October 31
Update 7:31 a.m.
House of Thaller, Inc., is recalling some of its smoked salmon and crab dips, which were sold at Kroger grocery stores, due to a risk of listeria infection. Go HERE to read the full FDA press release.
In May 2006 House of Thaller recalled some 160,000 pounds of Ham Salad, Chicken Salad, Turkey Salad, Tuna Salad, Seafood Salad, Seafood Salad Mix, Pea Salad Mix, Shrimp Salad, Artichoke Shrimp Dip, Crab Dip, Cajun Crab Dip because it had the potential to be contaminated with harmful bacteria.
Paranormal setting
As if Murrells Inlet wasn’t spooky enough with its ghostly legends, tonight at the waterfront Marsh Walk will be a costumed Halloween bash. Several restaurants offer front-row seats where you can eat, drink and take part in the fun, including Spud’s Waterfront Dining, Dead Dog Saloon, Bovine’s, Divine Fish House, Wahoo’s and Drunken Jack’s.
Before the night gets too dark and scary there will be a children’s costume parade at 5 p.m. Winners for scariest, funniest and most creative costumes will be announced by meteorologist Ed Piotrowski live on WPDE’s 6 p.m. broadcast.
At 8 p.m. adult festivities begin, and the top winner in that costume contest earns $1,000. The restaurants will host dining specials and giveaways through 11 p.m.
More bloodcurdling beach fun
In the heart of Myrtle Beach, at Broadway at the Beach, you can have a nice dinner at one of the Broadway restaurants and then take your little devils trick-or-treating at the businesses from 5-7 p.m. If you stop by the Visitor Center you can even score a free Halloween bag. After all the young goblins are safely home for the evening, big ghosties can come to Malibu’s Surf Bar for a party and costume contest kicking off at 9 p.m.
Up on the north end of the Grand Strand at Dynamite’s at Dock Holidays, on 13th Avenue North in North Myrtle Beach, there will be an adult costume contest. Registration begins at 6 p.m., with judging at 10 p.m. The winner gets $1,000. The Fantastic Shakers start performing at 7 p.m., and 94.9 The Surf radio station is having a beach party from 6 to 10 p.m. Until 9 p.m. they have a haunted house with admission $3 for children and $5 for adults.
Nick’s New York Pub at Second Avenue North in North Myrtle Beach is also having an adult Halloween party with plenty of ghoulish surprises.
Celebrity Chef
No one correctly answered last week’s trivia question about which celebrity chef – Cat Cora, Bobby Flay or Guy Fieri – visited two Grand Strand restaurants in 2003. It was Cat Cora who came to Frank’s Restaurant in Pawleys Island and Hot Fish Club in Murrells Inlet for two tapings of “Date Plate.”
The premise of “Date Plate,” which is now off the air, went like this according to the Food Network:
“What do you get when you take 2 eligible bachelors (or bachelorettes), give each a $50 shopping budget, and ask them to plan and cook a romantic meal in hopes of winning over a blind date? Date Plate challenges two food-savvy contestants to do just that. They work within a budget -- and against a clock -- each cooking a special meal for a woman they've never met. The most delicious part is that the bachelors can see and learn about the bachelorette through a video greeting card, while she knows nothing about the men trying to woo her -- except for their cooking skills of course! She chooses her Romeo based solely on the meal he makes for her -- a truly tasty twist on dating television.”
In one show local chef Taylor Montgomery was pitted against Alex Tsiros, who worked at Medieval Times then. In the other episode George Hayek of Old World Italian Restaurant cooked against Tommy Long of the Hot Fish Club. Cat Cora’s role was to mentor the bachelors.
October 30
One closed, one open
Thorny’s Steakhouse & Saloon on U.S. 501 in Conway closed recently, but a second location at 600 S. Kings Highway in Myrtle Beach is still open.
The phone number at the Myrtle Beach restaurant is 448-2333, and you can check out their menu HERE.
Sabroso en Socastee
Sabroso means “tasty,” and two new Mexican restaurants in Socastee serve tasty food in their own unique manners.
Los Equipales came first. It’s owned by Ramon Rangel, and is located in the Board Walk shopping center near the intersection of S.C. 544 and Dick Pond Road.
The restaurant’s name is derived from the furniture they use. Equipales furniture has been around since the time of the Aztecs, and it features pigskin backs and basket-like bottoms made from maguey cactus. Ramon used bright colors in his décor, and the effect is that of a casual, tropical café.
The breakfast menu is brief, and each dish features eggs. They can come with Mexican sausage and ham, and all are accompanied by beans and tortillas.
Lunch specials are served from 11 a.m. to 3 p.m. and cost between $4 (for two tacos) and $10.50 (for Costillas en Chile Cororado, which is pork ribs in a special sauce served with tortillas). Other lunch dishes are Enchiladas, Burritos, Chimichangas, Arroz Con Pollo (chicken and rice) and Camarones Mexicanos (shrimp sautéed with veggies and cheese with rice and tortillas).
The dinner menu expands on the lunch offerings with dishes such as Ceviche (fish and shrimp in a lime marinade), several Mexican-style steaks, Fajitas, combination plates and seafood like Fish Tacos and Camarones al Mojo de Ajo (shrimp sautéed in butter, garlic and spices and served with beans and tortillas.
Desserts include Flan (custard), Pastel de Tres Leches (butter cake soaked in three milks) and Platano Macho Frito (fried banana). Several canned and bottled beers are available.
Take-out orders are welcome, and the number at Los Equipales is 293-5442.
Another new Mexican restaurant in Socastee is La Hacienda, which is owned and operated by Eleazar Villalpando with his wife, Belen, and his daughter and son, Johanna and Francisco. It is in the Braves Village shopping center near Food Lion and Athens Pizza, at the intersection of S.C. 707 and Dick Pond Road.
If you’ve ever been in Abuelo’s Mexican restaurant near Coastal Grand Mall, you’ll notice a strong similarity in the décor when you enter La Hacienda. That’s because Francisco and Johanna worked at Abuelo’s, and they admired the beautiful furnishings that replicate a Mexican town square.
At La Hacienda, the aged terra cotta tile floor was imported from Mexico, and arches, columns and a faux tile roof enclose a dining area with a fountain in the middle. It really does feel like you’ve been transported to a sleepy pueblo, and this pueblo has gorgeous black and pink granite tables.
The menu is extensive. Lunch entrees range from $5 for the Speedy Gonzales plate with one taco, one enchilada and rice or beans, to $9.99 for the 1/2 Fajita Texanas with shrimp, chicken and beef, or the 1/2 Shrimp Fajitas. They both come with guacamole, fried beans and flour tortillas. A few other lunch specials are Papas con Chorizo (Mexican sausage and potatoes), Chile Relleno Combo, and Alambre, where beef or chicken is cooked with green pepper and onions, covered with melted cheese and served with pico de gallo and rice.
For dinner many combination plates are available for $7 to $7.50. A few of the many dinner entrees are Crab Quesadilla, Diablo Shrimp, Seafood Chipotle, Burrito Macho, Mole Ranchero, Steak Jalisco and Green Enchiladas.
The number at La Hacienda in Socastee is 650-3588, and there is a second location at Carolina Forest in the Piggly Wiggly Shopping Center. Hours are 11 a.m. to 10 p.m. Mondays through Saturdays, and 11 a.m. to 9 p.m. Sundays. They are waiting for their liquor license, but in the meantime there is a tasty non-alcoholic sangria.
October 29
Divine chef
Sean Thomas, formerly Executive Chef at Pomodoro’s Trattoria and Bar in Myrtle Beach, is now Executive Sous-Chef working with Executive Chef Brad Walton at Divine Dining Group’s Umi Pacific Grill, which is at the intersection of U.S. 17 and Lake Arrowhead Road in Myrtle Beach.
Chef Thomas says he loves his new job, has learned much and enjoys the people he is working with.
River roast
I’ve attended the Annual Waccamaw River Roast and Silent Auction for several years, and it’s a fun time and a good cause. It used to be held down at Hobcaw Barony near Georgetown, but in 2006 it moved to Ripley’s Aquarium in Myrtle Beach. The event raises money for the Winyah Rivers Foundation, which works to keep our rivers clean.
This year it’s from 5:30 to 9:30 p.m. on Saturday, Nov. 10. The price is $50 per person, and you get a buffet-type meal with lots of great appetizers, a carving station and plenty of steamed oysters. You also get two drink tickets, and can walk around the aquarium and enjoy the music of a live steel drum band.
There’s also a silent auction, and members of the Winyah Rivers Foundation always come up with fun, interesting and useful items to bid on. In previous years I’ve received excellent deals on haircuts, restaurant meals, locally produced nature art, jewelry, cosmetics and more.
You can go to http://www.winyahrivers.org/ to buy tickets.
Full-bodied dinner
A much-anticipated wine dinner featuring premium Cabernet Sauvignons takes place a week from today, at 6:30 p.m. on Monday, Nov. 5, at SeaBlue in North Myrtle Beach. Certified Sommelier Paul Childress will be the expert guide into the world of this rich and full-bodied evening.
SeaBlue Chef/Proprietor Kelly Graham says she and Paul have been planning this special meal for a year and that, “Most of these wines are either considered too expensive to put on a wine list, as the retail prices on these Cabs range from $42 a bottle up to $118, or they have such a small production, not much of this juice makes it to [South Carolina].”
The price for this tasting is $90 per person, and the menu includes:
2004 B.R. Chon, Sonoma Valley, Olive Hill Estate Vineyards
Warm Wild Mushroom Salad with Dijon Cabernet Vinaigrette
2003 Frank Family Vineyards, Napa Valley
Savory Herb and Potato Gnocchi with Rabbit Confit Ragu
2004 Nickel & Nickel, Vogt Vineyard, Single Vineyard Cabernet Sauvignon, from the partners of Far Niente
Venison au Poivre Cabrales and Caramelized Shallot Butter with Carnival Bell Pepper Risotto
2004 Ramey, Jericho Canyon Vineyard
Dark Chocolate, Currant and Hazelnut Bread Pudding
You can make reservations by calling (843) 249-8800.
Menu memories
We’re up to the D file this week, and D stands for Darn Fine. Goodbye to these darn fine restaurants:
Digger O’Dell’s: Much Irish food was on the menu of this Little River eatery/pub. I like the poem on the back of the menu:
You can sit at home, and have a beer with your wife
Or come to Digger O’Dell’s for the time of your life
You can stop and drink in just about any bar
But at Digger O’Dell’s you’ll feel like a star
There are bars galore all over the place
But at Digger O’Dell’s we’ll remember your face
New people you’ll meet, from all over the land
Singing and dancing and living life grand
And when the time has come, and you’re found dead
Whether at home or in some sweetie’s bed
Your friends will raise a toast to your life
And Digger O’Dell’s will put you under for half-price
- Tom Jones
Dirty Lulu’s Oyster Bar & Grille: What I remember best about Lulu’s, in Litchfield Beach, is they had several nice pool tables, but they also had the awesome Foot of Onion Rings and nice Cajun Grouper Bites. Now it is Blow Fish Restaurant.
Dogwood Café: Their slogan was, “a grill’s best friend,” and they had darn fine crab dishes and their famous Pecan Crisped Chicken Salad. And who can forget their Sunflower Crusted Froglegs? They were on Front Street in Georgetown, where La Rocca is now located.
October 28
Weekend Kitchen Warriors
Every Sunday you get a new cookbook review with a sample recipe and a local chef's recipe.
A taste for freedom
Eduardo Machado was born in Cuba in 1952 and came to the United States on a “Peter Pan flight” in 1963. “Tastes Like Cuba” is his story: a young boy whose parents want him to flee Castro’s regime and seek a better life.
From an old friend
This week’s recipe is from a chef who worked in Myrtle Beach for several years. Gilles Foucard was the Executive Chef at Southern Market, and during his time here he made many friends and set a high standard for impeccable cuisine. Gil moved to Florence, and Southern Market is now Umi Pacific Grill.
October 27
Restaurant Inspection Scores
Oct. 19-25, 2007
October 26
Friday specials
Before the weekend starts there are several special deals, special dinners and a special festival to tell you about.
Football specials
Nick’s New York Pub, at Second Avenue North in North Myrtle Beach, has weekly foot ball specials that include:
Mondays and Saturdays:
Steamed Shrimp for $5
Wings for 35 cents
Buckets of Beer for $10
Other $5 food specials
Sundays:
Miniburgers are $1 apiece
A half-rack of ribs is $5
Bloody Marys are $3
Ice House drafts are $1
If you have a group of at least 10 people, you can call ahead and order Nick’s Party Planner. For $20 per person, you get a hot and cold buffet and an open bar for two hours. The number is 249-7600.
Special festival
You don’t have to have gray hair to appreciate the live music from two bands (The Holiday Band and Tru Sol) and great food and wine at the Oldies Festival from noon to 5 p.m. Saturday at La Belle Amie just outside Little River. There will also be a vineyard tour at 2:30 p.m.
Festival admission is $8, which includes parking, the tour and limited wine sampling. Bring your camp chair and have a relaxing afternoon!
La Belle Amie is at the corner of S.C. 90 and St. Joseph Road two miles west of U.S. 17 in the North Myrtle Beach/Little River area. The number is (843) 399-WINE (9463), and their Web site is www.LaBelleAmie.com.
Special wine dinner
At 6:30 p.m. Monday, Oct. 29, Louis’s at Pawleys is having a dinner featuring the wines of South African wine maker Neil Ellis.
The price is $75 per person, and the menu is:
Goat Cheese Tarts
Shrimp Canapés
2006 Sincerely Sauvignon Blanc, Stellenbosch
Smoked Trout Salad with Apples, Spiced Walnuts and Oranges
2005 Neil Ellis Vineyard Select Sauvignon Blanc Groenkloof
Roasted Red Snapper Fillet with Chardonnay Steamed Lump Crab and Wilted Spinach
2005 Neil Ellis Chardonnay, Stellenbosch
Berry Marinated Grilled Duckling
2003 Neil Ellis Cab/Merlot, Stellenbosch
Roasted Painted Hill Beef Ribeye with Truffles and Potato Wild Mushroom Gratin
2003 Neil Ellis Vineyard Select Syrah, Groenkloof
Chocolate Truffles with Seasonal Berries
For reservations call 237-8757.
Special beer dinner
Internationally respected beer writer Michael “The Beer Hunter” Jackson died Aug. 30 at age 65, and a dinner in honor of his teachings will be held at Emi Bistro & Sushi Bar at 7 p.m. on Tuesday, Oct. 30.
The price is $35 per person, and there is room for some 40 guests. Halloween costumes are encouraged but not mandatory, and costume prizes will be awarded.
The menu is:
Rogue Dead Guy
Traditional German Beer Pretzels
Morimoto Soba
Crispy Tuna Maki with Sesame Sauce
Terrapin Rye Pale Ale, Anchor Liberty Ale
Thai Style Shrimp Spring Rolls with Sweet Thai Chili Sauce
Chimay Grand Reserve, Unibrou Trois Pistoles
Individual Pizzette with Figs, Gorgonzola and Balsamic Dressed Arugula
Flying Dog Double Dog, Horn Dog
Minaiture Pork Barbecue Sandwich with Apple Ginger Slaw and Purple Potato Chips
St Bernardus, Duck Rabbit Porter
Grilled Keilbasa Sausage with Sweet Potato Polenta, Carmelized Onions & Honey-Creole Mustard Veloute.
Highland Black Mocha Stout
White Chocolate Mousse with Dark Chocolate Cake.
Emi is at 47 Da Gullah Way in Pawleys Island, and the number is 235-2313.
October 25
Not lazy any more
A new Socastee restaurant that opened as The Lazy Gator (it’s where the Grumpy Grouper used to be) is changing its name to The Gator due to the similarity of its name with a North Carolina company.
But that’s the only thing changing. Executive Chef Randy Herndon is still in the kitchen, and with the help of his lovely wife they’re creating meals that Socastee residents are excited about.
The Herndons could use a little more help in the kitchen. If you’re looking for a part-time restaurant job, click HERE for more details.
You can see The Gator from Socastee Boulevard in Socastee Plaza, about an eighth of a mile east of Socastee High School. The number is 294-2178.
Safety in Socastee
Across the street from The Gator is Peppers Philly Steaks & Hoagies. Their slogan is they have the, “Best Cheesesteaks South of Philly,” and the sandwiches are rather wonderful.
Owner Mike Napolitano gets his bread and steak from the original Northern sources which makes for a scrumptious sandwich with the perfect balance of seasoned meat, flavorful cheese and sautéed mushrooms, peppers and onions on a soft and fresh roll. They can come with beef or chicken, and variations include garlic sauce, marinara, Buffalo sauce, extra cheese or cheese only.
Other sandwiches are Corned Beef, Grilled Cheese on sourdough, Chicken Parmesan, Sausage Parmesan and Meatball Parmesan with spicy homemade meatballs. The restaurant also offers pizza, such as the House Special with pepperoni, sausage, mushrooms, peppers and onions; Steak Pizza with mushrooms, peppers and onion; and a 16-slice Sicilian Pizza. There are several varieties of stromboli, calzones and rolls, such as the Pepperoni Roll and Sausage Roll.
There are salads from a small house salad to an entrée salad like the Grilled Chicken Cheese Steak Salad, and entrees like Lasagna, Spaghetti with Meatballs, Baked Manicotti and Cheese Ravioli. Those come with salad and garlic bread.
Other dishes include burgers, wings, hot dogs, chicken tenders, fried mushrooms, bruschetta and garlic cheese bread. Dessert specialties are Fruit Pizzas (cherry, blueberry, apple or cheesecake) topped with whipped cream; and Zeppolis, which are fried pizza dough rolled in cinnamon sugar.
You may be wondering why this item is titled “Safety in Socastee.” It’s because there were about eight law enforcement officers dining there when I visited. I felt safe!
Peppers is at 4488 Socastee Blvd., in the strip shopping center near Socastee Station. They also deliver, and the number is 294-3354.
October 24
Ordinary food
Fuji Japanese Grill is going on my list of “somewhere to buy food to put in my stomach” restaurants. Not my list of “restaurants I visit as often as possible,” or the list of “restaurants that are a special treat” or my catalog of “dependable restaurants with better-than-average food for a good value.”
Then again, it doesn’t go in my inventory of “restaurants to avoid because eating there will leave me unhappy.”
The food at Fuji is just…average and ordinary. However, the service is friendly and fast.
A friend, Lynn Wagner, and I visited Fuji 2 at the Gator Hole Shopping Center in North Myrtle Beach. There’s another Fuji – Fuji 1 I’m guessing – in the shopping center by the Wal-Mart that’s near Colonial Mall and the Tanger Outlet Center.
We both ordered sushi. Lynn had the California Roll for $3.29, and I paid $4.59 for the Shrimp Tempura Roll. Neither one of us was impressed, because the rolls lacked flavor.
Lynn ordered General Tso’s Chicken for her entree, which came with fried rice and grilled vegetables for $5.95. Lynn said, “The sauce was too heavy. It was too sweet, which was probably why it was too thick. It was okay, but to me it’s nothing special.”
My Chicken Teriyaki for $4.79 was boring. Look at the picture of it and you’ll see what I mean.
Other dishes on the menu include Crab Rangoon, Hibachi entrees, Egg Drop Soup, Sesame Chicken, Pad Thai, Udon Noodle entrees, and salads such as Seaweed and Teriyaki Chicken.
Fuji 2 Japanese Grill is at 514 U.S. 17 N. in North Myrtle Beach, and the number is 249-5556.
Football fuel
On Sunday and Monday nights The Beach House Bar & Grill has the best NFL games showing on 25 flat screen TVs plus a special football menu.
You can be oceanfront enjoying the action while eating Hot Wings (there’s also teriyaki), Ultimate Nachos, Fried Calamari, Mini Cheeseburgers, Fish and Chips or Baby Back Ribs. The Touchdown Platter has wings, chicken nuggets, jalapeno poppers, cheese sticks and fries.
If you’re not at The Beach House during a game, the regular menu has much to offer for lunch and dinner seven days a week.
Appetizers include Fried Jalapenos, Fried Mushrooms and Chili Cheese Fries, and the salad list offers Caesar, Mediterranean, Greek and Grilled Chicken.
Burgers and sandwiches are plentiful here, such as a Bacon Cheeseburger, Grouper Sandwich, Reuben, Philly Cheesesteak, Honey Turkey or the Ultimate 3-Cheese Sandwich with cream cheese, feta cheese and Swiss cheese with red peppers and pesto.
Grouper can also come as a fried or grilled entrée, and there are skewers of Mediterranean Chicken and Thai Chile Shrimp. You can get Crab Cakes, Shrimp Scampi and Fried Shrimp, or a Ribeye, NY Strip or Filet Mignon.
The Beach House is at 1205 N. Ocean Blvd. in Myrtle Beach, and the number is 839-4705.
What’s hot
Most chefs like to be aware of food trends and incorporate them into menus if appropriate. USA Today interviewed three celebrity chefs – Cat Cora, Bobby Flay and Guy Fieri – to find out what they think are sizzling ingredients for cutting edge menus.
The article is HERE if you care to read it; a list of the chefs’ responses includes:
- Flavored salts.
- Strong flavors in foods and condiments, such as chili-flavored chocolate and strong vinegars and curries.
- Spicy ethnic cuisines.
- Fast casual dining.
- Healthy preparation techniques.
- Simple and clean plate presentations.
- Artisan-style cooking using local seasonal ingredients.
- Small portions and half-orders.
- Locally produced meats and cheeses.
Trivia question: Which of the three celebrity chefs interviewed for the article – Cat Cora, Bobby Flay or Guy Fieri – visited two Grand Strand restaurants in 2003? The first reader to respond correctly and name at least one of the two restaurants will win a Food Syndicate T-shirt.
October 23
Relaxing weekend
Your Sunday can be more relaxed by visiting the Sunday brunch buffet at Capt. Dave’s Dockside Restaurant in Murrells Inlet.
Picture this: A window seat overlooking Goat Island, the Marsh Walk and the inlet with music from a grand piano wafting across the room. The best part is, along the bar and around a couple of tables set up especially for the occasion are some of the finest Southern dishes you’d ever want to put in your mouth.
We enjoyed salmon in pastry, shrimp salad, fried catfish, pork chops in gravy, cold boiled shrimp, fresh strawberries, green bean casserole, macaroni and cheese and scrumptious muffins.
The shrimp and grits had extra-large shrimp in it, and the gravy was a masterpiece with freshly cracked black pepper. A carving station didn’t just have roast beef and turkey; the turkey was done so that dark meat was tucked into the white meat, and you got both in every slice.
For dessert there was a big bowl of banana pudding, an assortment of homemade pies and a bowl of fresh whipped cream.
The brunch buffet is from 11 a.m. to 2 p.m. Sundays, and the price is $16.95 for ages 12 and older and $8.95 ages 11 and younger. For directions to the waterfront restaurant, visit www.davesdockside.com.
More steak
If you haven’t been to Barons lately – it’s in the Galleria Shopping Center by Rossi’s at 9650 N. Kings Highway – they dropped “Veggies” from their name. So now instead of Barons Steaks and Veggies, it’s Barons Steaks and Spirits.
A few appetizers are Crabby Art’s Crab Dip, streamed Little Neck Clams, Hot Peppers and Oil, Bacon Wrapped Scallops and Seafood Stuffed Mushrooms with a blackberry wine accent. There’s a soup of the day and a few salads that can be topped with grilled chicken, streak or shrimp.
Hand-cut steaks are the main attraction, and choices include an 8-ounce filet mignon for $23, a 14-ounce New York strip or ribeye for $23-$24, a 12- or 16-ounce filet for $29-$36, and 12- or 16-ounce prime rib for $25-$29. Those steaks can come, for an extra price, with blue cheese and breadcrumbs, Béarnaise sauce, mushroom with onions and peppers, a shrimp skewer, broiled scallops, sweet onion balsamic reduction, bourbon cream peppercorn sauce, sautéed sherry mushrooms, salmon steak or a lobster tail.
Baron’s also has signature steaks like the Filet Fenway with a crab cake, grilled portabello mushroom and crab veloute sauce; or the Fulton Mountain Steak where a 14-ounce New York strip is crusted with ground espresso beans, cocoa, garlic, onion and chives and served with whiskey Bordelaise and cream sauce.
Entrees other than steak include Seafood Portofino, Whiskey Glazed Pork Chops, Chicken Pepperocini, Barons Back Ribs, Salmon Oscar and Jumbo Sea Scallops. For dessert there are Crème Brulee, Key Lime Pie, New York Style Cheesecake with caramel or raspberry syrup and fresh berries, Bananas Foster and the Millionaire’s Brownie.
A private room is available for groups, there are daily specials and happy hour is from 4-7 p.m. Mondays through Fridays. The number is 497-5200.
October 22
More fuel for the Fire
I stopped by Fire Island Grille to congratulate the culinary staff on their second-place win for Best Dessert at Taste of the Town and noticed construction outside. They are building a roomy outdoor bar area.
Fire Island Grille is in Barefoot Landing back near Greg Norman’s Australian Grille. The number is 272-FIRE (3473).
Fun foam and fab food
If you like root beer, antiques, old advertisement signs or meaty sandwiches, you need to check out Dr. Root Beer’s Hall of Foam. It’s also at Barefoot Landing, a couple doors down from Fire Island Grille behind the children’s carousel.
Owner Jerome Gundrun opened the eatery in April, and he makes his own private label root beer that’s an excellent foamy soda with a strong sassafras flavor. He started making root beer as a child.
“My grandmother and I would dig in the dirt for sassafras roots,” he said. “But my main job was the caps. I was the bottle capper.”
About 30 years ago Jerome bought his first vintage root beer sign, and so started his collection that today numbers about 700. When you stop by he’ll be happy to point out which ones were used on the set of “Fried Green Tomatoes” and “Bridges of Madison County,” and tell you where he found the humongous A&W metal sign.
The collection also includes antique root beer supplies like a silver plated Forbes Bros. root beer warmer circa 1894 or so, and a root beer barrel with a tapper circa 1907.
While you’re enjoying looking at the memorabilia, you can also enjoy a cup of draft root beer, bottled root beer, white birch beer, lime rickies, waffle ice cream cones, cake cones, root beer floats and Black Cows. Many people are surprised to also find hearty and delicious sandwiches like the Dixie Pot Roast sandwich with horseradish sauce, Italian Sausage and a Sweet Sassafras Barbecue Sandwich.
The number there is 66-FLOAT (663-5628), and they have a Web site at www.drrootbeer.com.
Menu Memories
We’re up to the C menu file this week, and it’s a thick one. Let’s say our final goodbyes to:
Café Latte: Known for their excellent lunchtime curry chicken salad and gourmet dinners, this was a popular restaurant in Calabash, N.C., for many years. The chefs bought it, and now it’s called Aziza Bistro.
Café Lucia: Steve Martin was the executive chef at this Pawleys Island restaurant who prepared Crab Cocktail, Roasted Red Pepper Tomato and Crab Soup, Venison Osso Buco, Chicken Ravioli with Gorgonzola Sauce and Braciole finished with pork sage gravy. Now the restaurant is La Playa, but you can still get Steve’s food in Myrtle Beach at Ciao! Italian Restaurant. You can also still get that smoked chicken ravioli with gorgonzola there.
Caffe Dolce: It was on U.S. 17 Business at the northern end of Murrells Inlet in the same strip mall as Finocchio’s Italian restaurant. Their gelato was excellent, and they had fresh-baked breads, gourmet ice cream, Italian cookies and pastries, coffees, ravioli and homemade Italian sauces. Hated to see them go!
Captain John’s Fish-Fry & Grill: Don’t panic, owner John Venuti is now preparing his excellent seafood in a new location. The original Captain John’s was in Litchfield Plaza, on the east side of Ocean Highway. Now it’s in a nice new building across the street on the west side of Ocean Highway. The name also changed a little bit to Captain John’s Seafood Grill.
Charlie O Steaks, Seafood: In the 10 years I’ve been covering area restaurants, this one has changed hands several times. It’s down there on Ocean Highway at the southern end of Pawleys Island, on the east side of the road. Charlie O had a varied menu with lots of Lowcountry seafood and steaks. Now it’s South Island Steak House, and I’ve heard good things about it.
Cricket’s: The official name was Jimmy B. Cricket’s Restaurant & Bar, but everyone just called it Cricket’s. Two sisters, Kimberly and Lori Belk, owned this delightful restaurant where you could get great Honey-Roasted Duck, Black Pepper Grits Cakes and Pork Medallions in Mushroom Cream Sauce. Before it was Cricket’s it was the Sunrise Café. Now it is Chelsea Jo’s.
Currents Bar & Grille: The brothers Jeff Pike and Jim Pike, and their friend, Pete Nelson, owned this upstairs restaurant with a great view of Crickett Cove Marina in Little River. They served lots of upscale sandwiches and entrees like Bacon-wrapped Filet and Pan-seared Group with lemon dill cream sauce. Now it’s Baker Street Gill & Grill.
October 21
Weekend Kitchen Warriors
Every Sunday you get a new cookbook review with a sample recipe and a local chef's recipe.
Festival food
Forget about the State Fair’s Elephant Ears and roasted corn on a stick. In this week’s featured cookbook, “The Best Recipes from America’s Food Festivals,” there are recipes for everything from ribs and barbecue to asparagus and garlic. Find out more HERE and get a recipe for Cherry-Marinated Flank Steak from the National Cherry Festival.
Blissful brie
The Cheese Dude at Lowe’s Foods gives us a recipe for Raspberry Brie that’s as pretty as it is deliciously easy. Click HERE to check it out.
October 20
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Restaurant Inspection Scores
Oct. 12-18, 2007
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October 19
Baking competition
For the first time, a Victorian Gingerbread House Competition will be held at the 26th Annual Dickens Christmas Show & Festivals Week, which is Nov. 8-11 at the Myrtle Beach Convention Center.
The four competition categories are children (pre-K to 10 years), youth (11 to 18), adult and professional. If you click the Word Document icons below, you can get copies of the official rules and an entry form.
Prizes for each category range from $100 to $600.
Kick Ass Jobs
Hard Rock Park is having a job fair for people who want “kick ass jobs,” including jobs in their many restaurants. It’s taking place at the park, at 211 George Bishop Parkway in Myrtle Beach, from 12:30 to 5:30 p.m. on Friday, Nov. 2, and from 10 a.m. to 3 p.m. on Saturday, Nov. 3.
Step Up to Step Down
At Taste of the Town on Tuesday a few new restaurants had booths. One is Three Steps Down Grille & Tavern, which is in the Sea Mist Resort at 1200 S. Ocean Blvd. in Myrtle Beach.
The dinner-only restaurant opens at 5 p.m. daily, and Executive Chef Larry Garrell has prepared a small but interesting menu.
Appetizers are French Onion Soup, Spinach and Artichoke Dip, a Rib Sampler, Haystack Onion Threads and Buffalo or Sweet Thai Chili Wings. Entrée salads include Blue Cheese Steak, Cha-Cha Chicken and Large Caesar, and they also have a house salad.
Four burgers and sandwiches are listed, including Black Jack Chicken (it’s blackened), French Dip, Three Steps Classic Burger and Mushroom Provolone Burger. The steaks are Prime Rib (eight- or 10-ounce), Ribeye (eight-ounce), Stock Yard Flat Iron (six-ounce) and Hawaiian Sirloin (eight-ounce). They also have Baby Back Ribs.
The three seafood entrees are Ka’bam! Coconut Shrimp (they have a spicy sauce), Local Fresh Flounder (glazed with orange marmalade and Thai chili sauce) and McClellanville Creek Dusted Shrimp (fried shrimp). Two pastas are Cajun Chicken and Shrimp Alfredo.
For dessert, the choices are Tiramisu, Mile High Cheesecake with raspberry or chocolate sauce, Chocolate Molten Volcano with homemade black cherry sauce and Death By Chocolate.
A singer/piano player performs beach music, oldies and more from 6-10 p.m. Thursdays through Saturdays.
The phone number is 448-1551, or you can go to their Web site at http://www.myrtlebeachseamist.com/amenities/where-to-eat.asp and get live help via a chat link.
October 18
Adult treats
I love how our local fine dining restaurants are throwing themselves into an adult gourmet Halloween spirit. Lucky grownups all over the Grand Strand are being treated with style, and no tricks are involved.
Thoroughbreds is the latest restaurant to add a special end-of-October wine dinner to their calendar. It starts at 6:30 p.m. on Tuesday, Oct. 30, and Certified Sommelier Paul Childress of Ben Arnold Beverage Co. will guide the tour of fall delights.
The price is $75 per person, excluding gratuity, and reservations need to be made by Oct. 17 by calling 497-2636.
The menu includes:
A reception with imported cheeses, black olive tapenade and roasted red peppers.
Wine: Pomelo Sauvignan Blanc
Granny Smith Apple Soup with dried apple crisp
Wine: Bridgeview Blue Moon Riesling
Sweet Potato Salad with Creme Fraiche and Sun-dried Cranberries
Wine: Willamette Valley Vineyards Pinot Noir
Roast Kurobuta Pork Loin with Baby Portabello Au Jus, Squid Ink Pasta and Brulee Corn Pudding
Wine: Stonestreet Merlot
Pumpkin Ice Cream Waffle Sundae with a Vermont Maple Syrup Glaze
Wine: Schramsberg Blanc de Blanc California
Thoroughbreds is at the intersection of Lake Arrowhead Road and U.S. 17 at the northern end of Myrtle Beach.
The Cheese Dude
Today we start a new occasional series in addition to the regular restaurant news. The feature is called The Cheese Dude, and it’s by Scott Bishop, a longtime local chef and Murrells Inlet resident who is also the wine and cheese steward at Lowe’s Foods in Surfside Beach. Scott says his favorite reference is “The Cheese Primer” by Steven Jenkins.
The Mimolette (mee-moh-LETT)
This is a most unusual cheese, with a rough moon-like surface and a bright orange interior. It resembles a melon when cut open. This mild cheese was made to copy popular Edam.
It is now mainly made in Flanders, Northern France. The name Mimolette derives from 'mi-mou' meaning 'half-soft'. The name Boule de Lille derives from a ripening cellar in the city of Lille, where the cheese was originally matured.
Maturing the cheeses involves storing them in damp cellars and turning them every week. At the same time the surface of the cheese is brushed to remove cheese mites which feast on its surface. As the cheese ages, evidence of mites can be seen in the pitted and moon-like surface which appears on the cheese.
The texture is firm and oily and the color a vivid orange. With ageing it slowly hardens and dries and the color changes from carrot to orange-brown. All Mimolette is made using pasteurized cows' milk. Mimolette is excellent on a cheese board but can also be used in canapes and for grating. Very mild, some say bland, flavor profile.
Mimolette is said to have been Charles de Gaulle’s favorite cheese.
October 17
Eating for veterans
Today and Thursday Pizzadelphia in Socastee is helping two area schools with fundraisers, and one of the fund-raisers will benefit local World War II veterans.
From 4-10 p.m. today, 66 percent of gross sales at Pizzadelphia will go to Socastee High School for a fund to send local World War II veterans to Washington, D.C., to see their new memorial.
From 4-10 p.m. Thursday, the money will go to St. James High School.
The winner of the two-day eating battle will be announced Friday night at the Socastee vs. St. James football game, which takes place at Socastee High.
Pizzadelphia is in the Board Walk shopping center near the intersection of S.C. 544 and Dick Pond Road (near Bi-Lo), and the number is 293-5444.
Pizzadelphia Philly Cheesesteaks are made with “Original Philly Steak” and bread shipped in from Philadelphia. 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. There are salads and 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. And they deliver!
Taste of the Town
Here’s how well-attended Taste of the Town was: My friend and I arrived at the Myrtle Beach Convention Center at 4 p.m., when the event started, and had to park at the back of the main parking lot. When we left at 6:30 the entire lot was completely full, and people were trolling the lot watching for people to leave so they could park.
Taste of the Town Winners
Here are the winners of the 2007 Taste of the Town, which was Tuesday, Oct. 16, at the Myrtle Beach Convention Center:
People Choice Best Entrée: Curry Shrimp and Coconut Rice, WaterScapes at the Marina Inn at Grande Dunes.
People’s Choice Best Dessert: Chocolate Tart, Toffino’s.
Kids’ Choice Best Dessert: Blue Bunny Ice Cream, Tropical Snow booth.
Kids’ Choice Best Entrée: Picanna, Rioz Brazilian Steakhouse.
Best Dessert, First Place: White Chocolate Bread Pudding, Oliver’s Lodge.
Best Dessert, Second Place: Tropical Fruit Gateau, Fire Island Grill.
Best Dessert, Third Place: Key Lime Pie, Islamorada.
Best Entrée, First Place: Zocalo Grouper, Divine Fish House.
Best Entrée, Second Place: Southwestern Grilled Pork Tenderloin, Bovine’s.
Best Entrée, Third Place: Curry Shrimp and Coconut Rice, WaterScapes at the Marina Inn at Grande Dunes.
Best Decorated Small Booth, First Place: Ciao! Italian Restaurant.
Best Decorated Small Booth, Second Place: Margaritaville.
Best Decorated Small Booth, Third Place, Croissants Bakery and Café.
Best Decorated Large Booth, First Place, Islamorada.
Best Decorated Large Booth, Second Place, Senor Frog’s.
Best Decorated Large Booth, Third Place: Autumn Ale House.
October 16
Head’s personal hell
The Surfrider Foundation held its Eighth Annual Lip Rippin’ Chilympics at the Hot Fish Club in Murrells Inlet on Sunday, and Chef Tim Head of Hard Rock Park took several awards.
Chef Head and his team entered two chilis: Hell’s Fury Chili and Molten Lava Chili. The Hell’s Fury recipe will be available at Hard Rock Park when it opens in Spring 2008 at the Kitchen Below and the Wheelhouse Canteen.
Hard Rock Park Food and Beverage Consultant, Phil Liggett, said, “We are waiting to review our Fire Department and Emergency Medical Assistance plans before further considering adding the Molten Lava Chili (which won for Hottest Chili) to the Park’s menu.”
Chef Sean Christenson from Divine Fish House was right behind Chef Head on two of the awards, taking second place for Hottest Chili and Best Restaurant Chili for his entry called Hot Butts and Bubble Guts.
Thirty chilis were prepared by 22 competitors, and the winners are:
Hottest
1st Hard Rock Park (Tim Head, Chef), "Molten Lava"
2nd Divine Fish House (Sean Christenson, Chef), "Hot Butts and Bubble Guts"
Best Vegetarian
1st Austin's (Jonathan Fowler, Chef), "John Barleycorn Still Lives"
2nd Quigley's Pint and Plate (Joey Johnson, Chef), "Lowcountry Vegetarian Chili"
Best Theme
1st Jenkins Family, Murrells Inlet, "White Pearl/Black Pearl Chilis"
2nd Trevor Tarleton, Murrells Inlet, "Cannibal's Delight/Davy Jones' Surprise"
Most Original
1st Bimini's Oyster Bar, "Smoked Tuna Chili"
2nd Pawleys Island Tavern, Rob's "Pot o' Gold"
People's Choice
1st Jenkins Family, Murrells Inlet, "Black Pearl Chili"
2nd Hard Rock Park (Tim Head, chef), "Molten Lava"
Best Restaurant
1st Hard Rock Park (Tim Head, chef), "Hell's Fury"
2nd Divine Fish House (Sean Christensen, chef), "Hot Butts and Bubble Guts"
Best Overall
1st Hokie Heat Team (Aubin Hooker), "Kickin Chicken Chili"
2nd The Melting Pot (Tommy Long, chef), "Chumbo"
Choice German meal
In honor of the Oktoberfest season, City Bar’s monthly wine dinner on Tuesday, Oct. 23, will celebrate German vintages and foods. The price is $60 per person, and the menu includes:
Kasespatzel mit Bockwurst: Dumplings with sausage, onion, sauerkraut and Emmenthaler.
Wine: Schloss Koblenz Sekt
Schweineruckensteak: Brined Pork Tenderloin, roasted potatoes, double cream and wild mushrooms.
Wine: Dr Paully Noble House Riesling
Rinderrouladen: Beef wrapped around bacon, onion, white sausage and pickle with grain mustard sauce and red cabbage.
Wine: Dr Thranish Pinot Noir
Nachspeise: Caramelized apfel, gingerbread and cream cheese ice cream.
Wine: Schlinkhaus trocken Beerenauslese
This month the Divine Dining Group will donate a percentage of the proceeds from the wine dinner to Caring in our Lifetime. You can make a reservation by calling 449-7013.
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