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Myrtle Beach News

ARTICLE

Date ArticleType
4/27/2016
10th Annual Trio Dinner Awards

April 27, 2016
FOR IMMEDIATE RELEASE
Contact: Stephen Greene, 843-626-9668

MYRTLE BEACH, S.C. – The Myrtle Beach Area Hospitality Association hosted its tenth annual Trio Dinner on Monday, April 25, 2016 at the Sheraton Myrtle Beach Convention Center Hotel, the host sponsor. A special thanks also goes out to Leisure Time Unlimited for the dazzling décor and event set-up.

Chefs had the opportunity to enter one dish to be judged for the “Best Dish” and “People’s Choice” awards. The winners of each award are:

BEST DISH AWARD (as selected by American Culinary Federation ‘ACF’ Judges):
1st Place – Chef Sean Thomas, Bondfire Restaurant Group
Dish: Char siu pork belly
2nd Place – Chef Dan Smith, Frank’s OutBack
Dish: Seared snapper, oven dried grape tomato risotto, garlic basil butter sauce and Hulls Island microgreens
3rd Place – Chef Jamie Saunders, Johnny D’s Waffles & Bakery
Dish: Corn and pepper shrimp cakes - A crispy shrimp cake, over a remoulade sauce topped with a lump crab relish

PEOPLE’S CHOICE AWARD:
1st Place – Chef Tony Kzaz, Sheraton Myrtle Beach Convention Center
Dish: "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
2nd Place – Chef Steven Sleeman, Frank’s OutBack
Dish: Homemade tomato infused ravioli with pimento cheese
3rd Place – Chef Sean Thomas, Bondfire Restaurant Group
Dish: Char siu pork belly

The Trio Dinner is the culmination of a culinary arts mentorship program that pairs a professional chef with two students, one in high school and one in college. Each trio showcased its unique cuisine at the Trio Dinner.

High school students that participated in the mentorship program were from the Academy for Technology and Academics. This magnet school receives students from throughout Horry County, who have an opportunity to sample hospitality courses including culinary arts in the middle and early high school years. The college students completing the trio were from the culinary arts program at Horry-Georgetown Technical College.

The Trio Dinner’s purpose is to support and promote the hospitality industry’s culinary arts profession and to give each student real-world experience in creating an original dish with the guidance of an executive chef. This event is very important to the Grand Strand culinary arts programs. A portion of the proceeds of the event go to MBAHA scholarship funds directed at Hospitality and Culinary education.

For more information visit www.TrioDinner.org or call (843) 626-9668.