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2010 Trio Dinner logo - A Coastal Culinary Experience

2016 Trio Dinner Menu

Chef Tony Kzaz, Sheraton Myrtle Beach Convention Center Hotel

A TASTE OF PERU
TIRADITO PUCUSANA- Sashimi style Peruvian ceviche thin sliced salmon marinated in passion fruit, lime, aji Amarillo chili, cilantro, red onion, bell pepper and scallions .
CAUSA CAMARON- Mashed yellow potato infused with Peruvian chilies & lime topped with Bay shrimp salad, red onion, cilantro, avocado, olives, cherry tomato, hard-boiled egg, aji Amarillo aioli

Chef Corbett Rourk, Waterscapes, Marina Inn Grande Dunes

Beef tenderloin slider, fig jam, bleu cheese fondue
Blackened green tomato, pimento cheese

Chef Mike McKinnon, The Cypress Room at Island Vista

Cornmeal dusted grouper over glazed fingerling sweet potatoes served with sea island red pea & sweet corn succotash and citrus butter sauce
Tres leche cake with coconut, pistachio & raspberry

Chef Dan Smith, Frank's Outback Restaurant and Bar

Seared snapper, oven dried grape tomato risotto, garlic basil butter sause and Hulls Island micro greens
Millgrove Farms baby collard salad

Chef Steve Sleeman, Frank's Outback Restaurant and Bar

Homemade tomato infused ravioli with pimento cheese
Jumbo seared shrimp served in a creamy gorgonzola sauce
Crostini with compound butter and sundried tomato basil

Chef Kevin Luque, Myrtle Beach Hilton, Cafe Amalfi

Shrimp and scallop mac & 5 cheese
Mini pub burger - beef patty, beef brisket, sharp cheddar, butter pickles on a brioche bun

Chef Richard Hartnett, Webster's at Litchfield Beach Resort

Menu Coming Soon!

Chef Jamie Saunders, Johnny D's Waffles & Bakery

"Biscuits & Gravy" - House made cheese & garlic biscuits, topped with a Heritage Farms Pork Tenderloin Medallion topped with a pork gravy
Corn & Pepper Shrimp Cakes- A crispy shrimp cake, over a remoulade sauce topped with a lump crab relish

Chef Andrew Fortner, Croissant's Bistro & Bakery

Herb crusted lamb chops, ratatouille, creamy parmesan polenta
Strawberry arugula salad house made mozzarella Beaujolais reduction

Chef Mike Marques, Grande Dunes Members Club

Menu Coming Soon!

Chef Sean Thomas, Bondfire Restaurant Group

Assorted sushi
Char sui pork belly

Chef Trevor Moorer, Captain's Cove at SeaWatch Resort

Tuna tartare
Seared duck breast with carmelized fennel, rice, blood orange marmalade and crispy shitake mushrooms
Chocolate sushi

Chef Geoffrey Blount, Horry-Georgetown Technical College (Dessert Station)

Madagascar chocolate and praline oat brownie
Assortment of chocolates and bon bons
Chocolate Sculpture

 

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