Fish Video

I dropped by Kenyon this morning to see Wayne and get some fish.  Wayne said the weather will be bad and he won’t have any more boats untill Monday so I stocked up to carry us through till then.

 

 

Here is a short video on cleaning Triggerfish.

SCFSA

Check out Becky Billingsley’s article today on all of the great local food we have here in South Carolina

Thank you Becky!!

www.myrtlebeachrestaurantnews.com

The Effect of Food and Wine!

Last night we had an educational event for the Myrtle Beach Area Chamber of Commerce and Paul Childress who is Myrtle Beach’s  only Certified Sommelier from Ben Arnold Beverage was here to do the teaching.

Please take a look at the video below as Paul tells us about the different items on the plate and how they will react with different wines.

Here is Pauls Video:

Make Olive Bread with Chef Tina

We have just started to play around with the digital video camera and posting them on the site.  Today Chef Tina was making bread and thought it would be a good idea to make this our first Video post.

Here are three short videos on making her Olive Bread that we serve in WaterScapes!

The first one is Tina mixing the bread.

This video is Tina rolling out the bread dough.

And this is the bread going in the oven and out of the oven.

Here Tina’s Recpie for Olive Bread:

Pre-dough

 

1.5 ounce active dry yeast

2 cups water (105-115º)

2 tablespoon sugar

1# 4 ounces bread flour

 

Dissolve yeast in warm water.  Add sugar and bread flour.  Knead for 5 minutes using dough hook.  Let rise in a warm place just until it starts to fall.

 

 

Dough

 

41/2 cups warm water

2/3 cup olive oil

4 ounces sugar

4 tablespoon salt

4#   bread flour

 

2# kalamata olives-pitted and coarsely chopped

 

Add remaining water, olive oil, sugar, salt, and flour to starter.  Knead till smooth and elastic about 10 minutes on second speed.  Add chopped olives and only mix till well distributed but not broken up.  Take bread out of the bowl making a tight ball.  Put olive oil in bottom of mixing bowl.  Place bread back in bowl and let rise till doubled.  Punch down and let rise a second time until doubled.

 

Punch dough down and divide into 12 ounce loaves.  Let rest.  Form loaves and let rise till a little less than dough.  Slash and bake at 400º for 30 minutes.  Spray loaves with water for the first 10 minutes.

Tortellini

When we have down time at WaterScapes and when we have no banquets we try and get what I call bulk prep done.  Things like horsd’oeuvres and raviolis things that freeze well and can save time and labor when the parties approach. 

Today we worked on Tortellinis which are stuffed with Lobster & Mascarpone Cheese.

Here is a step by step on folding the tortellin’s and if you would like to recipe on the filling then e-mail me.

First we place in the lobster mixture.

 

Then brush a little egg wash around with your finger.

 

Then fold Tortellini in half and pinch the edges so they seal.

 

Then by pressing in from the center pinch the two ends together.

Since the mixture is all ready cooked inside the tortellini they will only need about 3 min. in simmering water and then they are ready to be served with your favorite sauce.

March of Dimes

 

Me, Chef Rock from Hell’s Kitchen season 3  and Chef Ryan from Divine Prime

Happy New Year!!

I know it has been awhile since I have last made a post but that will all change starting now because one of my New Year’s resolutions was to keep up weekly on the Blog.

We had a great Holiday Season here at the Marina Inn.  Christmas night was a huge hit in WaterScapes with our Special Christmas Dinner we had a lot of guest come for their first time and several repeat guest from last year.

New Years Eve was another big hit we started the night with a Champagne reception, passed Hors d’oeuvres and a Raw bar with Chef Creek Oysters and Blue Point Oysters, Crab Claws and Colossal Shrimp. The guests then went into the Ballroom and ate a three course meal with a Duo of Chanterelle Bisque and Porcini Bisque with preserved duck and black pepper oil, field green salad with spicy pecans, Maytag Bleu Cheese, pickled onions with Roasted pear vinaigrette and Grilled Harris Ranch Rib-eye Tender with truffle Lobster Risotto.  After dinner guest enjoyed dancing with the Coco Loco Band which was great and our Grande Dessert bar put on by Chef Tina which was spectacular.

Family Meal

Working in kitchens all over America one of the benefits is being able to meet and work with so many different people from different nationalities.  This best part about this is the food that we cook for family meal.  People ask me all the time what are some of your favorite meals that you have had and of course I will answer with the same response that you would hear from most people who have eaten at French Laundry, Mini Bar or Charlie Trotters which were great meals and experiences but I truly feel that some of the best and most memorable meals have come from family meals in the kitchen that is not cooked for money but cooked for co workers with care and passion.  Some of the simplest meals come out for family meal and they are often the best.

 

            Candia who is from Guatemala cooked theses Grouper haunches which I got from Wayne that come from underneath the gills of the grouper and (The truth is the best parts of the fish is all the meat that is in the head like the cheeks and the haunches) Reina made the Salsa.  Simple but a great meal after working all day.

 

New Menu at WaterScapes

We are coming into the swing of fall, which I feel is the best time of the year. So, we’ve made some major changes to the WaterScapes menu to capture the tastes of the fall season. I’ve put a couple of delicious items on the menu that I have eaten in a lot of different places and wanted to offer to our guests. One is the Salmon Creek Farms Pork Belly, glazed with Shagbark Syrup and served with Curry Apples and Pickled Radish. 

 

The Shagbark syrup is the most interesting item on the menu. It is syrup made from distilling the extract form the bark of a Shagbark Hickory tree. This syrup is not as sweet as maple but has a rich smoky flavor to it, which is really good. We are also making a Chesnutt Spoonbread, which we serve with our Lamb Porterhouses, which is another one of my favorites!

 

The other night as the kitchen staff broke the line down after dinner service, Bill Hartley our lead chef, drizzled some of the syrup on the Chestnut Spoonbread and WOW! … I think we might have a dessert to work on.

Events

We have a couple events that we are attending locally this fall that should be fun and if you have a chance please come out and support.  Last week were at the Taste of the Town and Tina did a Banana’s Foster Pudding and I did a Carolina BBQ Shrimp with Smoked Bacon Corn Machoux which were both well received.

            On Monday November 3^rd we will be attending the March of Dimes Signature Chef’s event and there will also be a guest Chef who is Chef Rock Harper who was the winner of season 3 from Hell’s Kitchen.  I will be cooking seared Scallops with “Dirty” Anson Mills Grits & Grilled Scallion Emulsion and Tina our Pastry Chef will be doing a chocolate breathless for dessert.

            November 9^th Chef Tina and Chef David from WaterScapes will be attending the Souper Supper which is an American Culinary Federation event that helps raise money for Culinary Schools Scholarships.  Chef David will be doing a Naw’leans Chowder.

 

            If you are out please come by and see us we would love to meet you.