Gwen Fowler



2010 Restaurant and Business Expo in Myrtle Beach

Posted 5/10/2010 8:44:00 PM
While a group of Grand Strand businesses showed off their wares and services at the 2010 Restaurant and Business Expo last week, a group of chefs showed off their culinary skills by serving up samples.

The expo, sponsored by the Myrtle Beach Area Chamber of Commerce, was held at the Myrtle Beach Convention Center. Almost 20 restaurants were set up to sell small plates of specialties.

Chef Eric Masson was serving shrimp flambéed Pernod over pasta -- bowtie pasta topped with shrimp that had been sautéed and flambéed with Pernod, then topped with a fennel and cream sauce. Masson, chef at The Brentwood Restaurant & Wine Bar in Little River, also was offering a beautiful crème brulee and a leek and potato truffle soup.

Chef Steve Musolf, chef de cuisine at High Hammock Maverick’s Seaside Kitchen in Pawleys Island, deserved the prize for the most beautiful dish. His melon gazpacho, made with cantaloupe, was a gorgeous, bright orange color. He also was serving a chilled blue crab dip that was delicious.