Food events stacking up
• SILENT AUCTION AND ITALIAN LUNCH, 839-5400 or 488-6200. 11:15 a.m. carry-out or noon dine-in Feb. 21, Carrabba’s Italian Grill, 6803 N. Kings Highway, Myrtle Beach. Proceeds benefit Horry County Schools Adult Education Programs. $10 each. Free delivery with seven or more carry-out lunches. Kids menu available when dining-in. Chicken Marsala with Penne Pomodoro; Mezzaluna; Spaghetti with Meat Sauce; Chicken Caesar Salad entrees served with choice of Caesar Salad or Minestrone Soup on dine-in menu. Carry-out entree includes Chicken Marsala with Penne Pomodoro and Caesar Salad with Herb-crusted Focaccia Bread.
• 50TH ANNUAL PANCAKE SUPPER AND BREAKFAST, 488-1415, 503-1866 or email@example.com. 5-8 p.m. Feb. 21 and 7-9:30 a.m. Feb. 22, Conway High School. Proceeds benefit The Conway Kiwanis Club and its community service projects.
• A TASTE OF CONWAY’S SOUL AND COLLARD COOKOFF, 397-5719. 5-9 p.m. Feb. 25, the Peanut Warehouse. $5 for adults (children 12 and under free). $1 tasting tickets. There will be entertainment by Tru Soul. Proceeds benefit Academy of Hope Charter School.
• FIFTH ANNUAL FISH FRY, 902-3712. 11 a.m.-5 p.m. March 29, Thee Baptist Worship Center, 1137 S.C. 90, Conway. Adult plates will be $5 and kid plates will be $3. Flounder with cole slaw, hush puppies and choice of sweet potato fries or regular fries and a dessert. Delivery available for five or more plates.
Chef named tops in state
Chef Danny Smith of Frank’s Outback was named Best Seafood Chef in South Carolina at the fourth Annual South Carolina Seafood Challenge and will represent South Carolina at the Great American Seafood Cook-off in New Orleans in August.
The event was organized by the Myrtle Beach Chapter of the American Culinary Federation and was held at the Myrtle Beach Convention Center, Jan. 28-30, according to a press release.
Smith won with his Yellow Eye Snapper, Golden Beet Risotto, Sweet Snow Pea Puree and Garden City Shrimp Butter Sauce. He was assisted by Sous Chef Steve Sleeman. The Yellow Eye Snapper was provided by Seven Seas of Murrells Inlet.
Danny moved to Murrells Inlet in 2009 and became the chef of The Brentwood.
“With the support of my wife, Paula, I have been able to pursue my passion for the culinary arts,” said Smith. In 2013, Smith began mentoring students at The Trio Dinner Coastal Culinary Experience through the Academy for Technology and Academics.
Frank’s and Frank’s Outback has been in business for 25 years and is located at 10434 Ocean Highway in Pawleys Island. Call 237-3030 or visit www.franksandoutback.com.
American Culinary Federation of Myrtle Beach is located in Myrtle Beach and is one of more than 230 chapters of the American Culinary Federation, Inc. For more information, visit www.myrtlebeachacf.com.
From staff reports