In 2008, Chive Blossom Cafe chef and owner Trina Renault brought a culinary treasure to her location and hasn't looked back.
That treasure is chef PaulKelly Renault (P.K. to friends and locals).
His attention to detail and consistency is bar none. Plus, his great personality is like extra seasoning. It adds to the dish and restaurant.
The local grouper dish won the Simply Amazing Dish of the Month award in April of this year. It barely beat out the Blackened Pork Porterhouse. See the photos below and a video from the past, where Renault cooks a potato encrusted trout with Bob Redfern.
We are so glad the Renaults and Chive Blossom are part of Georgetown County's culinary adventure.
"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.
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.