MyrtleBeachRestaurantNews.com

April 30

UPDATE
8:30 a.m.

It was norovirus

The problem that caused 450 people to become ill after eating at the Chipotle Mexican Grill in Kent, Ohio, has been determined by health officials to be norovirus.

Norovirus is a nasty bug that's hard to clean out of a facility once it is introduced. You can read more about the Chipotle Mexican Grill case HERE.

New Thai

Nan Black, owner of Black Thai on Main Street in Myrtle Beach, added new menu items to her already sumptuous menu.

She added Red Curry Peanut Chicken that’s a stir-fry with chicken, green beans and other fresh vegetables. Then she mixes together her red curry and peanut sauces together, and puts that on the stir-fry. Diners have commented that it’s their favorite dish now.

Another fresh menu entry is Lamb Chops in Panang Curry; Panang curry is a smoked red curry. There’s also Asian Chicken Salad with crunchy noodles and other texture and flavor layers.

Black Thai is at 710 Main St. in Myrtle Beach, and the number is 916-8424. They’re open from 4:30 to 9 p.m. Mondays through Saturdays.

Max and Erma’s sold

Max and Erma’s, a national chain with some 100 locations, opened a restaurant in Carolina Forest a few months ago. Now the publicly traded company has been purchased, and it will become privately held.

James in Cleveland

The latest chef to report back on his media adventure on behalf of the Myrtle Beach Area Chamber of Commerce is James Clark, executive chef at the Marina Inn at Grande Dunes.

He and Diana Greene from the Chamber, and Edie Woodcock of the Alabama Theater spoke with many Cleveland-based editors and journalists. He said one who was especially fun to meet and talk with was Michael Samson, an editor at Restaurant Hospitality Magazine.

As with the other chefs who took media trips to New York City and Washington, D.C., the meetings during this Cleveland trip often took place at restaurants.

“The best place we went to eat was Lola, Michael Symon’s restaurant,” Chef Clark said. “It was just unbelievable…The food there was outstanding. We tried one of everything off the menu. The highlights were the Veal Cheek Pierogis, that’s their signature dish and it was really, really good. And the Smoked and Roasted Pork Loin, that was dynamite, so bold and rich flavored. It was roasted and then lightly smoked, and it was just off the chain.

“And we went to Light Bistro, which was really really good. We tried the Braised Pork Belly Panini, and also the Parsnip Bisque.

“And we went to Crop, they’re a big farm-to-table group of people. Their poultry, venison, pork, beef, they buy everything from small boutique farmers. Of course produce too.

“For lunch there we had Spring Fling Popcorn. It was a big giant bowl of hot warm popcorn tossed with spinach, onions and peppers that were lightly sweated, and it had dark Cilantro Hoisin Dressing. You ate it with a spoon or a fork, and it was really interesting…[it’s] 80 percent popcorn.

“We ate at Henry’s at the Barn. They promoted themselves as the only Lowcountry restaurant in Ohio. He was a nice chef, very kind, happy we were there. He worked in Charleston at several different places. He went to school at Johnson & Wales when it was in Charleston. The food there was really good. He had the idea right [with] Shrimp and Grits, Fried Green Tomatoes.

“We mainly just spoke with the media over and over, but then before we left we had 2 ½ hours to spare, and we went to the Rock and Roll Hall of Fame. I was just blown away.”

We’ve heard from three of the four chefs who went on the Chamber media trips. The fourth is Pierce Culliton, and he traveled to Atlanta. We’ll catch up with him soon and find out how his journey went.

New for Mothers Day

Chestnut Hill has long been known for its fantastically huge Sunday brunch, and they recently added a popular new item, just in time for Mothers Day. It’s Alaskan Snow Crab Legs, and you can have as many as you care to eat for an extra $10 added to your price.

The regular brunch prices are $20 ages 12 to 60; $18 ages 61 and older; and $12 ages 4-11. The time of the brunch has also been extended a bit, so now the long lines of fresh food can be enjoyed from 10 a.m. to 1:30 p.m. every Sunday.

A few of the all-you-care-to-eat brunch items are:

Cold: Chicken Salad, Tuna Salad, Poached Salmon, Waldorf Salad, Pasta Salad, Carrot Salad, Tossed Salad, Fresh Fruit, Cold Boil Shrimp, Smoked Oysters, Artichoke Hearts; Cheeses; and Freshly Baked Breads.

Hot: Baked Virginia Ham with Honey Mustard Sauce, Top Round of Beef with Au Jus, Eggs Benedict, Southern Fried Chicken, Seafood Creole, Bacon and Smoked Sausage, Chicken Teriyaki, Homemade Quiche, Steamed Wild Rice, Corned Beef Hash, Chestnut Hill Hash Browns, Parsley Buttered Potatoes, Grilled Pork Chops, Cheese Blintz, Grilled Quail and Grits.

Desserts: Homemade Bread Pudding, Chestnut Hill Fruit and Nut Cobbler, Assorted Cheese Cakes, Homemade Assorted Pies, Homemade Chocolate Chip Cookies, Freshly Baked Cakes.

Chestnut Hill is at 9922 N. Kings Highway (U.S. 17) in Myrtle Beach, and the number is 449-3984.

April 29

Asian edges Wild West

We reported a few months ago that Desperado’s, a Wild West-theme restaurant near Tanger Outlet Center on U.S. 501, closed. Yesterday we also learned the Desperado’s in Wilmington, N.C. also closed.

Now the Myrtle Beach location is owned by Scott Smith (son of local politician Helen Smith), and on May 9 it is opening as Ichiro’s Japanese Steakhouse & Sushi. General Manager Jim Rogers says he’ll soon send us the menu.

Golfing for healthcare

Quigley’s Pint and Plate is sponsoring a golf tournament at Tradition Golf Club in Pawleys Island, and proceeds will benefit Smith Medical Clinic. The clinic offers free medical care and health education for people who need it.

Following is the entire application brochure so you can print it and sign up to play if you like. Simply right-click on the application, and then click "print picture."

Wooing and wowing

The D.C. media gang was surprised to hear how much the Myrtle Beach area has grown in recent years.

That’s what Rob Beuth, executive chef at Grande Dunes Ocean Club, said about his trip to the nation’s capital on behalf of the Myrtle Beach Area Chamber of Commerce. He just got back from a few days of wooing and wowing editors and writers with Grand Strand information and demonstrations of his cooking skills.

“It was an awesome experience,” he says. “The whole point of these trips…was to promote and update people on Myrtle Beach tourism, you would be surprised that many of the people we met with had no idea that the area had grown so much.

“We met with many different editors and freelance writers from newspapers like the N.Y. Times and the Washington Post and magazines like Lodging, National Geographic Travel and National Geographic Kids. I also did a Low Country cooking segment on The Early Show on WUSA channel 9, it is the Washington areas CBS affiliate. I prepared a Jumbo Lump Crab Appetizer with avocado, sweet corn and apple smoked bacon, fried green tomatoes and a citrus vinaigrette. The segment is going to air on Friday May 16th…

“One of the best parts of the trip was the dining. We visited some really nice Southern-themed restaurants like Georgia Brown’s (a Low Country restaurant in the heart of D.C.), DC Coast (the best of the trip, it was fantastic) and Vidalia (James Beard award-winning Southern influenced restaurant). We also ate at a seafood restaurant that has been around since the 1940s called Crisfields; they served nothing but fresh seafood it definitely was a throwback restaurant no frills at all except good fresh seafood.”

Sounds like a great trip! One note: One of Chef Beuth’s co-workers used to work at DC Coast. James Clark, now executive chef at WaterScapes at the Marina Inn at Grande Dunes, was Chef de Cuisine there.

If you come back tomorrow, you’ll hear about Chef Clark’s media trip to Cleveland. The lucky guy! He got to spend a couple of hours in the Rock and Roll Hall of Fame.

Student intern

An excellent student (we know this from first-hand experience) in the Culinary Arts program at Horry-Georgetown Technical College is looking for an internship:

Student at Horry Georgetown Tech in the Culinary Program Looking for a job.

Flexible work hours. Very willing to learn. 7 years experience in restaurant industry.

Cell number: (843) 509-5021

E-Mail- StudentchefKeegan@yahoo.com

Dinnerware recall

FOR IMMEDIATE RELEASE
April 28, 2008

Lifetime Brands, Inc., of Garden City, New York, today announced that, as a result of its internal compliance and independent product testing programs, it recently became aware that certain Pfaltzgraff® Villa della Luna® pattern and Nautica J Class® pattern stoneware dinnerware products may exceed the Food and Drug Administration’s (“FDA”) guidance levels for lead and/or cadmium.

April 28

UPDATE 4:30 P.M.

FOR IMMEDIATE RELEASE
April 28, 2008

Lifetime Brands, Inc., of Garden City, New York, today announced that, as a result of its internal compliance and independent product testing programs, it recently became aware that certain Pfaltzgraff® Villa della Luna® pattern and Nautica J Class® pattern stoneware dinnerware products may exceed the Food and Drug Administration’s (“FDA”) guidance levels for lead and/or cadmium.

And the winner is...

Trish Taylor of Myrtle Beach is this week's cookbook winner, and she will see "Mom-a-licious" by Domenica Catelli in her mailbox this week. Trish wrote on her entry that the best dish her mother made was "Sunday School Cake--homemade chocolate cake with chocolate icing that we had every Sunday after church."

Sounds Mom-a-licious!

Thanks to all who entered, and you may come back next Sunday for another chance to win another cookbook.

Grande plans

We have another grande business coming to town: Le Grande Chophouse, which is going in the former Yokoso’s location at Barefoot Landing.

Construction workers at the site say it’s about two months away from opening.

Grande Mothers Day

Click on the PDF below to see the Mothers Day menu for WaterScapes at the Marina Inn at Grande Dunes.

Even if you don't plan on going there for Mothers Day, still take a look at the menu; it's very clever. Our favorites: The "Teenager" buffet line listed as "Our longest and most difficult buffet to navigate," and a salad section named "College" because it features "A whole lot of green."

Party hearty

Emi Bistro and Sushi Bar is teaming up with the American Heart Association to throw a spring block party from from noon to 3 p.m. on Saturday, May 17.

We’ll remind you again as the date approaches – it’s going to be a ball with sumo suit wrestling matches, cooking demonstrations and children’s craft activities. And of course there will be heart-healthy food with the definable Emi flair, such as sushi and yakitori, as well as wine, beer and other beverages.

There will also be silent auctions and raffles to raise money for the AHA, and that’s why we’re telling you about this event so early. If you’d like to take a stand against heart disease, you can show your support with items for the silent auction or raffle donations. 

For information regarding donations and volunteer opportunities, please call Tara Hannan at (412)-401-6280 or the restaurant at (843)-235-2313.

You can visit www.emibistro.blogspot.com for more details in the upcoming weeks.

Two weeks remaining

If you’ve been thinking about making a reservation for SeaBlue’s upcoming Argentinian wine dinner, it’s two weeks from tonight at 6:30 on Monday, May 12. For $50 you get:

Reception Wine

NQN Picada 15 White Blend 
Clean, crisp, grassy, citrus
 Picada 15 White is a bright & refreshing blend of Chardonnay and Sauvignon Blanc (topped off with the tiniest bit of Pinot Noir, adding an interesting little twist) that can be enjoyed immediately.

Tequilla Lime Poached Prawns with Nutmeg Peach Compote

 El Cipres Torrontes 
Floral, peach, lemon, viognier-like
The Torrontes features the characteristic floral aromas of the varietal with hints of roses and violets on the nose. On the palate, the experience is citrus, pear and a hint of mint. The wine shows perfectly balanced acids and a long persistent finish.

Grape Leaf Wrapped SeaBass with Caramelized Onion Puree
Clara Benegas Chardonnay
Tropical fruit aromas and flavors, no oak
Dedicated to the winemaker’s eldest daughter, this beautiful unoaked Chardonnay reminds us why we fell in love with the grape in the first place. We find a delicate perfume of flowers and white stone fruits. It’s medium-bodied on the palate with lots of peach and citrus flavors that follow on to a long clean finish.

Grilled Pork Tenderloin with Blackberry Buerre Rouge

Finca el Reposo Malbec
Rich, juicy, blackberry, cherry
This estate bottled Malbec from Mendoza, Argentina exhibits a dark purplish color, with aromas of violets, plums and blackberries. On the palate you'll find flavors of plums, cassis fruit and vanilla on the finish.
 

Rye and Gorgonzola Encrusted NY Strip with Chever Leek Creamed Fingerling Potatoes

 El Cipres Cabernet Sauvignon
Rich, cassis, currants, mint, jammy
This bottle contains the earth of the winery along with the fruit of the vine. In keeping with Argentina’s traditional style of Cabernet, this offering combines deep plum and cassis flavors that are framed with sweet oak spice and earthy flavors intensified by tannin and structure.

Dark Chocolate and Berry Tart with Plum Sauce

Benegas 'Don Tiburcio' Blend
Dark fruits, plum, black fruits
Named after the patriarch of Bodega Benegas and the Father of the Argentine wine industry, Tiburcio Benegas, this wine is deep purple in color with ruby highlights. Enjoy aromas of ripe red fruits, chocolate and vanilla, a balanced palate with soft tannins and a long, gorgeous finish.

April 27

Sunday, Sunday

So whatcha gonna do this afternoon? Go shopping? Go to Tastes of Pawleys tonight? Go to the beach? Paint your bedroom?

Or you could take it easy on yourself and dine at one of the fine local restaurants. That’s always a nice choice.

But first, we have the fourth installment of Russ Lane’s food column called “Second Helping,” a few food-related contests you can enter, our weekly cookbook contest and of course our ongoing contest to win Hard Rock Park tickets. Good luck!

Oh, and we'd like to give our take on the "rice crisis" hysterically reported by some media sources. The story that so many journalists are grabbing and running with concerns a policy by some CostCo Warehouses to limit customers in the number of bags of rice they can purchase. Without confirmation from CostCo spokespeople about why they are doing this (and they're not talking), we can only assume it's so customers can't stockpile rice before price increases take effect.

The policy is not because of a rice shortage. All indications are there's plenty of rice, although the price has gone up 20 percent in the past year, just as other food costs have risen.

Originally inspired

Can your Columbia Crest wine-inspired recipe stand up to the discerning tastes of celebrity chef Bobby Flay and the Food Network?

Columbia Crest, the award-winning Washington state winery, invites you to submit an original recipe for the chance to win a trip to New York to dine at one of Bobby’s restaurants and prepare your winning dish with the critically acclaimed chef and restaurateur.

Your recipe should be inspired by a Columbia Crest Grand Estates wine and feature at least one Washington-state ingredient from a list on the entry page. It is not required you be a resident of Washington State to enter, but you do need to be a resident of the United States.

Car contest

Do you like NASCAR? Would you like to have a 2009 Mustang?

Well do we ever have a contest for you! Go HERE and you can enter to win a trip to the 2008 NASCAR Sprint Cup Series Championship in Miami, and a 2009 racing-equipped Mustang V6.

Professionals please

Here’s a contest just for professional chefs.

The United States Potato Board is inviting professional chefs to show off their state’s unique cuisine – and their favorite potato dish – by entering the U.S. Potato Board’s 50 States of Potato Recipe Contest.

The Grand prize winner will win a trip to Napa Valley to attend the World’s of Flavor Conference at the Culinary Institute of America at Greystone in November 2008. Additionally, the first prize winner will receive $500, the second prize winner will receive $250, and the winner from each state will have their (one per state) recipe featured right on the U.S. Potato Board’s foodservice Web site.

From Wisconsin Cheese Mashed Potatoes to Alaskan Salmon Potato Cakes, the winning recipes will be those that best showcase the versatile potato in the entrant’s home state’s cuisine. Recipes will be judged on their regional flair, creativity and originality, taste and presentation.

Entries are due no later than May 31, 2008. For complete rules and entry form, click HERE.

Mom-a-licious

Dr. Oz, the realist physician who give the gritty truth on Oprah, says mom-a-licious has “…wonderful solutions for mothers…”

Well, if it’s good enough for the adorable Dr. Oz, it’s good enough for us.

But wait! This isn’t just for moms. I don’t care how old you are, who wouldn’t like Salmon with tomato, corn and basil salsa; Roasted Cumin-rubbed Snapper; or Skylar’s Stinky-Cheese Breakfast Sandwich? I may not be two years old, but I like stinky cheese too!

There’s even a little mothering for families’ best friends with Zoe and Henna’s Doggy Dinner. Which, by the way, sounds good enough for my own dinner plate.

Mom-a-licious is hip and fun in a gourmet way. We know our children would not have eaten Ginger Tofu Stir-Fry when they were in elementary school, but maybe the children of today’s enlightened mothers are more evolved.

Here’s a recipe to get you started on your evolutionary culinary path, and don’t forget at the end of the recipe you can enter to win the cookbook. We’ll publish the winner’s name here on Monday morning. Bet you know a mom who would enjoy receiving this on Mother’s Day!

Hippie Benedict

Eggs Benedict is one of my favorite things to eat when I’m out for breakfast. The large amount of butter that is in the sauce, the Canadian bacon and white bread make it a rare indulgence. This dish makes me feel like I’m having something extravagant without having to suffer through a butter hangover.

1 egg

1 slice whole grain toast or 1/2 whole grain English muffin

1 cup baby spinach

Drizzle of extra virgin olive oil

Pinch of salt and pepper

Drizzle a small amount of olive oil in pan. Add spinach and salt. Saute until wilted.

Bring a pan of water to a simmer. Stir water into a whirlpool.

Crack egg into whirlpool, cook for three to five minutes. Remove egg with a slotted spoon. Poach the egg so that the yolk is still runny and creates a “sauce” over the egg.

Toast the bread while egg is cooking. Layer with spinach.

Serve warm egg on top, and finish with salt and pepper.