About 1,000 people turned out to sample soups made by about 40 Grand Strand
chefs during Souper Supper Nov. 6.
There couldn’t be a better way to spend a cool Sunday afternoon than to eat soup while helping the Myrtle Beach chapter of the American Culinary Foundation
raise money for scholarships for culinary students and continued training for area chefs.
The 16th annual Souper Supper ran from noon to 3 p.m., and by noon, a long line of people waited to get inside the huge tent set up at The Market Common
The big winner this year was Drunken Jack’s
. The Murrells Inlet restaurant’s shrimp and clam chowder won the Best Overall award and came in first in the People’s Choice competition.
Then, to continue the sweep, the catering division of Drunken Jack’s won first place in the Judged Division. Inlet Affairs Banquet and Catering
served Tur Du Chen, a turkey, duck and chicken soup.
Second place winner in the Judged Division was Greg Norman’s Australian Grille
of North Myrtle Beach for its chicken and chorizo soup. Third place went to Thoroughbred’s Chophouse and Seafood Grille
in Myrtle Beach for a creamy prime rib and potato soup.
For the People’s Choice winners, each person who attended got to vote for his favorite soup. Second place in the People’s Choice was the Dunes Club Golf and Beach Club
in Myrtle Beach, with a smoked chicken and corn soup. Third place went to the Marina Inn at Grande Dunes
, also in Myrtle Beach, for succotash.
I tasted most of those soups, and they were all deserving. I gave my personal award to Bistro 217
of Pawleys Island for a creamy, delicious tomato, crab and jalapeno soup.