Entries from September 2008 ↓

The Stylish Aperitif

· Dry Sack is a medium dry sherry from Spain, a stylish alternative to white wine and cocktails.

· The perfect aperitif with a fragrant toasted nut bouquet and delicate taste that is neither too sweet nor too dry.

· The word aperitif is from the Latin aperire, “to open.” An aperitif is a light, alcoholic drink designed to prime the palate without overwhelming the senses.

· Aged for a minimum of six years in oaks casks under Spain’s time-honored solera system of fractional blending and carefully monitored by the Consejo Regulador which grants the Denomination of Origin to wines from Jerez.

· A distinctive blend of Palomino and Pedro Ximenez grapes.

· Produced since 1906 by the world-renowned Williams & Humbert winery in Jerez, Spain, located in the region of Andalucía. Williams & Humbert is the largest winery in Europe with more than 1,200 acres of vineyards.

· Andalucía is the only region in the world where sherry is produced. Sherry takes its name from Sherish, the Moorish name for the town of Jerez.

· Best served chilled in a wine glass or on the rocks in a tumbler. Also great in cocktails.

· Its versatile and balanced taste pairs well with many dishes including tapas, meats, cheeses and different cuisines including Asian, European and American.

· The iconic sack-cloth bag is a tribute to sherry’s Shakespearean nickname – “sack.” Williams & Humbert has the exclusive rights to use the word “sack” in its brand name.

· Dry Sack is 19.5% alcohol by volume and is available in 750ml bottles. Average retail price: $15.99. It is sold in 140 countries.

Dry Sack Aperitif Cocktails:
Pour over ice and add a dash soda for a light spritzer
Add to a glass of sparkling wine for a Dry Sack Royale
Mix with a dash of vermouth and orange bitters, serve over ice

Imported by Kindred Spirits of North America, Inc. Miami, FL. www.KindredSpiritsUSA.com.
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Dry Sack Q&A

What is Dry Sack?

Dry Sack is a Medium Dry sherry with a distinctive blend of Palomino and Pedro Ximenez grapes. First produced in 1906, the product is aged in oak casks for six years by the traditional Solera method in the authentic family-owned Williams & Humbert “bodega” (winery) in Jerez, Spain. One of the best-known brands in the world, it is enjoyed in more than 140 countries.

How Should I Drink/Serve It?

Dry Sack tastes best served chilled, as an aperitif, in a wine glass or a copita (a traditional sherry glass). Alternately, its versatility can be enjoyed over ice in a short tumbler, at room temperature or in a signature “tall” cocktail. The Dry Sack Spritzer made with Dry Sack and club soda with ice and a slice of lemon offers the perfect refreshment. Since it is 19.5% alcohol it is stronger than regular wine, a 2.5 to 3-oz pour is recommended.

What’s An Aperitif?

The word comes from the Latin aperire, meaning “to open”. An aperitif is a light, alcoholic drink designed to spark the appetite. A good aperitif will provide a refreshing start the evening but won’t dull your appetite or senses. If you’ve ever had two or three martinis before a good meal then you’ll understand why. Try an aperitif instead of a glass of wine or mixed cocktail for happy hour, or while waiting for your table at a restaurant.

Where Does The Dry Sack Name Come From?

The word sack is the anglicized name for the “saca” or liquid drawn from the solera system for bottling. When Williams and Humbert, a company set up by British immigrants to Spain first began making sherry in the 1880s they named their product after this old word for sherry and placed the bottle in a sack-cloth bag to make a stylish statement. They were quite ahead of their time when it comes to product merchandising! Dry Sack’s bag has become quite iconic, and what’s more, Dry Sack is the only company from Jerez allowed to use the word sack in its brand names.

I’m Not Sure I Like Sherry, Why Should I Try Dry Sack?

If you’ve never tried sherry, then you only think you know what it tastes like, so try it! If you’ve tried sherry before and didn’t like it, well, you haven’t tasted Dry Sack. Since Dry Sack is not a cream sherry (like Harvey’s) or a dry sherry (like Tio Pepe) you’ll be surprised at how appealing the taste is – neither too sweet, nor too dry. You can also enjoy Dry Sack with a variety of appetizers, meats, salads and cheeses. A 2.5-oz serving of Dry Sack has just 80 calories.

How Long Can I Keep It and How Should I Store It?

Once opened you should keep Dry Sack in the refrigerator and use within a few days for optimal taste. It will keep for longer than that, but the taste will change over time if left at room temperature. So, please enjoy its versatility and not just save it for an occasional treat.

Are There Any Other Dry Sack Varieties?

Also available in the US at fine restaurants and retailers is Dry Sack 15 Year-Old; a rare Oloroso sherry that has been aged for at least 15 years. Dry Sack 15 is best enjoyed as a dessert wine, after-dinner drink or cordial.

What Is the Solera Ageing Process?

This process is what makes wines from Jerez truly special and gives Dry Sack its distinctive taste and authenticity. After fermentation the wine rests in oak casks or “botas” stacked in three or four horizontal rows. The casks are stacked with the youngest wines on the top row and the oldest wines on the bottom row which is known as the “solera” (from the Spanish word suelo, or ground).

Wine for bottling is always drawn off from the ground-level casks (”solera”) by an operation known as the “saca”. Only a small amount of wine is taken from each cask during the saca. This wine is then replaced by the same quantity of wine from the level above, which is in turn replaced with wine from the next row up and so on. The top level casks are then blended with the new wines from the last harvest.

The ageing system of sherry wines is a dynamic process involving a methodical blending of young wines with other, more mature wines. In this way, the younger wines gradually acquire the fine qualities of older wines which have enjoyed many years of ageing.
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Original Aperitifs

Julie Reiner created and served the El Cid Punch for SHARE’s recent A Second Helping of Life fundraiser to fight breast and ovarian cancer, held in NYC September 15th. It makes a fabulous holiday punch.

Dry Sack was first produced in 1906 from the world-renowned Williams & Humbert winery in Jerez, Spain. A blend of the finest Oloroso and Pedro Ximenez grapes, it is aged for six years in oak casks under the time honored Spanish solera system. Dry Sack is the perfect aperitif – priming the palate without overwhelming the senses, a stylish alternative to white wine. Serve chilled straight or on ice, or mixed in a cocktail.

Madroño
Winner, 2002 Sherry Cocktail Competition
Created by Giuseppe Gonzalez, The Clover Club, Brooklyn, NY

3 oz Dry Sack
2 strawberries
2 cinnamon sticks
½ oz. Torani Amer
2 barspoons of Demerara Syrup

Muddle one strawberry in Torani Amer
Break cinnamon stick in half into shaker.
Add Dry Sack. Shake.
Serve in wine goblet. Top with more ice.
Garnish with fanned strawberry, whole cinnamon and a straw.

El Cid Punch (Serves 4-6 people)
This is a terrific holiday punch, perfect for entertaining!
Recipe by Julie Reiner, Proprietor, The Clover Club, Brooklyn

9 oz Gran Duque de Alba Solera Gran Reserva
6 oz Dry Sack
12 oz Rosie Lee Tea (English breakfast & Earl Grey mixed = parts)
4.5 oz lemon juice
6 bar spoon sugar muddled with peel from 4 Valencia orange
½ oz Clove syrup (4 oz cloves in processor, add 16 oz simple syrup, bring to a boil take off & fine strain.) If this is too difficult, just make this simple syrup.
Top with 12 ounces rosé Cava

Serve in a punch bowl.
Garnish: strawberries, apples, orange slices

Desire
Recipe by Chris Hannah, Arnaud’s New Orleans

1 ½ oz Gran Duque de Alba Spanish brandy
¾ oz Dry Sack
½ oz lemon juice
¼ oz simple syrup
Shaken and strained
Serve neat or on the rocks

The Conquistador
Recipe by Chris Hannah, Arnaud’s New Orleans

1 ½ oz Gran Duque de Alba Spanish brandy
¾ oz Dry Sack
½ oz Cherry Heering
½ oz Lemon Juice
Shaken and strained
Serve neat

Dry Sack Old Fashioned
Recipe by Chris Hannah, Arnaud’s New Orleans

1 oz Dry Sack
1 oz dry white wine
Pour over ice
Add splash of soda water

Passione
Recipe by Chris Hannah, Arnaud’s New Orleans

2 oz Dry Sack
1/4 oz simple syrup
2 oz Champagne or Sparkling Wine
1 orange wedge
Muddle orange wedge with simple syrup in bottom of old fashioned glass
Add ice and 2 oz of Dry Sack
Top with ice and champagne or sparkling wine
Serve in rocks glass

Dry Sack Manhattan
1 oz Bourbon
½ oz Dry Sack
Dash of Bitters
Pour over ice in mixing glass and strain
Serve straight up in a martini glass
Garnish with orange peel

Dry Sack Royale
Fill flute with
4 oz Cava
1 oz Dry Sack

Classic Miller’s Dry Sack
1 ½ oz Dry Sack
¾ oz Martin Miller’s gin
¾ oz sweet vermouth
1 dash orange bitters
Serve on the rocks

Sherry Gin Alexander
1 oz Dry Sack
1 oz Martin Miller’s gin
Top with soda
Twist of fresh orange peel
Serve on the rocks

NYC’s Millennium Broadway Hotel in Times Square is hosting The Gourmet Institute event on October 17th. Tickets and hotel rooms are sold separately; as the Millennium Broadway Hotel is the host this year, they are offering a special discounted room rate to ticket-holders for this coveted event.

The Millennium Broadway Hotel is hosting the sixth annual Gourmet Institute on October 17th – a weekend long insider’s look from one of the most popular food magazines, Gourmet. Exclusive seminars, cooking demonstrations and tastings will be given by the food industry’s top players from October 17-19th. Tickets are $1,395 per person. Room rates for ticket holders start at $349 per night.

The weekend schedule includes:

Cooking demonstrations and seminars by Grant Achatz, Dan Barber, John Besh, Daniel Boulud, David Chang, Tom Colicchio, Todd English, Masaharu Morimoto, Eric Ripert, Marcus Samuelsson, Nancy Silverton, Michael Symon, Jean-Georges Vongerichten, and many more.
Meeting the personalities behind Gourmet, including executive chef Sara Moulton, wine & spirits consultant Michael Green and Ruth Reichl the editor in chief of Gourmet
Tasting by the chefs during the demos and seminars
Sampling of wines from around the world
A spectacular welcome gala at one of New York City’s premier cultural institutions featuring the cuisine of renowned restaurateur Danny Meyer’s catering company, Hudson Yards, and five of his acclaimed restaurants including: Blue Smoke, Eleven Madison Park, Gramercy Tavern, The Modern, and Tabla
A one-of-a-kind dinner on Saturday night at a celebrated New York restaurant
There will also be a custom gift bag filled with products valued at $300

Gourmet Institute ticketholders receive a special discounted nightly rate of $349 per night (does not include ticket price) for superior rooms and a rate of $389 per night (does not include ticket price) for premier rooms and are subject to availability. Suites are available upon request. Tickets are sold separately at GourmetInstitute.com. For hotel reservations, please call the hotel directly at 212-768-4400 or 800-622-5569, and mention The Gourmet Institute.

To order tickets, please visit: http://www.gourmetinstitute.com/register.cfm

To book hotel rooms, please visit accommodations: millenniumbroadway.com

October 17-19th | Tickets $1,395 | Rooms $349+

Millennium Broadway Hotel | 145 West 44th Street | New York, NY | 212-768-4400

Periyali

Address: 35 West 20th Street
NY, NY 10011

Phone: 212.463.7890

Website: www.periyali.com

Cuisine: Traditional Greek

Principals: Nicola Kotsoni
Steve Tzolis

Chef: James Henderson

Capacity: 100+

Hours: Lunch: Monday-Friday 12:00pm-3:00pm
Dinner: Monday-Thursday 5:30pm-11:00pm
Friday-Saturday 5:30pm- 11:30pm

Payment: All Major Credit Cards Accepted
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Review By Nancy Walman

Distinguished as New York’s first upscale and modern Greek restaurant, Periyali has delighted patrons with authentic, fresh Greek specialties for decades. The name, Periyali, meaning seashore or coastline in Romantic Greek, was the inspiration for the restaurant’s tranquil ambiance and native Greek island cuisine.

Over twenty years ago, the Greek-American owners of Il Cantinori in Greenwich Village, Nicola Kotsoni and Steve Tzolis, were encouraged by friends and customers of the eatery to bridge their knowledge and passion for Greek cuisine into a new restaurant. In the creation of Periyali, Nicola and Steve took a vision for fine, urbane dining and paired it with a friendly, comfortable atmosphere to enjoy the culinary delicacies of Greece.

Nicola and Steve were very deliberate in their interpretation of the menu. Through friends, they found chefs, Irene and Victor Gouras, who ran their own restaurant on the Greek island Patmos, and asked them to come to New York to develop Periyali’s original menu and conceptualize a culinary experience. The team of chefs innovated dishes – rarely served outside of the Greek home – and infused a fresh twist on traditional meals relying less on oil and spices.

Periyali has made its imprint as a culinary tradition and is continually celebrated for authentic and fresh cuisine.

Lead by executive chef, James Henderson, the fare is elegant and consistent. Henderson satisfies with specialties ranging from the famed Wine-Marinated Grilled Octopus (the best in town), to Greek Meatballs in Tomato Sauce, fabulous Yellow and Red Beet Root with Garlic Sauce, earthy Sautéed Chicken Livers with Lentils and olive oil, Grilled Calamari and aromatic Mussels in Ouzo sauce.

Noteworthy entrees include Rosemary-Scented Lamb, Eggplant and Egg Casserole, Mousakas, Whole Baked Striped Bass and Braised lamb Shank with Tomato Orzo Stew. Desserts tempt: Go for a sampler of such pastries such as spanakopita, tiropita, rice pudding, almond cookies dipped in powdered sugar, baklava and ravani, a corn-meal cake scented with orange.

Periyali offers an expansive list of Greek wines, as well as a new cocktail list that revolves around ouzo, a light Greek liquor described as vodka with a hint of black licorice. The signature cocktail, The Periyali, uses as splash of ouzo mixed with fresh orange juice and triple sec served up in martini class. Extending the romantic feel of its native island, The Santorini, pleases with orange flavored vodka, watermelon Pucker and fresh orange juice and topped with a dash of champagne.

Nicola adds a personal touch to the restaurant with magnificent flower arrangements of dogwood, lilacs, lilies and the freshest flowers from the nearby farmers market. The flowers are towering visions, but at the same time are organic and welcoming. Nicola is the creative mind behind all of the design elements of the restaurant from the flowers to the artwork to all of the décor. The back room with its skylight and Greek Island feel is a delight. Located in the industrial Flatiron area, Periyali is an escape with its white-cotton tenting and whitewashed, simple décor. Service is warm and attentive and Periyali remains one of New York’s top Greek restaurants.

Sample DINNER MENU (Prices Subject to Change)

APPETIZERS

Soupa Avgolemono 8.00
Rich chicken soup finished with egg and lemon

Oktapodi Sharas 14.00
charcoal grilled, red wine marinated Octopus

Calamarakia Tiganita 12.00
Crisp calamari, baby greens and garlic sauce

Calamarakia Psita 12.00
Grilled calamari with oregano olive oil and baby greens

Horiatiki Salata 15.00
Salad of tomatoes, feta, cucumber, red onions, olives and oregano

Keftedakia Saltsa 10.00
Greek meatballs stewed in tomato sauce

Psita Manitaria 14.00
Charcoal grilled oyster mushrooms

Pazaria Skordalia 10.00
Beet root with garlic sauce

Pestrofa Kapnisti, Anitho 15.00
Smoked trout in dill, scallion, lemon and olive oil marinade over mixed salad

Spanakopita, Tiropita, Kolokithokeftedes 12.00
Spinach pie, cheese pie and zucchini fritter

Fava Kremidaki 8.00
Pureed yellow split peas with red onion, lemon and olive oil

Gigandes Skordalia 10.00
Giant white beans and garlic sauce

Taramosalata, Melitzanosalata, Tzatziki Salad 12.00
Caviar mousse, grilled eggplant puree & cucumber with yogurt and dill, pita bread

Sikotakia Fakes 12.00
Sautéed chicken livers with lentils and olive oil

MAIN COURSES

Kotopoulo Fournou 23.00
Roasted free range chicken with oregano and lemon potatoes

Mosharaki Sharas Rigani, Agriomanitaria 28.00
Grilled marinated medallions of veal, horta, wild mushroom sauce

Lavraki Plaki 28.00
Filet of stripe bass baked with tomato, vegetables and garlic

Solomos Exohiko 27.00
Wild salmon baked in fillo with spinach
.
Mousakas 21.00
Casserole dish with layers of eggplant, ground lamb, béchamel sauce

Souvlaki Fileto 29.00
Charcoal grilled Shish kebob of filet mignon

Souvlaki Kotopoulo 22.00
Grilled chicken and fennel kebab with vegetable couscous extra virgin olive oil

Arni Youvetsi 28.00
Braised lamb shank with tomato orzo stew

Paidakia Thedrolivano 31.00
Charcoal grilled Lamb chops, roast potatoes, fresh rosemary

Kouneli Stifado 28.00
Rabbit stewed in tomato with red wine and pearl onions

Garides Psites 29.00
Grilled shrimp with pilaf, sauté vegetables

Sides 8.00
Choice of:
Asparagus, horta, okra, sauté green beans, lemon potatoes

GALLAGHER’S STEAK HOUSE

Great Steaks, Celebrity Diners, and a Touch of History

228 West 52 Street, New York City, (212) 245-5336
Open seven days a week from noon to midnight.
Reservations suggested. All major credit cards accepted.

http://www.gallaghersnysteakhouse.com/

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Hours: Continuously from 12 Noon- 12 Midnight
Price Range: Appetizers: $8 – $18. Chilled Medley of Seafood: $115 Entrees: $23-$45. (Lobster, Market Price). Sides: $8-$12.

One Page Wine List: 16 Wines By The Glass: $9 – $15.00. Bottles: $45-$295.
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By Nancy Walman

The most casual of New York steak houses, with its checkered tablecloths and photos of sports greats on the walls, Gallagher’s has almost no pretensions. Look for the meataging room, visible through the window. You won’t be disappointed with the famous dry-aged steaks (especially the melt-in-your-mouth Sirloin); the Roast Beef is the best in town. Any of the potato dishes (try the hash browns, Gallagher’s or remarkable mashed-to-order) are to die by. You also must sample the fabulous onion rings.

From the moment you walk through the door, time stands still and customers are pampered. Who is a better Senior maître d’hôtel than Sam McBride, whose charm & sense of humor prove that no one beats the Irish, when it comes to the hospitality industry. And under the direction of longtime General Manager Terry Condon, there are always subtle changes in the menu & the food improves with each visit.

For starters, there is a first rate shrimp cocktail (or split the smallest lobster, which start at two pounds and make a wonderful beginning). Vegetables, whether steamed or creamed, are terrific and the wine selection is easily accessed, one page long and in the same folder as the menu. (The excellent choice of single malts must be requested, since it is on the back of the dessert list). It is attractively priced and worth the effort. There are 96 wines listed on the back of the menu: I found many of the selections from Spain not only the best values, but great companions to beef. You won’t complain about the creamy, and I mean creamy rice pudding, the terrific Cheesecake or the wonderful, easy-going service. Gallagher’s is a heavy hitter in the steak house league and rates A Major on the Walman Report.

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Background

Gallagher’s New York Steak House, Inc. (“Gallagher’s Steak House”), was established in 1927 by Helen Gallagher and Jack Solomon. It was Broadway’s first steak house and the inventor of the “New York Strip” steak.

Gallagher’s Steak House was designed to be distinct from the formal, plush elegance adapted from Europe that was the restaurant decor style of 1927. Instead, the restaurant employed basic style elements: plain plank floors, wood-paneled walls and red checked tablecloths. The look simultaneously incorporates the feel of a speakeasy.

In 1927, with Prohibition hanging heavily over the land, Gallagher’s was the first speakeasy -a Runyonesque gathering place for gamblers, sports figures, and showbiz folk and other stars of the Broadway firmament., whose photos adorn the walls.

Helen Gallagher knew how to lure celebrities; she was something of one herself. Until the mid-20’s, she had been a Ziegfeld Girl and the wife of a household name, Ed Gallagher, who with Al Shean made up the comedy team of Gallagher and Shean. They were the leading vaudeville and recording duo of their day until the death of Ed Gallagher. Helen then married Jack Solomon, a colourful restaurateur/gambler with a loyal and large following among what was then called the sporting element.

Helen died and Jack Solomon married Irene Hayes. Hayes was the owner of the top floral design shop in the city. Soon after Solomon dies and Irene Hayes is sole owner.

In 1964, Mrs Hayes decided to sell the restaurant; out of hundreds of potential buyers, she selected Jerome Brody. Mr. Brody was a distinguished restaurateur, and the originator of the famed Restaurants Associates who’s accomplishments included the Four Seasons, the Forum of the Twelve Caesars, the Fonda del Sol (designed by Alexander Girard) and many other renowned, successful restaurants in New York City. In 1963 Jerome Brody started the Brody Corp. he restored the Rainbow Room to its former glory, created: L’Etoile (designed by Alexander Girard), Raffles (a private club designed by Cecil Beaton), the ground floor in the new CBS building (designed by Kevin Roche)

Upon buying Gallagher’s in 1964, Jerome Brody had ingenuity and foresight to enclose the meat aging room that was at the front of the restaurant and installed glass windows so that the contents could be seen from the street. Brody stocked it with the best USDA Prime Beef and dry-aged it to 28 days at a constant 36 degrees insure tenderness. This practice is still followed to this day.

Gallagher’s is celebrating its 80th anniversary – 44 of them under the guidance of Jerome Brody, the decor remains exactly the same as it was and so does the extraordinary mix of our clientele- showbiz people from all over the world, sports figures in the boxing, horse, football, baseball, basketball and hockey world, and business professionals.

In 2006 Jerome Brody’s widow Marlene commissioned , Pierre “Peb” Bellocq to paint a mural depicting some of the many celebrity figures that have frequented Gallagher’s over the years. Images depicted include Bill Clinton, Sarah Jessica Parker, Robert De Niro, Joe DiMaggio, Mohammed Ali, John F Kennedy and Marilyn Monroe.

The knowledge and know-how that Jerome Brody brought to Gallagher’s will live forever as a great restaurant landmark in New York City.

Copyright 2008 by Punch In International. All Rights Reserved.

A TASTE OF NEW YORK – U.S.D.A. PRIME BEEF FROM GALLAGHER’S STEAK HOUSE – AVAILABLE ON LINE FOR HOLIDAY GIFT MAIL ORDER; CHRISTMAS AND CHANNUKAH DINNER AND GIFT IDEAS
New York, September 16—The holiday season is fast approaching, so don’t forget the meat lover in your life when shopping for gifts on line. Gallagher’s Steak House, the vintage New York steak which is the home of the origina l New York strip steak, now offers its U.S.D.A. prime beef through on line mail order for the holiday season.
The Gallagher’s flagship restaurant is located on West 52nd Street in the heart of Manhattan’ s theater district, now has franchises in Tampa, FL, Newark and Atlantic City, NJ, Las Vegas, NV, and Denver, CO.
To purchase on line log onto www.gallaghersnysteakhouse.com, or call 212 245 5336. Gallagher’s GM Terry Condon and COO of Franchises Philip David have put together the following packages which are available as gifts or for holiday dinner menus for Thanksgiving, Christmas, Channakuh and New Year’s Eve:
The Broadway & 52nd Street: One 14-oz Prime Dry Aged New York Sirloin with one 22-oz Prime USDA Prime Dry Aged Porterhouse Steak, priced at $78; and The West Side, 14-oz USDA Prime Dry Aged “New York Strip” Steaks, bone in, and two 22-oz Prime Dry Aged Porterhouse Steaks, priced at $148

GRANDE GOURMET WEEKEND FOR FOOD-LOVING TRAVELERS

Chefs To Fuse New England’s Rich Culinary History With Contemporary Southern Cuisine

As many of the nation’s best cooks compete for coveted culinary awards, three top chefs will do the opposite this fall when they combine their favorite culinary secrets for Marina Inn at Grande Dunes’ first event created for food loving travelers.

The resort’s first Grande Gourmet Weekend — a three-day event scheduled for October 17 to 19 — will blend the latest food trends from historic New England with contemporary Southern fare. Signature receptions, cooking demonstrations and catered feasts will feature menus that fuse local dishes from both regions, with specialty items such as beer braised pork from South Carolina’s Caw Caw Creek, “deconstructed” seafood stew with Maine lobster and homegrown desserts from both the North and South.

“We take great pride in our local cuisine here at Marina Inn, with fresh seafood hand-picked from the pier and produce from the area’s best farmers,” said James Clark, executive chef of WaterScapes, the resort’s signature restaurant. “I’m thrilled at the opportunity to combine those flavors with my colleagues’ favorite dishes, and expect it to result in some unparalleled treats for our guests.”

Chef Clark will be joined by Daniel Dumont, Corporate Chef for Ocean Properties and Calvin Belknap, Executive Director of Food and Beverage Operation at Mount Washington Inn Resort. Both chefs will be visiting from AAA Four Diamond resorts in New Hampshire for the event. Clark, Dumont and Belknap have collectively received awards and honors from a number of industry leaders, including the National Restaurant Association, Wine Spectator Magazine, Epicurean, the James Beard House, Bon Appetit Magazine.

Certified Sommelier Paul Childress and Pastry Chef Tina Spaltro will pair region-specific wines and desserts with the chefs’ creations. Menus and demonstrations are being developed to appeal to food connoisseurs and culinary novices alike.

Pricing for the weekend is $750 based on two people for two nights in a Grande Guest Room, and includes a welcome reception, cooking demonstrations, a wine seminar, a five-course dinner and a farewell brunch. In addition, four guests will win a spot in a private cooking class. The event can be booked by calling 866.756.4229. For more information and an agenda of events, click here.

About Marina Inn at Grande Dunes

Recently awarded the AAA Four Diamond rating for a second year in a row, Marina Inn at Grande Dunes brings a new dimension of luxury and service to Myrtle Beach. Located on Highway 17 Bypass in the prestigious north end of Myrtle Beach, Marina Inn at Grande Dunes offers the best of the Grand Strand, with access to all area attractions, breathtaking views of the Intracoastal Waterway, and grande accommodations where couples and families can retreat to their own private escape. Built in 2006, this 186-room European-styled luxury hotel offers five different types of accommodations including elegant guest rooms, 2- and 3- bedroom suites, spacious villas and a host of amenities. The property has four restaurants including the signature culinary venue Waterscapes, a marina, and a conference center as well as access to the Grande Dunes Resort Golf Course and Grande Dunes Tennis Center. For more information, visit www.MarinaInnatGrandeDunes.com or call toll free 1-877-913-1333.