More than 300 hundred people came out to support the culinary scene in grand fashion at the Sheraton Myrtle Beach Convention Center Hotel where a trio of chefs aimed to please with unique dishes.
The event was the Myrtle Beach Area Hospitality Association's Trio Dinner.
Thirteen professional chefs in the area donated their talent and dedicated their time as they each paired with a college and high school student to craft a dish meant to wow an audience in the hope of receiving a judge's or people's choice award.
More, it gives students real-life experience in turning plates as fast as the attendees show up to the table for a plate of goodness. Here's more on the Trio Dinner.
The Trio Dinner’s purpose is to support and promote the hospitality industry’s culinary arts profession and to give each student real-world experience in creating an original dish with the guidance of an executive chef. This event is very important to the Grand Strand culinary arts programs. A portion of the proceeds of the event go to MBAHA scholarship funds directed at Hospitality and Culinary education.
This year's people's choice award was presented by US Foods. The winner was Ailsa Pub's Chef Ryan Coffindaffer and his team of students. The dish was Angry Orchard Braised Pork Collar, WV smoked Ramps Hoecake, Late Harvest Collard Greens with Pork Crackling and Foie Gras Powder.
The judge's choice winner of the night was The Cypress Room's Chef Mike McKinnon and his team. The dish was Herb Seared Yellowfin Tuna with Confit Tomato, Fava Beans, Squash, Shallot, Crispy Potato and Citrus Aioli
Here some more photos from this awesome dinner.