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  • About
  • Contact
  • News
  • My Thoughts
  • Social Feeds
  • Inside the City/County
  • Pawleys Island/Litchfield
  • Murrells Inlet
  • Andrews
  • BBQ Joints in Town
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  • Websites for Restaurants
  • Share Your Dishes on Facebook!
  • Recipe Group on Facebook
  • What I Recommend!
Georgetown Foodland

Southern Flavor Magazine chomps back into production, features Bistro 217 Burger on cover

8/20/2020

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There's a familiar magazine back in production on the culinary adventure of the Lowcountry.

And its Fall issue is burgerlicious. 

Southern Flavor Magazine paused as the pandemic grew through the area. Now, Bert Wood, owner and publisher, has put out an issue that's sure to grab the attention of those in Georgetown County. 

The cover of "The Burger Issue" features the Bistro Burger from Pawleys Island own Bistro 217. And we're sure as soon as people saw it, the eatery saw those people requesting the famous burger. 

The magazine has featured Georgetown County restaurants since its beginning. We're glad to see them back doing what they do best, and that's promoting the culinary scene of our area. 

​You'll love their features section, too. 

You can read the Fall 2020 digital issue - including great stories and awesome recipes - by clicking here. 

The hard copies will available in select Georgetown County restaurants soon. 

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Wicked Inlet Seafood offers dockside market with fresh local seafood, delivery

8/8/2020

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Dylan Foster and Wicked Inlet Seafood have made quite the splash in the culinary industry.

His seafood company is destined to change the seafood market landscape. 
We are a local seafood company that works tirelessly with your local fishermen to bring you the most premium fish available in our Atlantic Ocean. Our goal is to fill the void between the plate and the dock, and to tell the stories of the men and women who risk their lives every day to catch the fish we all love so much. We give you the opportunity to not only know WHERE your fish came from, but WHO your fish came from.

Our Mission is to provide fresh and high quality seafood to our local restaurants, markets, and groceries. Our goal is to fill the void between your plate and the dock. We want you to know not only where your fish came from, but who your fish came from and what their stories are. We want to create a bond and friendship and partnership over fresh, high quality seafood!


LOYALTY: Following through on our word and maintaining our relationships from our fisherman to our customers.

HONESTY: Delivering fine product with full transparency along the way.
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cOMMITMENT: Spreading the joy of fresh local seafood to everyone.

Foster has expanded rapidly with innovation. The dockside market is literally at the dock, right where the boats unload. They are located at 4123 US17 Business in Murrells Inlet. 

The seafood he offers can be delivered, too! That's right, friends, fresh local seafood "from our dock 2 your door" is available. You can call your order in or place your order online. 

To get same-day local delivery, place your order by 8 a.m. that day. Pick up is available between 10 a.m. and 12 p.m. only. They are closed Sundays. 
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If you have concerns regarding being out during the Covid-19 pandemic, but still want fresh, local seafood, contact Foster and Wicked Inlet Seafood today and ask how they help satisfy your needs. 
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Wicked Inlet Seafood on Facebook
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Charleston Wine + Food cancels 2021 festival due to Covid-19 pandemic

8/8/2020

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The restaurant industry has been hit extremely hard during the Covid-19 pandemic. And culinary events aren't immune either.

The Charleston Wine + Food Festival for 2021 has been canceled. Organizers publicly announced the decision late this week based on pandemic concerns and "the state of the industry that we exist to uplift" in social media posts and an e-mail blast. 
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Each year in March we look forward to welcoming members of our culinary + hospitality community from around the world to connect, share, and grow through wine + food-centric experiences. With Charleston as our backdrop and the region’s unique foodways as our muse, this festival has grown over the past 15 years to encompass more than 120 events over 5 days and welcomes nearly 28,000 guests annually. 

Given the growing concerns around COVID-19 and the state of the industry that we exist to uplift, we’ve made the difficult decision to cancel the 2021 festival previously scheduled to be held March 3rd - 7th.  This was a tough decision to make - this festival is an important event for the City of Charleston and our favorite way to bring people together to share stories and connect.
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However, the safety and security of our guests, participating talent, staff, vendors, and community is of the utmost importance and one that should take precedence above all else.
The organizers also discussed their future plans in the place of the in-person gatherings.
We remain committed to our local culinary + hospitality community for whom the festival was created to uplift and drive business towards. Our mission is to produce experiences that celebrate, educate, and promote the Lowcountry's diverse culinary + hospitality community. 

In place of the in-person 2021 festival, we’re planning other ways to uplift this community and continue our efforts of making Charleston Wine + Food a more inclusive and equitable organization. Through a combination of strategic community partnerships, digital content, live-streamed conversations + events, and a late-spring launch of the 2022 festival programming + schedule, we hope to create meaningful ways for us to connect + support our community until it is safe for us to gather again.
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While we can’t predict what will happen in the next day, month, or year, we do believe that we will come together again to celebrate over wine + food. Until then, our team is working hard to deliver a 2022 festival filled with experiences that will ignite a fire in your belly and a hunger in your heart and an organization where everyone feels a sense of belonging.
To stay up to date with Charleston Wine + Food, please click this to visit their website. 
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International Culinary Institute of Myrtle Beach will hold Open House July 23

7/9/2020

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FUTURE CULINARY STUDENTS Tour our world-class teaching kitchens, meet our chef instructors, learn about our comprehensive hands-on professional approach to your education, and discuss career paths and your future professional goals.

Small group tours will be conducted to maintain social distancing. Face masks must be worn.

4:00-4:15 p.m. Welcome & Registration
4:15-5:15 p.m. Kitchen Tours / Speak with Faculty and Students
5:15-6:00 p.m. Learn more about The International Culinary Institute

Learn more about how you can participate in being awarded one of five $1,000 ICI scholarships.

International Culinary Institute of Myrtle Beach - click name for website. 
Event Page
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Governor McMaster announces 'Palmetto Priority' restaurant safety plan

6/23/2020

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South Carolina Governor Henry McMaster, the state’s tourism agency, and the SC Restaurant and Lodging Association unveiled the Palmetto Priority initiative today, aimed at showing the public whether a restaurant is following precautions recommend by the Centers for Disease Control and the state’s Department of Health and Environmental Control to limit the the virus’ spread.

The program allows restaurants to voluntarily commit to following key cleaning and safety guidelines and it also calls for restaurateurs to take online courses and to have a limited DHEC food safety inspection.
The Program at a Glance

Restaurants that choose to participate in the program will complete a checklist of operational assurances as outlined in the restaurant reopening guidelines, participate in required free online education, and participate in a DHEC limited-scope food safety inspection.

Restaurants that successfully complete the checklist and sign a commitment to their employees and customers will earn the endorsement of the program.

​The SC Restaurant and Lodging Association will oversee this consumer-driven program by providing patrons with the opportunity to share their experience, both positive and negative, through a short survey. This form will also be used to file a report if a restaurant not honoring its commitment.
Restaurant Commitment Application
The Commitment

Restaurants must agree to the following priorities to protect their employees and customers and demonstrating leadership in safe sanitation practices with all employees on every shift.
  • Complete either a DHEC Virtual Food Safety Check or, after July, a Limited Scope Food Safety Inspection.
    • Available for free by scheduling with the restaurant’s food safety inspector or by contacting the DHEC food safety office
    • Confirmation available on the DHEC website
  • Managers must complete the ServSafe Reopening Guidance: COVID-19 Precautions.
    • 13-minute course available free on the ServSafe.com website
    • Certificate of completion available at the end of the course
    • All employees will be trained on appropriate cleaning and disinfection, hand hygiene, proper face covering and respiratory etiquette
    • More details below
  • Adhere to the minimum standards, as outlined below of the SCRLA Restaurant Reopening Guidance.
    • Post required signage advising customers not to enter if symptomatic
    • Appropriate signage to promote social distancing and walking traffic patterns
    • Select one person per shift to be in charge of safety and sanitation during the shift, observing and ensuring that hand washing is done appropriately, and sanitation of dining room areas, restrooms, lobbies and door areas is done regularly and consistently (minimum of hourly). 
    • Signs reminding of hand hygiene and proper hand-washing posted for customers and staff
    • Execute the restaurants plan to clean and disinfect common areas and surfaces regularly using chemicals appropriate for COVID-19 disinfection
    • Health safety checks for all employees before each shift
    • Each employee is required to wear a face-covering (i.e., cloth or paper face coverings, face masks, full face shields)
    • Hand sanitizing stations will be available to all customers and employees, including upon entry
    • Parties will maintain at least 6 feet of distance from other parties at all times, except when seated at tables or booths with partitions.
    • Only provide condiments (consider using PC products when appropriate), silverware, flatware, glassware, or other traditional tabletop items upon service/request. When the table is unoccupied all items should be removed
    • Tables are cleaned and disinfected in between seating
    • Self-service items such as buffets or drink stations are eliminated unless an attendant is provided to serve those items to guests or to supervise the use of gloves by the patrons
    • Menus are available digital, single-use or disinfected between guests

You can share your restaurant experience by clicking the button below. 
Palmetto Priority Website
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Ball & Que Restaurant celebrates 50 years with commemorative t-shirts, celebration on hold

6/18/2020

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White and Blue shirts are available at Ball & Que Restaurant in celebration of 50 years.

While it's not the way Ms. Joann Elliott expected to celebrate 50 years of Ball & Que Restaurant, it'll have to do for now.

The famous eatery is marking their half-a-century foothold in Georgetown with commemorative t-shirts, available for purchase at their location.

Cost is $20.00. Call Debi for details at 843-833-4114.

We wish Elliott and her entire family and staff on this huge accomplishment. 

​We thank you for Ball & Que. 
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Root will reopen under new ownership, new menu items

6/13/2020

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Once restaurants were able to open in South Carolina and allowed to serve customers, people were noticing some of their favorites were remaining shut. Some posted they didn't feel comfortable at the time to open, others posted no updates.

A favorite in the City of Georgetown was quiet and folks here began asking questions.

About Root.

The restaurant is a Simply Amazing Dish of the Month alumnus and a Taste of Georgetown winner, so it was fitting to wonder why they hadn't reopened. 

Well, we have answers. 

The restaurant officially transferred ownership on June 12, 2020. The new owner is a familiar face.
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New owner Jimmy Hildebrandt plans to keep a few popular menu items at Root, but looks to revamp the rest with fresh flavors.

Jimmy Hildebrandt, former Root general manager, begins his journey as owner with an awesome culinary canvas and a stout playbook. 

His energy, enthusiasm and passion was always on display at the eatery, and he represented the previous owner's vision very well. 

Now, he gets his chance to shine.

In a phone call, he said he plans to keep some popular items on the current menu, but wants to revamp it with new dishes and new flavors. 

A reopening date has not been set as of yet, but it will be a grand reopening. 

We'll keep you posted on our Facebook page with updates. 

Congratulations, Jimmy. We know you'll do great. 
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Admiral's Flagship introduces 'Biergarten' concept with new menu

6/12/2020

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Admiral's Flagship in Murrells Inlet shows off outdoor seating

Longtime seafood favorite Admiral's Flagship is changing the culinary game with their "Biergarten" menu addition. From looking at the reveal, and some insider communication, folks are going to be super happy with the new choices.

Rest assured, however. The all-you-can-eat crab legs option is still alive. Owners will start that next week. 

For now, take a look at the menu and plan ahead. The pork or chicken schnitzel, peach bbq salmon, sausage platter are sure to be favorites. 

And beer cheese fries? Wow. 
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Admiral's Flagship on Facebook
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Despite name change, there's still a bearded dude butchering quality meat in Georgetown

5/23/2020

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This butcher (first from right) still slices meat with a beard. Jeremiah is all smiles with his team in Georgetown.
No. The butcher with a beard didn't go out of business. 

The same folks still run the butchery at 408 South Fraser Street, but had to change the previous name due to a lawsuit.

Yes. A lawsuit. 

Seems a butcher up North caught wind - or smell of fresh cut beef - from this small business and decided to pounce.

No worries. Lowcounty Butcher Shoppe was born, or reborn. Irregardless, the same quality meats you've come to love are still leaving the shop in packaged droves. 

Business has never been better. Why? Given the pandemic, and shortage of beef at national retailers in the area, owner and head butcher Jeremiah Holladay stepped up supply by working in tandem with his suppliers. 

He had to adjust his business hours and days of operation, but he has satisfied all customers to date who have come looking for his products.
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Jeremiah does what he does best - preparing chops of meat for a customer.
On top of serving walk-in customers, the butchery also supplies many restaurants in Georgetown County and surrounding areas. It's a reason why Lowcountry fits in the name.

More and more people outside of the county now experience his quality cuts of beef, chicken and pork.

But, here at home, you can go to SoCo Grille at 619 Front Street to enjoy it cooked. It's one of many restaurants supporting local by buying from the homegrown butchery.

Whether it be burgers and steaks or ribs and pork butts, Jeremiah and his staff at Lowcountry Butcher Shoppe have you covered. 

​Like and follow their Facebook page by clicking the button below to keep up with hours and days of operation. 

Lowcountry Butcher Shoppe
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'Eat It Up, Georgetown' and 'Culinary Adventure of South Carolina' Facebook Groups keep people hungry, Restaurants busy during Pandemic

5/21/2020

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Georgetown County's culinary adventure has seen its fair share of hardships during the pandemic, that's for sure. 

Also for sure is the continued support for restaurants shown through curbside and take-out orders. 

But, for those who still needed that foodie fix, two local Facebook groups have provided avenues for people - and restaurants - to share their adjusted dining experiences and photos during the Covid-19 restrictions in South Carolina.

​The groups are "Eat It Up, Georgetown" (Georgetown County focus) and "Culinary Adventure of South Carolina" (state focus). 

Jamie Sanderson, creator of Georgetown Foodland and the groups, says it was now more important than ever to keep restaurants in the people's eyes.

"Our restaurants have taken a big hit with the curtailing of dine-in restaurant availability. But, these folks in my town have dealt with floods and hurricanes and are seasoned veterans when it comes to keeping businesses afloat, no pun intended. They know how to survive," Sanderson says. 

More, the community has shown their support by joining these groups, and liking and following the main page. They've posted photos of their take-out dishes, their curbside interactions, and words of encouragement.

"Wow, what unbelievable spirit these folks have. Wouldn't you agree? Look at how they've all come out and given their best to keep our restaurant industry alive. It's so beautiful. I am sure the people who run the restaurants appreciate it."

With restaurants able to seat people inside at 50-percent capacity, it's better than before, but they still need the continued support.

"Join the groups. Like the page. Follow the page. Go and like and follow their pages. These restaurants are in the business of feeding us, not only food, but through their passion and generosity, damn good food." 

If you are on Facebook, you can click the buttons below to join one or both groups. 


Eat It Up, Georgetown Facebook Group
Culinary Adventure of South Carolina Facebook Group
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S.C. Governor McMaster Allows Restaurants to Resume Limited Dine-In Service this Monday

5/9/2020

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In a press conference Friday afternoon, South Carolina Governor McMaster announced he is lifting additional restrictions, including allowing restaurants to resume some dine-in service starting at 12:01 on Monday, May 11.

This plan marks the beginning of “Phase Two” of the restaurant reopening proposed to the accelerateSC Response Committee.

For restaurants seeking to begin limited dine-in service, Governor McMaster released the following guidelines, provided by the SC Restaurant and Lodging Association (SCRLA):
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  • Only allow 50% of posted occupancy inside, as determined by fire marshals
  • Tables should be spaced 6-8 feet apart
  • Additional cleaning and sanitizing guidelines for equipment, tables, chairs, etc.
  • Additional guidance for health checks for all employees
  • Social distancing guidance for employees and customers

For a full list of guidelines, click below.
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Governor says Outdoor Dining can begin May 4 in South Carolina

5/2/2020

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Restaurants may re-open to outdoor dining effective Monday, May 4, 2020. 

Based on advice and recommendations from DHEC and the South Carolina Restaurant & Lodging Association, Governor McMaster has established the following guidelines for restaurants to follow if they choose to open for outdoor seating.

Existing approved outdoor seating areas:
·         Tables are to be spaced a minimum of 8 feet from each other (measured from all edges            of the table);
·         Limit table groups to 8 individuals;
·         Eliminate gatherings in the building when entering or exiting outdoor seating area;
·         Maintain strict social/physical distancing guidelines;
·         Tables, chairs, and seats should be sanitized after every customer

If open areas and/or temporary tents are utilized by existing, permitted restaurants, all sides of the tent must be open and the following conditions are required:

·            Tables are to be spaced a minimum of 8 feet from each other (measured from all          edges of the table);
·                     Table groups are to be limited to 8 individuals;
·                     State approved fire extinguisher within 75 feet of tent area;
·                     Minimum of 7-foot-6 inch head room (ceiling height)
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These guidelines, along with a list of frequently asked questions, can be found here.

Additional guidance that restaurants are expected to follow, should they choose to open, have been provided by the South Carolina Restaurant & Lodging Association and can be found here. 
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National Restaurant Association shows worse-than-predicted impacts in recent survey

4/25/2020

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There are startling numbers in the recent restaurant industry impact survey conducted by the National Restaurant Association. The data shows worse-than-predicted results. 
​Based on these results, the National Restaurant Association estimates that the restaurant and foodservice industry will lose more than $50 billion in sales in April, if the current trends continue through the end of the month.
Read more here -- ​https://restaurant.org/Articles/News/Restaurant-sales-and-job-losses-are-widespread
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Datassential and IFMA present THE FOODSERVICE COVID IMPACT MODEL tool

4/25/2020

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Datassential and IFMA are proud to bring you the latest in forecasting and mapping the impact of COVID-19 on the foodservice industry and making it accessible for all.
We built this for you. Use this tool across your organization to measure the impact on your business and plan for the future.
  • Customize the analysis for your own business
  • Calculate operator and consumer spend by segment and in total
  • Plug in your assumptions or use Datassential’s recommended assumptions
  • Compare the new 2020 forecast vs. 2019 actuals or how a non-COVID 2020 would have looked
  • Model the impact of a potential 2nd wave
  • Download an Excel-based version of the tool
Access the tool, completely free. There’s just a quick form to let us know who you are and you’ll have instant access.
THE FOODSERVICE COVID IMPACT MODEL Tool

Download user tips here -- datassential.com/wp-content/uploads/2020/04/COVID-19-Foodservice-Impact-Model-Tips.pdf. 
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Datassential and 'Guests After Coronavirus'

4/25/2020

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Here's a study from Datassential showing people's concerns about dining in restaurants after the Coronavirus.

For more from Datassential, visit this link. Very good stuff there. 
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