September 16, 7:00 P.M. Dinner: A Celebration of Carolina Coastal Cuisine presented by Visit Myrtle Beach
September 16, 2024 07:00 PM
Savor the Carolina Coast at this Myrtle Beach, South Carolina Collaboration Dinner
25 11th Ave, New York, NY 10011, USA
As the premier beach destination in the United States with 60 miles of beaches, Visit Myrtle Beach invites you to savor the authentic flavors of the Carolina coast, meticulously crafted by award-winning chefs Casey Blake, Adam Kirby, and Heidi Vukov. Immerse yourself in a carefully curated menu featuring the freshest local ingredients, from fin-to-fork dishes that capture the bounty of the Atlantic Ocean to seasonal, farm-fresh produce handpicked from chef Adam’s farm. Each dish is a testament to the rich culinary heritage of South Carolina, blending tradition with innovative twists to surprise and delight. This unique event offers more than just a meal; it’s an opportunity to experience the culinary soul of Myrtle Beach. With every bite, you’ll taste the story of a region renowned for its coast, warm hospitality, and vibrant food culture.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’Oeuvre
Murrells Inlet Caught Shrimp and Adluh Grits
Contains dairy and shellfish
Fried Green Tomatoes with Pimento Cheese and Cowboy Candy
Contains dairy and gluten
Heritage Chicken Bog Bites
Contains dairy and gluten
Dinner
Crab and Jalapeno Hush Puppies and Fried Cornbread with Lake Swamp Farm Honey Butter
Contains dairy, gluten, and shellfish
Wahoo Crudo with Crumbled Pork Skin, Citrus, and Peppers
Contains fin fish
She-Crab Soup with Blue Crab Roe, Local Blue Crab, Sherry, and Happy Cow Cream
Contains dairy, gluten, and shellfish
Herb-Crusted Trigger Fish with Speckled Buttered Bean Succotash
Contains dairy and gluten, and fin fish
Dessert
Pecan Tart with Whipped Cream
Contains dairy, gluten, and nuts
Special thanks to Twelve 33 Distillery for the generous donation of liquor
About Casey Blake:
Chef Casey Blake, a Myrtle Beach native, has been a culinary cornerstone at Drunken Jack’s Restaurant and Lounge in Murrells Inlet for over 30 years. Beginning his restaurant career at 13 by lying about his age to work as a busboy, Blake's journey showcases his dedication to food and the restaurant lifestyle. By 16, while already a father of two, his remarkable work ethic propelled him from dishwasher to executive chef within a few years. In 2015, he was named Outstanding Chef of the Year by the South Carolina Restaurant and Lodging Association.
Blake is renowned for signature dishes like steak neptune and grouper royale, continuously evolving Drunken Jack’s menu with unique twists on traditional dishes. He has managed food tents at Brookgreen Gardens' Nights of a Thousand Candles for over a decade and won the “Best Damn Chowder” award from the Murrells Inlet community.
Beyond his culinary achievements, Blake mentors aspiring chefs, bringing interns into Drunken Jack’s kitchen and judging cooking competitions through the ProStart program. Inspired by the mentorship he received early in his career, Blake aims to support and encourage young chefs. His story embodies perseverance and passion, from humble beginnings to becoming a celebrated chef.
About Adam Kirby:
Adam Kirby is the award-winning executive chef and co-owner of Bistro 217 and Rustic Table in Pawleys Island, known for his creative southern-inspired dishes and commitment to freshness and quality. He is also the proud owner of Driftwood Mercantile, a gift shop featuring local art, gifts and apparel, and Swamp Lake Farms, his passion project where he grows and harvests vegetables for his restaurants.
Growing up in Atlanta, his passion for cooking was sparked by his mother and grandmother. His journey took him from Atlanta to Hawaii, where he embraced island cuisine, and then to Portland, Oregon, where he graduated from Le Cordon Bleu at the Western Culinary Institute. He gained extensive experience working in renowned restaurants across the country like Stars in San Francisco, the Terrace Hotel in Atlanta, and the Gasthaus Restaurant at the Widmer Brewery in Portland.
In 2017, Kirby was named a South Carolina Chef Ambassador and won Best of the Fest at the Atlanta Food & Wine Festival. He is devoted to local sourcing and maintains strong relationships with area farmers, fishermen, and purveyors.
About Heidi Vukov:
Heidi Vukov has been a key figure in the Myrtle Beach culinary scene since the mid-90s. After moving from Pennsylvania to South Carolina in the early 1990s, she opened Croissants Bistro & Bakery in Myrtle Beach, which has become a popular destination, winning numerous awards. In July 2017, Vukov expanded by opening a second location of Croissants Bistro & Bakery and a new sustainable seafood restaurant, Hook & Barrel, featuring the first "green" kitchens in South Carolina for full-service restaurants, using energy-efficient induction cooking technology with no gas or microwaves in the kitchen.
Vukov's passion for the food industry is complemented by her love for the southern lifestyle and the people of the South Carolina coast. Named the 2011 South Carolina Restaurateur of the Year and a 2019 Chef Ambassador for the state, she emphasizes sourcing local ingredients seasonally. She further honed her culinary skills through specialized training to perfect homemade ice cream recipes for her Coffee & Cream Cabana. An accomplished cookbook author, Vukov published Bonjour Y’all! in 2015.
About Visit Myrtle Beach:
Myrtle Beach isn't just a beach. It's The Beach. Popularly known as the Grand Strand, Myrtle Beach is one destination made up of 14 unique communities that stretch 60 miles along the northeast coast of South Carolina. Families, couples, and those in search of a warm welcome will find more than just a day at The Beach when they come together to connect and enjoy vibrant entertainment and family attractions, including world-class golf, shopping and fresh coastal Carolina cuisine. From the moment you arrive, you'll find you belong at The Beach – Myrtle Beach, South Carolina.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.