Myrtle Beach’s Grand Strand Chef’s Table Showcases the Region’s Top Culinary Talent
A delicious night at Pine Lakes Country Club brings together James Beard–recognized chefs and local food innovators.
Foodie folks are realizing that Myrtle Beach is gaining its culinary street cred, and I am here for it.
A recent example of this was the inaugural Grand Strand Chef’s Table event, which was held on the evening of October 23 at the infamous Pine Lakes Country Club, sponsored by a trifecta of partners: The Local Palate magazine, Visit Myrtle Beach, and the James Beard Foundation.
Guests entered the historic, elegant reception hall at Pine Lakes, aka “The Granddaddy of Myrtle Beach,” and were immediately greeted by the savory scents coming from signature bites being prepared at about a dozen tasting stations – stations manned by some of the most incredible, standout chefs from the Myrtle Beach area and the Southeast region, including James Beard Award-recognized talent.
Modern takes on Southern and coastal-inspired bites created from local ingredients were served with a smile and a side of Southern hospitality. The night’s roster of chefs included Jamie Davis of The Hackney (Wilmington, North Carolina), Parness Savang and Rod Lassiter of Talat Market (Atlanta, Georgia), Darren Smith of Rivertown Bistro (Conway, South Carolina), Jess Sagun of Winna’s Kitchen (Myrtle Beach, South Carolina), Megan Fenwick of Croissants Bistro & Bakery (Myrtle Beach, South Carolina), Kamal Fraser of Caribbean Jerk Cuisine (Conway, South Carolina), Jordan Heyd of Lekker Eats (Myrtle Beach, South Carolina), Jamie Daskalis of Johnny D’s Waffles (Myrtle Beach, South Carolina), Jerrett King of O.A.K. Prime Kitchen & Bar (Myrtle Beach, South Carolina), and Jason Trinh of JEM Social (Myrtle Beach, South Carolina). Also on hand were students from Horry Georgetown Technical College’s (HGTC) International Culinary Institute of Myrtle Beach.
Each bite was packed with flavor and worth a thousand words (but I have a limited word count), including Yum Naem Kaho Tod (crispy rice salad with Gem lettuce cups, pork, beets, apples, peanuts, ginger, red chili jam, cilantro, and mint), Rasta Pasta (penne noodles with peppers, onions, Jerk spice blend and sauce, and seasoned chicken), Asian-Glazed Pork Belly (pickled cabbage, gouda grits, fresh lime, micro cilantro, and scallions), Local Mushroom Arancini Balls in a creamy tomato-porcini sauce, North Carolina Crab and Shrimp Gumbo, Indigo Farm Chestnut & Shitake Veloute (Fox Farm braised chicken, Indigo Farm pumpkin, foie gras, rice croquette, and apple-celery salad). Desserts included a mini pecan pie and tempting sweets baked by HGTC culinary students.
Drinks did not disappoint either, poured from the indoor bar or stations set up in the outdoor courtyard. Hand-crafted signature drinks, using spirits from the local Twelve 33 Distillery and 1000 Piers Gin, complemented the food bites, and red and white wines and local brews from Grand Strand Brewing Company were also served.
The local food scene was definitely abuzz on this night. In addition to food and drinks, the sweet sounds of live music played from the outdoor stage, with food demos conducted under the other outdoor tent staggered in between sets. And, on top of that, the Grand Strand Chef’s Table was a good cause – and one I hope will continue for years to come. A portion of the proceeds benefited the James Beard Foundation’s Good Food for Good initiative, which is committed to a more sustainable, equitable, and inclusive culinary future.
*All photos taken by Ryan Belk