 Wicked Inlet Seafood Owner Dylan Foster checks out fish with local chef Patrick Fowler You've heard of farm to table. Fascinating concept. It signifies freshness and traceability. You hear it and you picture exactly where your food came from. Well, let's introduce you to "dock to dish" and "hook to plate" and the exact thought process regarding where your fish come. Wicked Inlet Seafood Owner Dylan Foster mentioned these phrases at the American Culinary Federation - Myrtle Beach Chapter meeting last week while discussing exactly where your fish come from in Georgetown County. The water, of course. Our water. And they work tirelessly to bring it to chefs in hours, not days. Not imported. Not frozen. Fresh fish from the dock to your local chef to your plate. How it was intended. Here's how Dylan describes it. We are a truly local fish company, that gives local chefs and local markets the ability to not only know WHERE their fish comes from, but WHO their fish comes from. Our goal is to tell the story of the men and women who risk their lives day in and day out to get us our beloved fish. All of my customers have the knowledge of exactly what boat and which team brought their fish in. This level of transparency is something that the fishing industry has needed for quite some time. and when you are able to connect the dots from Dock to Dish like we do here at Wicked Inlet Seafood, something really beautiful happens. A really nice local synergy. We are a small family business, and it is great to be able to work with so many multi-generational fishing families here in Murrells Inlet. But, there's more. Remember long ago when you were able to walk down to your meat market and select the meats you wanted for that day? Getting prime cuts and preparing your menu with fresh beef, chicken and pork? How about the bakery? There are a few in the county that still do this with local chefs. And, Wicked Inlet Seafood does this with their fish. Dock to dish partner chefs, like Patrick Fowler of Wicked Tuna, go to the docks and pick their fish for the meals they'll prepare that day. And it's such a great sight to see. The product ends up in the hands of chefs from Murrells Inlet to Ocean Isle, N.C. Soon, they'll be offering the same fish going to chefs and markets right to the general public. Contact Dylan at (301) 639-4541 and ask about being a partner chef and let's all support local fishermen bringing the catch home!  Chef Gregory Adams of OMD Inc. speaks at the ACF Myrtle Beach Chapter Meeting about Wagyu Beef! "We're bringing Wagyu to you!" Chef Gregory Adams of OMD Inc. boasts multiple times during his speech about Wagyu beef and his business's partnership with Foodie City Network in an effort to bring top-quality beef to the coast like no one else can. Chef Gregory featured Doug Hassell of Hassell Cattle Company, where he gets his Wagyu beef, to discuss how the cattle are given no hormones, no antibiotics and are on a 100% vegetarian fed diet. A few people in attendance at the American Culinary Federation - Myrtle Beach Chapter meeting held at The Wicked Tuna actually chanted "Wagyu to You"! It was quite a meeting! Here's some detail about the partnership. Foodie City Network and OMD Inc. have joined forces to bring you, our extended family, culinary treats to enhance any specific appetite. Two small companies that are growing daily and educating our entire foodie city network. Socializing and maintaining personal business relationships is what separartes both companies from other so-called competitors, with over 400+ specialty food brands and 3500+ specialty food products from some of the world’s finest creators of trendy and classic cuisines. As always, you can click the names above as they are hyperlinked to take you to the source for details and ordering information. Judging by the photos the below - and by the tastings we enjoyed - you will not be disappointed! |
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