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.
Award winning Incredible Edibles and Coastal Wine Boutique pair up to bring you 'Sweet & Savory' November 29th
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.
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!
Oh, wow! Wahoo's Fish House menu looks good, too!
November's Simply Amazing Dish of the Month: 80-day Dry Aged Ribeye Steak @ Perrone's Restaurant & Bar
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.
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.