January 29-31
On these three days we provided coverage of the 2008 Myrtle Beach American Culinary Federation Competition. You can see it all HERE.
January 28
Restaurant sold
Jo and Lester Leonard, owners of Chelsea Jo’s located on U.S. 17 Bypass in Murrells Inlet, sold their restaurant. They say it will reopen in three weeks under a new name.
Reopening today
You can take care of that wings craving you’ve been having the past three weeks since Fat Jack’s Wings & Things in Surfside Beach has been closed for vacation. They reopen at 3 p.m. today.
Economic Stimulus Package
In response to economic worries, tonight the clever folks at Emi Bistro & Sushi Bar are reinstating their A to Zen Happy Hour. They say:
“President Bush and members of Congress have been discussing how to stimulate the economy, which has seen growth hurt by tightening credit in the wake of the sub-prime mortgage crisis. In response to this we will be reinstating Emi's A to Zen Happy Hour in an effort to stimulate the U.S. Economic situation.
“The Stimulus Package will be robust and the plan will be as follows:”
1/2 price Hot Sake Carafes
1/2 price selected Martinis
1/2 price select Sushi Rolls
1/2 price Select Appetizers
Japanese and Asian Beer Specials
Food specials include Panko Crusted Oysters with Mango Dipping Sauce for $4.50; Crispy Spring Rolls, $4; Asian Spiced Calamari with Chili Apricot Dipping Sauce (half-order), $4; Tempura Coconut Shrimp with Spicy Mango Dipping Sauce, $5; Seared Shrimp Potstickers with Sesame-Soy Dipping Sauce, $3; Seared Ginger Pork Potstickers with Sesame-Soy Dipping Sauce, $3; Edamame, $4; and Filet Mignon Satay, $5.
Emi’s Happy Hour is from 5 to 6:30 p.m., Mondays through Saturdays.
At 7 p.m. on Thursday, Jan. 31, Tiffany Folk of Republic National Wines will be at Emi to play “The Price is Right!”
“This playful yet educational seminar will take a cue from The Price Is Right game show to give participants the opportunity to experience the double-blind wine tasting technique in an exciting and revealing way.
“Expert Tiffany Folk will select 5 wines of varying types and from different regions around the world. Their retail market value – between $5 and $40 – will be listed on a board without any hints as to which price tag goes with which bottle. It will be up to tasters to use their wine knowledge, along with information provided by Tiffany, to make educated guesses as they attempt to accurately price each bottle.
“And don’t be surprised if the wine you enjoy least turns out to be the most expensive and vice versa: Tiffany will explain some of the factors – including issues of stock availability – that figure into pricing. Prizes will be distributed to those with the best scores at the end of the session.”
The price to play is $45 per person, and the first 40 guests to make reservations will get to try their luck. In addition to the game you get five wines and a corresponding six-course meal.
New owner, new name
French native Eric Masson and his wife, Kimberlee Masson, are the new owners of an extremely popular casual fine dining venue in Little River. Known formerly as simply The Brentwood, the historic home-turned-restaurant is now known as The Brentwood Restaurant & Wine Bar.
The Brentwood is the site of a Sauvignon Blanc wine tasting at 6:30 p.m. on Tuesday, Feb. 5. For $25 per person the three-course pairing includes:
Goat Cheese Napoléon with quince paste, candied pecans and pomegranate vinaigrette
Sauvignon Republic Sauvignon Blanc- Stellenbosch, South Africa
Seared Dover Scallops with roasted cauliflower mousse, steamed edamame and a trio of sauces
Sauvignon Republic Sauvignon Blanc- Russian River, Chardonnay
Pistachio Encrusted Grouper and Maryland Crab Cake with haricot vert and grapefruit beurre blanc
Sauvignon Republic Sauvignon Blanc- Marlborough, New Zealand
Tom Mayer, co-owner of Sauvignon Republic Cellars, will present the tasting. Seating is limited, and reservations are required. The number is (843) 249-2601.
Heart-shape cake
Put your love into words on a Red Velvet Cake make by Croissants Bakery & Café. The staff is taking orders for Valentine’s Day heart-shape cakes, and will write your romantic message on top.
Contest launches tomorrow
The Southeastern Chefs Competition, sponsored by the local chapter of the American Culinary Federation, starts at 7 a.m. Tuesday at the Myrtle Beach Convention Center. We’ll have photos and live updates right here throughout the three-day Iron Chef-style competition.
January 27
Eat like a president(ial candidate)
Chef Todd Tavares, owner of Crosswinds Catering, cooks and delivers meals and munchies to private jets at the Myrtle Beach Airport. Recently he prepared food for presidential candidates, and today he shares with us his recipe for Baked Stuffed Mushrooms served to Barack Obama and Hillary Clinton on Jan. 21. Check it out HERE.
Have a (healthy) heart
There’s more to Valentine’s Day than chocolate hearts: Saying “I love you” means taking care of your heart to celebrate another holiday. This week’s featured cookbook is WomenHeart’s All Heart Family Cookbook, by Kathy Kastan, LCSW, MA ED, and Suzanne Banfield, PhD. Learn HERE about their approach to keeping your ticker tocking, and get a recipe for Spinach Linguine with Fresh Tomatoes and Pork.
January 26
Tarmac take-out
In a town full of interesting occupations, Chef Todd Tavares, owner of Crosswinds Catering, has one of the most exciting jobs. He provides food for dignitaries, celebrities and politicians who arrive in Myrtle Beach via private jet and order take-out delivered straight to the planes.
On the morning of Jan. 25, the chef was on stand-by for a food order for presidential hopeful Hillary Clinton.
“She was supposed to come back [to Myrtle Beach] today,” he said. “She was leaving at 8 tonight, and they wanted the food at 5:30 or 6. But they’re not sure if they’re coming now, and they’re not giving me the order yet. So I’m not sure if she is coming today or tomorrow, but she is coming.”
Tavares is used to celebrities’ schedule variables, and he takes the uncertainty in stride. While he waited, he talked about meals he prepared for visiting presidential candidates when they were in town for their debates. When the Republicans were here Jan. 10, he cooked for Rudy Giuliani, Ron Paul and Mike Huckabee.
“The Republicans did more food than the Democrats,” he said. “The Republicans feed their press, and they also had things like breakfast breads. The Democrats did more finger foods and salads.”
The Democratic experience is still vivid in his mind.
“Obama is a real nice guy,” Todd said. “His people are really nice; the Secret Service talked very highly of him. They said he wrote them letters for Christmas and personally thanked them. He’s not ritzy; he could care less about that stuff. They said he had a contest [in New York] with the Secret Service to see how many [snowed-in] cars they could shovel out of a parking lot.”
The site officer for Bill Clinton told Todd that the former president is always behind schedule because he is so outgoing. He always wants to talk to people and shake their hands, and he won’t walk away.
Hillary Clinton was described by the chef as “pretty difficult.”
Todd said he received advance instruction the morning of Jan. 21, which was the day of the Democratic presidential debate, that Senator Clinton wanted homemade chicken noodle soup, and that she wanted it served in a china bowl and with a silver spoon.
“And every time she comes, I have to give her seven jalapenos sliced up, on a china plate,” the chef said. “Remember how Jelly Belly jellybeans were President Ronald Reagan’s thing and they got so popular? If she becomes president, jalapenos might become the next hot thing.”
When the Clinton and Obama airplanes were waiting to leave Myrtle Beach airport after the Democratic debate, Todd delivered the same foods to both planes:
Sliced Fresh Fruit
Imported and Domestic Cheeses and Crackers
Cucumber Cups filled with Smoked Turkey and Dill Havarti Salad
Italian Caprese Skewers with tomatoes, baby mozzarella balls and cantaloupe with a creamy balsamic sauce
Buttermilk Crusted Chicken Bites with sides of honey mustard
Baked Stuffed Mushrooms with bacon, scallions and Asiago cheese stuffing and topped with Parmesan cheese
Since the Clinton plane had a longer flight they also ordered spinach salads and chicken Caesar salads, with dressings on the side. Local chef Scott Bishop, a.k.a. The Cheese Dude who writes about cheese for MyrtleBeachRestaurantNews.com, helped Todd select the cheeses the candidates enjoyed. Scott also helped Todd find red, white and blue carnations to decorate the food platters.
Come back to this site tomorrow, and you’ll get Chef Todd’s recipe for the Baked Stuffed Mushrooms. Then you too can dine like a presidential candidate!
If you’d like to talk to Chef Todd Tavares about catering an event, he can be reached at (843) 333-8284.
January 25
A little or a lot
Someone at Baron’s Steaks and Spirits put a lot of thought and effort into creating unforgettable romantic culinary experiences. You can have a sumptuous Valentine’s Day meal ordered off the regular menu, or you can order one of their luxurious special meal packages.
The Valentine’s Day Specials include:
Pan Seared Sesame Ahi Tuna Steak with teriyaki glaze, choice of potato or rice, and California mixed vegetables. $22
Roasted Duck Melba, which is a half-duckling with potato or rice, and California mixed vegetables. $25
Sweethearts Special for two, which is a Surf and Turf dinner that includes a Spinach Artichoke Dip appetizer, salads, a bottle of house red or white wine, Petit Filet Mignons and Crab-stuffed Lobster Tails with Bordelaise and Bearnaise sauces, rice or potato, vegetables and desserts. $100
St. Valentines Celebration Special for two includes Jumbo Shrimp Cocktail or Bacon-wrapped Scallops; a bottle of Liberty School Cabernet or Korbel Brut Champagne; Raspberry Vinaigrette Field Greens or Caesar Salad; entrée choices of a 14-ounce Fulton Mountain Steak, Filet Fenway, Youngstown Ribeye, Buster’s Beef Tips, Stuffed Lobster Tail or Roast Duck Melba; and dessert. $140
Doors open at 4 p.m. on Valentine’s Day. You can make a reservation by calling 497-5200.
Barons Steaks and Spirits is in the Galleria Shopping Center at 9650 N. Kings Highway, Myrtle Beach.
Baby update
Little Isabel Snead, daughter of Adam and Alicia Snead of Hamburger Heaven in the Cherry Grove section of North Myrtle Beach, was born on Nov. 26 with an intestinal problem that required surgery. The baby had the surgery yesterday (Jan. 24), and is doing well.
“The doctor said he wished all surgeries went as well,” said Adam’s restaurant partner, Kimmie McKinnon, reading a text message Adam sent her. She also said Isabel’s twin sister, Jamesy, has been a bit fussy since she has been home from the hospital without her sister. Other than missing her twin, though, Jamesy is doing fine.
Culinary talent must run in the McKinnon family, because Kimmie is the sister of Mike McKinnon, the executive chef at Litchfield Plantation’s Carriage House Club. Kimmie said her brother is excited about competing in next week’s American Culinary Federation Hot Foods Competition that takes place at the Myrtle Beach Convention Center Jan. 29-31.
Hamburger Heaven is at 406 Sea Mountain Highway, and the number is 280-BEEF (2333).
Girls’ Night Out
The first Girls’ Night Out of 2008 is tonight at the Melting Pot. For $30 per person the deal includes cheese fondue, an entrée and a chocolate fondue dessert.
Drink specials tonight include $5 martinis and $5 glasses of featured wines.
Reservations are recommended, and you can make them by calling 692-9003. The restaurant is at 5001 N. Kings Highway in Myrtle Beach.
A little more info
The other day I said when you call New Orleans Connection in North Myrtle Beach no one answers the phone, and there is no message indicating their hours of operation. I drove by yesterday, and there’s a sign on the restaurant’s door saying they’re closed for the season and will reopen April 1.
Piles of ribs
They said the ticket price included heavy appetizers, but the spread put out last night at the Tailgate Tango was a full meal. Staff from Goober's 52 had piles of sweet, tangy and tender ribs, bowtie pasta with smoked chicken and a creamy sauce, delicious black beans with chunks of tomatoes, flavorful smashed potatoes and their award-winning peanut butter pie.
Attendance at the event was in the hundreds, ensuring that the hosts, the Chicora Women's Club, raised lots of money to help autistic children. This was the group's first fund-raising event, and the crowd at 2001 Nightclub in Myrtle Beach had a good time with the open bar, great food and classic music from Soul Function.
January 24
Tailgate Tango
Looking for something fun to do tonight?
The Chicora Women’s Club is having a party called the Tailgate Tango to benefit the Autism Advocate Foundation of Horry County and other local charities. The fun takes place from 7-10:30 p.m. tonight, Thursday, Jan. 24, at 2001 Nightlife, 920 Lake Arrowhead Road, Myrtle Beach.
If you’ve not yet visited the new Restaurant Row eatery called Goober’s 52, you can check out their food at this bash because they are supplying heavy hors d’ oeuvres. Live music will be provided by Soul Function.
Tickets, which include food and beverages, are $35, and you can buy them at the door.
Earlier in the evening
Before you go to the Tailgate Tango, you could stop by Croissants Bakery and Café at the intersection of Robert M. Grissom Parkway and 38th Avenue North in Myrtle Beach for a Wine Tasting and Art Show from 5-7 p.m.
Admission is free, and some of the wines that will be sampled include a 2005 Saddlerock Chardonnay and a 2005 Newton Cabernet Sauvignon. There will also be a special tapas menu.
The artwork displayed was produced by two Coastal Carolina University students and a local photographer. A local art teacher will also have her hand-painted wine glasses exhibited.
And the competitors are…
We are on top of what’s happening in preparation for the 2008 Myrtle Beach American Culinary Federation Hot Foods Competition and Salon that takes place next week, Jan. 29-31, at the Myrtle Beach Convention Center.
The current competitors’ list includes:
Anderson, Carl, Myrtle Beach SC
Apap, Nicholas, Mooresville NC
Ashcraft, Anthony, Austell GA
Avery, Matt, Pinehurst NC
Baudier, David, Rocky Mount NC
Beuth, Robert, Myrtle Beach SC
Bledsoe, Ernest, Pawleys Island SC
Blount, Geoff, Mooresville NC
Bolton, Bryan, Concord NC
Boso, Edwin, Supply NC
Brantly, Bob, Raleigh NC
Brindle, Troy, Selma NC
Campell, Brian, Waxhaw NC
Carl, Larry, Greenville SC
Christenson, Sean, Garden City SC
Christmas, Jay, Winston-Salem NC
Comstock, Ben, Myrtle Beach SC
Craig, Scott, Charlotte NC
Dale, Travis, Mooresville NC
Duncan, Devin, Cary NC
Dwyer, Peter, Glastonbury CT
Evans, Justin, Mooresville NC
Gardner, Jeremy, Albany GA
Grandinetti, Timothy, Winston-Salem NC
Guaman, Benjamin, Charlotte NC
Hall, Jason, Palm Coast FL
Hansen, Marc, Pinehurst NC
Hartnett, Richard, Myrtle Beach SC
Haudy, David, Palm Coast FL
Head, Timothy, Myrtle Beach SC
Henn, Daniel, Myrtle Beach SC
Huckabee, Nicholas, Pawleys Island SC
Hughes, Steven, Myrtle Beach SC
Hunt, Kendric, Conway SC
Insly, Paul, Aiken SC
Jefferies, John, Fayetteville NC
Knipping, Angela, Mount Gilead NC
Labarre, Bradley, Concord NC
Lassiter, James, Columbia SC
Lofton, William, Oakwood GA
Love, Andrew, Bloomingdale GA
Lynch, Andrew, Alexander City AL
Malcolm, Paul, Charlotte NC
Marilla, Robert, Cornelius NC
McKinnon, Michael, Pawleys Island SC
McMillian, Jackie, Myrtle Beach SC
Meehan, James, Myrtle Beach SC
Mitchell, Thomas, Myrtle Beach SC
Mixon, Van, Charleston SC
Mueller, Greg, Aiken SC
Mullally, Tom, Murrells Inlet SC
Murray, Antoine, Charlotte NC
Nesbitt, Leon, Georgetown SC
Newton, Jabbar, Myrtle Beach SC
Pettigrew, Richard, Rocky Mount NC
Rice, Eric, Cornelius NC
Roen, Matthew, Rocky Mount NC
Rourk, Corbett, Myrtle Beach SC
Rusthoven, Dirk, Mooresville NC
Shelvey, Curtis, Aberdeen NC
Smith, Richard, Robbins NC
Sommer, Jeff, Eatonton GA
Sottile, Samuel, Surfside Beach SC
Stegall-Smith, Robert, Winnsboro SC
Streett, Brent, Georgetown SC
Swartz, Michael, Raleigh NC
Tallada, Rodney, Myrtle Beach SC
Thomas, Sean, Myrtle Beach SC
Thompson, Dean, Cary NC
Thurston, Nathan, Charleston SC
Trimble, Gon, Myrtle Beach SC
Velie, Brandon, Aiken SC
Wallace, Brandon, Georgetown SC
Wilson, Robert, Charlotte NC
Withers, Bryant, Dillard GA
We’ll have frequent updates throughout the competition published right here on our daily news page. That’s next Tuesday through Thursday, Jan. 29-31. You can learn more about the competition at MyrtleBeachACF.com.
January 23
Young sommeliers
Yesterday we reported a local sous-chef, Brent Streett, will soon compete in the Chaine des Rotisseurs Jeunes Commis (young chefs) Competition that takes place in March, in Charlotte.
The Chaine also has a Jeunes Sommelier (young sommelier) of America Competition, and local Certified Sommelier, Paul T. Childress of Ben Arnold Beverage Company, says the “Super Regional is being held right here in Myrtle Beach on April 11, 12 and 13. The actual event will be held at the Marina Inn [at Grande Dunes]. Also included with be a Chaine dinner on the 12th with the induction of the Mondiale (the wine club that is part of the Chaine).”
No local young sommeliers are taking part in the competition, Paul says. One competitor he knows of is Emily Bane with Ben Arnold Beverage in Charleston, and another, also from Charleston, is a young man named Clint who works at McCrady’s restaurant. The others, he says, are from Georgia and the Washington, D.C., area.
Capturing an easy market
If you have visited the Web sites of Thoroughbreds restaurant, Frank’s, SeaBlue, Louis’s at Pawleys, Seafare or Captain Dave’s Dockside, you may have noticed they all have something in common: You can sign up to receive their e-mail newsletters.
If you already receive those newsletters, you know you get information and special deals not available to the general public. Diners may wish all their preferred restaurants offered news and discounts by e-mail and wonder why some don’t.
Many restaurant owners may not have the time, while others simply don’t know how to make it happen. All restaurant owners would agree, however, that bringing back repeat customers and drawing in new customers through their restaurant Web site are two extremely important market segments.
Now Axis Market Group, an e-mail marketing company for restaurants with clients across the United States, is expanding its growth to include the Myrtle Beach area. AMG handles restaurant e-mail promotions and more.
“We’re really excited about the prospects of the area for our business and think the Grand Strand is an outstanding and very underrated culinary destination” says Craig Utt, principal and partner in AMG. “We really like to take part in growing and thriving culinary markets that many people overlook. What they’re serving at restaurants like Frank’s, Thoroughbreds, (both AMG clients) Louis’ and SeaBlue is every bit as good and comparable to what you find in big cities like Atlanta and Chicago. We see this similarity with our other main markets of Cleveland, Charlotte and Minneapolis, and we want to be a part of it.”
AMG provides a full service turn-key e-mail marketing program that literally does all the work for the restaurateur. Time is the one thing many restaurateurs just don’t have, yet they know e-mail marketing is a critical need. AMG does everything from providing sign-up cards and data entry to full color creative and campaign management.
“We do all the work so that owners and managers can concentrate on the myriad of details it takes to run a successful operation” Utt says. “Competition is tougher then ever and there is no better way to communicate with guests, build loyalty and stay at the top of their minds, whether they’re locals or visitors. Plus we do it all for less then a restaurant pays someone to bus tables.”
The restaurant owner does not even need to own a computer, because AMG handles everything. They build the e-mail database, maintain it, expand it and even send thank-you notes and birthday messages to repeat customers.
Kim Fox, of Fox Marketing in Pawleys Island, uses AMG’s services and says it gives her clients, such as Frank’s restaurant, a competitive edge.
“With so many restaurant choices – especially in the Myrtle Beach area, it is imperative to stay in front of your dining customers,” she says. “For our restaurant clients, Axis Marketing Group provides a turn-key solution from e-blast creative to customer data entry – which is an effective marketing tool and time-saving service for restaurant owners and managers.”
Axis Marketing Group was founded in 1992 in Cleveland and expanded to include Charlotte, Columbus, Ohio, Minneapolis, Raleigh, and now Myrtle Beach. Craig Utt will be in Myrtle Beach next week at the Hotel, Motel Restaurant Supply Show of the Southeast and is always available to answer questions. He can be reached toll-free at (800) 735-5408 or on his cell phone during the show at (704) 277-8425.
Relaxed and refined
Executive Chef Mike McKinnon has released his Valentine’s Day menu that will be served at the Carriage House Club at Litchfield Plantation on Valentine’s Day. Call (843) 237-9322 to make a reservation; the meal is $59 per person and includes:
First course choices of:
Chilled Lump Crab and Smoked Shellfish with sesame tuile, micro greens and vanilla bean aioli.
Baby Portobello Mushroom with arugula, roasted peppers, goat cheese and aged balsamic vinegar.
Beef Carpaccio with celeriac apple salad, Parmigiano Reggiano and basil oil.
Soup:
Lobster Bisque containing Maine lobster, crème fraîche and chervil.
Salad:
Watercress and Belgian Endive Salad with candied pecans, blue cheese and raspberry vinaigrette
Intermezzo:
Honeydew Champagne Sorbet
Entrees:
Roasted Prime Rib of Beef Au Jus served with asparagus spears and roasted shallot mashed potatoes.
Poached Wild Salmon, and Mussels à la Nage with herb gnocchi and baby vegetables.
Seared Duck Breast with sweet potato-turnip gratin, baby carrots and cherry five spice jus.
Desserts:
Chocolate Espresso Cheesecake with a pistachio crust and raspberry coulis.
Cabernet Pear Frangipane Tart with honey crème Anglaise.
January 22
Young chef
Chris Emerling, a line cook at WaterScapes restaurant at the Marina Inn at Grande Dunes, went in 2007 to the Art Institute of Charlotte to compete in a culinary competition sponsored by the Chaine des Rotisseurs. The Chaine des Rotisseurs is an international organization devoted to experiencing fine dining. A culinary contest they have is called the Jeunes Commis (young chefs) Competition, and they also have an annual young sommelier competition.
Chris competed against seven other chefs from the South Central region in the Jeunes Commis, and he was among the top three finalists. One of the other young chefs who bested Chris in our region was Adam Smith, who went on to win the 2007 National Jeunes Commis and placed fourth in the International JC Competition.
This year’s Grand Strand competitor in the 2008 Jeunes Commis, which takes place March 7 and 8 at the Art Institute of Charlotte, is Brent Streett. Brent is a 25-year-old graduate of the Culinary Arts Program at Horry-Georgetown Technical College who graduated in May 2007. He is Executive Sous-Chef under European Master Chef Detlev (Ted) Martisch-Kreiner at Kimbel’s in Wachesaw Plantation, which is in Murrells Inlet.
“I’m trying to learn as much as I can from Master Chef Ted,” Brent says. “I’m trying to get a lot of traditional French techniques down for food preparation. It’s kind of hard to prepare because it’s a true mystery basket competition – you don’t know what [food] you’re going to get when you go.”
To gain practice for the Jeunes Commis, Brent is also competing in the upcoming Hot Food Competition sponsored by the Myrtle Beach Chapter of the American Culinary Federation. That competition is also a mystery basket, and it’s a much larger competition with chefs of all ages and experience levels.
In its seventh year, the Myrtle Beach ACF Hot Foods Competition and Salon takes place Jan. 29-31 at the Myrtle Beach Convention Center during the Hotel, Motel and Restaurant Supply Show of the Southeast. This year the competition schedule is full with 72 hot foods competitors – the most the competition has ever had – and more than 20 salon (cold platter) competitors.
Four chefs at a time will compete against the clock and each other during the three-day event, which has become one of the largest ACF-certified competitions in the country. The competitors do not know what protein (beef, poultry, pork, seafood) they have to use, and they all must use the same pantry. They each have 105 minutes to create six identical meals with an entrée, starch and vegetable.
You can come here to MyrtleBeachRestaurantNews.com for frequent updates during the three days of the competition. We’ll have photos of the action, menu descriptions and competitor news.
Smaller package
We’ve gone mobile! If you can get Internet on your phone or hand-held device, check out our companion site at www.MyrtleBeachRestaurantNews.mobi. Don’t want to type that much on your small telephone keys? We thought of that – you can also type in MBRN.mobi, and it will forward to the longer address.
January 21
Sultry setting
Live music and special steaks will set a romantic Valentine’s Day scene at Rosegarden Restaurant.
Chef/proprietor Greg Rose says he is ordering special Certified Angus steaks such as T-bones and Ribeyes, and he will offer heart-shape steaks presented Delmonico style.
The full regular menu will also be available, and romantic live music will complete the amorous setting.
Rosegarden Restaurant is on Seaboard Street in Myrtle Beach, across the street from Coastal Grand Mall opposite the Belk department store.
Back at the beach
Local Melanie Bodie has returned to the beach to take the position of banquet/catering manager at Litchfield Plantation’s Carriage House Club. Her previous experience includes working at the Hyatt in Greenville and the Sheraton in Columbia, and most recently she was a group sales manager at Monterey Bay Suites Hotel in Myrtle Beach.
Her experience includes weddings, special events, conventions, meetings, teas and sports banquets. Litchfield Plantation General Manager, Louise Fitzpatrick, says, “Melanie brings a dynamic personality and warm Southern charm as well as a wealth of experience in managing banquet events to the Plantation…Friendly and bouncy, she’s getting it done!”
Menu Memories
This week we’re opening the N and O menu files to see which restaurants have closed or experienced big changes in recent years.
Okra, 719 Front St., Georgetown. This “Southern Bistro” served Frogmore Stew, Catfish and Bacon Sandwich, Southern Fried Chicken and Seafood Pot Au Feu. But then it bid adieu, and now it’s Goat Island Grill.
Orange Blossom Café, 107 Orange St., Georgetown. The menu was a pleasant mix of American and Greek dishes, with a few Cajun specialties. You could get tuna salad, gyros, a mushroom cheeseburger, blackened fish with red beans and rice, or souvlaki.
Changed:
NASCAR Café, U.S. 17 Bypass at 21st Avenue North, Myrtle Beach. This popular restaurant, located next to NASCAR Speedpark, is still in business. However, in 2007 the name changed to NASCAR Sports Grille. They still have great food (much better than you might imagine!), and even if you’re not a huge NASCAR fan the memorabilia is fun to look at.
North Carolina BBQ Company, 6108 N. Kings Highway, Myrtle Beach. This one opened in March 2007, and then just a couple-three months later closed up and moved to Kings Highway at Sixth Avenue South. I was by there the other day, and it looks like it’s still open.
Uncertain status:
New Orleans Connection, 1021 Second Ave., North Myrtle Beach. I’m not sure what the status is of this restaurant that opened in May 2007. I called when they were supposed to be open for lunch, but got a generic answering machine message. I left my number for them to call me back, but no one called. Maybe they’re closed for a winter vacation
January 20
Weekend Kitchen Warriors
Every Sunday you get a local chef’s recipe and a cookbook review.
Wooing the palate
Although Valentine’s Day is a great excuse for cooking and enjoying foods with aphrodisiac qualities, why save yourself for that date? You can whip up some love (and whoop it up) any night with sensual recipes from “The New InterCourses.” Check it out HERE, and get a recipe for Chocolate Torte Dressed in Berries.
Anti-chill Chowder
Clam chowder is good, but crab chowder is better, at least to Chef Larry Knapp of Bovine’s in Murrells Inlet. The Divine Dining Group chef knows the perfect remedy for a raw and chilly day is a steaming bowl of chunky seafood chowder. Get his recipe for Maryland Crab Chowder HERE.
January 19
UPDATE
10:05 a.m.
New Era Canning Company of New Era, Michigan is recalling all cans of green beans and garbanzo beans in #10 cans (large cans containing between 6 and 7 pounds) because they may have been processed under conditions which could have led to contamination by Clostridium botulinum bacterium spores, which can cause life-threatening illness or death. This recall only affects the products in the large #10 cans, the majority of which were potentially sold nationwide to various food service customers. However these products may also have been purchased by consumers at retail stores.
To read the full recall, click HERE.
More than a watering hole
The Stadium Club Sports Deli in Surfside Beach is a popular watering hole, but locals also go there for a variety of comfort foods. The eatery was once called Casablanca, and patrons went there to read poetry and drink wine.
It still has its original ambience, and the back is a dark, friendly place. Up front are three small cubicles with wooden benches which are not wide enough for adults, so “perching” is required if you choose to sit there.
The same waitress has served the Stadium Club clientele for many years, and you can watch the cook assemble sandwiches behind the counter. They sometimes have a wonderful special Beef and Cheddar Hot Sandwich, but it’s hard to choose between that and the juicy hand-patted Hamburger. You can order fries, pasta salad or potato salad with all sandwiches.
Other menu favorites include the Chicken Philly, Prime Rib Philly and Filet Mignon Philly, along with many other hot grilled and cold sub sandwiches. Appetizers are typical bar finger food.
A handful of dinners, which come with fries and bread, include shrimp basket or platter, ribeye steak and prime rib. A house salad is $2 extra.
On the way out after paying the bill, reach in the cookie jar and take a cookie of the day as a freebie! They encourage you!
Stadium Club Sports Deli is at 317 U.S. 17 Business N., and the number is 238-1754.
Two strikes
Fine clothing stores The Haberdashery and Herdashery used to be located at the corner of Third Avenue and Laurel Street in Conway, until they moved a block away into Black Water Market.
The space then became Bella Vita restaurant, which closed after about a year. Next came Mama’s Deli, but that closed a month ago.
The building is empty and for lease.
Where are the scores?
The nice lady at the South Carolina Department of Health and Environmental Control who sends us the local restaurant health inspection scores is on vacation, so today you get extra restaurant news instead of the scores.
Scores will resume on Saturday, Jan. 26.
January 18
Ital-Leba-Ranian
Rania Kawar, owner of Pacino’s Mediterranean Grille, picked a great name for her chic and cozy restaurant. The menu is an interesting blend of Italian and Lebanese cuisines.
A perfect example is a unique appetizer special Chef Steve Fisher made earlier this week called Pacino’s Crispy Spaghetti Bruchetta. Picture a nest of crispy flash-fried spaghetti noodles topped with bread and a tangy, vinegary cold marinated veggie salad.
The entire menu is full of traditional favorites like Veal Parmigiana, Chicken Piccata and Manicotti, plus hot and cold subs and specialty pizzas. If you want the Hometown Pizza, a mammoth pie with fresh tomatoes, mortadella, cappicola, pepperoni, meatballs, sausage, banana peppers, onions, mushrooms and two layers of two cheeses, you might want to call ahead to order because it takes 45 minutes to prepare. |