The Habitat for Humanity Georgetown County celebrated 21 years of its annual Souper Bowl January 26th. The event brings a huge crowd of people out to enjoy more than 30 restaurants' soup offerings.
Here are some photos from this year's Souper Bowl.
You couldn't of asked for a better restaurant to have your 17th wedding anniversary dinner at!
Executive Chef and Owner Steven Perrone, his wife Eileen and their wonderful staff greeted us with huge smiles and friendly faces. We felt so welcomed.
Rachel, the hostess that evening, sat us in a great location as we prepared to enjoy a great dinner.
As Ryan, our waiter, described the specials of the evening, we sat in amazement as Chef Perrone came to the table to welcome us again and wished my wife and I a happy anniversary.
We ordered the burrata and scallops to start off. The cheese was so divine and the scallops were cooked to perfection, melted in your mouth. We then had some shrimp that were so good, it would drive you to leave your seat, sneak to the back and grab some more when the staff weren't looking!
Must say, the starters were setting the bar!
We then ordered our entrees, the 37-day dry aged ribeye for my wife and the 80-day dry aged ribeye for myself. Truly good, or as Chef Perrone would say, they are "stupid good"!
The medium rare cook on both steaks were superbly done. I consider myself a medium-well to well-done steak eater, but this steak was seasoned so well and tasted amazingly awesome, I didn't tell my fork to quit as it went back for another bite... and another... and another... and, well, you get it.
I also ordered a tasting of the lamb. If you are worried about texture or a gamey flavor, let me assure you that the "sous vide" cooking method 99.9% erases that.
Here's a little about the cooking method, straight from their website:
what is sous vide cooking? : it is a method of cooking food vacuum sealed in an airtight plastic bag in a water bath for longer than normal cooking times • 72 hours in some cases (as with our beef short ribs) • at an accurately regulated temperature much lower than normally used for cooking, typically around 54.4°C (130°F) to 61.1°C (142°F) for meats and higher 84°C (183°F) for vegetables.
The flavors of the lamb were oh so good! Seasoned well and very succulent. You must try it!
Let's not forget the smoked potato fries! The are available at dinner service and are pressure smoked with hickory, fried to order. What! Flavortown couldn't handle this attitude from these fries! There were awesome and went great with the steaks!
OK, now you've been waiting, I am sure. Here's the desserts, or as commonly known at the restaurant, the happy ending!
First, we had the Cake & Ice Cream. It was a toasted pound cake made by Max at Pawleys Island Bakery, dulce de leche gelato, house made dulce de leche drizzle, fleur de sel, toasted pecans, and bourbon sauce. What a way to end an outstanding meal! But, wait... there's more.
We had to different crème brulee served to us. One was called Aztec, which was bitter chocolate, cinnamon, ancho chili and a touch of cayenne. The taste at the end was so unexpected, but rewarding. A warm sensation, and as Chef Perrone said, it's like it whispers to you hey, how are ya, don't forget me! The spice paring was "stupid good"!
The other, and most requested, is infused with lavender buds and local honey. It's called Provence. When we first tasted this, the lavender pops out and sings on your taste buds. It really is a super creme brulee.
We also had a N.Y. style graham cracker cheese cake with chocolate syrup from Italy. This was really flavorful and it had great texture. No Hershey's syrup here, either.
We hope you enjoy the photos below as much as we enjoyed the tastes! And make plans to dine in at Perrone's Restaurant & Bar! You'll value the experience of awesome fine dining as much as the food served here!
Not sure what a cake tastes like from Incredible Edibles? Want to try it before you buy the full cake? You can do that.
The bakery features a 'baby cake' that resembles their full-size counterparts at a fraction of the cost. And you get the full flavor, too.
Go by and see Nancy and her staff and let them introduce you their heavenly world of cakes!
Whether it was the Hot Crab Dip or the Sautéed Mussels, you were definitely in for a treat at Hanser House Restaurant in Litchfield, S.C.
The Grilled Seafood Platter was perfect - in flavor and portions. Just enough to fill you up. And you cannot go wrong with the She Crab Soup.
Grilled Scallops are also a must! Enjoy the photos, friends.
Great to be back at the Pawleys Island Tavern. Calming ambiance and flavorful food! Here's what we enjoyed tonight!
The Seafood Platter is an excellently plated dish - and fulfilling, too! Loved the shrimp and scallops. Fish was cooked perfectly. Speaking of scallops, the sea scallops basket is pleaser for sure. Plump scallops abound!
The appetizers were pleasing. Loved the PIT fries. The pimento cheese really does work with the fries and chili. The crab dip is blended with pimento cheese, but doesn't overpower it.
And the Open PIT Burger. Wow. I added an extra patty. It was huge! The burger was fresh and hot. Loved it!
Hope you enjoy the sights below as much we enjoyed the tastes!
Quick bite to eat this morning at Eggs Up Grill in Litchfield. Great service and great food! Enjoy the photos below!
We love Rustic Table in Pawleys Island! Did you know Chef Adam Kirby owns another restaurant? We did and we thought you ought to as well.
Bistro 217 is Kirby's first eatery and it was far past time for a revisit. And, not to any surprise, the elegance of fine dining with a comforting atmosphere was still prevalent.
Excellent appetizers savored tonight were the Steamed P.E.I. Mussels (shallot, garlic, parsley, white wine broth, grilled homemade bread), She Crab Soup, Artisan Cheese Board and Petite Crab Cakes.
Entrees ordered were two of the specials: Snapper and Halibut. The halibut was pecan encrusted. Tasted awesome. Other entrees included were the Grilled Filet Mignon w/Seared Shrimp (certified Angus Beef filet mignon, creamed spinach, gruyere potato cake, Russian tarragon béarnaise) and
the Pan-Seared Lobster, Shrimp & Scallops (sundried tomatoes, scallions in parmesan béchamel over fettuccine).
As for dessert, click the button below and find the dessert menu. Use it to guess what we had! We'll spoil one and let you know it was the "chocolate" bomb! LOL
Attention to detail and spot-on service was the norm for tonight. Even got to see the chef gather his troops to outline the specials for tonight and it was like a class session were students wanted to show up and learn. You could see the excitement in the wait staff's faces.
Enjoy the photos as much as we enjoyed the dishes. Better yet, go and have some of what we had and share your photos in our group (click)!
Last Saturday was an incredible day for Nancy Knarr. The owner of Incredible Edibles has an extensive history in dropping jaws and pleasing taste buds with her wedding cakes. She and her team have been at for more than 20 years. Timing's everything, though. And it was time to spoil the masses with those awesome pastry edibles.
Knarr, Pastry Chef Heather Angus and Head Decorator Miriela Ross held a grand opening for their retail shop. The excitement could barely be contained in the elegant shop that day. It was truly an epic and gorgeous event.
Guests were greeted with free cupcakes and sweet smiles. You could feel the humbleness in the air as all involved made sure everyone was having a great time. A gentleman by the name of Angel was a Godsend. He really made you feel like you were back in time, where you were treated like royalty when coming into the town's bakery.
As I sat and enjoyed a cupcake, I could hear Nancy welcoming more people as they came through the door. Her low, comforting voice made you want to stay a while. And we did.
The after-hours grand opening party had quite a few well wishers show up. All the time and effort put into that day was well worth it. People came to show their support and walked away with, well, some incredible edibles.
And you can, too. Tell them we sent you. They'll love to see you!
Stopped in to see Mike and Allison! Geez, were they busy. Almost every top was full, even outside. That's the best business, though.
While I was there, a group of ten with some from New York told Mike that the pizza they had was the best ever... even compared to ones in New York. Wow!
See the photos. Eat the food. Tell Mike and Allison we sent you. Enjoy!
Before Southern Comforts Restaurant, Bakery & Bar moves to The Hammock Shops this month, I had to stop in, eat and chat it up with Chef and Owner Greg Metcalfe. Both the conversation and food were excellent!
Greg was just coming from the new location where he'd been checking on status of remodeling when he came up to the table. Bright smile, warm hug and happy as can be. He's like a kid in a candy store. The difference is it's his candy store and he can't wait to have you come in!
He talked a few minutes about renovations, new menu items and how excited he was to branch out. From there, he checked on a few other table tops with customers and was off into the kitchen.
The appetizers had were the Grilled Quesadilla - with added chicken, Greg's Homemade Chili and "Chowda" that had lots of crab and shrimp simmered with vegetables in a sherry cream sauce. The chili was as unique as it was flavorful. The cup full made you wish you had the bowl. Loved the "Chowda" as it was truly fresh. The quesadilla was packed full of chicken and cooked perfectly.
Entrees included were the Pawleys Island Burger - about as big as Pawleys Island itself, Slow Roasted Bourbon Pork and the Fresh Local Grouper.
Greg prides himself in shopping local. Couldn't say enough good things about Independent Seafood, where he gets his seafood for the restaurant.
I hope he keeps the pork on the new menu. It truly was good with every bite! The grouper was in fact fresh. Seasoned with a little heat and one of the best had so far.
The dinner was fantastic and I hope the photos below invite you to try their new location opening very soon in The Hammock Shops.
We recently did a story on the sneak peek of Incredible Edible's retail shop and hope you're excited for the grand opening July 21st. Owner Nancy Knarr sure is!
Nancy, along with Pastry Chef Heather Angus, are ready to show scores of people what they have already been famous for - making incredibly good sweet treats. More than 20 years experience in making special event cakes, treats and wedding cakes, the time came to let others experience the adventure of walking inside a shop and getting some, well, incredible edibles!
Here's an exclusive sneak peek of what we picked up. Enjoy.
Tonight was the first night of me donning a "Georgetown Foodland" t-shirt at a local restaurant. What better place to do so than Quigley's Pint & Plate.
Located at 257 Willbrook Blvd. in Pawleys Island, Quigley's Pint & Plate is known for being the only brewery in the area. Eight beers are always on tap at Quigley’s and fresh beer is available "to-go" in half-gallon growlers.
Chef and Co-Owner Josh Quigley bounces between here and BisQit, another popular restaurant in Pawleys Island, known for their uniquely created burgers and milkshakes. Co-Owner Billy Davis can be found in his place, making sure all the details are perfectly met. Billy actually sat us this evening!
Josh is a cool, laid back dude and I really enjoy seeing him when I get the chance. He is passionate about the food, restaurants, industry and the community he lives in.
And this dinner would be no different in regards to presentation and taste.
The Black-Eyed Pea Hummus is a must when starting out. The locals crave this. It's flavorful - compared to what hummus usually tastes like - and the grilled pita bread its served with compliments the offering.
The Southern Brewers Chili! Wow. Just a cup of this lucious, comforting dish will have you asking for a gallon of it. The brown ale really makes a difference in a positive way.
And who doesn't love cheese that's flashed until it's crispy cheese? The Bacon Cheese Fries also oh so good!
Entrees were the specials offered. The All American Burger - with chili - was such a great choice. You'll see in the photos how massive it was. Just enough to not outdo those bisQit burgers! Flavored well and cooked to order. The Grouper with a scallop on top and served with a vegetable succotash was perfect. Fish wasn't dry and it was cooked just right. Sauce made it sparkle like the 4th of July. The entrees were like experiencing a firework show all over again, this time your tastebuds were the guests of honor.
Dessert was, well, pluff mud. No, not the actually stuff, but a Pluff Mud Pie with a coffee mousse. It was literally the best way to top off an evening. Light and sweet, but not overly sweet. Hint of coffee flavor where the chocolate sauce blended for a great taste.
Enjoy the photos as much as I enjoyed the food.
And, by all means, eat at Quigley's Pint & Plate!
After having the beef brisket sliders and shrimp & grits at this year's Tastes at Pawleys, I had to go try Coastal Dish Lowcountry Dining. Located in the Litchfield Beach & Golf Resort where Webster's called home, the ambiance and decor would be familiar. It's the menu, however, that'll surprise you.
I couldn't get enough of the Coastal Nachos. The BBQ chicken was so good on those cheesy nachos. The Chicken Fried Bacon with Pepper Gravy is a crowd favorite, too!
The Coastal Burger was fresh and flavorful. Juicy beyond belief. If you want some tender brisket - as in what was offered on those sliders - order the Low Country BBQ platter. It comes with slow-roasted beef brisket, pulled pork, served with coleslaw and fries. The pulled pork was also great!
And the Shrimp & Grits... Definitely a crowd pleaser. The smokiness hits you in the first bite. The smoked bacon and tomato butter sauce is unique for this dish and really compliments the shrimp!
Enjoy the photos below and go visit Coastal Dish Lowcountry Dining. Tell'em Georgetown Foodland sent you!
Enjoyed Father's Day 2018 a day early at the Rustic Table. Always a treat! Take a look at what was had.