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In a city known for nightlife and haute cuisine, Dish Pigs tells the untold stories of dishwashers in Montreal. Through intimate first-person accounts and gritty visual storytelling, the film unearths the deeper truths about the working-class economy that lie just beyond the doors of your favourite restaurant kitchens.

Our story focuses on the lives of three eccentric dishwashers, each navigating their own day-to-day struggles while working nights in the dish pit.

34-year-old Shawn began working at Montreal restaurant Le Bremner after a family tragedy left his life in ruins in 2016. Under the guidance of Chef Danny Smiles, Shawn is finally putting his life back together.

We meet 61-year-old Claude, a veteran dishwasher — he’s been working in the restaurant industry for 40 years. Claude spends his free time acting as his neighborhood’s unofficial handyman and helping people in his community with their daily tasks.

Then there’s 26-year-old Ali, a Texas native who came to Montreal to broaden her horizons and introduce Montrealers to a whole style of dancing. Ali has a newfound philosophy on life, thanks to her work in the dish pit.

Performing the tasks no one else wants to do — cleaning nasty messes, scraping remnants of people’s meals into growing garbage, ensuring chefs have what they need to turn ordinary food into extraordinary meals  — one has to wonder: who are these restaurant industry underdogs who choose to clean up our mess? And what makes them tick?

Dish Pigs takes viewers past the cultured atmosphere of fine dining into the dish pit, where the wild antics of dishwashers, sous-chefs and chefs are unleashed as life moves to a different rhythm: rinse, wash, repeat.

There's  a new foodie magazine in South Carolina and this one has its eyes, noses and taste buds set on Georgetown County. 

You may have seen the premiere issue of Southern Flavor Magazine show up in the hands of many business owners around town these past weekends. That's because we went personally to each one and dropped off copies for them to give out to customers for free.

You might be able to find a copy still, if you're lucky. They've flown off the shelves. 

Established in late 2018, the magazine's publisher sought to change the landscape and expand outward in culinary journalism. Here's a little about Southern Flavor Magazine from Bert Wood, the publisher. 

You'll also see some Georgetown restaurants covered, starting in Fall 2019.

We're excited to see Southern Flavor Magazine be well received in Georgetown and are looking forward to its future on the culinary adventure of Georgetown. 

To visit the website and learn about subscriptions, see recipes and read the digital copy of the premiere issue, click the button below.

"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. 

This Nov 24, we want to share Small Business Saturday® with you! It's a holiday shopping tradition, backed by American Express, that celebrates small businesses like our restaurants. And it wouldn't be a celebration without customers like you joining us. 

So mark your calendar for Nov 24th — the Saturday after Thanksgiving — and get ready to Shop Small® with us. Grab a friend or family member and come by one of our glorious restaurants in the county on the big day.

You can help get the word out and celebrate Small Business Saturday by using #ShopSmall, #DiscoverGeorgetown and #CulinaryAdventure on Facebook, Instagram, and all your social networks.

Thank you for all your support, and we'll see you Saturday, Nov 24th!

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.

I loved The Simpsons when I was growing up. I remember when my uncle took me to see the first full-length movie in theaters. I even had The Simpsons "Sings the Blues" album and played it nonstop. 

So, when I heard there was a Kwik-E-Mart being opened at Myrtle Beach's Broadway at the Beach, my family and I just had to be part of the first wave to enjoy it! 

But first, take a look at the tour with simEx-Iwers Entertainment Senior Vice President Mark Cornell and WMBF News reporter Meredith Helline.

The interior is as realistic as a Kwik-E-Mart would be. The Heat Lamp Hot Dogs were really awesome. Cornell said they went through various tasting sessions with different hot dogs and buns to get the right combination. And, yes, it was the right combination. Plus, the toppings were great, too. All Heinz products. I chose honey mustard for my topping. 

The Buzz Cola is here, in all its glory. So are the Squishers drinks. But the real show stopper was the Lard Lad Doughnuts - yes, Homer's iconic doughnut here in Myrtle Beach! 

You can buy regular size doughnuts or the large, 9-inch, 1.2 lb. doughnut! You'll have to see the photos below to believe it.

My family wants to personally thank Cornell for all his hospitality Friday. We enjoyed our visit and recommend any fan of the show (going into its 30th season) to stop by and live the excitement of a replica from a show that is truly run at a professional level at Broadway at the Beach.

​For me, it awoke nostalgia. And I loved being a kid again - for just a few minutes. 

WELCOME TO THE
SECOND ANNUAL SOUTH CAROLINA WOMAN MAGAZINE’S GOLD MEDAL AWARDS!

South Carolina Woman Magazine is excited to give you the opportunity to nominate and vote for who you think is the best business, person or activity on the Grand Strand!

From June 15th until July 31st, you can nominate and vote in 10 categories (131 subcategories) at http://www.scwomangma.com. It’s easy! Just click on each major category picture and the subcategories will open up.

Your email will count as a vote and only valid emails will be counted. Facebook and other invalid emails will not be counted. You can vote in as many subcategories as you like but only one vote per each.

But that’s not all! We will be celebrating the winners and nominees in the South Carolina Woman Magazine Reader’s Choice Gold Medal Awards (GMA Awards) on September 13th at the Landmark Resort. This is your chance to dress up, mingle and party! Stay tuned for more details. You won’t want to miss it!

The reach has grown! And, people are asking us what we recommend. 

Not restaurants. We recommend all in Georgetown County! It's all about the swag! Products!

​So, we've started a recommendation page. From time to time, we'll add to it what we think you'll enjoy. What could be useful in a chef's line of work. What sauces or rubs to check out. Anything we like and want to get others to like and buy, it'll be there!

Visit the page by clicking the link above or go to the bottom of the category list to the left and click "What I Recommend" and see who we added first! I can promise the "bloxx" are hot!

Enjoy! 

Last week, we told you about Sweeties Sweets endeavor to purchase a new ice cream maker. Well, they've sweetened their deal to customers.

You cannot beat that. We've already taken advantage of it. And trust us, it's worth every penny. 

Think about those holidays. When you want to spoil your loved ones. Whether it be Valentine's Day, Thanksgiving or Christmas, you'll save money while getting a good bit of sweets!

Visit the store at 707 Front Street between 10 a.m. and 5 p.m. any day (we are open 7 days a week), or call 843-545-5400 or Owner Skip's cell at 843-685-2167.