By Becky Billingsley
Monday, Sept. 17, 2012, Myrtle Beach - Now that Myrtle Beach area chefs and restaurants have shifted into their fall routines they have more time for delicious and money-saving special dinners - some that benefit charities.
Some people make muscadine grape pie, others make jelly or wine. Whatever sweet recipe they’re used in, La Belle Amie Vineyard at 1120 St. Joseph Rd. in Little River has them ripe on the vine and ready for picking from 8:30 a.m. to 4:30 p.m. Mondays through Saturdays. The price is 95 cents to $1 per pound. Questions? Call (843) 399-9463.
Sushi as Art
Chef Yosuke Oshima will prepare and serve sushi, while Will Gravely of Southern Wine & Spirits will present sakis.
This week as part of the Franklin G. Burroughs-Simeon B. Chapin Art Museum’s month-long I Heart Art series and in celebration of its kimono exhibit, which closes Sept. 25, there’s going to be a sushi and saki dinner.
Sponsored by Sparks Toyota and Yamato Seafood, Steak and Sushi at Broadway at the Beach in Myrtle Beach, the $20 meal starts at 5:30 p.m. on Thursday, Sept. 20. Call (843) 238-2510 to reserve a ticket.
Thursday Pier Party
Free appetizers, live entertainment, weekly prizes, drink specials and a chance to win a grand price of $1,000 are part of the fun from 5-7 p.m. every Thursday through October at Barnacles Bar & Grille at Springmaid Pier. Movin 94.5 radio is the host sponsor at this oceanfront party at 3200 S. Ocean Blvd. in Myrtle Beach.
Cookin’ in the Courtyard Returns
Executive Chef Pierce Culliton’s popular outdoor cooking series at Frank's Outback in Pawleys Island is back for the season starting at 6 p.m. on Wednesday, Sept. 26. For $35, diners get to see the chef prepare a meal, then enjoy the dishes with paired wines. The first courtyard menu includes:
Appetizer: Grilled Shiitake Mushrooms with arugula, crumbled buttermilk blue cheese, candied pecans, balsamic and extra virgin olive oil.
Entrée: Braised pork cheese and grilled pork tenderloin with sweet potato and bacon hash, grilled late summer tomatoes and natural jus.
Dessert: Sweet corn and blueberry ice cream with Grand Marnier soaked berries.
Restaurant Week at The Market Common
Through Thursday, Sept. 20, several restaurants at The Market Common in Myrtle Beach are offering special dining deals. You can see the entire list HERE.