By Becky Billingsley

Saturday, May 15, 2010, Myrtle Beach - Chef Eric Masson is a seasoned professional when it comes to culinary demonstrations, and today he proved he can hang with the big toques as he made an audience laugh and marvel while he cooked Crepes Suzette at the Taste! Gourmet Trade Show in Myrtle Beach.

Masson, the chef/proprietor at The Brentwood Restaurant in Little River, had his demonstration sandwiched after Aaron McCargo, Jr. of the Food Network Show Big Daddy's House, and before Fabio Viviani, who appeared on the show Top Chef.

Masson, who grew up in the Brittany region of France, explained the history behind Crepes Suzette, and said he's not sure how much is fact and how much is lore. The dessert involved crepes being soaked in Grand Marnier and set afire, or flambéed.

"It's one of those classic recipes that happened as an accident," he said.

In 1895, in Monaco, the future French King George VII had a girlfriend named Suzette. They were dining in the king's favorite restaurant, and he asked for Grand Marnier. The server tripped, spilling the drink on the king's crepes. A candle also fell over, setting the booze-soaked crepes afire.

Before the server cleared away the mess, the king tasted the crepes and declared them delicious. History was made.

As he cooked crepes, the chef got a few audience members involved in the act. A man celebrating his 45th wedding anniversary, a teenage girl and Masson's own young son, Remy, each came to the demonstration kitchen to take turns flipping crepes in the pan with wrist twists.

Masson then carried the crepe pan in front of the stove and flipped it several feet into the air, and then deftly caught it.

The chef also delivered information that caused excitement among the French food-loving group: In 2011 Masson and his wife, Kimberlee Masson, are going to organize a group trip to France that will involve lots of wine and private cooking.

"It's gonna be a ball," he said.

Barbara Whitley, a master Southern baker from Crady's Restaurant in Conway, was scheduled to take the stage at 3:30 p.m. Saturday to make Strawberry Rhubarb Pie. As she waited, she and her husband, Les Whitley, served several of her specialties to appreciative attendees of the trade show part of the event. There were Cappucino Brownies, Cinnamon Sticky Buns, Quiche, Blueberry Muffins and her famous Crady's Crackers.

Whitley also offered samples of her special Green Apple Tea that she makes herself.

Almost 60 vendors staffed booths at the trade show. It continues on Sunday from 9 a.m. to 3 p.m. Admission is $7.75 if paying cash and $8.20 if using a credit card.