 Dylan Foster and Wicked Inlet Seafood have made quite the splash in the culinary industry. His seafood company is destined to change the seafood market landscape. We are a local seafood company that works tirelessly with your local fishermen to bring you the most premium fish available in our Atlantic Ocean. Our goal is to fill the void between the plate and the dock, and to tell the stories of the men and women who risk their lives every day to catch the fish we all love so much. We give you the opportunity to not only know WHERE your fish came from, but WHO your fish came from. Foster has expanded rapidly with innovation. The dockside market is literally at the dock, right where the boats unload. They are located at 4123 US17 Business in Murrells Inlet. The seafood he offers can be delivered, too! That's right, friends, fresh local seafood "from our dock 2 your door" is available. You can call your order in or place your order online. To get same-day local delivery, place your order by 8 a.m. that day. Pick up is available between 10 a.m. and 12 p.m. only. They are closed Sundays.  If you have concerns regarding being out during the Covid-19 pandemic, but still want fresh, local seafood, contact Foster and Wicked Inlet Seafood today and ask how they help satisfy your needs.   The restaurant industry has been hit extremely hard during the Covid-19 pandemic. And culinary events aren't immune either. The Charleston Wine + Food Festival for 2021 has been canceled. Organizers publicly announced the decision late this week based on pandemic concerns and "the state of the industry that we exist to uplift" in social media posts and an e-mail blast.  Each year in March we look forward to welcoming members of our culinary + hospitality community from around the world to connect, share, and grow through wine + food-centric experiences. With Charleston as our backdrop and the region’s unique foodways as our muse, this festival has grown over the past 15 years to encompass more than 120 events over 5 days and welcomes nearly 28,000 guests annually. The organizers also discussed their future plans in the place of the in-person gatherings. We remain committed to our local culinary + hospitality community for whom the festival was created to uplift and drive business towards. Our mission is to produce experiences that celebrate, educate, and promote the Lowcountry's diverse culinary + hospitality community. To stay up to date with Charleston Wine + Food, please click this to visit their website.   FUTURE CULINARY STUDENTS Tour our world-class teaching kitchens, meet our chef instructors, learn about our comprehensive hands-on professional approach to your education, and discuss career paths and your future professional goals.
Small group tours will be conducted to maintain social distancing. Face masks must be worn. 4:00-4:15 p.m. Welcome & Registration 4:15-5:15 p.m. Kitchen Tours / Speak with Faculty and Students 5:15-6:00 p.m. Learn more about The International Culinary Institute Learn more about how you can participate in being awarded one of five $1,000 ICI scholarships. International Culinary Institute of Myrtle Beach - click name for website.  South Carolina Governor Henry McMaster, the state’s tourism agency, and the SC Restaurant and Lodging Association unveiled the Palmetto Priority initiative today, aimed at showing the public whether a restaurant is following precautions recommend by the Centers for Disease Control and the state’s Department of Health and Environmental Control to limit the the virus’ spread. The program allows restaurants to voluntarily commit to following key cleaning and safety guidelines and it also calls for restaurateurs to take online courses and to have a limited DHEC food safety inspection. The Program at a Glance Restaurants that choose to participate in the program will complete a checklist of operational assurances as outlined in the restaurant reopening guidelines, participate in required free online education, and participate in a DHEC limited-scope food safety inspection. Restaurants that successfully complete the checklist and sign a commitment to their employees and customers will earn the endorsement of the program. The SC Restaurant and Lodging Association will oversee this consumer-driven program by providing patrons with the opportunity to share their experience, both positive and negative, through a short survey. This form will also be used to file a report if a restaurant not honoring its commitment. The Commitment Restaurants must agree to the following priorities to protect their employees and customers and demonstrating leadership in safe sanitation practices with all employees on every shift.
You can share your restaurant experience by clicking the button below.
Ball & Que Restaurant celebrates 50 years with commemorative t-shirts, celebration on hold6/18/2020  White and Blue shirts are available at Ball & Que Restaurant in celebration of 50 years. While it's not the way Ms. Joann Elliott expected to celebrate 50 years of Ball & Que Restaurant, it'll have to do for now. The famous eatery is marking their half-a-century foothold in Georgetown with commemorative t-shirts, available for purchase at their location. Cost is $20.00. Call Debi for details at 843-833-4114. We wish Elliott and her entire family and staff on this huge accomplishment. We thank you for Ball & Que.   Once restaurants were able to open in South Carolina and allowed to serve customers, people were noticing some of their favorites were remaining shut. Some posted they didn't feel comfortable at the time to open, others posted no updates. A favorite in the City of Georgetown was quiet and folks here began asking questions. About Root. The restaurant is a Simply Amazing Dish of the Month alumnus and a Taste of Georgetown winner, so it was fitting to wonder why they hadn't reopened. Well, we have answers. The restaurant officially transferred ownership on June 12, 2020. The new owner is a familiar face.  New owner Jimmy Hildebrandt plans to keep a few popular menu items at Root, but looks to revamp the rest with fresh flavors. Jimmy Hildebrandt, former Root general manager, begins his journey as owner with an awesome culinary canvas and a stout playbook. His energy, enthusiasm and passion was always on display at the eatery, and he represented the previous owner's vision very well. Now, he gets his chance to shine. In a phone call, he said he plans to keep some popular items on the current menu, but wants to revamp it with new dishes and new flavors. A reopening date has not been set as of yet, but it will be a grand reopening. We'll keep you posted on our Facebook page with updates. Congratulations, Jimmy. We know you'll do great.  Admiral's Flagship in Murrells Inlet shows off outdoor seating Longtime seafood favorite Admiral's Flagship is changing the culinary game with their "Biergarten" menu addition. From looking at the reveal, and some insider communication, folks are going to be super happy with the new choices. Rest assured, however. The all-you-can-eat crab legs option is still alive. Owners will start that next week. For now, take a look at the menu and plan ahead. The pork or chicken schnitzel, peach bbq salmon, sausage platter are sure to be favorites. And beer cheese fries? Wow.    This butcher (first from right) still slices meat with a beard. Jeremiah is all smiles with his team in Georgetown. No. The butcher with a beard didn't go out of business. The same folks still run the butchery at 408 South Fraser Street, but had to change the previous name due to a lawsuit. Yes. A lawsuit. Seems a butcher up North caught wind - or smell of fresh cut beef - from this small business and decided to pounce. No worries. Lowcounty Butcher Shoppe was born, or reborn. Irregardless, the same quality meats you've come to love are still leaving the shop in packaged droves. Business has never been better. Why? Given the pandemic, and shortage of beef at national retailers in the area, owner and head butcher Jeremiah Holladay stepped up supply by working in tandem with his suppliers. He had to adjust his business hours and days of operation, but he has satisfied all customers to date who have come looking for his products.  Jeremiah does what he does best - preparing chops of meat for a customer. On top of serving walk-in customers, the butchery also supplies many restaurants in Georgetown County and surrounding areas. It's a reason why Lowcountry fits in the name. More and more people outside of the county now experience his quality cuts of beef, chicken and pork. But, here at home, you can go to SoCo Grille at 619 Front Street to enjoy it cooked. It's one of many restaurants supporting local by buying from the homegrown butchery. Whether it be burgers and steaks or ribs and pork butts, Jeremiah and his staff at Lowcountry Butcher Shoppe have you covered. Like and follow their Facebook page by clicking the button below to keep up with hours and days of operation.   Georgetown County's culinary adventure has seen its fair share of hardships during the pandemic, that's for sure. Also for sure is the continued support for restaurants shown through curbside and take-out orders. But, for those who still needed that foodie fix, two local Facebook groups have provided avenues for people - and restaurants - to share their adjusted dining experiences and photos during the Covid-19 restrictions in South Carolina. The groups are "Eat It Up, Georgetown" (Georgetown County focus) and "Culinary Adventure of South Carolina" (state focus). Jamie Sanderson, creator of Georgetown Foodland and the groups, says it was now more important than ever to keep restaurants in the people's eyes. "Our restaurants have taken a big hit with the curtailing of dine-in restaurant availability. But, these folks in my town have dealt with floods and hurricanes and are seasoned veterans when it comes to keeping businesses afloat, no pun intended. They know how to survive," Sanderson says. More, the community has shown their support by joining these groups, and liking and following the main page. They've posted photos of their take-out dishes, their curbside interactions, and words of encouragement. "Wow, what unbelievable spirit these folks have. Wouldn't you agree? Look at how they've all come out and given their best to keep our restaurant industry alive. It's so beautiful. I am sure the people who run the restaurants appreciate it." With restaurants able to seat people inside at 50-percent capacity, it's better than before, but they still need the continued support. "Join the groups. Like the page. Follow the page. Go and like and follow their pages. These restaurants are in the business of feeding us, not only food, but through their passion and generosity, damn good food." If you are on Facebook, you can click the buttons below to join one or both groups.  In a press conference Friday afternoon, South Carolina Governor McMaster announced he is lifting additional restrictions, including allowing restaurants to resume some dine-in service starting at 12:01 on Monday, May 11. This plan marks the beginning of “Phase Two” of the restaurant reopening proposed to the accelerateSC Response Committee. For restaurants seeking to begin limited dine-in service, Governor McMaster released the following guidelines, provided by the SC Restaurant and Lodging Association (SCRLA):
For a full list of guidelines, click below.  Restaurants may re-open to outdoor dining effective Monday, May 4, 2020. Based on advice and recommendations from DHEC and the South Carolina Restaurant & Lodging Association, Governor McMaster has established the following guidelines for restaurants to follow if they choose to open for outdoor seating. Existing approved outdoor seating areas: · Tables are to be spaced a minimum of 8 feet from each other (measured from all edges of the table); · Limit table groups to 8 individuals; · Eliminate gatherings in the building when entering or exiting outdoor seating area; · Maintain strict social/physical distancing guidelines; · Tables, chairs, and seats should be sanitized after every customer If open areas and/or temporary tents are utilized by existing, permitted restaurants, all sides of the tent must be open and the following conditions are required: · Tables are to be spaced a minimum of 8 feet from each other (measured from all edges of the table); · Table groups are to be limited to 8 individuals; · State approved fire extinguisher within 75 feet of tent area; · Minimum of 7-foot-6 inch head room (ceiling height) These guidelines, along with a list of frequently asked questions, can be found here. Additional guidance that restaurants are expected to follow, should they choose to open, have been provided by the South Carolina Restaurant & Lodging Association and can be found here.  There are startling numbers in the recent restaurant industry impact survey conducted by the National Restaurant Association. The data shows worse-than-predicted results. Based on these results, the National Restaurant Association estimates that the restaurant and foodservice industry will lose more than $50 billion in sales in April, if the current trends continue through the end of the month. Read more here -- https://restaurant.org/Articles/News/Restaurant-sales-and-job-losses-are-widespread  Datassential and IFMA are proud to bring you the latest in forecasting and mapping the impact of COVID-19 on the foodservice industry and making it accessible for all. We built this for you. Use this tool across your organization to measure the impact on your business and plan for the future. Download user tips here -- datassential.com/wp-content/uploads/2020/04/COVID-19-Foodservice-Impact-Model-Tips.pdf.  Here's a study from Datassential showing people's concerns about dining in restaurants after the Coronavirus. For more from Datassential, visit this link. Very good stuff there.  Here's a free resource from the National Restaurant Association to help restaurants reopen and try to get back some sort of normal during the Covid-19 pandemic. For more resources, visit this link. |
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