I would like to personally invite you to join me in one of the best events I believe the chefs of the Myrtle Beach Area will ever be privy to participate.The Trio Dinner, a Coastal Culinary Cuisine is a take-off from the South Carolina Tourism and Hospitality Education Foundation “Duet Dinner”.The Myrtle Beach Area Hospitality Association (MBAHA) has joined forces with the South Carolina Tourism and Hospitality Educational Foundation to create the Trio Dinner here in the Myrtle Beach.
As the name of the event indicates the word “trio” means three.The MBAHA will team you with a culinary art student from the Academy of Technology and Academics (ProStart), and a culinary arts college student from HorryGeorgetownTechnicalCollege.The goal of the Trio Dinner is to promote mentoring and give the public a glance at what the ProStart program is doing for our industry here in South Carolina and raise much needed funds to keep these programs alive.
The concept is simple; Pauline Levesque from the MBAHA will find you a great high school and college student for you to create the trio.She will have the student’s teacher call you to set up a time for you to meet and plan your menu.On April 14,2008 at 6:00pm about 250 people will attend the Trio Dinner event at the Sheraton Myrtle Beach Convention Center Hotel where you and your students, along with other local chef’s and students from across the coast will prepare the menu items you selected in an active station format.
I am asking for your help to participate in this great event: in return you will receive the following: üRestaurant Recognition by way of sponsorship in all printed materials before and after the event including the Triodinner.com web site. üRecognition plaque to hang in the restaurant as being selected as the top restaurant in your area to participate in the Trio Event. üName and Restaurant will be included in all press releases and media placements. üThe satisfaction that you have helped to promote the industry while assisting two young future chefs.
I know this will be an event that you will always remember and cherish since you will be sending such a dynamic message to our future chefs that culinary arts is a great profession.We hope that you will decide to join us in this unique venture.
Sincerely,
Suzanne Hinde Sheraton Myrtle Beach Convention Center Hotel General Manager
Mike Ford, executive chef at Vidalia's has faced many challenges in his career and now provides the area's only Convention Center hotel with the finest food and fast paced environment. Chef Mike Ford began his culinary career in Jacksonville, Florida while attending College. He worked in many local area restaurants and learned a variety of cooking styles and techniques. Chef Ford began working for Interstate Hotels in 1995 as a lead cook at the Sawgrass Marriott Resort and Spa where continued to advance and learn. Interstate Hotels is one of the largest independent hotel management companies, operates over 200 hospitality properties with more than 47000 rooms. While working for Sawgrass Marriott, Chef Ford traveled to many properties within Interstates vast portfolio to stand in as Chef and to assist with high profile events. Through hard word, flexibility and dedication, Chef Ford worked his way to becoming the Executive Sous Chef. In 2005 Chef Ford transferred with Interstate Hotels here to Myrtle Beach to take the position of Executive Chef of the Sheraton Myrtle Beach Convention Center and Hotel. He is up to the challenge at the Sheraton Convention Center Hotel located in the heart of Myrtle Beach.
Greg Norman's Australian Grille
Chef Roxanne Trent. The great golfing champion from Down Under offers an innovative cuisine and a spectacular decor that makes you feel like you're in Sydney's finest harborside restaurant. Each wonderful dish is a symphony of flavors and a tribute to artistic presentation. Chef prepared entrees execute exotic Australian fare with a touch of finesse. Dinner includes fresh wood-grilled seafood, steaks, chicken, rack of lamb and much more combined with world class flavor, ambiance and presentation that will exceed all that you would expect in a great dining experience. Our impeccable service and overall menu knowledge of our staff will be sure to impress. Our extensive wine list was given an award of excellence from Wine Spectator Magazine.
Marina Inn at Grande Dunes
Marina Inn at Grande Dunes Executive Chef James Clark grew up in a small South Carolina town and by high school he added cooking to his list of favorite pastimes. When it came time for college, Chef Clark attended Brevard College, until he began working in a series of small family-owned local restaurants and mastering new skills at each one. During this period, he began to develop his commitment to concentrating on three or four ingredients for each dish, focusing on them to maximize their flavors using proper cooking techniques, thereby avoiding extraneous and often palate-challenging complexity - a commitment that continues to define his style. By 1994, Chef Clark decided it was time to venture out of the south and expand his experience. He headed for Vermont and the New England Culinary Institute. After graduation, he further honed his expertise by working with well known Chef Jeff Tunks at the Windsor Court Hotel in New Orleans and at The Dining Room in Atlanta's Ritz-Carlton. He then returned to Charleston to begin a four year association with Chef Louis Osteen, at Charleston Grill and then at Louis's. When the Executive Chef position at Palette Restaurant in the Madison Hotel became available, James was intrigued by the challenge to take over a high profile restaurant in the Nations Capital. Palette's location appealed to him, "Washington has become one of the top cities in the country for fine dining and my favorite hobby is going out to see what other chefs are doing. I love to eat in restaurants." Clark and his team developed an evolving menu that reflected the seasons and utilized the freshest regional products within the surrounding areas. His creations received the 5 Star Award from the National Restaurant Science Association. He was featured in Bon Appetite Magazine for cutting edge cuisine in "Places to Eat Now". James was also guest chef at the St. Michaels Food and Wine Festival and the featured chef for the March of Dimes Celebrity Chef event in Washington DC. He received rave reviews from the Washingtonian Magazine, Where Magazine, Washington Flyer, The Hill and the Washington Times. James was then recruited to work as Chef De Cuisine at the renowned DC Coast Restaurant where he created and executed seasonal menus utilizing fresh, local produce and in season seafood. Again, the critics were pleasantly surprised at his creativity and his natural ability to marry flavors to heighten the essence of each selection. With the city experience behind him, James headed for Colorado to take on the mountains and the Casino's. He joined Isle of Capri and Colorado Central Station as Executive Chef. After these many ventures, Chef James decided to return to South Carolina and the Grand Strand. He brings his exceptional culinary savoir faire to the Marina Inn at Grande Dunes to play an integral role in placing Myrtle Beach on the map as a culinary destination.
Hilton Myrtle Beach Resort
Executive Chef Peter Gennaro III is the newest addition to the Hilton Myrtle Beach Resort’s food and beverage team. He brings a wealth of talent and culinary expertise to the resort where he oversees all aspects of food preparation and presentation. Chef Gennaro was previously Executive Chef at Fess Parker’s Doubletree Resort in Santa Barbara and Tenaya Lodge in Yosemite, California. He also served as Assistant Executive Chef at the Hotel Del Coronado in San Diego and represented the James Beard House in New York City in 1998. Chef Gennaro has more than 25 years of diverse culinary experience including positions at La Costa Resort & Spa, Fairbanks Ranch in Del Mar, The Ritz Carlton Laguna Nigel and the Marina Beach Hotel. He began his career as a chef’s apprentice at the Las Vegas Hilton. Chef Gennaro graduated from the University of Nevada-Las Vegas with a bachelor’s degree in Hotel & Restaurant Management. He is an active member of the Chefs de Cuisine Association and the James Beard Foundation.
The Brentwood Restaurant and Wine Bar
Eric's career began in Brittany, France, where he grew up. His first degree was from the culinary school in Brest, and then moved to Noirmoutiers where he attended another culinary school. With two degrees under his belt, he decided to leave for England in 1989 to gain experience and brush up on his English. He worked in a place called the Criterion Brasserie at Piccadilly Circus in London for a year. Then Eric moved to Paris where he worked for many restaurants over the course of two years. (Terrasse Hotel, St. James Club, Le Carre d'Or, Le Perroquet Vert, Le Bistro Zinc) Eric's next step was to gain knowledge on managing a restaurant, which included marketing, human resources, accounting and an extensive training on wine. In 1991, he attended the Ferrandi Culinary School in Paris, France. This school has trained many great chefs who have successfully opened restaurants all over the world. He graduated from Ferrandi Culinary School with honors in 1993. Then Eric served time in the French Army, where he was the Colonel's private chef and catered parties from 15 to 400 people. After the Army, Eric helped a financier to open a restaurant in Paris called Le Quincampe. His role as Chef/Manager lasted five years. He was ready to open a restaurant of his own. Chef Eric Masson and his wife Kimberlee met in Paris in September 1997. Kim Hoffer who is originally from Amsterdam NY, was on vacation with her girlfriend touring Europe. At the time, Eric was the Chef/Manager of the restaurant Le Quincampe in Les Halles, Paris. They met in a bar called the Wait & See and rendezvoused the very next day under the Eiffel tower. They fell in love and corresponded over the Ocean for more than six months. During that time Kim flew to Switzerland to meet Eric who was working as a Chef in the ski resort of Megeve. Soon after, Eric packed his bags, kissed his family good bye and crossed the ocean to be with his love. Both having the entrepreneurial spirit, they decided to open a restaurant in Amsterdam (NY). Their first restaurant, Ferrandi's, was named after the culinary school that Eric attended in Paris, France. It opened in July 1998. Critics said Ferrandi's is a diamond in the rough and a bargain to boot. In 2000 Ferrandi's was named the Best French Restaurant in the Capital Region (Metroland Best of). In 2001, Eric received the 40 under 40 award from the Capital District Business Review for his successful business and community involvement. In addition, Ferrandi's kept the title of Best French Restaurant in 2001 & 2002(editors and readers poll). Eric and Kim's marketing ideas have led to a very successful business despite the out of the way location. The building was very old and needed too much repair to continue a successful restaurant, so they decided to move. Ferrandi's closed on December 31, 2003, so Eric and Kim could find a better place for Eric's culinary talent. It didn't take long to find Eric's new location, Brown's Beach. Saratoga Lake Inn and Bistro officially opened Memorial Day weekend 2004. Serving the favorites from Ferrandi's and adding many more delicious items, the Bistro became a real success and a must visit restaurant for locals and tourists in Saratoga Springs. After two years in business, the owners of the property decided to sale the grounds of Browns Beach to build condos on Saratoga Lake. Kim and Eric were back to square one looking for a new location. During one year, Eric was hired by the 74 State Hotel, as a consultant, to develop the entire food and beverage operation of a new boutique hotel downtown Albany (NY) and the fine dining restaurant " Marche". Eric developed menus utilizing the freshest ingredient from local farmers in upstate New York. A few days after the Grand Opening, Eric's mission was achieved and he was looking for new opportunities. Eric wanted to relocate down south near the ocean.The Masson's took some vacation in Myrtle Beach and discovered The Brentwood Restaurant in Little River (SC).They immediately failed in love with the 1910 Victorian style house and took over the restaurant business in August 2007. Eric's culinary approach is creative yet simple with an emphasis on fresh, quality products and dishes which are not only delicious but also good for you. We invite you to come and experience the talents of this experienced and talented French Chef.
Aspen Grille
Executive Chef Frank Grissett. The new owners of Aspen Grille, Angela and Joe Sutherland, have vowed to continue the tradition of excellence Aspen Grille has been renowned for in its past. The tantalizing menu, impressive wine list, and unbelievable service all attribute to an elegant atmosphere and warm ambiance. Every enticing appetizer, phenomenal entree, and delectable dessert is made by the great line of chefs in an open galley kitchen viewable from the dining room. The food is great, the atmosphere is sublime, and the service is unmatched. The Aspen Grille Trio performs LIVE JAZZ every Friday night.
Sidewheeler
Executive chef Mike McLaurin. THE SIDEWHEELER RESTAURANT, WHERE LOWCOUNTRY FLARE MEETS SOUTHERN CHARM. OUR EXPERIENCED STAFF AND TOP RATE CHEFS WILL CATER TO ALL OF YOUR DINING NEEDS. WHETHER YOU ARE LOOKING FOR A CASUAL, QUIET MEAL LISTENING TO THE MUSICAL STYLINGS OF MR. RAY TURNER OR AN ELEGANT UPSCALE DINNER ON OUR SCENIC RIVER FRONT DECK, YOUR TRIP TO THE SIDEWHEELER WILL LEAVE YOU SMILING FROM EAR TO EAR.
Grande Dunes Ocean Club
Executive Chef Robert Beuth. The Ocean Club at Grande Dunes pays tribute to the majestic beachside resorts of years past both in structure and welcoming service.
City Bar
Chef Bryan Bodle. A menu inspired from the great culinary cities of the world! Experience taste sensations from around the globe in just one sitting ….No Passports required!You will revel in relaxing Jazz music, a “Wine Spectator” award winning wine list to complement your dining selections and unique Martinis to start or end an evening. City Bar, an experience so complete, you’ll never want the night to end.
Avista Resort
Chef Raphael Mauras. Avista Resort is a fresh new oceanfront resort. Extraordinary features and architectural beauty combine to offer visitors the ultimate vacation experience.
