tangerine dramatize: Oyster Festivus | Grand Strand Happening

Sara Wise (standing) and staff

The 3rd Annual Coastal Uncorked Food, Wine & Spirits Festival (Festival) kicked off its season Feb. 27^th with the 2^nd Annual Coastal Uncorked Oyster Roast at the Sea Captains House in Myrtle Beach.? Several great restaurants from the area prepared oysters in many ways. If you can imagine it ? they did it!

festival grounds

According to Sara Wise, Executive Director of Coastal Uncorked, the purpose of the Festival is to bring visitors in the ?shoulder season?, which typically is a quieter time in Myrtle Beach. It was originally held in May but was moved to April to coincide with college students? schedule, whom? make up many of the volunteers.

Coastal Uncorked is a 501C-(4) non-profit and part of the proceeds creates scholarships for the culinary arts program at Horry Georgetown Technical College (HGTC) culinary arts program and Coastal Carolina University (CCU) resorts and tourism majors. The purpose is to promote the restaurants and hotels on the Grand Strand.

good drinks

Attendance at the Oyster Roast doubled from the prior year, and in fact was a sell out.? The back of the Sea Captain?s house on one side and? the beach on the other was the perfect scenery for the event. As we walked through the crowd, all we could see were smiling faces when they weren?t covered by oysters or wine (or beer,or oyster shooters or bloody marys). Music from the Paul Grimshaw Band, good food and drink?what else is needed?

Martin's at Long Bay

Chefs from Abuelo?s, Croissants Bistro & Bakery, Flying Fish Public Market & Grill, Liberty Taproom & Grill, Martin?s Restaurant at Long Bay Resort, Sea Captain?s House and Waterscapes at Marina Inn at Grande Dunes created treats?? containing oysters. Most of the restaurants presented oysters on the half shell with various sauces and toppings.?? Others, like Abuelo?s, added a Mexican touch to make oyster cocktails. Croissants with their mini cupcakes and The Melting Pot?s fondue with fruit, pretzels, marshmallows and chocolate dip were crowd pleasers. For anyone who loves or did not knowthat they loved oysters ? this was heaven on a plate.

Sea Captains House

Although all of the Chefs prepared interesting varieties, our favorite was Oysters Romano from Martins. Chef Jan Dober participated last year and said, ?It was an outstanding experience and it brought us business. ?

Heide Vukov, President of the Board of Directors of Coastal Uncorked, who is also the owner of Croissants Restaurant, told us that Myrtle Beach had more restaurants per capita than any other city in the US.? ?The Festival was started to feature the restaurants and to give back to the community. It now benefits the hotels, golf courses, and also helps to benefit the local colleges culinary and tourism programs. The rest of the proceeds are used to promote the other festivals.? For a complete list of festivals, go to Coastal Uncorked.