Croissants, Vidalia’s chefs win at Trio Dinner
Winners have been named for Best Dish and People’s Choice from the Myrtle Beach Area Hospitality Association’s ninth annual Trio Dinner, held April 20.
Best Dish went to Chef Andrew Fortner of Croissants Bistro and Bakery for his seared scallop over butternut squash.
People’s Choice went to the alligator combo of Chef David Taylor of Vidalia’s at the Sheraton Myrtle Beach Convention Center Hotel.
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.
High school students participating in the program are from Horry County Schools’ Academy for Technology and Academics in Conway, which receives students from throughout Horry County, who have an opportunity to sample hospitality courses, including culinary arts. The college students completing the trio are 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. A portion of the proceeds go to the hospitality association’s scholarship funds directed at hospitality and culinary education.
In addition to Fortner and Taylor, chefs who participated in this year’s Trio Dinner were Chef Steve Sleeman of Moe’s Original Barbeque, Chef Megian Cinari of Waterscapes at Marina Inn at Grande Dunes, Chef Casey Blake of Drunken Jack’s, Chef Dan Smith of Frank’s OutBack, Chef Kevin Luque of Hilton-Cafe Almalfi, Chef Murray Stahler of Murray and Mikes Cafe and Catering, Chef Richard Hartnett of Breakers Resort, Chef Tom Pennell of Ruth’s Chris Steak House and Chef Jamie Saunders of Johnny D’s Waffles & Bakery.
For more information, visit www.TrioDinner.org or call 626-9668.
This story was originally published April 21, 2015 at 11:02 AM with the headline "Croissants, Vidalia’s chefs win at Trio Dinner."