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fishyspots · 4 years

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Prompt: Alexis congratulates Patrick on D&P's engagement

“Is she taking food yet?”

“Unclear.” Alexis opens the door wider and lets Patrick into her and David’s room. Patrick raises one of the cafe takeout bags in thanks. “David said she could be pressed upon to consume a pastry, which I think is progress.”

Patrick hates sitting still when he could be helping. He’d been waiting for David and going slowly insane in his fiancé’s motel bed when David texted him the request to pick up Moira’s favorites and, Patrick suspects, a few of his own. In the hours since David’s mom had retreated to her closet for solitude, Patrick had first been peeved--rightly so, he thought. But the worry that creased David’s forehead cut through his frustration. That, and he knew he couldn’t get David back to the apartment until Moira came out of her Crowmaggeddon—Crowstruction?—meltdown. He had his keys out and shoes on in seconds.

Patrick sets the bags down on the motel room table and starts sorting the unmarked containers Twyla had thrown everyone’s breakfast orders into. “Would your dad really order a veggie omelet from George, or was that a joke?”

“You’re so sweet.” Alexis follows Patrick, clearly angling for her smoothie. “At least David finally learned to stick to muffins.”

Patrick sets aside four muffins and a break-glass-in-case-of-emergency brownie for the two of them, hands Alexis a muffin of her own and a smoothie that might have once been green but is now verging on brown. “Yeah, I think after that second bout of food poisoning he finally saw the light.”

“Mm hm.” Alexis looks through Patrick. Her face is doing something that reminds Patrick of David’s face journeys. The familiar twists and turns look so different on her.

Patrick takes a step toward the connecting door that David hasn’t come through in hours now. “Should we get this—”

“You know,” Alexis talks right over him. “David once drank half a handle of Skittles-infused vodka after a breakup.”

“That’s…” Patrick puffs his cheeks when he exhales. “I don’t think he’d love you telling me that story.”

“It was so gross, Patrick,” Alexis continues as if she didn’t hear him. “And then he had solid food for the first time in, like, a day, and. Well. You can probably guess what happened next.”

“Again, Alexis, we probably shouldn’t—” Patrick is torn between doing what David would want or letting her talk. Something in him is perking up at the chance to sift through all the parts of David that he still holds back. Now that there are four gold rings on his hand—even at this hour, because Patrick put them there himself this morning when David rolled out of Patrick’s arms and his tiny motel bed—he’s kind of hoping he’ll hear these stories from the source. “We shouldn’t.”

“Patrick.” Alexis widens her eyes meaningfully. “I once sweet-talked Matthew McConaughey into letting me borrow his third-favorite catamaran so I could get to David before he bought an entire mall stand out of their pretzels.”

And suddenly it clicks into place what David’s sister is doing. It’s delayed, since Patrick’s been dating her brother for what’s going to become forever. And it’s far more revealing than David would have allowed if she had bothered to consult with him. But the shovel talk is endearing, in that now-familiar contradictory way he mostly feels about David but extends to other Roses on occasion.

“The point is,” Alexis takes a sip of her smoothie, which, judging by the color, is the most worrying thing she’s done or said all morning, “I don’t know if there’s enough mall pretzel in the world. If you, um.” She wrinkles her nose and puts the smoothie down, then picks at the paper around her muffin.

“Alexis?” Johnny’s voice breaks the moment. “David said your mother could take a fruit cup, if you’ve got one.”

Patrick fishes a small baggie of sad-looking raspberries out of the bag. “Twyla didn’t have takeout containers, so.” He grabs a plastic cup from the nightstand and pours the fruit in.

Johnny takes the makeshift breakfast with two fingers, nods, and disappears back through the door. Patrick tries to spot David through the closing door, but he can’t find him.

“Alexis.” Patrick turns back to her once the latch clicks. “I’m not. I won’t.”

“Good.” Alexis bites into her muffin, finally. “That is so good, Patrick.”

But something’s still on Patrick’s mind. He wrinkles his nose. “Skittle vodka?”

“I’m still mad he finished my bottle.” Alexis is eyeing the brownie Patrick set aside for his fiancé. “You could, like, give me that brownie to pay me back.”

Patrick tilts his head, considering. “I can give you half the brownie, and I won’t tell David you told me those stories.”

Alexis’s ponytail whips up and down as she nods. “Deal."

#thank you for this lovely writing sprint prompt anon!#so sorry it took me ten million years to fill it #writing sprints #my fic #alcohol cw #alcohol mention #food mention #food cw #disordered eating mention #disordered eating cw #passing mentions but i want to warn just in case #schitt's creek fic #schitt's creek fanfiction #schitt's creek fanfic #schitts creek fic #schitts creek fanfic #schitts creek fanfiction #david x patrick

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loularichechevy · 2 years

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6 of the Best Breakfast and Brunch Places Near Plymouth, MI

The small but lively downtown in Plymouth, MI provides an impressive selection of shops and restaurants, including those that serve a great breakfast. Starting your day by dining out at a breakfast restaurant is a great way to catch up with friends while enjoying some delicious food. These are Plymouth’s six best breakfast places and brunch places.

1. Honey Hole Diner

Honey Hole Diner prioritizes freshness and aims to source all its ingredients locally. The breakfast menu includes sweet options like lemon ricotta pancakes and crème brûlée French toast, as well as savory choices like mini breakfast sandwiches and roasted veggie omelets. Enjoy the diner’s own Honey Hole Blend of coffee, or its menu of breakfast cocktails, including its signature mimosa flight. Please drink responsibly and in moderation.

2. French Toast Bistro

The bistro serves French-inspired Cajun breakfast and lunch daily. Breakfast options include classics like French toast, pancakes, and omelets, along with more unique dishes like crab cake benedict and cornflake-crusted French toast. Beverage choices include a selection of fruit smoothies, juices, and both regular and espresso coffee.

3. Omelette and Waffle Café

As the name of this breakfast spot indicates, the Omelette and Waffle Café prides itself on its selection of delicious omelets and waffles. This includes everything from the classic Belgian waffle to creative omelets inspired by Hawaiian pizza and Reuben sandwiches. The café’s extensive menu also includes crepes, breakfast sandwiches, and fresh-squeezed orange juice.

4. The Sardine Room

While The Sardine Room’s primary focus is oysters and craft cocktails, it also serves a fantastic Sunday brunch. The brunch menu includes breakfast essentials like a buttermilk waffle topped with local maple syrup, as well as dishes like shrimp and grits or a smoked salmon board that highlight the restaurant’s seafood specialty.

A raw bar with selections of oysters, snow crab, and shrimp is also available at brunch. The Sardine Room offers a selection of brunch cocktails including mimosas, bloody marys, and an oyster shooter featuring horseradish-infused vodka. Please drink responsibly.

5. The Post Local Bistro

The Post is a vibrant, friendly brunch spot that offers events and live music in addition to great food throughout the day and into the night. The brunch menu includes pancakes, challah bread French toast sticks, breakfast burritos, and locally sourced Michigan maple syrup. These choices all pair perfectly with freshly brewed coffee, cappuccinos, and a selection of teas and juices.

6. Crawford’s Kitchen

Crawford’s Kitchen offers delicious food made from fresh ingredients in a relaxed and homey setting. The restaurant serves breakfast and lunch all day and has plenty of indoor seating as well as a large patio with an umbrella at each table.

Highlights of the breakfast menu include vanilla custard-stuffed pancakes, cinnamon raisin French toast, and croissant and egg sandwiches. Crawford’s also offers a selection of wraps and sandwiches, omelets, eggs benedict, and hearty potato-based skillets. To enjoy the excellent brunch restaurants and everything else Plymouth has to offer, you’ll need a reliable vehicle. Schedule a test drive at Lou LaRiche Chevrolet today to try out your ideal car or truck.

#Lou LaRiche Chevrolet #Breakfast #Plymouth MI #Breakfast and Brunch

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theliterateape · 3 years

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The Minutes of Our Last Meeting | The Coronavirus Task Force’s Plan to Distribute Trump Vaccines

By Joe Janes

The Trump Administration’s

41st Governors Briefing on COVID-19

November 17th

Vice-President Mike Pence informed the governors of the United States of the robust and unprecedented and best of any country in the world’s plans the administration has in place to distribute a COVID vaccine as soon as it is available.

- The primary method will be to drop millions of single-shot doses from Trump helicopters over cities

- A vaccine station will be installed next to the omelet station at all Trump properties’ breakfast buffets. A $100,000 donation to the Trump re-election campaign will get you to the front of the line, a souvenir Trump hypodermic needle (gold-plated), and some of the good cheese

- A booth will be set up at Trump rallies right next to a booth that warns about the side effects of vaccines, like mind control and homosexuality – both will sell MAGA merch

- For people who do not like needles, the vaccine will be available infused in Trump Vodka, Trump Steaks, and, for Native American communities, Trump Blankets

- People can request to receive their vaccine through the mail. Allow 3–5 days for delivery unless Louis Dejoy is still the postmaster general, then allow 3–5 years

- The police and private militias will be equipped with vaccine guns to shoot at any ANTIFA they suspect have not been vaccinated

- States that voted for Trump will receive preferential treatment. Blue states will receive vaccines after their governors have formally apologized (on Twitter) about how sorry they are for their fraudulent elections and then commend Trump for his strength and leadership

- President Trump reserves the right to cancel the distribution of free vaccines and replace it with something much better that he’s been working on

#Coronavirus Task Force #Mike Pence #41st Governors Briefing #comedy #satire #vaccine distribution #Trump Steaks #Trump Vodka #Louis Dejoy #USPS

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mrdaps · 5 years

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These days, brunch is where it’s at! You see posts about brunch all over social media, so it was only time that Disneyland joined in on the fun! We announced earlier this year that Lamplight Lounge would be introducing a new menu for this exciting mealtime. Check out what you could be ordering on your next visit.

Brunch Menu

Indulgent French Toast with cinnamon-brown sugar challah bread, Irish cream whip, maple syrup, and macerated berries garnished with a crunchy piece of house-made almond brittle

Brunch Burger, which features a grilled custom burger blend served with American cheese, one egg, roasted green chile, lettuce, and paprika aïoli on a toasted Amish bun

Crab and Potato Cake Benedict with sautéed spinach, soft poached eggs, chipotle hollandaise, and fresh fruit

Egg White Frittata Bake with hen of the woods mushrooms, spinach, tomatoes, roasted peppers and onions, smoked salmon, goat cheese sour cream, avocado, and confit potatoes

The Potato Flautas with plant-based chorizo, vegan piquillo crema, serrano-tomatillo salsa, arugula salad, and escabèche

Lamplight Chilaquiles with cheddar-jack cheese, two eggs, queso fresco, red onions, cilantro-serrano sour cream, and sliced avocado, topped with a 3-chile red sauce and pepitas

New York Avocado Toast with sourdough, avocado mash, New York Steak, one egg, piquillo-butter sauce, arugula salad, pickled red onions, and confit potatoes

Kids Menu

Brunch Quesadilla with egg whites and cheddar-jack cheese

Omelet with egg whites and cheddar-jack cheese

a smaller portion of the Indulgent French Toast

Mini Brunch Burger

Cocktail Menu

Beermosa with blood orange IPA and fresh orange juice

Cinnamon Toast Cocktail with vanilla vodka, hazelnut and cream liqueurs, and cinnamon cereal-infused milk

Morning Glory with vodka, spicy Bloody Mary mix, dill pickle brine, and a dash of celery bitters

Mimosa Flight, featuring classic orange juice mimosas as well as versions with mango, watermelon, and more

Check out photos of the new menu below, just try not to get too hungry!

Are you excited to try out this new brunch menu at Lamplight Lounge? Connect with us on Twitter and Facebook to let us know when you’ll be going!

Enjoy All the Fun of Brunch and Disneyland with New Brunch Menu from Lamplight Lounge These days, brunch is where it's at! You see posts about brunch all over social media, so it was only time that Disneyland joined in on the fun!

#Brunch #lamplight lounge #Mimosa

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suckitsurveys · 7 years

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1. What’s the last thing you ate? Overnight oats with peanut butter and banana.

2. What’s your favourite cheese? Goat and cheddar.

3. What’s your favourite fish? Catfish, if crab doesn’t count as a fish.

4. What’s your favourite fruit? Pomegranates, watermelon, pineapple, bananas.

5. When, if ever, did you start liking olives? I don’t remember? I never liked the Kalamamamamama olives they have in greek salads, but I love black olives and green olives with pimento. That was always on my dad’s go-to tray of appetizers when we’d have Christmas at our house. 3 kinds of olives, some cheese, and salami or whatever. I always ate the green and black olives from there. I also like green olives stuffed with other things too, like bleu cheese or garlic.

6. When, if ever, did you start liking beer? I only like some beers really. I think I’ve been conditioned to like it at baseball games because my dad does, haha.

7. When, if ever, did you start liking shellfish? My whole life dude. When my parents would go out to dinner with us when we were little, they always just gave us stuff from there plates to eat. So if someone had lobster or crab legs or shrimp I would too.

8. What was the best thing your mom/dad/guardian used to make? My dad makes KILLER bleu cheese dressing. I could eat that shit with a spoon it’s SO GOOD. He also makes amazing spaghetti sauce and is pretty good at getting popcorn perfect everytime. My mom used to make really good beef stew, and her famous potatoes and eggs fr dinner. She also made the BEST potato salad, and that recipe has been handed down to me. Everyone claims it’s amazing, but I still think she made it better.

9. What’s the native specialty of your hometown? Deep dish pizza, hot dogs, beef sandwiches, caramel and cheese popcorn.

10. What’s your comfort food? Everything.

11. What’s your favourite type of chocolate? Milk chocolate. With caramel. 12. How do you like your steak? Medium rare.

13. How do you like your burger? Medium rare.

14. How do you like your eggs? In omelet form.

15. How do you like your potatoes? I ain’t got no type.

16. How do you take your coffee? I don‘t, really.

17. How do you take your tea? Green.

18. What’s your favourite mug? The one I use most often is just a plain red one that I got from Home Goods because it came with a tea infuser.

19. What’s your biscuit or cookie of choice? Sugar cookies. My favorite ones are actually those Pillsbury pre-made-dough ones you break off and bake. I also love Oreos.

20. What’s your ideal breakfast? Lox and bagels.

21. What’s your ideal sandwich? ^. Or tuna on any bread.

22. What’s your ideal pizza: Very saucy, lightly cheesy, with pepperoni and black olives.

23. What’s your ideal pie (sweet or savoury)? Cheesecake. <– Same, and it’s been waaaay too long since I last had a good piece of cheesecake. <----CHEESECAKE IS NOT PIE YOU HEATHENS, IT’S CAKE. Anyway, pumpkin pie has been my go to since I was a baby.

24. What’s your ideal salad? I don’t really have an “ideal” salad, but I like spinach salads with various toppings.

25. What food do you always like to have in the fridge? Hmm. Eggs, soy milk, condiments and marinades, sriracha, pickles, olives, cheese, water.

26. What food do you always like to have in the freezer? Ice. :P And frozen dinners for Mark. We don’t buy a ton of frozen stuff.

27. What food do you always like to have in the cupboard? Oatmeal, Ramen and other soups, pasta, rice, flour, breadcrumbs, olive oil and other oils, tea.

28. What spices can you not live without? Celery salt, red pepper, and cilantro. And of course salt and pepper.

29. What sauces can you not live without? Sriracha.

30. Where do you buy most of your food? Jewel-Osco. We might start shopping at Aldi for boxed and bagged goods. I don’t trust meat and produce from there though.

31. How often do you go food shopping? Twice a week. Once on Sunday to get lunch things and snacks for the week and dinners for that night, Monday, and Tuesday, and then Wednesday just for dinner things for that night, Thursday, Friday, and Saturday.

33. What’s the most expensive piece of kitchen equipment you own? I mean, probably the fridge or stove? We don’t really own those though? Sooooo the food processor?

34. What’s the last piece of equipment you bought for your kitchen? It’s been a while since we’ve actuall bought something for the kitchen. A lot of our stuff is hand-me-downs or wedding gifts. So probably something from when we first moved in and needed basic things like plates and silverware.

35. What piece of kitchen equipment could you not live without? Probably most of them? Like we need the fridge and stove for obvious reasons, so I guess next to that, the microwave?

36. How many times a week/month do you cook from raw ingredients? We try to almost every night.

37. What’s the last thing you cooked from raw ingredients? Chicken and spinach last night, unless overnight oats count, which I made shortly after that to eat this morning.

38. What meats have you eaten besides cow, pig and poultry? I’ve had lamb, duck, goat, alligator, buffalo, and ostrich. Well I guess duck and ostrich are poultry?? Oh and a shit ton of seafood too since that wasn’t listed in the question. Way too much to name.

39. What’s the last time you ate something that had fallen on the floor? Yesterday. I ate a chip that fell in sand oops. Haha.

40. What’s the last time you ate something you’d picked in the wild? Uh, I mean, we have a veggie and herb garden in our yard. I packed some cucumbers and tomatoes from there for lunch today.

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Sushi, Thai, and Mexican are tied for first. Then Italian, Indian, Chinese.

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka, Whiskey, Brandy.

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – I have no idea what aniseed is, but the rest are all tied.

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Watermelon, pineapple, banana, strawberry, orange, apple, cherry.

45. Bread and spread: Um. My favorite bread is garlic bread, if that’s what you’re asking.

46. What’s your fast food restaurant of choice, and what do you usually order? Popeye’s. I get chicken strips and Cajun fries. If they are having some promotional thing with the strips I’ll probably get that.

47. Pick a city. What are the best dining experiences you’ve had in that city? Any city and any restaurant that has crab legs is a good dinning experience in my mind.

48. What’s your choice of tipple at the end of a long day? What the hell is a tipple?

49. What’s the next thing you’ll eat? Lunch. I made tuna and have cucumbers and tomatoes to eat with it. I brought bread too but I probably wont end up eating that.

50. Are you hungry now? I’m a little hungry.

51. Do you eat your breakfast everyday? Yes. I have oatmeal or cereal every day.

52. At what time do you have breakfast? When I work, it’s sometime after 7am. On weekends, it’s whenever I get up.

53. At what time do you have lunch? 11:30am on weekdays, whenever on weekened.

54. What do you have for lunch? I mentioned this above.

55. At what time do you have dinner? around 7.

56. What do you have for dinner? Obviously different things every night? Tonight’s dinner is up in the air because my cousin is coming in from Hawaii and we are staying with my dad so my he will most likely order takeout.

57. Do you light candles during dinner? No.

58. How many chairs are there in your dining room and who sits in the main chair? We don’t have a dining room in our apartment. We have a kick ass coffee table that pulls up to dining-table height and we eat on the couch at that.

59. Do you eat and drink using your right hand or the left one? I eat with my right and I don’t have a hand preference with my drinks.

61. Mention the veggies that you like most: Spinach, asparagus, zucchini, butternut squash.

62. What fruit and vegetable do you like the least? Apparently fennel is a vegetable, so that. And water chestnuts if that’s a veggie too. My least favorite fruit is blackberries and raspberries.

63. You like your fruit salad to have more: Watermelon.

64. You prefer your vegetable salad to contain more: Uh. Cucumbers, I guess? Is a vegetable salad just raw veggies thrown together?

65. What’s your favourite sandwich spread? Peanut butter, I guess?

66. What’s your favourite chocolate bar? Butterfingers.

67. What’s your favourite dessert? Brownies or cheesecake.

68. What’s your favourite drink? Root beer. Preferably Barq’s.

69. What’s your favourite snack? Chips and guac or salsa, popcorn, Goldfish crackers, Cheez-its, Chex mix.

70. What’s your favourite bubble gum flavour? WATERMELON BUBBLICIOUS. I haven’t had that in a hot minute.

71. What’s your favourite ice cream flavour? Salted Caramel Butter Pecan. Only one brand makes it. I haven’t seen it in a while though.

72. What’s your favourite potato chip flavour? Sour cream and cheddar.

73. What’s your favourite soup? Potato. Egg lemon. Lobster bisque.

74. What’s your favourite pizza? Deep dish from Lou’s, thin crust from Marie’s, and 8-corner pan pizza from Jet’s.

75. What’s your favourite type of dish? Seafood dishes.

76. What food do you hate? I’ve kinda mentioned these throughout this survey. There’s not much I dislike.

77. What’s your favourite restaurant? Any place with crab legs.

78. Do you eat homemade food, food delivered from outside? Both.

80. Who cooks at home? Mark usually.

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I try to balance it.

82. How do you keep yourself fit? I work out every day. I’m by no means “fit” yet, but I am getting there.

#surveys #food

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tripstations · 5 years

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14 new treats for food lovers in Myrtle Beach, South Carolina

The Myrtle Beach area received several new accolades in 2018 including being ranked by Google as the “Third Most Searched Travel Destination in the World”, one of the Travel Channel’s “Best East Coast Beaches” and a “Top 10 Beach Town with the Highest Quality of Life” by Coastal Living, but did you know that the resort has an ever-evolving food scene? Here are 14 places to look out for on your next visit.

Barefoot Landing new restaurant district

A new restaurant district has opened in the Barefoot Landing shopping and entertainment complex in North Myrtle Beach. The district is called Dockside Village and features waterfront dining along the Intracoastal Waterway as well as new outdoor attractions and live music. It is anchored by Lulu’s restaurant, owned by musician Jimmy Buffet’s sister, Lucy. The restaurant offers live nightly music, a large sandy beach area, and a ropes climbing course, arcade and other activities in the 20,000 square-foot-space. Additional new restaurants include Taco Mundo Kitchen Y Cantina (Mexican) and Blueberry’s Grill (creative breakfast and lunch fare).

Broadway at the Beach new food spots

A few new epicurean spots have opened or are planning to open at Broadway at the Beach in Myrtle Beach. Recent openings include the Doughnuttery, an innovative, family-owned doughnut shop and Tipsy Scoop, an alcohol infused ice cream and sorbet shop. New restaurants coming this summer include Bar Louie and MELT. Bar Louie, the nation’s hottest Gastrobar, is dedicated to revolutionizing the guest dining experience and serves shareable, chef-inspired grub, craft cocktails and local beers. MELT will be a lunch, dinner and late-night spot to eat featuring an industrial style feel and a brick oven focal point to welcome people in. The menu consists of handcrafted grilled sandwiches and wood-fired pizza with every recipe used, unique to their own.

Carolina Food Tours

A new food tour option is available in the Myrtle Beach area. Corina Whitehead, owner of Carolina Food Tours has opened new food tour locations in Myrtle Beach, North Myrtle Beach and Conway. The guided food tours last between two and a half to three hours and include three to four restaurant stops along with historical background of the area. Tours are currently offered in Murrells Inlet, Georgetown and Pawley’s Island. Prices range from $70 to $100 a person.

Crepe Creation Café expansion

Crepe Creation Café, located in the Market Common district of Myrtle Beach recently expanded adding a full bar and new menu items. A new daily happy hour has been added as well as new breakfast items including eggs, omelets and French entrées.

Lucy Buffet’s Lulu’s to open a Sky Trail ropes course

Lucy Buffet’s Lulu’s restaurant located inside Barefoot Landing in North Myrtle Beach opened a new Sky Trail Ropes Course to the complex in February 2019. The tropical-themed 48-feet tall Sky Trail is named LuLu’s Mountain of Youth. With its splashy color scheme of hot pink, turquoise and yellow, it’s sure to catch the eye of diners. It includes 26 elements to challenge children and adults. Among them are lily pad stepping stones and a tippy version of ‘walk the plank’.

Ms. Margaret’s Soul Food

Located in historic Conway, Ms. Margaret’s Soul Food Restaurant and catering recently opened, serving up traditional southern and Gullah dishes native to the African-American history of the region. The restaurant offers daily lunch and dinner specials serving regional favourites like chicken bog and staples like fried chicken and flounder. All of the ingredients are fresh and sweet tea is included in the meal price.

Reynolds by the Ocean

A new music-themed restaurant has opened at the former location of The Library restaurant in downtown Myrtle Beach. P. Reynolds by the Ocean features live jazz music and Cajun French style cuisine. Owner Patrice Reynolds, who is also a musician and playwright, hosts an open jazz night where local musicians can sign up to play. Other nights are filled with local and out-of-state recording artists. The venue has 61 seats and can be changed to theater-style seating or restaurant seating.

Sea Captain’s House new outside bar

The iconic Sea Captain’s House restaurant in Myrtle Beach is expanding with a brand new outdoor bar. The area is currently being constructed in the shape of a ship deck with the bar in the middle. The sails and masts are part of the bar. It will overlook the ocean. It is expected to be completed by Summer 2019.

Sweet & Sour Asian Kitchen

In early 2019, local restaurateur Greg Pranzo opened Sweet & Sour Asian Kitchen in the Grande Dunes Marketplace in Myrtle Beach. The restaurant will feature an eclectic blend of Asian cuisines with many options served on shareable plates. It will also include unique cocktails, rice and noodle combinations plus classic signature sushi rolls.

Tidal Creek Brewhouse

A new brewery is planned to open in the Market Common district of Myrtle Beach in the fall of 2019 named Tidal Creek Brewhouse. It will be owned by Myrtle Beach entrepreneur, Michael Grossman who has been in the beer brewing industry for over 23 years. Myrtle Beach currently has three brew pubs and one production brewery.

Twelve 33 Distillery

The Myrtle Beach area’s first craft distillery opened in Little River in May 2019. Named Twelve 33 after the end of prohibition in the U.S. in December 1933, the distillery opened in a former beachwear store location and is now full with an infusion room for spirits and a hidden speakeasy. The owners are a husband and wife couple originally from California that decided the Myrtle Beach area would be the best location to open. They are currently making vodka, rye whiskey, bourbon whiskey and rum.

La Vinotinto Venezuela Restaurant

A new South American restaurant has opened in downtown Myrtle Beach named La Vinotinto. The restaurant offers dishes from Venezuela and Columbia and plans to also offer dishes from Peru. Classic dishes include Pabellon Criolla; a shredded beef, rice and beans dish, and Reina Pepiada; bread filled with chicken and avocado.

Uncommon Chocolatier

A new local chocolate shop has opened in the Market Common district of Myrtle Beach. Uncommon Chocolatier specializes in made-from-scratch, gourmet fudge and other specialty chocolates. Using only fresh ingredients, they have over 100 flavors of fudge available from gluten-free to sugar-free to vegan.

Wicked Tuna second location

Wicked Tuna, which is a restaurant in Murrells Inlet, the seafood capital of South Carolina, is opening a second location in the heart of Myrtle Beach. The restaurant is going to take over the top two floors of the three-story 2nd Avenue Pier. The owners have signed a 20-year lease on the building and is projected to open by June 2019. This location will be open from morning through the night with a breakfast menu, live music and creative cocktail selection. The owners own two fishing boats and contract with seven others to provide fresh seafood for diners.

The post 14 new treats for food lovers in Myrtle Beach, South Carolina appeared first on Tripstations.

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richardsrichards9-blog · 6 years

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Truffle Oil Highlights The Premium In Home Cooks

If you've never smelled or tasted real truffles along with also the petroleum that is made from these you are missing out on a culinary treat! Truffles are considered a food of the Gods around the world and their price reflects they definitely are not cheap! The odor of truffles is described as very sensual and with a earthy sign. Many say it is very similar to an aphrodisiac as one small whiff with the yummy mushroom like flavor sends you heavenward. The oil is usually a mixture of several oils that might be steeped with small bits of true truffle to infuse flavoring that can be somewhat harsh if used too deeply. And it is used chiefly as"finishing" oil and perhaps maybe not for cooking since heating it too much can adulterate the flavor. Simply drizzle a tiny amount on your favourite dishes such as salads, soups, or meat dishes also it enriches everything it is introduced to.

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philmytummy · 6 years

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In the New Year we make lots of resolutions, so why not make it a point to go outside of your comfort zone when it comes to dining out? We’ve got just the place to add to the top of your list. Mad Rex is a meeting place, locally sourced dining haven, and watering hole for revelers from “all walks of life.” This urban outpost decked out with graffiti, weapons displays, mannequins in survival wear and other “artifacts” treats its guests or “survivors” to indulge in a truly one-of-a-kind atmosphere. Experience the virtual reality chamber along with many more surprises in this post apocalypse land where food, culture, community and ART still thrive. Mad Rex truly aims to transform you to another world with its 8,500-square-foot space, seating up to 225, including dining room, bar, stage, lounge, private event space and outdoor patio.

Inside, Mad Rex is decorated like a shrine to apocalypse survivors with so many Instagram-worthy touches. There’s graffiti, weapons displays, mannequins in survival wear, skull light fixtures, and a pilot’s ejector seat for selfies and other “artifacts”.

What is one of the most unique experiences is the Virtual Reality Lounge. Mad Rex is the first restaurant to fully infuse VR technology into their concept in Philadelphia. Survivors can escape their normal life and immerse themselves in augmented reality. The more private Virtual Reality Chamber is also available to rent and comes equipped with a lounge throne, private locker, and table service. For hands free drinks check out the cocktails served in an IV bag!

When you’re looking for something to quech your thirst we’d recommend the Mad Mehmet made with Woodford bourbon, apple cider, apple cider vinegar, cinnamon simple syrup, dash of hot sauce, bitters, and macerated apple slice. This drink has got a great seasonal flavor. Both the bar and kitchen at Mad Rex pull from locally sources. Beers from Evil Genius, Victory, Southern Tier Brewery, Flying Dog, and Yards are served on draft and by the bottle. Hard liquor is provided by Philadelphia Distillery, Dads Hat, and Stateside. We love the Hunter cocktail mixed up with Stateside vodka, citrus liquor, fresh lime, passion fruit puree, jalapeno simple syrup, and garnished with a lime twist. And of course we had to try the Flame Thrower, because a drink with a name like that can’t possibly be passed over. Its made with vodka infused with pineapples and cucumbers, mint, lime, pineapple juice, and to finish it off a flaming lime.

The kitchen at Mad Rex is run by executive chef and butcher Peter Rule, whose background includes stints at Brigantessa, Fork, and Avance, is focusing on fresh ingredients, including meats from the neighboring George L. Wells Meat Co. The menu at Mad Rex is a variety of Modern American cuisine based around classic world techniques with new and old world flavors. The focus is on high-quality locally sourced ingredients; fresh vegetables, highest grade of organic meats, and spice blends from our neighborhood Italian market.

Some of the newest additions to the Mad Rex starters include the Roasted Grape, Rosemary, & Brie Flatbread, Korean Fried Turkey Leg, and Mushroom & Asparagus Risotto. We absolutely loved the turkey leg and found it to be a very appropriate dish served given the restaurants theme (although we devoured it with a fork and knife versus with our hands.) The lunch menu during the week from 11 am to 3 pm includes the signature Mad Rex Burger which has a 8oz short rib, chuck, & sirloin blended meat patty cooked to your liking and topped with caramelized onion, bacon, lettuce, tomato, onion, cheddar, house made pickles, and garlic aioli, on an onion poppy seed bun.

But the dishes on the “Survivor Menu” are sure to be what everyone is buzzing bout when they come to Mad Rex. This section of the menu allows guests to select a protein and cook it themselves on a pre-heated 500 degree lava rock to finish seasoning their food tableside. Believe us when we tell you- this rock is HOT! Even though we wasted a lot of time melting butter and squeezing lemon juice onto it, you could feel the heat radiating off the stone till long after we were finished cooking our meal. Protein options for the hot rock include a 14 oz. NY strip, 10 oz. filet, 7 oz. tuna steak, 7 oz. salmon, and more. This method, combined with the juiciness of taste, and health benefits of simply grilling on the stone ensures that the diner has an unforgettable culinary experience.

Mad Rex also offers guests a more classic approach to dinner with classic entrees cooked in the kitchen. Some of the new and most popular plates include the Pan Seared ½ Green Circle Chicken made with free range chicken, artichoke, broccoli, potatoes, and a lavender chicken au jus. The House Made Lobster Ravioli are served with a pumpkin marinara, Parmesan, and arugula, and the Pan Seared Scallops are bather in a seasoned thyme butter, celery root puree, white caponata, apples, and seaweed.

And you best save room for dessert because Mad Rex is offering another exciting opportunity to make your own ice cream sundae in a Pink Himalayan Salt Rock Bowl. Found in only one part of the world, Himalayan Pink Salt is a pristine form of salt containing over 84 minerals. This salt is known to have magical healing powers such as balancing your body’s PH, stabilizing your hydration levels, and improving digestion. The salt provides a complex and amazing flavor without being overbearing.

Now Mad Rex is also serving late night happy hour and breakfast! Stop by on Friday and Saturdays after 10:30 pm to enjoy some great deals on plates like Party Wings with

Mad Rex hot sauce or Mad Rex BBQ Sauce, Hand Cut French Fries, Survivor Steak & Eggs which offers a NY strip on lava rock with choice of eggs, Egg, Bacon, Cheese, & Tomato Sandwich on baguette, Rock Charred Pancakes with vanilla cream and bourbon syrup, Survivor Omelet filled with cheesesteak, whiz and American cheese, caramelized onion, and hot peppers. They’re even serving a Chicken & Waffle Sandwich and Sausage, gravy, & biscuits with house made pork sage sausage, house made biscuits, creamy béchamel sauce.And be sure to stop by for Fallout Friday every Friday and Survivor Saturdays every Saturday from 10 pm til 2 am for live entertainment and guest DJ’s.

Photo credit: Exterior image by Society Hill Films. Ice cream and additional drink images by Kory Aversa.

Mad Rex In the New Year we make lots of resolutions, so why not make it a point to go outside of your comfort zone when it comes to dining out?

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