Chef Brady Adds Tradition and Home Style Flavors to Christmas Dinner

MYRTLE BEACH, S.C. – December 10, 2012 – Vintage Twelve, Kingston Plantation’s newest oceanfront restaurant, has prepared a special menu for Christmas dinner. Chef Caitlin Brady fondly remembers Christmas Eve dinners with her family and wanted to include some of the flavors and traditions. “I wanted to create a feast that had some traditional items but also some of the flavors I fondly remember as a kid, like the sausage wellington and sweet potato casserole,” Brady reminisced.

Chef Caitlin Brady has prepared a holiday menu with all the fixings. The first course starts with a choice of Fig Salad with Baby Greens, Goat Cheese Cream and Walnuts with a Balsamic Vinaigrette or New England Clam Chowder. The second course is a choice of Sausage Wellington with House-Made Sausage, Puff Pastry, Tomato Relish and Pickled Mustard Seeds or a Paté Plate with Assorted Salami, Chicken Liver Paté, Pimento Cheese, Pickles, Pepper Relish and Toast Points. The third course is a choice of  Family Farm Glazed Ham with Sweet Potato Casserole, Green Beans and Sweet Cherry Reduction; Prime Rib Au Jus with Potato Puree and Creamed Greens or the Chef’s Selection of Local Fish from Murrells Inlet with Winter Vegetables and Butternut Squash Risotto. Dessert will feature Santa’s Favorite Assorted House Made Cookies and a Vanilla Milk Shake; Not Your Aunt Mary’s Fruit Cake with Cranberries, Blueberries, Pecan Cake and Whipped Cream Cheese Icing or Snow Day, Rich Hot Chocolate and Peppermint Cream Puffs.

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MYRTLE BEACH, S.C. – October 24, 2012 – Kingston Resorts, an oceanfront resort complex in Myrtle Beach, Kingston Plantation and Kingston Shores shipped 2,000 pounds of soap to an African village as part of the Global Soap Project. The Global Soap Project recycles soap from American hotels and distributes them to people in Africa. The soap is collected, sanitized and melted into new bars before they are shipped to refugee camps.

Hilton Myrtle Beach Resort at Kingston Shores and Embassy Suites at Kingston Plantation were the first hotels to be green certified in Myrtle Beach, and this soap project was one of many the resorts instituted to reuse, reduce and recycle whenever possible.

“This program has grown significantly since it started two years ago,” said Eugene Silvestri, hotel manager with Hilton Myrtle Beach Resort. “We now ship twice a year, and we are very proud that the organizer, the project and Hilton Worldwide have received international recognition.”
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MYRTLE BEACH, S.C. – October 4, 2012 – Kingston Resorts, an oceanfront resort complex in Myrtle Beach, Kingston Plantation and Kingston Shores were selected as Silver Magellan Award winners. The winners of The 2012 Magellan Awards were announced by Travel Weekly.  The resorts were also included in the Best of the South awards by Meetings Focus South magazine.

With entries from across the United States and around the world, the Magellan Awards are the premier awards program honoring the best in the travel industry. The complete list of winners can be viewed at www.travelweeklyawards.com. The awards honor a broad range of industry segments including hotels and resorts, travel destinations, cruise lines, online travel services, airlines and airports, travel agents and agencies, tour operators and car rental companies.

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MYRTLE BEACH, S.C. – July 31, 2012 – Vintage Twelve, the newest Myrtle Beach oceanfront restaurant at Kingston Resorts, has taken upscale dining to a new level. The restaurant recently opened after extensive renovations of Embassy Suites Myrtle Beach Oceanfront Resort in Kingston Plantation. The entire first floor was upgraded with a sleek new contemporary décor enhanced with beautiful elevated ocean views.

The 44-seat Vintage Twelve restaurant was designed as an open-kitchen concept.  The restaurant has been called an “organic gourmet haven” by Myrtle Beach Restaurant News, and the response from diners has been overwhelming.

Chef Caitlin Brady made a mark on the dining scene with her Southern-style recipes that focus on the freshest local ingredients and seafood. She trained with Executive Chef Frank Lee at the Old Village Post House in Mt. Pleasant, South Carolina and High Hammock on Pawleys Island. Now, Brady has refined her style to match the cuisine typical of the finer chefs in Charleston.  She honors the region’s time-honored traditional dishes including fried flounder, sweet succotash and buttery shrimp and grits. But then, she elevates these old favorites with innovative twists such as hush puppies with pimento cheese fondue. Or, she’ll add goat cheese grits to a tender rack of lamb.

“One diner said our peach ice cream was just like her grandma’s” said Brady. “I love it when diners get emotional. That kind of response means we have created memories for our patrons and have taken something old and made it new.”
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