 This Nov 24, we want to share Small Business Saturday® with you! It's a holiday shopping tradition, backed by American Express, that celebrates small businesses like our restaurants. And it wouldn't be a celebration without customers like you joining us. So mark your calendar for Nov 24th — the Saturday after Thanksgiving — and get ready to Shop Small® with us. Grab a friend or family member and come by one of our glorious restaurants in the county on the big day. You can help get the word out and celebrate Small Business Saturday by using #ShopSmall, #DiscoverGeorgetown and #CulinaryAdventure on Facebook, Instagram, and all your social networks. Thank you for all your support, and we'll see you Saturday, Nov 24th!  When you begin cooking for staff to train them on the menu, you know a restaurant is close to opening. And on November 19th, Sol Cocina Mexicana plans to do just that! Located at 12036 Ocean Highway in Pawleys Island, they are going to bring the building back to life that previously housed Ship's Pub. Chef Armando Cobian and his wife, Pastry Chef Esmeralda, begin a journey in owning and operating their culinary creation Monday, however, they invited their staff to taste the menu to learn the flavors and how to sell it for three days straight. We were there yesterday to capture the exciting moments. What's being presented as a "twist of Mexican flavors" will surely please the diners who come in to enjoy what we did Saturday. Below is a sampling of the dishes prepared and what you can expect from Sol Cocina Mexicana when they open. The menu is below, too.  Incredible Edibles is doing it again on November 29th! Teaming up with Coastal Wine Boutique, they are holding a "Sweet & Savory" wine pairing event. Enjoy five unique world wines paired with five decadent sweet & savory bites! It will be from 7:30 p.m. to 9:00 p.m. This is not to miss, folks! RSVP by November 26, 2018. Here's their Facebook page and their phone number is (843) 237-5040.  The new restaurant Root at 919 Front Street in Georgetown, South Carolina, has shared their menu. Let's take a look at the newest addition on Georgetown's culinary adventure! As always with menus, they are subject to change. So, visit their Facebook page for updates. Call (843) 833-8224 to make reservations.  Chef Adam Kirby and his restaurant Rustic Table held a "Beer Dinner" Thursday, pairing up with Carolina Bauernhaus Ales, from Anderson, South Carolina. The effort to offer some unique tastings with stout beer went amazingly well! Let's look at a few photos from the dinner, courtesy of Rustic Table. These type of events are a great way to introduce superb flavors from our great restaurants with beers and wines not yet introduced or haven't seen the traction they deserve. What's special about these events is the fact you'll remember the food and beverage if paired well! Follow Georgetown Foodland on Facebook and keep up with these events as they are posted.  Let's look at a few restaurants open this Thanksgiving! We'll start with Admiral's Flagship in Murrells Inlet.  Admiral's Flagship Buffet Menu  Southern Comforts, Southern Dining and Seafood Shack's Thanksgiving Menu Hanser House is open from 11 a.m. to 6 p.m., serving all the traditional fixings. Call 843-235-3021 for reservations. Aunny's on Front Street will be open on Thanksgiving Day. The Wicked Tuna's menu is below!  Wicked Tuna Thanksgiving Menu Oh, wow! Wahoo's Fish House menu looks good, too!  Wahoo's Fish House Thanksgiving Menu For more restaurants open on Thanksgiving this year, visit our Facebook page or check the Events section!  The dish for November's Simply Amazing Dish of the Month has been chosen! And it's dry-aged at Perrone's Restaurant & Bar! 80 days. That's right! The most awesome ribeye steak we had last night was dry-aged in Executive Chef and Owner's Steve Perrone's dry-aging box. The flavor of the meat was golden. We had 37-day aged ribeye and 100-day aged strip, but the 80-day aged ribeye was the consensus vote winner! All the steaks we had were cooked medium rare and came out beautifully. The meat wasn't tough and had a great chew. Seasoned perfectly, allowing the meat to be star of the dish, not overpowering herbs and spices. We loved the dinner menu. But for us, the steak above was hands down the winner of this month's award. We hope you'll go by and see Steve, his wife Eileen and their wonderful staff! Get the steak. You will love it! Danny Smith is not only an awesome dude, but he's a superb chef! If you've dined at Frank's Outback in Pawleys Island, you already know this. Let's look at the dish he and friend Charles Bardo from R'way Pizza and Family Tavern prepared at the Myrtle Beach Area Hospitality Association's Farm to Table Dinner this year. Wild Game - Valley Farms Dry Rubbed & Smoked Bison Ranch Brisket with Hulls Island Farms Mushroom Bread Pudding, Millgrove Farms Collard Greens, Duplin Winery Muscadine Wine Reduction & Hulls Island Farms Micro Greens.  Wicked Inlet Seafood Owner Dylan Foster checks out fish with local chef Patrick Fowler You've heard of farm to table. Fascinating concept. It signifies freshness and traceability. You hear it and you picture exactly where your food came from. Well, let's introduce you to "dock to dish" and "hook to plate" and the exact thought process regarding where your fish come. Wicked Inlet Seafood Owner Dylan Foster mentioned these phrases at the American Culinary Federation - Myrtle Beach Chapter meeting last week while discussing exactly where your fish come from in Georgetown County. The water, of course. Our water. And they work tirelessly to bring it to chefs in hours, not days. Not imported. Not frozen. Fresh fish from the dock to your local chef to your plate. How it was intended. Here's how Dylan describes it. We are a truly local fish company, that gives local chefs and local markets the ability to not only know WHERE their fish comes from, but WHO their fish comes from. Our goal is to tell the story of the men and women who risk their lives day in and day out to get us our beloved fish. All of my customers have the knowledge of exactly what boat and which team brought their fish in. This level of transparency is something that the fishing industry has needed for quite some time. and when you are able to connect the dots from Dock to Dish like we do here at Wicked Inlet Seafood, something really beautiful happens. A really nice local synergy. We are a small family business, and it is great to be able to work with so many multi-generational fishing families here in Murrells Inlet. But, there's more. Remember long ago when you were able to walk down to your meat market and select the meats you wanted for that day? Getting prime cuts and preparing your menu with fresh beef, chicken and pork? How about the bakery? There are a few in the county that still do this with local chefs. And, Wicked Inlet Seafood does this with their fish. Dock to dish partner chefs, like Patrick Fowler of Wicked Tuna, go to the docks and pick their fish for the meals they'll prepare that day. And it's such a great sight to see. The product ends up in the hands of chefs from Murrells Inlet to Ocean Isle, N.C. Soon, they'll be offering the same fish going to chefs and markets right to the general public. Contact Dylan at (301) 639-4541 and ask about being a partner chef and let's all support local fishermen bringing the catch home!  It's time of year, folks! The fourth annual Kringle Krawl presented by the Georgetown Business Association is scheduled for Saturday, December 29th, from 5 p.m. to 11 p.m. You can sign up from 4 p.m. to 5:30 p.m. at Green Bean Consignment Boutique on 904 Front Street. It's a great to enjoy some special offerings from our great restaurants in the city. Look forward to see you there.  Chef Gregory Adams of OMD Inc. speaks at the ACF Myrtle Beach Chapter Meeting about Wagyu Beef! "We're bringing Wagyu to you!" Chef Gregory Adams of OMD Inc. boasts multiple times during his speech about Wagyu beef and his business's partnership with Foodie City Network in an effort to bring top-quality beef to the coast like no one else can. Chef Gregory featured Doug Hassell of Hassell Cattle Company, where he gets his Wagyu beef, to discuss how the cattle are given no hormones, no antibiotics and are on a 100% vegetarian fed diet. A few people in attendance at the American Culinary Federation - Myrtle Beach Chapter meeting held at The Wicked Tuna actually chanted "Wagyu to You"! It was quite a meeting! Here's some detail about the partnership. Foodie City Network and OMD Inc. have joined forces to bring you, our extended family, culinary treats to enhance any specific appetite. Two small companies that are growing daily and educating our entire foodie city network. Socializing and maintaining personal business relationships is what separartes both companies from other so-called competitors, with over 400+ specialty food brands and 3500+ specialty food products from some of the world’s finest creators of trendy and classic cuisines. As always, you can click the names above as they are hyperlinked to take you to the source for details and ordering information. Judging by the photos the below - and by the tastings we enjoyed - you will not be disappointed! Myrtle Beach Area Hospitality Association’s 9th Annual Farm to Table Dinner is on November 4th!11/2/2018   The Myrtle Beach Area Hospitality Association’s 9th Annual Farm to Table Dinner, presented by US Foods, at Conway’s Thompson Farm and Nursery is Sunday, November 4, 2018. Upon arrival, guests will enjoy a reception featuring live music by the Paul Grimshaw Band and a variety of delicious hors d’oeuvres presented by students from the International Culinary Institute of Myrtle Beach, as well as fun photos with Kali Klicks. The main experience will take place in a quaint barn setting and will feature the top chefs along the Grand Strand highlighting seven different courses. Each chef will put their skills to the test using locally sourced produce, meats, wild game and fresh seafood. During each course, the chefs will detail, each dish created and ingredients used. Beer, Wine and Water will be served throughout the evening. This year’s chefs include Jason Scarborough, US Foods; Chris Mulcahy, Hook & Barrel; Thomas Barr, Strong Waters Craft Cocktails & Kitchen; Chad Marshall, Ocean Blue at Double Tree Resort; Danny Smith, Frank’s; Charlie Bardo, R Way Family Tavern; Jamie Saunders Johnny D’s Waffles; Geoffrey Blount, International Culinary Institute of Myrtle Beach and Jon Kish, Bandito’s. This fall farm event is like no other dining event in the area and tickets are sure to sell out fast. The event is limited to 250 guests and tickets are $150 per person, $250 for a couple’s package. Tables are $700 for a table of six or $900 for a table of eight. A portion of the proceeds for this event will benefit culinary education and other MBAHA scholarship programs. Tickets can be purchased by contacting the Myrtle Beach Area Hospitality Association at (843) 626-9668 or jeffrey.wisniewski@mbhospitality.org. |
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