CBC Docs, Dish Pigs tell dishwashers' stories: 'The craziest are always going to be in the dish pit'
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.
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.
The rain held off for hundreds of people to enjoy numerous taco creations at the first ever Taco Madness Cook Off in Murrells Inlet.
More than eight South End restaurants crafted unique taco tastings for the crowd as well as judges, who tasted blindly. An award was given for people's choice and judge's choice.
The cook off only had two weeks of advertising and marketing in front of it. Hot Fish Club, the organizers, did not anticipate a big turnout due to that and the forecast for rain moving in during the event.
However, the people did show up. In droves, parking at a least a mile away to walk towards some good tacos.
The event benefited All4Paws Animal Rescue and had recorded three adoptions in the first hour of the event. Here's a little about them.
All 4 Paws is an 501(c)3 nonprofit animal rescue that has a holistic approach that encompasses both the physical and emotional needs of rescued animals. We strive to save as many lives as possible while remaining a humane, no-kill Animal Rescue. The vast majority of our animals were homeless. abandoned and abused.
After all the votes were tallied, Russell's Seafood Grill and Raw Bar walked away with both awards.
Barking Dawgs Tavern's taco tasting was voted best original taco by the judges.
Here are some photos below from the successful cook off and we are already looking forward to next year's event.
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.
Southern Flavor Magazine is dedicated to capturing the recipes, flavors, and joys of the Lowcountry. As the only local publication to highlight the entire Lowcountry region, our readers will walk away with a greater understanding and appreciation for the small southern towns they live in and love to visit. Ultimately, it is our goal to educate, inspire and excite our readers to all that the Lowcountry has to offer from a true and Southern culinary perspective.
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.
For the first time ever, we are bringing together the best restaurants of South Inlet for a Taco Cook off!!
Proceeds will go to All 4 Paws!
Miracle Max & The Pet Monsters 12-4pm
Roofcat Duo for the after party!!!!(4-8pm)
Hot Fish Club
Inlet Provision Company
Murrells Inlet Seafood
Lee’s Family Kitchen
Uncle Mikey’s Pizza
Contestants will be judged on Best Taco and People’s Favorite!
So come on out and support a great cause with the best the South Inlet has to offer!!!
Come out to Pawleys Plantation -- Over 50 local business exhibitors! The areas top chefs serving up their best Shrimp & Grits competing for that big win! Free admission -- tickets for Shrimp & Grits tastings sold at the door. Presented by Georgetown Kraft Credit Union.
Pawleys Plantation Golf & Country Club
70 Tanglewood Dr, Pawleys Island, South Carolina 29585
Tough choice this month. We've had quite a few dishes up to this. Even during the visit to The River Room on Front Street, there was another dish that had top contender written all over it.
However, it's the perennial favorite among locals receiving the nod. It's the Shrimp & Grits.
Owner Sally Swineford and her culinary staff, including Chef Joe O'Hara, have a lot to be proud of. Consistent dishes with flavorful appeal is just one attribute their known for.
This month, though, their signature dish (South Carolina stone ground yellow grits topped with shrimp, smoked sausage and a Tasso ham sauce) is featured for the month of March as our Simply Amazing Dish of the Month.
There's an urban club, eatery located on Highmarket Street in Georgetown, South Carolina, known for great tasting crab legs, blue crabs and wings. And while enjoying the food, you can enjoy comedy, poetry or an epic rap battle. But, Owner Demerrio Greene has decided to take something he's locally famous for and share it with the world.
That's right. It's that Honey Jerk sauce. You know, the one that adds that glistening shine and spicy, but sweet flavor to those perfectly cooked wings.
Created in 2013 right inside the kitchen of Taste Lounge, Greene has been offering the sauce on wings to customers who have consistently come back for more. But, it took a little tweaking to get it right.
"My guests told me that the jerk sauce was too spicy. So, I went in the kitchen and mixed up some ingredients to tone the heat down a bit and public loved it."
They sure did. Thursday nights are Jumbo Wings night. He almost always sells out. And out of the more than 14 flavors he offers, the honey jerk sauce is most requested.
Now, he's partnered with a distributor to launch his sauce to the public. To say it's been a huge hit would be an understatement.
"I am currently utilizing my 2 days off (Mondays & Tuesdays) to ride around to the small businesses and promote it myself. So far within the first 2 days (of releasing) I already have 5 places that are shelving my items and reselling it. Within the 2 days of the Honey Jerk Sauce coming out we have sold over 500 bottles and it is in 6 different stores with unlimited stores pending."
The sauce is unique to him since he's the one who created it by making it up himself.
"It really didn't take any time to perfect the flavor combination because I made it up. I literally just made it up and the people loved it."
What really makes Greene stand out is him doing this as a two-war disabled veteran. He's served his country overseas, sustained a disability and has continued his dream to see his business - and now his sauce - succeed. But, he also wants other disabled veterans to enjoy his dream, too.
"I plan on hiring other disabled veterans in other states and around the world to distribute my Honey Jerk Sauce and other products to follow. That's my overall goal, to provide jobs for disabled veterans."
Greene is to be admired for his determination and work ethic. He also plans to see his sauce in restaurants in Georgetown County. That's "already in the works" and we've been told to stay tuned.
The Facebook page for Honey Jerk Sauce is here. There will soon be a website. Visit the page and find out how and where to purchase his sauce.
However, the Marathon Gas Station on 320 Exchange Street in Georgetown has it on the shelf if you need your quick fix.
Make plans to save room for some dessert after lunch March 3. Old Georgetown Creamery is celebrating one year in business with $1 ice cream scoops.
The event is from 2 p.m. to 4 p.m. You can visit the event page here: CLICK LINK.
We congratulate them on their anniversary and wish them continued success on being part of the culinary adventure of Georgetown County.
The building at 809 Front Street has new owners and a new look.
The former Front Street Deli has become Fast & Fresh Soups Salads Sandwiches with the recent retirement of Andy and Michele Giarratano. The new restaurant will be holding their grand opening on March 11, 2019, starting at 11 a.m.
The event page is here: CLICK THE LINK.
We wish them the very best and welcome them as an addition to the culinary adventure of Georgetown County.
Eleven restaurants came together on Sunday, February 17, to offer up their tasty versions of a well-known soup in an effort to raise funds for Saint Frances Animal Center and take home some bragging rights from the third annual She-Crab Cook-Off.
And plenty of people came out on the chilly day to get their share of that awesome soup.
The results are below, with one popular vote winner, a winner chosen by a panel of celebrity judges and you can't count out the puppies' choice winner.
Popular Choice Winner: Hanser House
Celebrity Judge Choice: Salt Water Creek Cafe
Puppies' Choice: BisQit
Thanks to all the restaurants for participating in this great event.
"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.
Check out the video below and see what's in store for you when you visit Bearded Butcher in the City of Georgetown.
New month, new dish to be chosen.
February's Simply Amazing Dish of the Month was chosen at Sol Cocina Mexicana. Two dishes battled, but one stood out more.
It was the Borrego en Mole Negro de Oaxaca. It's grilled marinated New Zealand lamb chops, sweet plantains, toasted sesame and oaxaca style black mole sauce, served with black beans.
Its competitor was the Puntas de Filete. That's a sauteed beef tenderloin tip, sweet plantains, fire roasted tomato chipotle quernado salsa with melted oaxaca cheese, served with black beans.
The cook on the lamb chops were medium and came out perfect. The flavors blended well with both dishes, but the lamb chops just had the taste profile a cut above the other dish.
Go and try the award winner and then order its challenger next time. You decide.
Congratulations to Chef Armando Cobian and his staff.
ENJOY 40 PLUS Soups, bakery items, sweets and a cool drink. Inside International Culinary Institute and tent in Market Common. Fundraiser for HGTC Scholarship and chapter operations. Annual event and of course judging.
To learn more and buy tickets, visit here.