Vidalias
Chef Michael Ford
Caitlin Brady & Ben McDowell
Crawfish and Crab Cake "Porcupine" with Creole mustard Aioli
Manchester Farms Sage Marinated Fried Quail
Black Truffle Stone Ground Grits
Sweet Corn Gravy
Buttermilk Panna Cotta with Dark Chocolate Ganache

Sidewheeler Restaurant
Chef Mike McLaurin, Jr.
Kruneshia Bostic & Mallary Alessi
Chili Marinated Duck Salad with Mango Risotto Crouton
Blood Orange Vinaigrette and Roasted Pearl Onion

Aspen Grille
Chef Frank Grissette
Paul Mangiofico & Connar Santa Croce
Veal Boca Chica
Godiva Chocolate Creme Brulee

Greg Norman's
Chef Roxanne Trent
Amy Boykin & Brittany Donovan
Sugar Spike Pork Loin with Balsamic Maple Glaze
Crisp Mixed Greens with Citrus Vinaigrette

Hilton Myrtle Beach Resort
Chef Peter Gennaro
Mark Kassouf & Kristen Jablon
Prime Beef Tenderloin
Seared Diver Scallops
Wild Mushroom Risotto

Waterscapes at the Marina Inn
Chef James Clark
Keegan Cavnaugh & Duran Wilson
Yellow Tomato Gazpacho
Lemonade Pickled Shrimp
Cured Ahi Tuna
Watermelon Radish Salsa & Mint Sesame Vinaigrette
Poached & Seared Muscovy Duck Breast
Roasted Pimento Whipped Yukon Potatoes
Chile Cilantro Emulsion

City Bar
Chef Bryan Bodle
Katherine Hammar & Lindsey Kirk
Braised Baby Back Ribs with Herbed Adluh Grits
Collards and Sweet Potato Biscuits

The Brentwood Restaurant & Wine Bar
Chef Eric Masson
Amanda Weaver & Jaywine McCray
Goat Cheese Napoleon
Crepe Suzette

Avista Resort
Chef Raphael Mauras
Brandi Andrews & Aleindra Quiroga
Stuffed Pork Loin Cuba libre Style with Herb Garlic Roasted Red Potatoes
English Trifle

Grande Dunes Ocean Club
Chef Rob Beuth
Alise Addvensky & Ellie Pcolar
Stir Fried Asian Vegetable Spring Roll with Honey Soy Glaze
Apple and Herb Stuffed Duck Breast over a Dried Cherry
Orange and Mint Salad with a Blood Orange Gastrique