29585
Sunday, April 28, 2019
Ticket Price: $5 for adults and kids 12 and under FREE
Food Samples: $1 increments
Food Sampling: 4-7 p.m.
Live music from The Paul Grimshaw Band: 6-8 p.m.
Tastes at Pawleys hosts about 18 local Pawleys Island restaurants cooking up some of your favorite foods. In addition to the food samples, beer from Better Brands and wine from from Pawleys Wine & Spirits will be available. New for the festival live entertainment on the lawn from The Paul Grimshaw Band.
Taste of Pawleys is a culinary event benefiting Fathers Pat's Lunch Kitchen on the Precious Blood of Christ campus. The kitchen has served an incredible 125,000+ meals to people in need in our community since 2007. It is open on Wednesdays and Thursdays for lunch and on Saturday mornings for breakfast, with more than 300 people receiving a meal each week.
Sweeties Sweets is running the VIP Egift program again to finance the electrical changes that need to be made for the new machine. The new machine needs 3-phase power, which is not unusual, but the service to the building will have to be changed.
You can purchase one for yourself or someone else at this site. If you are going to purchase one for someone else be sure to use their name and email so as not to confuse theirs with yours.
Note when you get to the purchase screen, there is not a 'Promotion Code' and there is a place for a message to the recipient. Be sure to tell the recipient to bring the confirmation email to Sweeties to get a VIP card.
To recap it's free ice cream for life and 50% discount on other Sweeties' products for 5 years. It's for personnel use only. VIP does not reflect and ownership in Sweeties Sweets. Free ice cream is a kids or small cup or cone 1 per card per visit. Any other ice cream size or product would be eligible for the 50% discount. Membership can be revoked for abuse or violation of the spirit of the program.
To all current members: They will start requiring you to present your card at time of purchase so that we can verify the name on the account. They had a mix up where somebody used a card balance that wasn't theirs.
CBC Docs, Dish Pigs tell dishwashers' stories: 'The craziest are always going to be in the dish pit'
In a city known for nightlife and haute cuisine, Dish Pigs tells the untold stories of dishwashers in Montreal. Through intimate first-person accounts and gritty visual storytelling, the film unearths the deeper truths about the working-class economy that lie just beyond the doors of your favourite restaurant kitchens.
Our story focuses on the lives of three eccentric dishwashers, each navigating their own day-to-day struggles while working nights in the dish pit.
34-year-old Shawn began working at Montreal restaurant Le Bremner after a family tragedy left his life in ruins in 2016. Under the guidance of Chef Danny Smiles, Shawn is finally putting his life back together.
We meet 61-year-old Claude, a veteran dishwasher — he’s been working in the restaurant industry for 40 years. Claude spends his free time acting as his neighborhood’s unofficial handyman and helping people in his community with their daily tasks.
Then there’s 26-year-old Ali, a Texas native who came to Montreal to broaden her horizons and introduce Montrealers to a whole style of dancing. Ali has a newfound philosophy on life, thanks to her work in the dish pit.
Performing the tasks no one else wants to do — cleaning nasty messes, scraping remnants of people’s meals into growing garbage, ensuring chefs have what they need to turn ordinary food into extraordinary meals — one has to wonder: who are these restaurant industry underdogs who choose to clean up our mess? And what makes them tick?
Dish Pigs takes viewers past the cultured atmosphere of fine dining into the dish pit, where the wild antics of dishwashers, sous-chefs and chefs are unleashed as life moves to a different rhythm: rinse, wash, repeat.
More than 300 hundred people came out to support the culinary scene in grand fashion at the Sheraton Myrtle Beach Convention Center Hotel where a trio of chefs aimed to please with unique dishes.
The event was the Myrtle Beach Area Hospitality Association's Trio Dinner.
Thirteen professional chefs in the area donated their talent and dedicated their time as they each paired with a college and high school student to craft a dish meant to wow an audience in the hope of receiving a judge's or people's choice award.
More, it gives students real-life experience in turning plates as fast as the attendees show up to the table for a plate of goodness. Here's more on the Trio Dinner.
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 at Hospitality and Culinary education.
This year's people's choice award was presented by US Foods. The winner was Ailsa Pub's Chef Ryan Coffindaffer and his team of students. The dish was Angry Orchard Braised Pork Collar, WV smoked Ramps Hoecake, Late Harvest Collard Greens with Pork Crackling and Foie Gras Powder.
The judge's choice winner of the night was The Cypress Room's Chef Mike McKinnon and his team. The dish was Herb Seared Yellowfin Tuna with Confit Tomato, Fava Beans, Squash, Shallot, Crispy Potato and Citrus Aioli
Here some more photos from this awesome dinner.
The rain held off for hundreds of people to enjoy numerous taco creations at the first ever Taco Madness Cook Off in Murrells Inlet.
More than eight South End restaurants crafted unique taco tastings for the crowd as well as judges, who tasted blindly. An award was given for people's choice and judge's choice.
The cook off only had two weeks of advertising and marketing in front of it. Hot Fish Club, the organizers, did not anticipate a big turnout due to that and the forecast for rain moving in during the event.
However, the people did show up. In droves, parking at a least a mile away to walk towards some good tacos.
The event benefited All4Paws Animal Rescue and had recorded three adoptions in the first hour of the event. Here's a little about them.
All 4 Paws is an 501(c)3 nonprofit animal rescue that has a holistic approach that encompasses both the physical and emotional needs of rescued animals. We strive to save as many lives as possible while remaining a humane, no-kill Animal Rescue. The vast majority of our animals were homeless. abandoned and abused.
After all the votes were tallied, Russell's Seafood Grill and Raw Bar walked away with both awards.
Barking Dawgs Tavern's taco tasting was voted best original taco by the judges.
Here are some photos below from the successful cook off and we are already looking forward to next year's event.