Today was the fourth episode of Georgetown Foodland's "Sunday Brunch Sessions" and the March finale was an epic one. 

All four episodes have drawn the interest of people in Georgetown's culinary industry and outward. Filmed live at Root, located at 919 Front Street, folks have been able to enjoy show from a booth inside the restaurant while enjoying brunch themselves. 

Chef Jesse Goguen has been treating both host Jamie Sanderson and guests to surprise dishes. The one from today, Crab Cake Benedict, tasted marvelous and impressed Chef Jamie Daskalis of Johnny D's Waffles and Benedicts. Owner Jimmy Hildebrandt's smile has never left his face since WPDE's Amanda Kinseth came and interviewed him before the first show. 

If you haven't seen any of the episodes, don't worry. They are in the video section of Georgetown Foodland's Facebook page, and we have them embedded in this story for you to catch up. 

The live shows have been the talk of the culinary scene in this area, Charleston, Myrtle Beach, and as far as Greenville, S.C.

Sanderson says these shows are meant for chefs, restaurant owners and others involved in the culinary industry to have a medium where they can feel comfortable talking about issues, their food, their business, and enjoy being spoiled by a chef.

"The show is for chefs and restaurant owners of Georgetown and elsewhere to come and unwind, speak about their businesses, their culinary offerings, and whatever else. The goal is to have our area be a come-to area for chefs and restaurant owners outside Georgetown, and say, hey, I like the scene here, the vibe."

Tune in live at 10 a.m. on Georgetown Foodland's Facebook page each Sunday as Sanderson will feature a different guest, treated to a dish by Chef Goguen.

We have announced the first restaurant participant and their menu on the Facebook event page for Georgetown Foodland's first-ever Restaurant Showcase Week. You'll have to visit the event page OR check the restaurants' social media for the menu. 

Three courses for $35.

The week begins February 1 and lasts until end of day February 7. That's Monday through Sunday, 

Make plans to enjoy this specific week. We'll be announcing periodically until we reveal all before the week starts. 

If you have any questions regarding social distancing, Covid-19 guidelines or whether you can get it to-go, call each participating restaurant. 

We hope you'll help us in supporting the culinary industry of Georgetown County by enjoying a great meal offered during the week. 

#EatItUpGeorgetown ​

Georgetown County will have its own version of a restaurant week this February, something meant to support restaurants and deliver tasty dishes to customers at an affordable price point.

Georgetown Foodland's Jamie Sanderson says "Restaurant Showcase Week" is a way to give locals their chance to experience the flavors in our eateries and feel special while doing so.

"This is a simplistic event. Restaurants were asked to create a three-course menu at $35. There's been lots of feedback since announcing this. Lots people are very interested. There have been a few restaurants whom have submitted menus. We have one sweet-treat focus, too. The foundation will be built the first week of February 2021 so we may have the opportunity to make this annual." 

An event page has been created, where menus will be posted for all restaurants participating. 

Sanderson goes on to say this is just the start.

"The culinary industry in Georgetown has seen an uptick in customers in the past few years. The pandemic has taken a toll on restaurants. We've lost some to it. But, the future is innovative concepts and menu pivots. Take-out alone will not support our restaurants. We have to have dine-in, inside and out. We have to have special events. We have to focus on both locals and tourists, not one or the other. Down the road, bigger events are being thought of and planned. If we are safe, we can pull these off to help all our culinary families and friends stay afloat, and build a great local foodie base."

This week-long event is the first of its kind and will evolve over time. It's meant to help get locals out and enjoy our restaurants and be part of something unique. The week begins Monday, February 1, and ends end of day Sunday, February 7. 

Plus, it's the lead-up to one of the biggest eat-out days of the year, Valentine's Day.

​For more information, click the button below for the event page. 

​If you can't remember or never heard of it, a war bond was created to help get this country through a couple wars, to say the least.

Right now, restaurants are at war with not only the pandemic, but governments placing restrictions on them.

Well, as I scrolled through Instagram today, I saw something I thought was a throwback. It wasn't.

Chef Edward Lee at 610 Magnolia, located in Louisville, Kentucky, has introduced the culinary version at his restaurant.

When I saw this, and the crafted bond, I was taken. It's really come to this. 

Restaurants are literally in a war. In many states, they were the first to see restrictions. It came with shorter hours at first, then as cases climbed, they faced no-dine-in mandates. Inside dining was erased.

Eateries had to become savvy to not only keep staff and themselves afloat, but feed people who, at first, were shocked they couldn't eat inside their favorite restaurant. 

Curbside, delivery and to-go became the only way for some. Others, like Litchfield Restaurant, Perrone's, and R'Way Pizza, turned parking lots and side lots into a outdoor getaway.

Locally, restaurants have seen an easement in restrictions, but who's to say there won't be another round? Lee has even said "he's afraid it's too late to save restaurants" in an Bon Appetit article.

Now, we face a rise in cases all across the United States. Areas in California are seeing restaurants slapped with restrictions again, and this time tempers are flaring. 

Chef Lee has a great concept here, and hopefully restaurants follow his lead. Given the fact tourism season provides a major boost to eateries, this would be a huge incentive for folks visiting.

And with restrictions looming in wintertime, it could be the death bell for many restaurants. According to survey findings conducted by the National Restaurant Association, 10,000 have closed in three-months time.

The concept of a restaurant bond is an investment. It helps restaurants survive this part of the year and customers receive a perk in value when they decide to use later down the road.

Given those restaurants are still here. 

It's that time of year where Brookgreen Gardens in Murrells Inlet is lit up with thousands of candles and lights. That's right, folks, it's Christmas time. That means Night of a Thousand Candles is in full-shine mode!

Locals who have been attending for years already know the go-to spots to eat before the event, including dining options inside the venue. Let's take a look at those, starting with what's offered on site.

Due to COVID this year they will have a number of smaller options for dining:

• Inlet Affairs - will be serving their signature favorites in the Leonard Pavilion.
• Let's Ride BBQ and Austin's Garden Galley will be on the lawn next to the restaurant.
• Harvest Restaurant will be open with a limited menu - indoor and terrace seating by reservation only. 
• The Old Kitchen, in the heart of the sculpture garden, will be serving small bites, soup, and beverages.
• Brookgreen Beverage Stations will provide beverages, beer, wine, and their homemade hot cocoa. 

For the folks who want a grab-and-go option or want to enjoy eating outside at a local restaurant before the 4 p.m. start, here are a few places we suggest.

Jimmyz Hibachi of Pawleys Island is a great stop on the way to NOTC. Not only can you dine inside, but there is a patio outside you can sit and eat at. If you want to eat in the car on the way to the event, they have a drive-thru. The hibachi is super good and they have poke' bowls. 

The are located at 10378 Ocean Highway in Pawleys Island and their phone number is 843-314-3682.

A quick "pit stop" for grab-and-go food is Chester's Pit Stop in Pawleys Island. Located at 12161 Ocean Highway, Chester's is an award-winning hot dog server. The small brick-and-mortar eatery is easy to miss, but you can always look for the big "Hot Dogs" sign close to the roadway on the left heading to Brookgreen Gardens. 

If you want more than a hot dog, Chester's has you covered. Fried Shrimp, Fried Flounder can be enjoyed by itself or in sandwich form, and you can add fries. 

Order from the window, then take with you to your car or truck, or sit at one of the picnic tables and enjoy. 

​You can call ahead at 843-630-2041, too.

Another grab-and-go stop is Beach Burgers and BBQ. They are located at 13088 Ocean Highway and can be reached at 843-979-3333. They also have dine-in and outside dining options. 

If you're in the mood for a burger, fries and milkshake served fast, fresh and with flavor, this is the spot to hit. They even do salads. The chicken sandwich and chicken salad is sure to be light on the stomach while walking through Brookgreen Garden.

Click their name above (as with all the restaurants I have mentioned) and it will take you to their menus.

​Call ahead is also available. 

There are other great restaurants to enjoy on the way to Night of a Thousand Candles, like Rustic Table, Bistro 217, Local Eat Drink Celebrate and Yagi Sushi & Hibachi, but plan ahead and call ahead, depending whether you want to dine in, eat outside or grab a to-go order. 

There's a rise in Covid-19 cases in the United States, and with that, restaurants are starting to feel the brunt.

In some states, restaurants are seeing the reimplementation of restrictions. And, with the holidays paired with non-tourism months, it couldn't come at a worst time.

But, we wanted restaurants to know their is help out there. You can start with your food service providers.

For example, this "Operating Safely Guide" by US Foods provides expansive details on how to manage through the pandemic. From FOH and BOH recommendations to federal and local requirement overviews, you're sure to find comfort in knowing there are folks making sure you have the latest information so you can provide a safe dining experience for customers.

The Centers for Disease Control and Prevention also have guiding principles and important information on operating safely in restaurants. Click here for details. You can also tell your customers the CDC has information regarding food safety and eating out. 

There is also OSHA Covid-19 guidance for restaurants offering take out or curbside pick up.

Whatever the case, make sure you, as a restaurant owner, seek out the latest information when training staff on Covid-19. 

A year in the making, the first in a series "Mystery Chef Dinner" will actually happen.

Live. In a restaurant. 

Given the current pandemic and social guidelines, precautions are being taken for the first event, taking place at Root in the City of Georgetown. The restaurant is located at 919 Front Street.

"It's a simple concept, but exciting," event organizer Jamie Sanderson said. "It's taking a team of like-minded individuals to come together and plan this. We've been at it for a few months now with origination and process flow. I think we have the potential to establish a great first impression."

The concept has two chefs entering a restaurant or eatery in Georgetown County. These two chefs are unknown to the guests and the chefs have no clue on who they are serving. There will be limitations with seating and amount of guests during the pandemic. 

The chefs will prepare a three-course meal each that includes an appetizer, entrée and dessert. This means a guest will get two three-course meals to enjoy. While the guests wait in between servings, Sanderson will be providing interactive commentary and dialogue both in person and live streaming on social media.

"It's going to have an entertainment value. I'll be jazzing it up, hyping the chefs to the attendees, talking about dishes, and asking folks who they think is back in that kitchen. I might even try and get a peek back there. They might stop me, but I'll try," Sanderson said.

The guests will be provided a menu as they are seated. It will be in a Chef A / Chef B format. The guests will not know ahead what they are being served and the chefs will not know each other's menu until the event starts.   

Josh Quigley has always given back to the community he lives and does business in. What he's been doing since the pandemic grew shouldn't be a surprise.

Quigley's Pint & Plate, one of his restaurants, has been serving "Pay As You're Able" meals on Tuesdays. These meals are for anyone "in need of something to eat" and is a "gift to anyone in need." 

They even say you can pick one up if you need a break from your kitchen.

Quigley, along with Billy Davis and the entire staff, have always found ways to help those in the Pawleys Island, Georgetown areas. 

"Donations are accepted, but not expected. All funds collected will be used to create next week's meal, and provide non-perishable food items to the Baskervill Food Pantry."

Meals can be picked up at their Quigley's Next Door location at 251 Willbrook Blvd in Pawleys Island. Check the Quigley's Pint & Plate Facebook page for each Tuesday's menu. 

There's a familiar magazine back in production on the culinary adventure of the Lowcountry.

And its Fall issue is burgerlicious. 

Southern Flavor Magazine paused as the pandemic grew through the area. Now, Bert Wood, owner and publisher, has put out an issue that's sure to grab the attention of those in Georgetown County. 

The cover of "The Burger Issue" features the Bistro Burger from Pawleys Island own Bistro 217. And we're sure as soon as people saw it, the eatery saw those people requesting the famous burger. 

The magazine has featured Georgetown County restaurants since its beginning. We're glad to see them back doing what they do best, and that's promoting the culinary scene of our area. 

​You'll love their features section, too. 

You can read the Fall 2020 digital issue - including great stories and awesome recipes - by clicking here. 

The hard copies will available in select Georgetown County restaurants soon. 

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. 

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.

You can share your restaurant experience by clicking the button below. 

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. 

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.

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.