August 31
Stirrings LLC has issued a recall for 3.5-ounce packages of its Rimmer® Brand Mojito Cocktail Garnish due to a risk of salmonella in the parsley it contains.
Pizzadelphia
It’s ironic I traveled to Litchfield to check out the Philly Steak sandwich at Pizzadelphia and discovered they have a new location just a couple minutes from my house in Socastee.
Actually, the Litchfield location is also pretty new, because owner Joe McCready (who is from Philly) just opened it in June. The Socastee restaurant opened this month in the Board Walk shopping center off S.C. 544 near Bi-Lo.
Both have casual, comfy décors, but the Socastee shopping center is much newer than the one in Litchfield. At both you can get your Philly Cheesesteaks made with “Original Philly Steak” and bread shipped in from Philadelpia. You can also get one made with chicken, or a Pizza Steak with mozzarella and sauce.
Other sandwiches are Hoagies with a variety of meats and toppings, and hot sandwiches like Roast Beef with gravy on a Kaiser roll, Chicken Parmesan, Meatball and Italian Sausage.
Pizza dough is made fresh, and they have Philly Steak Pizza, Hawaiian Pineapple, a White Pizza brushed with garlic and light olive oil, the Three Pepper Pizza, Fried Pizza (Panzaratti) and the Pizzadelphia Supreme with pepperoni, sausage, mushrooms, onions, green peppers and black olives.
There are salads including Spinach Cucumber, Grilled or Batter-dipped Chicken and Chef, and appetizers are comfort finger food like Chicken Fingers, Onion Rings, Cheese Fries, Fried Shrimp and Soft Pretzels. Chicken Wings come in hot, mild, barbecue, teriyaki, sweet & hot, garlic Parmesan, sweet & sour or house style.
For dessert there are Tastykakes, which are a Philadelphia version of Lil’ Debbie snack cakes.
Pizzadelphia is in Litchfield Plaza (near Eggs Up Grill), and the number is 237-7500. They offer free delivery for orders more than $10. They’re open 11 a.m. to 9 p.m. Mondays through Thursdays and until 10 p.m. Fridays and Saturdays. Soon shorter winter hours will kick in.
In Socastee the number is 293-5444.
Grand opening
On Labor Day (Monday), Frank’s Place near Coastal Carolina University is having a grand opening. From 11 a.m. to 7 p.m. hot dogs and bottled sodas cost $1 each, and cookies and popcorn are free. Owners Clay Hayden and Leslie Hunley will also debut new desserts made with Moon Pies and ice cream.
Frank’s Place is in Coastal Commons Plaza off S.C. 544, a little east of Sonic, and the number is 347-6049.
August 30
Spinach recall
A new fresh spinach recall due to a risk of salmonella has been issued by Metz Fresh and reported by the Food and Drug Administration. One of the retail outlets for Metz Fresh is Costco.
More in Maryville
Like a fool, I didn't google up a map for SouthSide Bistro at 1730 S. Fraser Street in Georgetown before heading down there. I ended up almost out of town on North Fraser Street before giving up and calling for directions.
That "South" part of their address is important, because the restaurant is on the southern side of the big bridge at the south end of Georgetown. It's actually in the Maryville community, on the west side of the road, in the former Huddle House building.
But it seems other people aren't having any trouble finding Southside Bistro. Only a week after owner Donna Bass opened it, it was packed at 1 p.m. They were enjoying sandwiches like Shrimp or Scallop Po' Boys, the Bistro Burger with ketchup and chipotle mayonnaise, wraps such as Tarragon Chicken or Crab and Shrimp, and salads like the Southside Spinach and Tempura Battered Chicken.
I tried the Soup of the Day, which was She-Crab. It's creamy, tomatoey and full of crab. It had just the right amount of mace. Next time for lunch I'm going to try the Hummus, which is served with roasted red peppers, fresh basil and chips, and the Chilled Shrimp and Crab Dip.
There's also a Sunday Brunch with choices such as Eggs Benedict, Sausage and Ham Egg Bake, Shrimp and Crabmeat Egg Bake, Shrimp and Grits and Create-Your-Own Omelets. The Bistro French Toast features thick bread slices soaked in cream, vanilla and Chambord liqueur before being browned and then garnished with fresh blueberries.
Starting next week - probably on Wednesday, Sept. 5 - Southside Bistro will start serving dinner.
Dinner choices will include Steamed Littleneck Clams, Peel-Your-Own Shrimp, Crab Cakes, Filet Mignon topped with crabmeat sauce, Southside Scampi, House Jambalaya and Blackened Shrimp and Scallops over pasta in white wine sauce.
Desserts include Fudge Brownie a la mode, Key Lime Pie and Cheesecake.
Donna isn't new to the food business; she used to own Cold Rocks Ice Cream on Front Street in Georgetown. The Southside Bistro, she says, was launched due to her husband, Chuck Bass' urging.
Lunch hours are 11 a.m. to 3 p.m. Tuesdays through Saturdays, and brunch is from 10 a.m. to 3 p.m. Sundays. When dinner service starts, it will be from 5-10 p.m. Tuesdays through Saturdays. The number is 546-2890.
Smokin' in Surfside
Those who smoke or who are following the implementation of Surfside Beach's impending October smoking ban in all public buildings may find this interesting.
A new sports bar is opening in a few weeks in Surfside Beach behind Dagwood's, at 700 U.S. 17 Business South. It's going to be called Still Smokin' because, you guessed it, they're going to allow smoking.
How do they get around the new law? Because due to a zoning quirk, while the establishment's parking lot is in Surfside Beach, the building is in Horry County. It's the same building that was most recently home to an underage club called Hip Hop and Chillin'.
Owner Carlton Williamson says he anticipates an Oct. 1 opening, which is the same day the new anti-smoking law goes into effect.
August 29
Heirloom recipes
Myrtle Beach is lucky the Toniolo family picked our area for the second location of their Italian restaurant called Stefano’s Cucina Rustica. They’ve owned the first location of the same name in Florence for 19 years.
The owners are Steve and Anna Toniolo, and their 23-year-old son, Steve, is the general manager of the new eatery, which is in Carolina Forest. Steve is a recent college grad with a business degree.
Stefano’s has a warm décor rich with colors of a Tuscan sunset: umber, sienna, misty green. Low metal ceiling fans and lights have a terra cotta hue, and arches that peek into the kitchen lend an old-world air. Classic Italian music plays, and it was the first time I heard “Volare” in Italian.
The vintage theme fits with the heirloom family recipes the Toniolos use, like their marinara and meat sauce that’s rich and thick and sweetly peppery from fresh herbs and spices.
Meals start with a fresh and warm mini bread loaf. The server brings a white dish with a resting place for a spoon containing freshly minced garlic and herbs. At the table the server pours olive oil into the dish and mixes in the spoonful of flavorings to create fresh dipping oil.
From 11 a.m. to 3 p.m. there is a special lunch menu. For $7 diners have a choice of Lasagna, Chicken Tortellini, Chicken Parmesan, Spaghetti, Fettucine Alfredo, Cheese Ravioli or Baked Rigatoni, and they come with a choice of soup or salad, plus that wonderful bread (which is baked fresh daily at Benjamin’s Bakery in Surfside Beach). There are also lunch specials, and the day I visited it was Stuffed Peppers.
But you don’t have to stick to the lunch menu at midday, because the regular menu is available for lunch or dinner. There are Paninis like Da Wise Guy with salami, capicola and mozzarella, or The Leaning Tower of Pizza with pepperoni, sausage, tomatoes and mozzarella. Classic Hot Subs are also listed, like a Philly Cheesesteak and a Parmigiana Sub with meatballs, sausage, eggplant and chicken.
Some folks were enjoying the pizzas, which can come with gourmet toppings like meatballs, portabello mushrooms, roasted red peppers and plum tomatoes. There are also small and large Stromboli, and Stuffed Pizzas like Chicken and Broccoli, the Venice Veggie and a Bacon Double Cheeseburger.
Stefano’s has wings (mild, medium, hot, extreme or teriyaki) and salads including Antipasto, Buffalo Chicken, Buffalo Shrimp, Fried Tortellini and Fried Calamari.
Appetizers are lavish, such as Broccoli Cheddar Puffs, Fried Calimari, Provolone Fritta (fried provolone with marinara) and Caprese (fresh mozzarella and tomato slices drizzled with extra virgin olive oil and garnished with fresh basil). I tried the wonderful Toasted Crab Dip Ravioli, where ravioli are stuffed with a savory crab dip, fried ‘til crispy and served with Alfredo dipping sauce.
Many of the entrees are what you’d expect, and they come in enormous portions. There are Lasagna Al Forno, Ravioli Di Quattro Formaggi (four cheeses), Manicotti, Parmigiana Alla Sorrentina with chicken, eggplant or veal, and Chicken or Veal Marsala.
I tried the Canneloni, which are pasta sheets stuffed and rolled with ground beef, pork, veal, spinach and four cheeses, and then baked and served with toppings of mozzarella and meat sauce. It was hearty and flavorful, and I could eat only a third of it. My husband enjoyed the rest for his dinner.
You can also order Personalized Pasta, where you have a choice of pastas, a choice of sauces and you select from a variety of toppings.
A few chicken entrees include Pollo Fumigata, or Smothered Chicken; Pollo Tuscana (lemony); and Rigatoni Raggiata, which means Angry Rigatoni and is a hearty dish with pasta, chicken, Italian sausage, banana peppers and Alfresco Sauce. On the beef list are Bistecca Pizzaiola (a smothered ribeye), and Bistecca Toscana (marinated ribeye). There is a Fish of the Day, plus Gamberi Marinara (gamberi are shrimp), Lobster Ravioli and Tesoro Di Mare (shrimp and scallops on fettucine with Alfredo sauce).
For dessert there are a couple of cheesecakes, tiramisu and cannoli.
The service is warm, friendly and efficient. I was even greeted by servers tending to other tables, and appreciated that my leftovers were boxed up for me at the table. This is a great date spot or family restaurant, and I’m guessing Carolina Forest residents will be grateful to have a spot such as this to dine at where they don’t have to get out in major traffic.
Stefano’s Cucina Rustica is at 2005 Oak Heart Road, in the shopping center on the Piggly Wiggly side of Carolina Forest Boulevard. The number is 903-7238, and they’re open 11 a.m. to 10 p.m. Mondays through Fridays, until 11 p.m. Fridays and Saturdays and from noon to 9 p.m. Sundays.
Make more money!
If you own a restaurant or are interested in helping a restaurant earn more money, you can sign up at www.restaurantowner.com for a free Profit Tip of the Week.
Here is an example of a tip sent out on Aug. 28:
How to Capitalize on Disappointed Diners
Every restaurant has to deal with complaints. Don't take complaints personally or consider them a nuisance. Rather, consider complaints to be what they really are, valuable feedback on how you're doing and how you can improve.
Complaints also give you the opportunity to make up for the problem and, if handled right, can even turn dissatisfied diners into loyal, repeat customers.
Here are some tips for handling disgruntled guests -
1. Show you care. Thank the customer for letting you know about the problem. Once upset people know you care, their mood often improves immediately.
2. Offer a sincere apology. Don't get defensive or make excuses. The guest doesn't care about why it happened. They just want to know you're going to fix it after they've heard you're sorry for the situation.
3. Tell them you are going to fix the problem the best you can. If it's food related, fast track another meal. If it's service related, do what you can to get them taken care of NOW.
4. Offer them something for their trouble. Depending on the situation, offer the guest something for the unpleasant experience. A couple free deserts may be all that's needed.
5. Get them back in your restaurant. Let them know that you can do a better job and offer a discounted or complimentary meal when they return. This is not about the cost of a free meal, this is about turning a disappointed diner into a satisfied, repeat customer who may be worth hundreds, even thousands of dollars, in future business.
August 28
Craving Crady’s
Crady’s in Conway has a lot of news to report since they reopened after an extensive remodeling that increased their space.
The new décor is cozy. Warm soft teal walls have silhouetted frosted art on them, and dashes of vivid floral orange liven up the tables. A really nice touch is the strip of vintage-look pressed tin below the crown moulding.
In the new bar area I noticed a flouncy and frilly apron in a display case. Partner/baker Barbara Whitley said the apron was made by her mother, Najgy Crady.
Najgy?
Barbara says she isn’t sure how her mother came to have such an unusual first name, but family legend has it that her great-great grandfather was a Sioux chief – none other than Sitting Bull, and Najgy is a Native American name. But you know how family legends go, Barbara says with a laugh and a shrug. A more practical-sounding explanation she heard was that her grandparents boarded teachers, one of whom was named Najgy, and their baby girl was named after her.
However she got her name, Najgy Crady was an excellent cook, which is why the restaurant is named after her. Barbara learned well at her mother’s side, because today her baked goods are renowned.
The treats vary according to Barbara’s fancy. Some days there might be Carrot Cupcakes topped with creamy peaks of cream cheese frosting; other times the Goodie of the Day is Cappuccino Brownies. Her layer cakes are luxurious, like the Layered Chocolate Cake with white chocolate buttercream, raspberry jam and chocolate ganache.
Lately Barbara’s thoughts have been turning to the holidays when she’ll bake hundreds of her gourmet two-pound dark fruitcakes with candied cherries and pineapple. You won’t find any citron in this moist local favorite, which is created using Najgy’s recipe.
“Last year I could have sold four times the amount I baked,” Barbara said, “so if people want one, they should call soon to place their orders.”
Since the remodeling Crady’s lunch menu has expanded. They are known for their entrée salads; a couple of new ones are the Miso Glazed Scallops with mixed greens, Mandarin oranges and ginger soy dressing, and the Iceberg Wedge with a fried cornbread crouton, shredded Parmesan, buttermilk bacon dressing and butter-roasted pecans.
At lunchtime you can also get upscale sandwiches like a Hoisin Glazed Shrimp Po’ Boy or the Tuscan Olive Bread Panini, and there is always a Fresh-Baked Quiche of the Day.
At night diners can order from a long list of “Smallish Plates,” such as Fried Quail for $9; Chile Garlic Prawns for $8; Tempura Lobster for $10; or Cornmeal-crusted Fried Oysters for $8. These are great as appetizers or to order a couple or three as a varied entrée.
Larger-portioned entrees include Rainbow Trout crusted with almonds and served with Amaretto beurre blanc; Beef Tenderloin with ruby port cranberry sauce and gorgonzola cheese; Local Grouper with miso glazed, udon noodles and soy mirin broth; and Wild-caught Salmon with lemon, tarragon and honey-roasted garlic aioli.
The other big news is that Crady’s now serves brunch! It’s not Sunday brunch; it’s Saturday brunch. That menu includes Crabcake Eggs Benedict, Shrimp & Grits, Ginger Pear Pancakes, Pumpkin Pecan Waffles (with maple cranberry butter) and a Three-Egg Omelet with smoked salmon, Boursin cheese and asparagus. Since Crady’s has a full bar, that brunch can include a Passionfruit Mimosa for Two, Crady’s Bloody Mary with a pickled shrimp garnish or Bellini (a peach champagne cocktail).
If you’re not in a brunch mood, the regular lunch menu is also available on Saturdays.
Crady’s is at 332 Main Street, across from the theater, and the number is 248-3321. They’re open for lunch and dinner Mondays through Saturdays.
Charitable lunch
If you haven’t yet made lunch plans for tomorrow (Wednesday, Aug. 29), The Grand Strand Family YMCA is having a benefit lunch for their Teen Resource Information Program, which helps “troubled teens with addictive behaviors.”
It’s at the Carrabba’s Italian Grill at 6803 N. Kings Highway in Myrtle Beach. Some tickets will be available at the door; seating times are at 11:45 a.m. and 12:45 p.m. If you’d like to buy a ticket ahead of time, get one (or several) today at the YMCA at the intersection of US 17 Bypass and 65th Avenue North in Myrtle Beach.
The price is $15, and the meal includes an entrée choice of Mezzaluna (“half moon ravioli stuffed with chicken, ricotta and spinach in a tomato cream sauce”), Chicken Marsala or Caesar Salad; and the dessert is Carraba’s signature chocolate pie called Sogno di Ciaoccolata, which is a fudge brownie “brushed with Kahlua, crowned with chocolate mousse, whipped cream and chocolate sauce.”
You can also order dinners for carry-out; call Becky Rankin of the YMCA at 449-9622 to arrange that.
Silent auction items will be on display at Carraba’s during the lunch; it might be a great opportunity to pick up bargains and help a worthy cause.
August 27
Crossing the border
We don’t normally cover North Carolina restaurants here at Myrtle Beach Restaurant News, but a new fine dining Italian restaurant in Ocean Isle Beach has a Grand Strand connection.
Executive Chef Peter Sinish is running the kitchen at the restaurant, and the chef and his wife, Judy, will continue to provide catering from their North Myrtle Beach business called Flavours Catering.
Peter says he has known the owners of the new restaurant, Gaetano and Jean Panzer, for several years.
“They came to me and told me of their desire to open a restaurant,” Peter says, “and I started mentoring them. Then they wanted me as chef.”
Judy Sinish is also helping with the new restaurant, which is called Gaetano’s Fine Italian Dining, by providing training for the front of house staff. Anyone interested in a job at Gaetano’s can click HERE to see the openings and get contact information.
Gaetano’s will launch in a few weeks and be open Mondays through Saturdays for dinner. They already have a Web site at www.gaetanosoib.com where the entire menu can be viewed.
A few menu items that look especially appealing include Mushroom Tart, Lobster-stuffed Artichoke, Buffalo Osso Buco, Italian-style Shrimp and Grits and Shrimp and Asparagus Ravioli in Champagne Cream Sauce.
The Web site also has interesting vintage photos of the owners’ families.
Gaetano’s is at 925 Seaside Road SW in Ocean Isle Beach, in the Piggly Wiggly Shopping Center at Sunset Commons.
Mountain Mudd
Off Dick Pond Road in Socastee, in the parking lot by the Sav-Mor store across the street from Bi-Lo, a little white and green kiosk appeared a couple weeks ago. Mountain Mudd, the sign says.
Turns out this is a popular little franchise that’s popping up in parking lots all over America. The drive-through concept started in 1994 with two sisters-in-law, and now, after the women joined forces with a national corporation, they are selling drop-on-site kiosks ready to start cranking out espresso, cappuccino and other coffee drinks.
You can see the entire menu HERE; it’s lengthy. I drove there Saturday, hot and sticky from mowing the lawn, and ordered a Mocco Cocco Nut frozen drink. It was sweet, creamy and icy - like a Mound's Bar in a cup - and it took less than two minutes to give my order and be on my way.
August 26
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Sunday ultimatum
Today’s cookbook review features ultimate recipes for hundreds of dishes you should have in your repertoire, at least occasionally. Click on the book cover to read all about it, and get a great recipe for Sticky Buns that would be perfect for a Sunday brunch.
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In honor of Bill
Locals who ate his food or who just knew Sous-chef Bill Sawyer were saddened at his passing in December 2006. In the fall of 2005 he entered his Veal Goulash in the local American Culinary Federation Souper Supper to help support local culinary education.
This year’s Souper Supper is Sunday, Nov. 11, at Coastal Grand Mall, and Bill will be missed. Click HERE to get his recipe.
August 25
Restaurant inspections (see restaurant inspection archive page)
August 24
6:30 a.m.
Breaking news
Carrot recall
The U.S. Food and Drug Administration announced the recall of some brands of baby carrots.
Did you realize…
How much extra food you get with entrees at Villa Romana?
Dinners come with homemade Stracciatella Soup (chicken broth-based with orzo and a cheese/egg mixture), Tomato Bruschetta and dipping sauce, salad and homemade rolls.
If you order a veal, poultry, beef or seafood entrée you also get a side of spaghetti with tomato sauce and the vegetable of the day! Mama mia!
We can never ever finish it all, so our lunches the next day are molto bene.
Villa Romana is at 707 S. Kings Highway in Myrtle Beach, and the number is 448-4990.
Deviled Crab and an aspirin
This area has some interesting history, and Lee’s Inlet Kitchen has done a fine job documenting some on their Web site. Go HERE and you can see old photos from as far back as 1946 when the seafood restaurant was converted from a small store, and a menu from 1948.
The menu lists hamburgers for 25 cents, a shrimp dinner for $1.25, tea was a nickel and aspirins sold for a dime.
Lee’s Inlet Kitchen is at 4460 U.S. 17 Business in Murrells Inlet, and the number is 651-2881.
Fire in the bowl
The premier Firehouse Cook-Off held June 2 at Myrtle’s Market in Myrtle Beach was so much fun that on Saturday, Sept. 22 a bigger one will be held.
The first competition was between crews at the Myrtle Beach Fire Department. For this one, fire departments throughout Horry and Georgetown Counties are invited to send three-person teams to the farmers market and strut their culinary stuff.
As before, the teams must incorporate at least three items available from market vendors the day of the cook-off, and they’ll also have to use a secret ingredient provided to them at the 9 a.m. start time. Teams can bring their own dry foods such as rice, pasta, flour, salt and pepper.
During the next two hours, the fire fighters will prepare a meal big enough to provide 100 sample-size servings. At 11 a.m. the food will be judged, and the public can sample the food.
The registration cut-off is the end of the business day on Sept. 1, and participating fire departments must bring their own cooking equipment, grills, utensils, tents and tables. To sign up, contact Myrtle Beach Fire Lieutenant Dan Walker at 918-1221 or dwalker@cityofmyrtlebeach.com.
Myrtle’s Market is at the intersection of Mr. Joe White Avenue and Oak Street.
August 23
New president
Phillips Seafood Restaurant in Myrtle Beach is part of Phillips Foods, which owns restaurants in five other cities and several seafood processing plants around the Pacific Rim. Last month the company’s president, Mark Sneed, died unexpectedly of a heart attack at age 50.
Phillips Seafood has named Steve Phillips, a member of the founding family and who was already serving as the company’s CEO, as Sneed’s successor to head Phillips Foods Inc. and Seafood Restaurants.
Beach, Boogie and Barbecue
This is the second year for the Beach, Boogie and Barbecue Festival, which will be held Aug. 31 and Sept. 1 at Grand Park off Farrow Parkway at the former U.S. Air Force base in Myrtle Beach.
Entry is free, and events include:
Friday, Aug. 31
6-8 p.m.: Anything But Pork Contest and Tasting, football field, south side of lake. $5 for five sampling tickets; benefits Omar Shriner charities.
8-9 p.m. and 9:45-11 p.m.: Two free concerts by The Embers Beach Band.
9-9:45 p.m.: Announced of winners of the Anything but Pork Contest.
Saturday, Sept. 1
8-10 a.m.: Official Barbecue Championship at the football field. Last year there were 57 contestants; the top prize is $10,000. This is serious barbecue!
10 a.m.-3 p.m.: Free live performances by Junior Grand Strand Icon Gabbie Rae at the center stage.
10 a.m.-4 p.m.: Wheels at the Beach Car Show off Farrow Parkway; spectator entry is free.
10 a.m.-6 p.m.: Arts and crafts vendors and free boat rides on the north side of the lake. On the south side of the lake there’ll be a free kids’ playground.
11 a.m.-2 p.m.: A free concert at center stage by The Footnotes.
11 a.m.-8 p.m.: Barbecue sandwiches and plates will be for sale for $3-$7.
12:30 p.m.: A brand-new 2007 Ford Fusion car will be given away at the south side of the lake. Finalists will compete to win the Sun Fun Car.
2 p.m.: World competitors will vie for the Barbecue Sandwich-eating Championship at center stage.
3:30-4 p.m.: At the car show stage, the Wheels at the Beach awards presentation takes place.
4-5 p.m.: Eight pre-selected finalists in the South Carolina Lottery’s “That’s the Ticket” game will get on center stage to find out if they win $5,000 cash or a trip worth $50,000. There will also be a lottery tent with a spin wheel and a prize vault.
5-6 p.m.: Announcement of Beach Barbecue Championship winners, center stage.
6-9 p.m.: Free concert at center stage featuring The Sound Factory Band with a special performance by Gabbie Rae.
Patio Tasting
As promised, the “Super Cool Crew” at SeaBlue in North Myrtle Beach is going to hold wine tastings on their new patio. The first, featuring New Zealand wines, gets started at 6:30 p.m. on Tuesday, Sept. 18.
Chef/proprietor Kelly Graham says participants can expect the 1- to 1 ½-hour tasting to include three wines and one plate.
Coming in October is a whiskey tasting, and in November Certified Sommelier Paul Childress will present an indoor tasting featuring high end Cabernet Sauvignons.
SeaBlue’s specials this week include South Carolina Barbecue Quail; Grilled Hawaiian Opah with Peach Chutney; and for dessert there’s Reese’s Peanut Butter Cheesecake.
From the eHawaii.gov Web site, an opah, or moonfish, “…has four types of flesh, each a different color. Behind the head and along the backbone is an orangish flesh. Toward the belly, the flesh pales to a pink color and is somewhat stringy. The fish's cheeks yield dark red flesh. These types of flesh all cook to a white color. Inside the fish's breastplate is another, smaller section of flesh, comprising a very small percentage of a 100-pound moonfish. A bright ruby red or liver color, this flesh cooks to a brown color and is somewhat stringy and difficult to fillet.”
SeaBlue is at 503 U.S. 17 N. in North Myrtle Beach (by the new Starbucks), and the number is 249-8800.
August 22
The search is on…
…for a new executive chef at the Marina Inn at Grande Dunes, because Executive Chef Leon Teow left after scarcely more than three months on the job. The previous Marina Inn executive chef, Michael Aragon, now works at the Crown Plaza in Hilton Head.
Frankly amazing
Clay Hayden, owner of a new Conway restaurant called Frank’s Place, had an extremely stressful, gratifying and busy May, and the turbulence in his life hasn’t stopped since.
The story starts 12 years ago when Clay had to have a kidney transplant. At that time his mother, Alma Lynne Hayden, a former Myrtle Beach beauty queen, gave Clay one of her kidneys.
Clay was able to resume a full and productive life that included finding his significant other, Leslie Hunley, and her daughter, Cheyenne, now 11 years old. The little family decided to open a restaurant called Frank’s Place, named in honor of Clay’s late grandfather, Frank Thompson. He owned Frank Thompson’s Furniture Store located on U.S. 501 for 30 years.
So Frank’s Place, a nifty little restaurant with an old-timey theme, opened May 29. That same week Clay had to go on dialysis because his transplanted kidney was wearing out.
Now the story backs up a little bit. Clay’s mother, Alma Lynne, had a baby before she was married. She and the man she eventually did marry gave the child up for adoption. This baby, a boy, was Clay’s full older brother (they had the same mother and father). His name is David Lister.
David grew up, got married and he and his wife are in the military. They traveled the world and had two sons of their own. The older son has heart problems, and David decided to find his birth parents so he could get a family medical history.
So this spring – about the same time Clay was opening his restaurant and learned he needed a new kidney – David, who lives in Stafford, Va., found and contacted Alma, and Alma mentioned to David that Clay needs a kidney transplant. Before even meeting Clay, David said he would give his brother a kidney.
“This man is an angel,” Leslie Hunley said with a catch in her voice. “He didn’t even know anything about Clay. He had no idea what kind of person Clay was…God reached down out of the sky and touched my husband on the shoulder that day.”
Some final test results still need to come back, but so far everything looks good for a transplant being not just compatible, but a perfect match.
This is an extreme relief for Clay, Leslie and Cheyenne. Since the restaurant opened Clay has been on dialysis three days a week for four hours each session. Leslie and Cheyenne have thrown themselves into providing the assistance Clay needs to keep the restaurant going until he gets his new kidney and is back to full workweeks.
The restaurant’s menu is centered on hot dogs and sausage dogs, which can come topped with mustard, ketchup, chili, onions, slaw or relish for no extra charge. The chili and slaw are both homemade; they have a slight sweetness, and the meat and cabbage are chopped fine for that perfect spreadable texture.
A two hot dog combo costs $5.75 and comes with a side (potato salad, cole slaw or baked beans, all homemade; or chips), a choice of Moon Pies (banana, vanilla, chocolate) and a drink. You’ll go back in time with the drinks; some of the choices include glass bottles of R.C. Cola, Sundrop, Cheerwine, Nehi, Dr. Pepper and Sunkist. The Gutbuster Combo, which features a 10-inch, ½-pound all beef hot dog, costs $6.95.
You can also get nachos, candy, Lance crackers and ice cream sandwiches. Peanuts in the shell are free of charge.
Hours are 11 a.m. to 7 p.m. Mondays through Fridays, and 1-6 p.m. Saturdays. During the three days of Labor Day weekend Clay, Leslie and Cheyenne are having a grand opening when hot dogs and bottled drinks will cost $1 apiece.
Frank’s Place is off S.C. 544 in Coastal Commons Plaza, a little east of Coastal Carolina University. The number is (843) 347-6049.
August 21
Southern-fried taters
Or should I say Southern-boiled? Either way, the sweet potatoes cooked by Myrtle Beach native Jon Leithiser (pronounced LIGHT-hyzer) are a one-of-a-kind Southern treat.
Jon often dives in the Waccamaw River, and he finds all manner of treasures such as antique bottles, Native American projectile points and tools, clay pipes and enormous sharks’ teeth. He also pulls up chunks of golden pine resin, which are leftovers from the days when Horry County had a booming naval store industry.
Naval stores are things used for wooden boats, like pine tar used to make them leak-proof.
Jon had heard of a restaurant in Murrells Inlet that used to sell sweet potatoes boiled in pine sap, so once he had enough of the chunks to fill an old cast iron cauldron, he built a fire under it and melted the stuff. When it was boiling he chunked in the potatoes, and a local unique dining treasure was reborn.
Another Myrtle Beach native, J. Bourne, made a video about Jon’s taters. You can see it on YouTube here: http://www.youtube.com/watch?v=JpfHhK5sWrg.
He mostly cooks sweet potatoes, but Jon can and does also put white baking potatoes in the pot. The result is a tender, creamy potato infused with a hint of pine flavor. They take about 30 minutes to cook.
It’s a dangerous and hot job to cook potatoes this way. Jon wears long pants heavy boots, and he uses thick leather gloves when he’s messing around with the cauldron. He has long tongs for removing the potatoes from the sap and then inserts the taters in small brown paper bags. Within seconds the pine sap coating the potatoes hardens, and Jon slices through the bag to split them open. He provides plastic forks, butter and salt, and sometimes cinnamon sugar too, and people are always amazed at how good those potatoes eaten out of paper bags taste.
Jon is available to set up his rig, which he hauls on a 1946 Dodge Power Wagon, during the chilly months of January through March. He charges $500 to set up outside at a restaurant or at private outdoor parties, and that includes the potatoes.
Jon’s schedule during the three months he is available fills up fast. If you’d like for him to come to your business or event, his number is 450-8838.
Chic chefs
If your aprons, chef coats and chef pants are splattered with permanent sauce stains after the busy summer season, you can replenish your supplies inexpensively at the on-line chef supply store called All Heart Chefs.
Kathleen Gerba, chef instructor at Horry-Georgetown Technical College, says she buys women’s chef pants from All Heart; I bought a woman’s short-sleeve chef coat for $10.
Check out their sale page HERE.
Sad news
No more absolutely perfect She-crab Soup, and goodbye to the delicious Mariner’s Omelet. The hugely popular Sea Oats Café located inside the Blockade Runner Motor Inn at 1910 N. Ocean Blvd. in North Myrtle Beach has closed. The final meal was served yesterday, Sunday, Aug. 19.
Owners William Neville and his mother, Carolyne Adams, enjoyed a successful business run and earned the devotion of many loyal repeat customers. They are now going to pursue other interests.
August 20
Expanded menu
In the month and a half since Jeb and Gail Byrum opened Café Rouge at Carolina Forest their menu has grown much larger.
The biggest news is they now have a Sunday brunch from 9:30 a.m. to 2:30 p.m. when Gail offers four homemade dishes each week, like Belgian Waffles, Sausage and Gravy Biscuits, Southern-style Breakfast Casserole (with hash browns, sausage, cheese and bacon) and French Lasagna (a casserole of croissants, cheese, ham, eggs and milk).
Bagels from Benjamin’s Bakery are available every day for breakfast, along with eggs and toast, cinnamon toast and French toast. Egg Beaters are available as an egg alternative.
The lunch and dinner menus now list Maryland-style Crabcakes served with a spicy bistro sauce; Chicken and Dumplings; Deviled Egg and Ham Salad; and a Roast Beef au jus Salad with greens, tomato, bacon, croutons, French-fried onions, Mandarin oranges, provolone and dried berries.
You can also get smoothies made with Blue Bunny ice cream, lemonade made with fresh lemons, a long list of specialty coffee drinks and elegant desserts made by Viennese-trained baker Petra Jerabek of Bake and Cake.
Gail is a skilled baker; she creates special event cakes and provides some of the restaurant’s desserts.
Café Rouge is at 2005 Oak Heart Road, at the intersection of U.S. 501 and Carolina Forest Boulevard near Piggly Wiggly. The number is 492-6580.
On-line specials
Many local restaurants offer special deals and coupons if you visit their Web sites. Here’s a sampling:
At www.angelossteakandpasta.com, you can get a coupon for a free appetizer with the purchase of two dinners.
Learn how to earn a free lunch at www.bistro217.com.
Get a free order of Pickle Nickels with the purchase of two sandwiches or entrees at www.bubbasfishshack.com.
You’ll learn how to get coupons sent to your e-mail inbox at www.carolinawings.com.
A contest to win a dinner for two is at www.creekratz.com.
Entertainment ticket combos are available at www.dixiestampede.com.
You can sign up for priority seating and to receive e-mailed information about specials and events at https://www.hardrock.com/px/px/register.asp?selLocation=MYRTLE%20BEACH.
August 19
Weekend kitchen warriors
Every Sunday here on MyrtleBeachRestaurantNews.com you’ll get a new cookbook review with a recipe and a local chef’s recipe. Let’s get cooking!
Just juice it
If you like the thought of consuming your daily servings of fruits and veggies but don’t want to take the time to cook them or can’t stand the idea of eating them, juicing may be your answer.
Click on the cover of “The Complete Idiot’s Guide to Juicing” to find out how easy it is to turn produce into drinkable protein, and get a recipe for Borscht.
Summer sweetness
Clyde Gilfillan, director of operations for the new Smokestack Lightning barbecue restaurant coming in spring 2008 to Myrtle Beach, isn’t a chef and doesn’t claim to be. But he knows his way around the kitchen, as evidenced by a recipe he and a friend devised called Fruit Crostini with mascarpone cream, Marsala wine and peach & berry coulis.
August 18
Restaurant Inspections (see restaurant inspection archive page)
August 17
Grumpy no more
The Grumpy Grouper in Socastee, at Socastee Plaza, closed a few months ago. In about another month the restaurant will open as The Lazy Gator Island Grill & Sports Pub.
I stopped by this week, and the entire place was in the process of almost total renovation.
Eager for Italian
I checked in on Stefano’s Cucina Rustica, an Italian restaurant going into the Carolina Forest shopping center near Piggly Wiggly. They are just days away from opening, and the interior looks warm and inviting. This weekend, they said, is the hoped-for opening date.
Hungry for gyros
How do you pronounce gyro, the delightful Greek wrap on a soft pita with lettuce, tomatoes, onions, Tzatziki sauce and thin-sliced beef and lamb?
Some people say jie-row, others pronounce it guy-row. Greeks say year-oh.
But however you ask for the sandwich, Suela Cangu, owner of Grecian Delight in Myrtle Beach, will be delighted to serve one up.
Suela bought the restaurant two years ago and moved it to its present location at 5900 N. Kings Highway. The interior has a delightful décor with blue leather chairs, white tablecloths under glass, cheerful pots of colorful daisies and a canary in a glass-fronted cage. Happy Greek music plays at a pleasant level.
The menu is heavy on Greek cuisine of course. They have Tiropita (phyllo stuffed with eggs and feta cheese); Spanakopita (phyllo with spinach, feta and eggs); Hummus; Dolmadakia (rice-stuffed grape leaves); Tzatziki Dip (sour cream, yogurt, cucumber and garlic); Saganaki (flaming kefalotere cheese); Greek Salad; Grilled Chicken Souvlaki; Falafel Pita; Greek Sub; and the Grecian Delight Pizza with fresh spinach, onions, green peppers, tomatoes, black olives, basil pesto, mozzarella and feta.
The choices go on with Mousaka (eggplant, potatoes, zucchini and meat sauce casserole topped with white cream sauce); Pastichio (Classic Greek noodle casserole); Garden Vegetable Lasagna; Cabbage Rolls; Slow-cooked Pot Roast; Grecian-style Half-baked Chicken; Grilled Pork Tenderloin; and a Sautéed Veggie Wrap. |