2/28/2007
Designer kitchen
Sally Stowe Interiors, located in Northwoods Plaza at 76th Avenue North and Kings Highway in Myrtle Beach, has many wonderful décor items. But what I like best about the store is its demonstration kitchen, which is gorgeously outfitted and professionally stocked with Viking appliances.
What makes it a demonstration kitchen are video cameras and monitors strategically placed so that diners seated at tables can watch the chef’s hands close-up while comfortably dining and sipping drinks.
Three such demonstration events are coming up, all conducted by Chef Julien Lancrerot. Chef Julien was previously executive chef at the Grande Dunes Ocean Club, but now he and pastry chef Irvin Periera have teamed up for The Grande Duo Gourmet Catering.
Starting at 6 p.m. on Friday, March 2, Chef Julien will present a six-course meal with paired wines. Tickets are $75-$85.
From 6 to 8 p.m. on Wednesday, March 14, the chef offers a three-course live cooking show with matched wines for $45-$55. Attendees are encouraged to take notes and ask questions.
And from 7-9 p.m. on Friday, March 30, the final dinner in the series will feature a French wine tasting and a five-course meal for $65-$75.
Seating is limited at these events, and reservations may be made by calling Sally Stowe Interiors at 843-692-2603.
To talk to Chef Julien about catered events, contact him at 843-333-1099 or lancrerotj@aol.com.
***
Lotsa bread
On Sunday I told you about local restaurants that rated in the nation’s top 10 of Fast Casual magazine’s list of the top 100 “movers and shakers” in the fast/casual restaurant chain industry.
I checked out No. 4 on the list, McAlister’s Deli, and was impressed.
You order food at the counter. If you’re dining in, the food is brought to your table. If you’re carrying out, there are comfortable benches where you can wait. I also noticed several people popping in to pick up orders they placed by phone.
As the name “deli” suggests, the menu is heavy on soup, sandwiches and salads, and they’re also known for “Texas-Sized” baked potatoes loaded with toppings. The variety of sandwiches is a delight – I counted 36 of them. If you can’t find something to like here, you must not be hungry.
A few of the more unique sandwiches include: Orange Cranberry Club; The Godfather (roast beef, pizza sauce and mozzarella); Delta Delight (roast beef, ham, provolone, sliced jalapenos and barbecue sauce); and the Sweetberry Chicken.
You can get your soup or chili in a bread bowl (and they have meat or vegetarian chili), and every month there are special featured sandwiches. When I went the special was a trio of meatloaf sandwiches.
I tried a Muffuletta sandwich, which is smoked ham, Genoa salami, fresh olive tapenade and provolone cheese on toasted New Orleans-style muffuletta bread. I had a choice of a whole, half or quarter sandwich, and a quarter sandwich with a side of creamy sweet potato salad was just right for the light lunch I wanted.
Next time I’m going to try one of those potatoes, like the Pot Roast Potato with beef, carrots and gravy; and the Kentucky Pie, which is a hot chocolate chip pecan pie topped with whipped cream, chocolate syrup and a cherry.
McAlister’s Deli opens at 10:30 a.m. daily and has three locations in the Grand Strand area:
1760 Pine Island Road, 843-286-1400
1000 S. Commons Dr., 843-286-2222
10736 Kings Rd. (near the Tanger Outlet Center at the intersection of U.S. 17 and S.C. 22), 843-286-0300
***
2/27/2007
A discount on a discount
Have you heard of Coupon Cabin? It’s at www.couponcabin.com, and the site tells you coupon codes to use when making on-line purchases so you get a discount.
You can also sign up for a weekly e-mail from Coupon Cabin that tells you about new discounts. That’s how I learned about a 60 percent discount offer at www.Restaurant.com.
I had never heard of Restaurant.com, so I checked it out and discovered it’s where you can buy restaurant dining certificates at a discount. You plug in your zip code, and a list of participating restaurants in your area is generated. The different restaurants offer various deals.
I selected two restaurants to check out the system: At Burky’s I picked four $10 certificates, which were being offered for $3 apiece. You have to spend at least $15 to use the coupon, so I would actually be saving $7 off a purchase of at least $15. You can use the certificates only once a month at Burky’s.
Another local restaurant in the system is Crystalite Café in Surfside Beach. They also offered a $10 certificate for $3, and you could use it with a purchase of at least $20. Crystalite also limits the certificates’ use to once a month.
But Coupon Cabin alerted me to a special code to use upon checking out at Restaurant.com, which is DINE. By typing DINE into the coupon field on the check-out page, I could purchase four Burky’s certificates and one Crystalite certificate for 60 percent off, which came to $6 rather than $15.
The bottom line is, by spending $6 I’d save a total of $35. There is no shipping and handling fee, because after your credit card is processed you print the certificates yourself.
You can also make on-line dining reservations at Restaurant.com.
***
More in-site-ful
Another Web site where you can make on-line restaurant reservations is www.opentable.com. I’ve used the site twice to make dinner reservations, and the system worked fine. I especially liked that they e-mailed me a reminder about the reservation. You just plug in your zip code to find participating restaurants in this area.
Another nifty aspect is while you’re making the reservation, you can also order flowers to be present on the table when you arrive.
Right now only eight Grand Strand restaurants are listed on Open Table; hopefully more will soon follow. It’s very convenient.
If you like reading refreshingly honest restaurant reviews, you must go to the Myrtle Beach Golf Association Web site at http://www.mbga.com/restaurants.htm. These folks don’t hold anything back!
There is one more restaurant Web site I’d like to mention today: www.dinemyrtlebeachonline.com. Lisa Layman is part of this company, which also has www.dinewilmingtononline.com, and she says they, “are currently in the process of signing up restaurants for our services” in the Myrtle Beach area. You’ll find much information there about Grand Strand restaurants, including news from this site.
2/26/2007
Coming home
Rob Beuth has had a busy year. When I first met the chef he worked at the Grande Dunes Ocean Club under executive chef Julien Lancrerot, then he went over to the Sea Island Inn (now the Island Vista) after it was remodeled to be executive chef.
But when his friend, Certified Executive Chef Jason Hall, left his position as executive chef at The Dunes Golf and Beach Club to take a job in Florida, Rob and his wife, Megan, both moved down there too.
But now the Beuths are coming home because Rob is coming back to the Grande Dunes Ocean Club, this time as executive chef. He starts work March 12.
***
Pizza aid
Another driver in a car accident caused injuries to Eric Payne, an employee at Anthony’s Pizza and Pan Pasta in Surfside Beach. He was rushed to MUSC where his broken face bones, fluid on the brain and broken knee were treated. He built up significant hospital bills.
Eric’s employers are having a fund-raiser tomorrow, Tuesday the 27th, to help pay his medical expenses. A portion of all food orders, whether eat-in or carry-out, placed between 5-8 p.m. will go toward Eric’s bills.
Anthony’s has wonderful pizzas with crispy-chewy crusts, but what I like best is the pan pasta. You can pick from a long list of ingredients to make your perfect pasta, such as artichokes, chopped clams, olives, pineapple, hot peppers, Canadian bacon and fresh tomatoes. You also have a choice of pasta shape, and there are three sauces: marinara, Alfredo and garlic & oil.
The restaurant also has appetizers, subs, wings and salads.
It’s in the shopping center at the intersection of U.S. 17 Bypass and Glenns Bay Road, and the number is 843-215-5444.
***
The beat goes on
Michael DelGardo, the accordionist at Villa Romana in Myrtle Beach, lives in my neighborhood. I often see him outside playing with his adorable daughter.
And every time I see him I think about Mamma Lucia, the matriarch who, almost until the day she died in 2005, went to Villa Romana to roll gnocchi and sometimes dance the tarantella to DelGardo’s music.
But although Mamma Lucia is gone, her son and daughter-in-law, Rinaldo and Franca Montrosse, are still creating memorable dining experiences. You really do feel like you’re visiting a large Italian family for an authentic dinner.
I need to get over there soon for some Italian comfort, especially the Chicken Fiorentina all’ Arancia. This dish, created by Rinaldo, has a pounded chicken breast wrapped around spinach, Prosciutto, provolone and mozzarella. It’s topped with mushrooms, pine nuts and a luscious creamy orange sauce.
Villa Romana is also known for its Veal Absolut, Saltimbocca Alla Romana, Stuffed Flounder Alla Primavera and Pork Ossobuco.
Villa Romana is on South Kings Highway in Myrtle Beach, between Seventh and Eighth avenues South. The number is 843-448-4990, and they have a Web site at www.villaromanamyrtlebeach.com.
2/25/2007
Road trip
The upcoming Charleston Food & Wine Festival may not be in the Grand Strand area, but one of our local chefs is taking part in it.
Our own Louis Osteen (I’ve been writing about him a lot lately – what a busy guy!) will have a book signing of his cookbook, “Louis Osteen’s Charleston Cuisine,” from noon to 12:45 p.m. on Saturday, March 3, at the festival’s Charleston Cooks! Culinary Village in Marion Square. Joining Louis during the same time slot will be brothers Matt Lee and Ted Lee of “The Lee Brothers Southern Cookbook,” and Donald Barickman who wrote “Magnolia’s Authentic Southern Cuisine.”
I’ve read and used all three of the cookbooks; they’re great.
The festival starts March 1 and runs through March 4. You can learn about all the events and how much it costs to attend them at http://www.charlestonfoodandwine.com/.
***
Ahead of the pack
Fast Casual magazine is devoted to industry news about fast/casual restaurant chains. A recent issue named the Top 100 movers and shakers in the business.
Chain locations in the Grand Strand area that made the top 10 include:
No. 3: Qdoba Mexican Grill
1780 Pine Island Road (across from Coastal Grand Mall), 843-626-7525
1000 S. Commons Dr. (in the Surfside Beach area near Lowe’s and Kohl’s), 843-650-6314
No. 4: McAlister’s Deli
1760 Pine Island Road, 843-286-1400
1000 S. Commons Dr., 843-286-2222
10736 Kings Rd. (near the Tanger Outlet Center at the intersection of U.S. 17 and S.C. 22), 843-286-0300
No. 5: Starbucks
There are nine area locations in Pawleys Island, Litchfield Beach, Murrells Inlet, Myrtle Beach and North Myrtle Beach.
No. 6: Buffalo Wild Wings
518 U.S. 17 N., North Myrtle Beach, 843-281-9464
No. 8: Cold Stone Creamery
Broadway at the Beach, Myrtle Beach, 843-626-7801
10740 Kings Road, Myrtle Beach, 843-213-0100
4390 U.S. 17 S., Murrells Inlet, 843-357-2000
2/24/2007
Expanded chicken recall
Earlier this week The United States Department of Agriculture Food Safety and Inspection Service reported a voluntary recall by Carolina Culinary Foods of West Columbia, S.C., of six-ounce packages of "Oscar Meyer/Louis Rich Chicken Breast Strips with Rib Meat, Grilled, Fully Cooked-Ready-to-eat."
The recall affected only chicken strips produced on Jan. 9, 2007, bearing specific establishment numbers and codes.
However, now the Oscar Meyer/Louis Rich parent company, which is Kraft Foods, has issued a voluntary recall of ALL such packages of chicken breast strips.
A statement on the Kraft web site (http://www.kraftfoods.com/kf/About/SpecialReport/SR_OMChickenStrips) says:
"While we have had no reports of listeriosis associated with the February 18th recall and have had no other findings of Listeria in our product, our subsequent evaluation has led us to conclude that as a precautionary measure we should expand the scope of our initial action to include all our products made at that facility.
"Effective immediately, all code dates, sizes, and flavor varieties of Oscar Mayer/Louis Rich Chicken Breast Strips and Cuts with a "Best When Used By" date of 28 MAY 2007 or earlier, are being removed from the marketplace."
***
Royal fare
A few days ago I mentioned there will soon be a Chaine des Rotisseurs (pronounced shen day row tea sir) dinner at WaterScapes at the Marina Inn at Grande Dunes. It is a fine dining club, and while joining them or attending one of their dinners is by invitation only, people interested in doing so are encouraged to inquire.
The WaterScapes dinner is in May, but I learned from local Chaine director Tony Hirsh that an earlier one is scheduled for March 4 at Rioz Brazilian Steakhouse.
The Chaine des Rotisseurs has an interesting background.
In the Middle Ages goose roasters were considered craftsmen. They had their own royal guild called the Brotherhood of the Roasters, which was founded by King Louis IX of France in 1248. The brotherhood’s purpose was to prepare food fit for kings.
During the French Revolution the guild disbanded, and it wasn’t until 1950 when three Frenchmen revived the fine dining tradition with The Chaine des Rotisseurs. Today the society has chapters (called Bailliages) all over the world.
The group has six dinners per year. Four are black tie, and two are casual.
“Last year we did a Mardi Gras casual dinner at Louis’s at Pawleys,” Tony says. “Everyone wore casual clothes and masks. This year on March 4, our casual dinner will be a Carnival theme at Rioz…Last year we did a weekend trip to Charleston which was great. Thirty-five members went to the Planter’s Inn, and Chef Robert Carter of Peninsula Grill did a spectacular dinner. We’re going to do that again during the late summer.”
Chaine des Rotisseurs has a one-time initiation fee, and annual dues are $200 ($175 for professional memberships). Members also have to pay for the individual dining events.
In addition to enjoying spectacular food and wine, Chaine members promote the education and growth of young chefs. The national Chaine des Rotisseurs sponsors a culinary competition called the Jeune Commis (translation: young chef). Tony says the regional competition is March 3 in Charlotte, and the Grand Strand group is sponsoring local chef Chris Emerling to compete against 10 other chefs, all under age 26. Emerling works at WaterScapes at the Marina Inn at Grande Dunes, and he recently earned a silver medal at the local American Culinary Federation Hot Foods Competition.
New members will be inducted into the group at a black tie dinner on May 6 at WaterScapes. Tony encourages prospective new members to call him.
“They should contact me if they like good food, fine wine and camaraderie. It’s a good group…Members are not required to attend every dinner; most go to five out of six.”
The Grand Strand Bailliage has 40 members, Tony says, and people wishing to inquire about joining are encouraged to do so by calling him at 917-612-6714. Membership will be capped at 50.
***
Vine adventure
Emi Bistro and Sushi Bar in Pawleys Island is having vine tasting journey featuring wines from South American vines. Christophe Cortaude from TGIC Imports will be the tour guide.
The event begins at 7 p.m., Tuesday, Feb. 27, and the price is $48. Seats are limited, and reservations can be made by calling 843- 235-2313.
The menu includes:
Hamachi “Ceviche,” Avocado and Red Onion Salad with Lime Gastrique; Lo Tengo Torrentes.
Scallop and Crab Croquette with Hot and Sour Mango and Cilantro Coulis; Montes Reserve Chardonnay.
Spiced Pork, Plum and Current Empanada with Balsamic Drizzle and Crème Fraiche; Santa Ema Reserve Merlot.
New York Strip and Asparagus Roulade with a Sweet Potato Nest and Chimichurri (a garlicky Argentinean sauce); Kaiken Mabec.
Cabernet Braised Beef Brisket with Tempura Onions, Potato Puree and Cabernet Reduction; Montes Alpha Cabernet.
As an added bonus, Christophe is bringing, “a prized bottle of the Montes Folly, a flagship product in very limited production.” This is a 95-point Wine Spectator feature, and it retails for more than $75 per bottle.
2/23/2007
Italian intimacy
A new gourmet Italian restaurant called Rocco’s is coming soon to the Pawleys Island/Litchfield Beach area. The 40-seat restaurant will be intimate and upscale with beautiful furnishings and an authentic Northern Italian menu.
Owner Kevin Desmarain will run it with his wife.
***
The other Rocco’s
Speaking of Rocco’s (and that name is the only link to the Grand Strand, but this story is too interesting to ignore), remember the television show “The Restaurant” featuring a place called Rocco’s? The man who owned that now-closed restaurant and who has almost a couple dozen others in New York City, Jeffrey Chodorow, recently opened one called Kobe Club.
The Kobe Club specializes in premium marbled Japanese Kobe beef, and entrée prices range from $32 to $150. The décor features 2,000 Samurai swords dangling point-down from the ceiling over patrons’ heads.
New York Times restaurant critic Frank Bruni wrote a scathing zero-star review of Kobe Club that ran in the paper on Feb. 7. You can read the review at http://events.nytimes.com/2007/02/07/dining/reviews/07rest.html?pagewanted=1&ref=dining.
In response, Chodorow took out a full-page ad (estimates of the advertisement’s price have ranged from $83,000 to $115,000) in the New York Times refuting Bruni’s review.
I wonder if the adage about any news being good adverstising, even if it’s bad press, holds true in this case?
***
Hail to Ale
Myrtle Beach might soon be home to a restaurant chain founded in Florida called Ale House Restaurants. I discovered this on the Web site of a retail and restaurant brokerage company based in Greensboro, N.C., called Kotis Properties, Inc. It says Ale House Restaurants is looking for property in Myrtle Beach.
Ale House restaurants (www.alehouseinc.com) typically have more than 30 televisions and at least 30 beers on tap. Their menu includes wings, salads, burgers and sandwiches, plus entrees such as Bahamian Dolphin, Osso Buco, English Style Fish and Chips and Fried Clams.
2/22/2007
Cueing up
Did you hear about the new barbecue restaurant called Smokestack Lightning that’s coming to Myrtle Beach? Louis Osteen of Louis’s of Pawleys is involved in it with a small portion of ownership and a heap of culinary input.
There was an article about it in the newspaper, but it did not address the all-important barbecue question: Will this barbecue be pit-cooked?
So I asked Louis, and he made my day by saying, “Yes it will be pit-cooked. But moreover, the pit will be fueled by wood, which is the only fuel allowed for 'real barbecue'.”
Amen, Louis. And thanks for bringing us authentic pit-cooked barbecue.
***
Hot ‘n’ not
I’m a member of the Myrtle Beach Chapter of the American Culinary Federation, and I remember taking an ACF survey last fall about dining trends. The survey was conducted by the National Restaurant Association, and it asked ACF members’ opinions about what’s hot and what’s not.
The results are interesting. I’d say many of the popular items are timeless in their “hot” status.
Hot Items:
Bite-size desserts
Locally grown produce
Organic produce
Flatbread
Bottled water
Specialty sandwiches
Asian appetizers
Espresso/specialty coffees
Whole-grain bread
Mediterranean cuisine
Pan-seared items
Fresh herbs
Latin American cuisine
Exotic mushrooms
Salts
Grilled items
Pomegranates
Grass-fed items
Free-range items
Pan-Asian cuisine
Passé (formerly hot) items:
Scandinavian cuisine
Starfruit
Organ meats/sweetbreads
Ethiopian cuisine
Kiwi
Edible flowers/rose petals
Blackened items
Low-carb dough
Soda bread
Fruit soups
German cuisine
Taro
Low-carb items
Foams
Okra
Vichyssoise
Meat salad
Consommé
Catfish
Cold soups
***
Bright future
Another project conducted annually by the National Restaurant Association (www.restaurant.org) is its Restaurant Industry Operations Report. The part that makes predictions holds good news for South Carolina!
The report says, “Arizona is expected to show the highest restaurant job growth by the year 2017 at 25.9 percent, followed by Nevada at 25 percent, South Carolina at 23.9 percent, Utah at 23.1 percent and Florida at 23 percent.
So wow, South Carolina is predicted to have the third-highest increase in restaurant employment rates in the nation during the next decade.
The report goes on to say that during 2007, South Carolina will have $5.9 billion in restaurant industry-related sales; and a 5.3 percent sales growth over 2006 figures.
2/21/2007
Winey Wednesday
Yes, it’s Winey Wednesday here at myrtlebeachrestaurantnews.com, where you can discover upcoming wine events and news.
Next Monday the 26th, SeaBlue in North Myrtle Beach is having Avery Harris and Artie Macon from Banfi Imports in for a celebration of Chilean wines. Tickets are $65 and the evening includes:
Grilled Black Bass, Parsley-oregano Gremolata and Spanish Chorizo with a Gouda Cheese Tortilla and Tomato Coulis matched with Marques de Casa Concha Chardonnay.
Chicken Tandoori with Couscous paired with Terrunyo Carmenere.Harissa Marinated Flank Steak and Orzo Pasta with Roasted Red Pepper Sauce matched with Marques de Casa Concha Cabernet Sauvignon.
Apple Walnut Pudding with Meringue served with Concha y Toro Late Harvest Sauvignon Blanc.
Mmmmm, those late harvest wines are so sweet and delightful with desserts. I sometimes like them better than port.
SeaBlue owner/chef Kelly Graham says she also has wine events planned for March 21, April 25 and May 23; I’ll keep you posted. She is also thinking about having a tequila dinner.
This would be a good time to mention the merits of designated drivers and taxi cabs: They’re worth it.
You can make reservations for SeaBlue wine dinners by calling 843-249-8800. If you want to attend next week’s dinner I’d call right away; yesterday Kelly said there were only a few open spots remaining.
***
Wine guru
Paul Childress is the Grand Strand's only Certified Sommelier, which means the guy has worked hard to learn a lot about wines. He is employed at Ben Arnold Beverage Company, and he knows what's going on around town when it comes to wine events.
Here are some upcoming wine dinners Paul told me about. If you'd like to have Paul schedule an event for your restaurant or club, his e-mail address is Paul_Childress@bas-co.com.
Feb. 26: Parson's Table, Little River, 843-249-3702, $65 plus tip and tax.
Christophe Cortaud from TGIC Importers will be the guest speaker. The evening starts with a reception at 6:30, with dinner at 7 p.m.
The reception's hors d'oeuvres include: Oysters Kilpatrick; imported cheeses such as Port Salut, Saga Bleu and Smoked Gouda; Roasted Bell Pepper and Artichoke Crostini; Shiitake and Portabello Mushroom Crostini Toso; and Argentinean Sparkling Brut.
The dinner features:
Cream of Mushroom with Toasted Almonds Monies Alpha, with 2005 Chilean Chardonnay.
Maine Lobster Braised in Beurre Fondue Bodega Norton, with 2005 Argentinean Chardonnay.
Radicchio, Begian Endive and Roasted Beet Salad with Walnut Vinaigrette, matched with 2003 Chilean Santa Etna Carmenere Reserve.
The intermezzo will be owner/chef Ed Murray's famous consomme.
Peppercorn Encrusted Filet with Saga Bleu Cheese, and 2004 Argentinean Kaiken Malbec.
And for dessert diners will savor Blackberry Creme Brulee and 2004 Chilean Montes Alpha Syrah.
I'll have more details about the following wine dinners in upcoming weeks:
March 7th - Pawleys Plantation, Pawleys Island: Wine dinner with Max Vader of Alexander Valley Vineyards.
March 14th - Divine Fish House, Murrells Inlet: Wine dinner with Paul Childress, Certified Sommelier.
March 26th - Martini's Restaurant, North Myrtle Beach: Wine dinner with Paul Childress.
April 25th - SeaBlue, North Myrtle Beach: Wine dinner with Paul Childress.
May 6th - Marina Inn at Grande Dunes, Myrtle Beach: Chaine des Rotisseurs dinner.
I'll talk about the Chaine des Rotisseurs in an upcoming post.
***
Caruso's is still alive
Reports of Caruso's demise are as false as the same rumors that went around last fall when the Italian restaurant changed its name.
Back then, the talk was prompted because the restaurant's founder and chef/owner, Ross Kouzis, passed away and his nephew, co-owner Gus Binos, changed the name from Rossini's to Caruso's.
Now, since Caruso's doors are closed and the parking lot that's usually full of cars is empty, questions quickly flew about town regarding the restaurant's status. If you call there the phone just rings and rings, which added fuel to the flaming fan of speculation.
But Binos says they're simply closed for about three weeks to take care of some upkeep, such as painting.
It's a slow time of year anyway," he says. "It was a good time to do it."
There will be a grand re-opening; I'll keep you posted.
Caruso's is at 4700 U.S. 17 Bypass, across from the back gate of the former air base.
***
2/20/2007
Urgent food recall
Now it's chicken.
The United States Department of Agriculture Food Safety and Inspection Service is reporting a voluntary recall by Carolina Culinary Foods of West Columbia, S.C., of six-ounce packages of "Oscar Meyer/Louis Rich Chicken Breast Strips with Rib Meat, Grilled, Fully Cooked-Ready-to-eat."
The USDA alert says, "The front of each package bears the establishment number 'P-19676' inside the USDA mark of inspection. On the back of each package appears a 'Use by' date of '19 Apr 2007.' The code '19 APR 2007' appears on each case. The chicken breast strips were produced on Jan. 9, 2007 and distributed to retail establishments nationwide."
No reported illnesses have resulted from eating this chicken, but the recall is due to the possibility of the presence of Listeria monocytogenes, which, "can cause listeriosis, an uncommon but potentially fatal disease. Healthy people rarely contract listeriosis. However, listeriosis can cause high fever, severe headache, neck stiffness and nausea. Listeriosis can also cause miscarriages and stillbirths, as well as serious and sometimes fatal infections in those with weakened immune systems, such as infants, the elderly and persons with HIV infection or undergoing chemotherapy."
For more information about current food recalls, visit http://www.fsis.usda.gov/Fsis_Recalls/.
Thanks to my friend, Robert, for alerting me to this recall.
***
Support dining
On March 22 you can enjoy an inexpensive and delicious meal from Carrabba’s Italian Grill while supporting the Autism Advocate Foundation, which offers support and services to families with children who have autism.
For $10 you get Chicken Marsala with pasta, salad and bread; or Chicken Caesar Salad.
You also have choices for when and where you eat. You can dine at the Carrabba’s location at 6803 N. Kings Highway (U.S. 17 Business) in Myrtle Beach at 12:15 p.m., and there will be a silent auction taking place at the restaurant where you can vie to buy some great items. In years past the auction items included greens fees, tickets for area attractions, gift baskets and more.
Or, if you prefer, you can pick up your meal and take it with you at either 11:30 a.m. or 12:45 p.m. If you order at least 10 meals, AAF members will deliver the food.
To purchase tickets, call 843-213-0217.
***
Intriguing menu
Yesterday I promised information about some of the menu items at WaterScapes, the relaxing restaurant at Marina Inn at Grande Dunes. You can arrive at WaterScapes by land or in your boat via the Intracoastal Waterway.
Although Grande Dunes is a gated residential community, you do not have to pass through the gate to visit the inn or its restaurant. Turn left before you get to the gate, and you’ll see the Marina Inn.
A few breakfast dishes include: Blue Crab Cake Benedict, Lobster Omelet and Bananas Foster French Toast.
At lunch you could enjoy Seafood Gumbo, Ahi Tuna Salad, Crab and Corn Quesadilla and Corn Flour Fried Flounder.
And for dinner the choices include appetizers of Pancetta Wrapped Quail, Foie Gras with cognac peach confit and Baked Oysters with leek fondue and brie. A few entrée selections are Low Country Paella, Carolina Pork Shank with butternut risotto, and Seared Scarlet Snapper served with littleneck clam beurre blanc and fried green tomato.
You may dine inside or out by the lovely landscaped pool area.
WaterScapes at the Marina Inn is off U.S. 17 Bypass North in Myrtle Beach across from the Dixie Stampede. The phone number is 843-912-2845.
***
No-go on to-go
On Saturday the 17th I made a post about Louis’s at Pawleys, and a friend asked me if Louis Osteen still had his catering/takeout service called Louis’s To Go that he started in 2006.
The answer is no, Louis’s To Go was a no-go. However, Louis says his customers are still welcome to order take-out from the regular menu.
***
02/19/2007
Seasonal secret
You have probably noticed Gator Krawls restaurant on U.S. 17 in Pawleys Island. But did you also see the little gourmet eatery tucked next door called Chive Blossom Café? They pride themselves on offering seasonal dishes made with fresh local ingredients.
The menu is impressive, with salads such as Crab Claw Salad (12.95), Roasted Vegetable Salad ($9.25) and Thai Beef Tenderloin Salad ($12.95). Crepes include Scallop with baby Swiss cheese and roasted asparagus ($13.95); or Chicken-Corn Crepes with shredded chicken, tomato, avocado, smoked tomato cream sauce and jalapeno cheese ($11.95).
Or how about lunch of Greek Style Lamb Tacos ($12.95); Okra Pancakes topped with shrimp jambalaya ($11.95); or Filet Mignon Tips with wild mushroom merlot sauce served with ciabatta bread ($12.95)?
For dinner you could have an appetizer of Crab Nachos ($12.95) followed by Local Grouper served with “Mango and Pistachio encrusted Coconut rice, Asian stir fried vegetables with ginger Beurre Blanc” for $23.95.
For dinner reservations call 843-237-1438.
***
New chef on the block
Recently I met the new executive chef at WaterScapes, which is the restaurant in the new Marina Inn at Grande Dunes in Myrtle Beach. His name is Michael Aragon, he is extremely personable and I can vouch the man knows his way around a kitchen.
Chef Aragon came to the Grand Strand via Austin, Texas. He is originally from California, and graduated from Western Culinary Institute in Portland, Oregon, where they have a Le Cordon Bleu program. He has worked at The Four Seasons and in New Orleans, and has trained in Chile and Italy.
The chef lives in the Socastee area with his wife and two children and came to the Myrtle Beach area because he, “saw development and growth opportunity.” He says he likes the Grand Strand’s casual fine dining atmosphere.
Chef Aragon has an excellent team, including pastry chef Tina Spaltro who came to WaterScapes from The Dunes Golf and Surf Club; and line cook Chris Emerling who recently earned a silver medal at the recent American Culinary Federation Hot Foods Competition.
Tomorrow I’ll let you know a few of the menu items available at WaterScapes, which is open for breakfast, lunch and dinner.
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Lengthy discussion
During the weekend someone asked me, "How long is your web site page going to get? How long will you leave posts on there?"
The answer is one week. So since this site began on Tuesday the 13th, starting tomorrow items one week old will be snipped off and sent to the Great Archival Abyss.
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2/18/2007
Eye of the storm
It’s a testament to The Sea Captain’s House that their loyal customers pack the house despite the chaos happening around it.
Next door to The Sea Captain’s, located at 3002 N. Ocean Blvd. in Myrtle Beach, is the Caribbean Resort. The Caribbean is undergoing many changes: A new tower was built, and the original structure is being renovated to match the new part.
There used to be a parking lot beside The Sea Captain’s, but now it is a big muddy dirt pile. Diners have to park across the street, and Ocean Boulevard is backed up there because construction crews are allowing only one direction of traffic at a time to pass by.
But even though it can take a few extra minutes to arrive, eager customers are still flocking in for the supreme breakfasts, extraordinary lunch specials and legendary dinners.
The phone number at The Sea Captain’s is 843-448-8082, but they do not take reservations.
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Chusing something new
One of my favorite restaurants is eNoodles in Myrtle Beach. They have a new second location in North Myrtle Beach, but I go to the one off South Kings Highway in Myrtle Beach.
Besides having excellent service and a soothing modern décor, eNoodles has extraordinary gourmet Asian dishes at extremely affordable prices. Recently owner Kelvin Chu pointed out a few new menu items including:
Chicken Glass Noodle Soup, which has “Sliced chicken breast with seasonal greens, beansprout, cilantro and green onion,” for $7.50.
Half Boneless Roast Duck, which features “Half Boneless Roast Duck with Thai red curry, coconut milk, bamboo shoots, bell pepper, mushrooms and onions” for $15.35.
Mussells with Black Bean Sauce for $9.35.
Both locations have the same menus.
The Myrtle Beach eNoodles is at 400 20th Ave. S., and the phone number is 843-916-8808.
In North Myrtle Beach it’s at 110 U.S. 17 S., and the number is 843-663-1628.
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02/17/2007
Richly romantic
Kelly Graham is one excited chef. She says Beach TV voted her restaurant, SeaBlue in North Myrtle Beach, to be one of the area’s top five most romantic restaurants. The establishment will be featured in a three-minute segment starting March 1.
Actually, I’d be surprised if SeaBlue wasn’t on the list. If you haven’t yet visited this quiet little aquamarine jewel and you’re looking for a perfect date restaurant, please do yourself a favor and make a reservation. It’s intimate and cozy, the décor is tasteful and restful and you can feel comfortable dressing up or down.
Then there is the food! SeaBlue is most known for the small plates, or tapas, created by Kelly and her top-notch chef cohort, Bryan Bodle. Kelly and her partner husband, Michael Graham, have also created an exquisite wine list.
Kelly says they were so busy on Valentine’s Day she decided to offer their special Valentine dishes through today. Those dishes include Lobster Satay with Gruyere Fondue, Korean Short Ribs and a decadent dessert called A Trio of Chocolate.
SeaBlue is at 501 Highway 17 North in North Myrtle Beach, and the phone number is 843-249-8800. They’re open 5-11 p.m. Tuesdays through Saturdays.
Reservations are highly recommended.
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Friendly fellow
Of course the gourmet Lowcountry fare at Louis’s at Pawleys is scrumptious, but what I like best about the restaurant is Louis himself. He’s approachable for one thing; several times when I’ve stopped by he was sitting in the adjoining Fish Camp Bar enjoying lunch. Louis Osteen loves chatting with his customers and is generous about sharing the knowledge that has earned him many accolades like the prestigious James Beard Award.
Many, many area chefs are proud to claim Louis Osteen as a mentor.
Tonight (Saturday the 17th) if you go to Louis’s you can take advantage of the specials, which are Slow Roasted Prime Rib of Beef; Maine Lobster Tails with Caramelized Endive and Sweet Potato in a White Port Reduction; Dover Sole with Parsleyed Potatoes; Lobster Thermidor; Beef Wellington; and Poulet de Bresse Roti with Roasted Potatoes and Braised Leeks.
If you’re wondering, as I was, what Poulet de Bresse Roti is, its literal translation is Roast Chicken of Bresse. Bresse hens come from a specific part of France, and their production and handling is explicitly proscribed and carefully regulated.
From 8 p.m. to midnight on Saturday, the Ross Holmes Band will play their brand of Big Band tunes and rhythm and blues classics.
Tomorrow, on Sunday, Louis’s will have its special Sunday lunch of Crispy Fried Chicken, Rice & Gravy, Squash Casserole and Perfectly Cooked Green Beans.
For Sunday supper, the feature is Mardi Gras themed with Red Bean Soup, Crabmeat St. Francis, Crawfish Etoufée, Shrimp Piquant, Boudin Blanc, Chicken Pontalba and Pannequets Soufflés Normand. This is part of a series of Sunday Suppers that start at 6 p.m. and cost $35 per person. There are also suggested accompanying wines that cost extra.
Louis’s at Pawleys and The Fish Camp Bar are in the Hammock Shops off U.S. 17 in Pawleys Island. The number is 843-237-8757.
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2/16/2007
Rising stars
Many of you will recall Charles and Colleen Zeran: They were the chef/managers at Stars Waterfront Café in Ocean Isle Beach, and the couple quickly became known for their exquisite cuisine.
Charles, a former attorney, was the executive chef, while Colleen was the restaurant’s supremely talented pastry chef. The restaurant was sold, and the Zerans went on a cross-country search for a new restaurant to call home.
I received a message from Charles this week, and he told me they landed in Pennsylvania at Glendorn, a luxurious lodge and restaurant. It’s on the edge of the Allegheny National Forest, and you can check it out at glendorn.com.
Charles says, “It is the only Relais & Chateau property in the state of Pennsylvania and also has an AAA 4-star rating. We do nothing but tasting menus with wine pairings. I am the executive chef and Colleen will be the pastry chef when we open back up in the early spring.”
Relais & Chateau is a luxury hotel and restaurant guide; you can search its web site at relaischateaux.com. A few of the prerequisites for being included in R&C are:
“Comply with the Association’s quality standards in particular based on the founding values defined by the 5 C’s [of] Courtesy, Charm, Character, Calm, Cuisine.
Offer hotel services with a minimum of 4 stars or an equivalent rating.
Have a hotel capacity of less than 100 guest rooms.
Have a quality gourmet restaurant.”
Congratulations to the Zerans!
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Cuisine vs. food
It would be reasonable to expect the food served at The Community Kitchen, which is dedicated to providing low-cost and/or free meals to those who need them, to be ordinary. The truth is, the non-profit organization is extremely lucky to have the deft hands of Chef Linda Vogler preparing meals.
Chef Vogler started her culinary career as a graduate of the very first graduating class in the culinary arts program at Horry-Georgetown Technical College. She worked in the Grand Strand area at Wachesaw Plantation and Springmaid Pier Resort and Conference Center before moving to Charlotte. It was there, in 1998, when she founded the Community Culinary School (communityculinary.org.)
The premise behind the school is to offer a 12-week hands-on culinary training program for people who are “chronically unemployed.” Students also receive classes about sanitation practices and how to conduct job searches.
Chef Vogler came back to Myrtle Beach a little more than a year ago, and at The Community Kitchen she does not dish up a steady diet of baked beans and meatloaf to her clients. The food served these days at The Community Kitchen has carefully considered flavors and panache, and can be accurately labeled “cuisine.”
A typical menu would be homemade beef stew, a salad, dinner rolls or croissants, and desserts such as walnut caramel apple pie, homemade fruit shortcake or chocolate cake.
“We don’t feel the answer to hunger is just giving them something to eat,” Chef Vogler says. “We give them complete nutrition with an entrée, vegetable, bread and dessert.”
The Community Kitchen depends on food donations. Chef Vogler says a few of the local businesses that help out are CostCo with desserts and breads, Atlanta Bread Company, Starbucks, Benjamin’s Bakery and Outreach Farms.
“We always need food,” she says, “and will take any fresh product anybody can give us. We have the skills to prepare fresh product.”
Other needs the kitchen has are used restaurant equipment such as hotel-size pans with lids and stainless steel sheet pans.
“And we’d love to have anybody come who wants to come hang out with us and help. Jim Eberhardt (a chef who retired here from the Charlotte area) comes every Thursday.”
To inquire about making food donations or signing up as a volunteer, call The Community Kitchen at 843-444-9383.
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The teas! The sauces! The prices!
I promised you more info about World Market, which opened this week in Myrtle Beach in the Target shopping center off U.S. 17 Bypass between 10th and 21st avenues North. It was so crowded Thursday, which was the first day of the official grand opening, it was hard to maneuver. The food section was a big old traffic jam of gourmet-loving bodies.
Here’s the scoop on a few of the food and beverage offerings:
There are several kinds of teas such as the World Market Brand that goes for $6.99 to $9.99 for 3- to 4-ounce tins. Coffees from around the world are there including Kenyan, African Safari and Sumatran; I paid $7.99 for 12 ounces of Kenyan beans.
The candy section was a lot of fun with Katjes from Germany, Chinese White Rabbits, Japanese gummies and licorice from Holland, Australia and Finland. I bought my teenage son chocolate poker chips.
There are many kinds of cheese spreads, hot sauces, nuts, crackers, snacks, oils, vinegars, sauces, dressings, marinades, spices, flavored syrups, soup mixes and salsas.
One section has a couple dozen food items in miniature packages perfect for creating gift baskets. My favorite mini is a tiny bottle of maple syrup; the clear bottle looks like a maple leaf.
A few unusual items I saw are Pomegranate Champagne Vinegar, Nori (seaweed for making sushi rolls), sushi ginger, canned curry dishes and tubes of concentrated tomato paste and pesto like you find in Europe. My gourmand shopping buddy, Lynn, noticed several brands of British lemon curd.
There’s also a large section devoted to international beers and wines.
In the rest of the store shoppers were snapping up home décor items, greeting cards, candles, incense, furniture and baskets. If you like Asian décor, there is a gracious plenty of that theme. A large part of World Market is devoted to kitchen gadgets, dinnerware, glassware, dining linens and even barstools, dining tables and chairs.
Grand opening events are taking place through Sunday, Feb. 18. Today (Friday the 16th), there are giveaways from 9 a.m. to 1 p.m., and you can register all day for a chance to win a $1,000 shopping spree.
On Saturday the doors open at 9 a.m., and the first 250 customers get fortune cookies. The cookies contain gift certificates worth up to $25. From 10 a.m. to 3 p.m., Gator 107.9 will give away prizes and World Market $25 gift cards.
And on Sunday the 18th there will be more giveaways and another 250 fortune cookies for the first 250 customers. The store opens at 10 a.m. Sunday.
If you’d like to receive e-mails from World Market about sales, new arrivals and more, you can sign up at worldmarket.com.
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2/15/2007
Bento Boxes
At Emi, a casual fine dining fusion restaurant in Pawleys Island, partners Shozo and Keiko Sakata and Ben Cachila have created a brilliant plan for marketing their new lunch offerings.
The restaurant is known for its fine sushi, and now for lunch they are offering bento boxes containing sushi and other delectable treats. The stroke of marketing genius comes into play during their dinner service, when diners can order the next day’s lunch and have it delivered to their home or work.
In Japan during the 16th century and earlier, hand-held rice balls called obento were a common lunch for laborers and travelers. The word evolved to mean a lunch with rice and a variety of meats and vegetables packed in a small lidded wood box.
When Kabuki Theater became popular during Japan’s Edo period (1603-1967), obento makunouchi (ma-cou-know-chee), like obento but with more elaborate food and in larger boxes, was served during intermission. Every item in the makunouchi is prepared according to proscribed cooking methods, such as broiled, crispy-fried and raw.
Emi is located at 47 Da Gullah Way beside U.S. 17, and the phone number is 843-235-2313.
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Pupu Platter Party
If you’re looking for an unusual dining adventure tonight, from 5 p.m. to midnight at Umi Pacific Grille (and every Thursday night), you can join the fun during “The Flaming Volcano and Pupu Platter Party.”
Umi is at 959 Lake Arrowhead Road, Myrtle Beach, in the Galleria Shopping Center. The phone number is 843-497-6016.
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ACF meeting
The next regular meeting of the Myrtle Beach chapter of the American Culinary Federation is at 6 p.m., Monday, March 5, at Jacob’s Java in Surfside Beach. Chefs, vendors and other people related to the restaurant industry are welcome to attend. To inquire about ACF membership contact Myrtle Beach chapter president Steve Martin at 843-602-9177 or chefaiko@aol.com; chapter secretary Becky Billingsley at 843-293-1501 or becky@thefoodsyndicate.com; or visit acfchefs.org.
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2/14/2007
Premier chefs
On Jan. 30-Feb. 1, the Sixth Annual American Culinary Federation Hot Foods Competition and Salon, which is hosted by the Myrtle Beach chapter of the ACF, was the biggest and best to date.
The premier Grand Strand culinary competition, which is the area’s only ACF Certified competition, was held at the Myrtle Beach Convention Center in conjunction with the Hotel, Motel, Restaurant Supply Show of the Southeast. Competition chair Eric Wagner had his hands full arranging and running the event, but as usual he pulled it off successfully.
Fifty-six of the best chefs from throughout the Southeast participated in the timed mystery box event. The contestants did not know what ingredients they would have in their pantry until their time slots began. They had two hours to write a menu for an entree, starch and vegetable and prepare six identical plates of food.
Chef Van Mixson of Myrtle Beach, Banquet Chef of the Dunes Golf and Beach Club, earned Best of Show (for the second year in a row!) with Pan Seared Chicken with Oyster Mushrooms and Potato Ragout, Asparagus, Batonet Squash and Natural Jus. His first place slot earned him an ACF gold medal, $1,000 cash, a trophy, a travel package and kitchen equipment.
Second place went to Tom Mullally, Executive Chef /Owner of A Difference in Dining Personal Chef Service in Murrells Inlet with Roasted Tri-Tip Sirloin with Celery Root; while third place went to Bob Brantly, Executive Chef, Hope Valley Country Club in Raleigh, N.C. with Roasted Tri-Tip Sirloin with Root Vegetable Puree. Bob lives in Raleigh these days, but he worked and lived in Myrtle Beach for many years at Sea Captain’s House, Divine Fish House, Pawleys Plantation and more, so we still consider him a local.
Other Hot Food awards went to:
Robert Beuth of Grand Haven Golf Club in Palm Coast, Fla., for Best Vegetable with Braised Cabbage and Apple Smoked Bacon. (Robert is another former Grand Strand local)
Carl Anderson of Sea Island Vista Cypress Room in Myrtle Beach for Best Starch with Caramelized Shallot Cous Cous.
Russell Dent of Hope Valley Country Club in Raleigh for Best Beef entree with Pan Seared Sirloin with Autumn Lentil Ragout.
Chris Emerling of WaterScapes at the Marina Inn at Grande Dunes, Myrtle Beach, for Best Chicken entrée with Fricassee del Poulard Avec Rostis.
Danny Cerqueda of the Louisville Country Club, Louisville, Ky., for Best Pork entrée with Bacon Wrapped Pork Loin with Apple.
Caleb Cunningham of the Atlanta Athletic Club for Best Seafood entrée with Tomato Butter Poached Dover Sole.
Steve Tisdale of the Horry-Georgetown Technical College Culinary Arts Program in Conway, SC, for Best Apprentice.
There was also a Salon, or cold platter, portion of the competition which was won by Todd Richter of the Pinehurst Company in Pinehurst, NC. He earned an ACF gold medal, a trophy and $500.
Overall five chefs earned the only gold medals of the event. Twenty silver medals were awarded, and 23 chefs earned bronze medals.
ACF members say they could not have pulled off the event without help from their sponsors, including A&A Produce, US Foodservice, Halpern Steaks and Seafood, Lee's Farmer's Market and R.L. Schreiber, Inc.
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Great Valentine gift!
City Bar in Myrtle Beach is having a luxurious California wine dinner at 7 p.m. on Tuesday, Feb. 20 for the first lucky 30 diners to make reservations. Tickets are $50, and the meal includes the following courses:
Avocado, Cucumber, and Crab Salad with a Parmesan Crisp and Blood Orange Vinaigrette matched with Huntington Sauvignon Blanc.
Seared Halibut and Manila Clam Fritter with Cioppino Sauce matched with Lincourt Chardonnay.
Wagyu Kobe Flat Iron Steak Seared and Sliced, with Parsnip Potato Puree and Tempura Onions matched with Benzinger Cabernet Sauvignon.
Chocolate and Vanilla Liquid Center Bittersweet Chocolate Cake with Vanilla Bean Ice Cream and Almond Tuille matched with Saint Francis Pagani Reserve Zinfandel.
City Bar is at 7604 N. Kings Highway, and you can reserve your seat by calling 843-449-7013.
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Foodies' delight
World Market opened this week; it’s where Sports Authority used to be, near Target in the shopping center off U.S. 17 Bypass between 10th and 21st avenues North. My good buddy, Caroline McKee, says, “It is a combination of Southern Market (wine), Fresh Market (seasonings) and Pier One put together. It was delightful to hear [British] and Irish accents…”
I’m headed to World Market on Thursday, so I’ll provide you with more details Friday.
2/13/2007
I never promised you...
A new restaurant coming to the Coastal Grand Mall area is The Rose Garden. Owners Greg and Diane Rose have much restaurant experience, most recently as owners of the Firehouse Subs in Socastee. The Rose Garden has an eight-page menu featuring Italian and American dishes. Greg says he'll open for business as soon as he has his liquor license.
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Recycled convenience
Down in Pawleys Island, Steve Perrone, owner/chef at Perrone's Gourmet Market, is selling reusable bags for his gourmet take-out dishes. The bags are made of recycled material and fold up when not in use to pocket-size. They sell for $5, and are handy for keeping in your purse or glove compartment to whip out any time you need a bag. |
