| Decantified: What the Restaurateurs are Drinking for New Year's |
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By Jim Ginley Saturday, December 26, 2009, Grand Strand – If you’re in the food and beverage industry, you probably will be on duty New Year’s Eve, perhaps past midnight. But our local restaurateurs know how to party – they just do it a little later. Here’s a look at what they’re toasting with.
 Most of my 30 years in the business, I was serving or supervising the New Year’s party at the Hilton, Martinique, (now Ocean Reef), the Sheraton at 27th Avenue South, (now closed), or Giovanni’s. Working at Giovanni’s was like New Year’s every night!I hope your evening goes as planned: Everyone shows up and does their jobs and the guests leave happy. If you are in the kitchen, you could be off duty and celebrating with co-workers, friends and family. If you work in the dining room or bar – well, maybe the guests will leave after ‘Auld Lang Syne’, but don’t count on it; some hotels serve a late breakfast.
So what are the professionals drinking New Years Eve? This is what they had to say:
“A little single malt Scotch, preferably McCallan” – James Clark-Executive Chef, Marina Inn at Grande Dunes
 “I like Moet & Chandon White Star” (note: This product is now being re packaged as Moet & Chandon Imperial) – Martin Dobr, Martin’s Restaurant at Long Bay Resort- “Glen Maringue single malt Scotch” – Tom Brumer, Food and Beverage Director – Ripley’s Aquarium at Broadway at the Beach
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Taittinger or Bollinger Ayala Champagne- or both!” – Randi Rimedio- co-owner of A Difference in Dining catering company.
“Perrier Jouet Fleur or Domaine Carneros Rose Brut.” – Cindy Findeiss, Sommelier at Austin’s Ocean One Restaurant in Pawleys Island
“Freixenet. And some wine before.” – Wayne Burkhart-owner Burky’s on Kings Highway
“Glenlivet Scotch” – Ricky Boscio, senior manager, Carolina Roadhouse, Kings Highway.
“Sin Zin” Zinfandel – Sheina Hammerman of Mr. Fish, 34th Avenue North and Kings Highway.
“A nice 4-ounce glass of good Shiraz-followed by another 4-ounce glass of good Shiraz” – Ted Hammerman –proprietor of Mr. Fish
“CC” – Dave Bohnsack, general manager, Springhouse Restaurant, Myrtle Beach
“Gloria Ferrer Champagne” – Steve Caylor, manager, T-Bones at 21st Avenue North, Myrtle Beach
“Dooley’s” – Darryl Darby, manager, New York Prime, 28th Avenue North
“MacMurray Ranch Pinot Noir” – Ross, bar manager, Chestnut Hill, Restaurant Row, Myrtle Beach
“Definitely Champagne-Veuve Cliquot” – Terry Jones, T-Bone Terry Catering
“A good Merlot” – John Dashkavich, owner Cherry Grove Deli, Sea Mountain Highway
“Moet & Chandon Champagne” – Mike McKinnon, Executive Chef, Island Vista Resort
North Ocean Blvd.
And when you’re singing Auld Lang Syne, here’s a tidbit you can share: Auld Lang Syne was the name of a poem written by Robert Burns in 1788. It became well-known when sung with the melody of a traditional Scottish folk song. One translation is ‘old long since’. Have a Happy New Year and let’s hope 2010 is awesome!
Jim Ginley is a 30-year veteran of the local hospitality industry and serves as the wine consultant at Green's Discount Beverages in Myrtle Beach. He can be contacted at
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