 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.   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.
 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. What are you waiting for...  How would you like to earn cash back when you make a review after dining out? Well, there's a great way to do so. Introducing iDine, where a member who earns $20 in accumulated restaurant rewards receives a reward card. Visit the website and type in the zip code to see what restaurants you can dine at to earn rewards. And there a few restaurants in Pawleys Island and Murrells Inlet participating.   Click the button below to learn more.
Check out the video below and see what's in store for you when you visit Bearded Butcher in the City of Georgetown.
 "Welcome to the New Industry" is boldly stated on 86 the Quo's website. This is the defining tone a new group wants established in raising awareness and educating on issues in and surrounding the restaurant industry, one kitchen at a time. And Georgetown Foodland proudly supports it. Chef Dakota Kolb, one of the creators of the group, consistently and passionately works to connect other chefs who may need a safe and judgement-free place to discuss issues they couldn't discuss elsewhere or feel comfortable otherwise. Kolb, along with his wife Kyndal and friend Deanna Hohgrefe, knew something had to be done to provide an outlet for chefs who struggle with daily issues of stress and anxiety in the workplace, amongst other issues as well. Kolb describes 86 the Quo here.
With this effort, a "new industry" can be achieved. One where chefs feel more open and relaxed, comfortable and safe. Georgetown Foodland urges any chef and restaurant owner in Georgetown County needing a place to share their concerns, issues or ideas to reach out to 86 the Quo.  |
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