 Tough choice this month. We've had quite a few dishes up to this. Even during the visit to The River Room on Front Street, there was another dish that had top contender written all over it. However, it's the perennial favorite among locals receiving the nod. It's the Shrimp & Grits. Owner Sally Swineford and her culinary staff, including Chef Joe O'Hara, have a lot to be proud of. Consistent dishes with flavorful appeal is just one attribute their known for. This month, though, their signature dish (South Carolina stone ground yellow grits topped with shrimp, smoked sausage and a Tasso ham sauce) is featured for the month of March as our Simply Amazing Dish of the Month. Congratulations.  Demerrio Greene and his famous Honey Jerk Sauce is now for all to purchase and enjoy There's an urban club, eatery located on Highmarket Street in Georgetown, South Carolina, known for great tasting crab legs, blue crabs and wings. And while enjoying the food, you can enjoy comedy, poetry or an epic rap battle. But, Owner Demerrio Greene has decided to take something he's locally famous for and share it with the world. That's right. It's that Honey Jerk sauce. You know, the one that adds that glistening shine and spicy, but sweet flavor to those perfectly cooked wings. Created in 2013 right inside the kitchen of Taste Lounge, Greene has been offering the sauce on wings to customers who have consistently come back for more. But, it took a little tweaking to get it right. "My guests told me that the jerk sauce was too spicy. So, I went in the kitchen and mixed up some ingredients to tone the heat down a bit and public loved it." They sure did. Thursday nights are Jumbo Wings night. He almost always sells out. And out of the more than 14 flavors he offers, the honey jerk sauce is most requested. Now, he's partnered with a distributor to launch his sauce to the public. To say it's been a huge hit would be an understatement. "I am currently utilizing my 2 days off (Mondays & Tuesdays) to ride around to the small businesses and promote it myself. So far within the first 2 days (of releasing) I already have 5 places that are shelving my items and reselling it. Within the 2 days of the Honey Jerk Sauce coming out we have sold over 500 bottles and it is in 6 different stores with unlimited stores pending." The sauce is unique to him since he's the one who created it by making it up himself. "It really didn't take any time to perfect the flavor combination because I made it up. I literally just made it up and the people loved it." What really makes Greene stand out is him doing this as a two-war disabled veteran. He's served his country overseas, sustained a disability and has continued his dream to see his business - and now his sauce - succeed. But, he also wants other disabled veterans to enjoy his dream, too. "I plan on hiring other disabled veterans in other states and around the world to distribute my Honey Jerk Sauce and other products to follow. That's my overall goal, to provide jobs for disabled veterans." Greene is to be admired for his determination and work ethic. He also plans to see his sauce in restaurants in Georgetown County. That's "already in the works" and we've been told to stay tuned. The Facebook page for Honey Jerk Sauce is here. There will soon be a website. Visit the page and find out how and where to purchase his sauce. However, the Marathon Gas Station on 320 Exchange Street in Georgetown has it on the shelf if you need your quick fix.   Make plans to save room for some dessert after lunch March 3. Old Georgetown Creamery is celebrating one year in business with $1 ice cream scoops. The event is from 2 p.m. to 4 p.m. You can visit the event page here: CLICK LINK. We congratulate them on their anniversary and wish them continued success on being part of the culinary adventure of Georgetown County.  The building at 809 Front Street has new owners and a new look. The former Front Street Deli has become Fast & Fresh Soups Salads Sandwiches with the recent retirement of Andy and Michele Giarratano. The new restaurant will be holding their grand opening on March 11, 2019, starting at 11 a.m. The event page is here: CLICK THE LINK. We wish them the very best and welcome them as an addition to the culinary adventure of Georgetown County.  Eleven restaurants came together on Sunday, February 17, to offer up their tasty versions of a well-known soup in an effort to raise funds for Saint Frances Animal Center and take home some bragging rights from the third annual She-Crab Cook-Off. And plenty of people came out on the chilly day to get their share of that awesome soup. The results are below, with one popular vote winner, a winner chosen by a panel of celebrity judges and you can't count out the puppies' choice winner. Popular Choice Winner: Hanser House Celebrity Judge Choice: Salt Water Creek Cafe Puppies' Choice: BisQit Thanks to all the restaurants for participating in this great event.  
"No bland food allowed!"
If you hear that phrase yelled down the halls of the International Culinary Institute of Myrtle Beach, you best be seasoning quickly. Renown Chef Tom Mullally isn't too kind to tasteless food. However, the chef is a charmer. He can warm the hearts and stomachs of people at the same time. His instructional skills are quite impressive and is a culinary asset to the Horry-Georgetown Technical College. Below, you'll see some of videos, demonstrating his knowledge - and the fun he has while doing so. For if there's no fun, there's no point in doing it.
Check out the video below and see what's in store for you when you visit Bearded Butcher in the City of Georgetown.
February's Simply Amazing Dish of the Month: Borrego en Mole Negro de Oaxaca @ Sol Cocina Mexicana2/2/2019  New month, new dish to be chosen. February's Simply Amazing Dish of the Month was chosen at Sol Cocina Mexicana. Two dishes battled, but one stood out more. It was the Borrego en Mole Negro de Oaxaca. It's grilled marinated New Zealand lamb chops, sweet plantains, toasted sesame and oaxaca style black mole sauce, served with black beans. Its competitor was the Puntas de Filete. That's a sauteed beef tenderloin tip, sweet plantains, fire roasted tomato chipotle quernado salsa with melted oaxaca cheese, served with black beans. The cook on the lamb chops were medium and came out perfect. The flavors blended well with both dishes, but the lamb chops just had the taste profile a cut above the other dish. Go and try the award winner and then order its challenger next time. You decide. Congratulations to Chef Armando Cobian and his staff.  ENJOY 40 PLUS Soups, bakery items, sweets and a cool drink. Inside International Culinary Institute and tent in Market Common. Fundraiser for HGTC Scholarship and chapter operations. Annual event and of course judging. To learn more and buy tickets, visit here.  You've probably seen the new signage where Woodland Creek Grille was before they closed. Well, it's another restaurant that'll soon be opening up, with familiar faces at the forefront. The Inlet Provision Company will be opened shortly after Valentine's Day 2019 by Cyndi Moran and husband-and-wife team of Phillip and Kathy Bates. The trio own and operate Hot Fish Club and have done so for more than seven years. It is located at 4891 Highway 17 Business, next door to the Hot Fish Club. Here's a little about what they plan to offer. “Good Food and Bad Advice.” Such is the motto for this one-of-a-kind restaurant that’s in the planning stages as we go to press. Located beside Hot Fish Club on the southern end of Murrells Inlet, it’s owned and operated by the HFC family – but it’s a totally different experience. The menu is quirky, to say the least, with a focus on affordability – most items run between $4 and $12 – and fresh, locally sourced meats, seafood and produce whenever possible. The team is still working out the particulars, but the choices are definitely different and change frequently to keep things interesting. The menu can be found here.
We wish the trio the best with the new restaurant and urge everyone to try it when they officially open. |
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