Vintage Twelve Restaurant at Embassy Suites Myrtle Beach Oceanfront Resort Opens to Rave Reviews

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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In the Kitchen with Chef Caitlin Brady

Monday, July 30, 2012, Columbia, SC
By Gwen Fowler

A new restaurant at Kingston Plantation has a new chef.

Chef Caitlin Brady came to Vintage Twelve at the Embassy Suites Myrtle Beach Oceanfront Resort in early April, several weeks before the restaurant opened.

The 44-seat restaurant has “an awesome ocean view,” Brady said. Vintage Twelve was added as part of a major renovation to the lobby and common areas.

“We serve new Southern cuisine,” she said. “We try to keep the food as clean as possible, staying away from overly processed meats and products. If we can’t source it to our standards then we make it in house, including our ice creams, pastas and butter.”

Brady is not new to the Grand Strand. She earned an associate degree in culinary arts in 2008 from Horry Georgetown Technical College. She formerly was the sous chef at the Old Village Post House in Mount Pleasant and the High Hammock in Pawleys Island.
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Mentoring Shaped Young Myrtle Beach Top Chef

Thursday, June 7, 2012, Myrtle Beach
By Becky Billingsley

At age 25, Chef Caitlin Brady at Vintage Twelve in Myrtle Beach has achieved a pinnacle of success she says is due in large part to mentoring.

“I am convinced I’d be nowhere without Frank Lee,” she said on June 6 in the intimate and sleek dining room at Vintage Twelve, an organic gourmet haven with an elevated ocean view at Kingston Plantation.

The chef took a conventional route to learn culinary techniques and graduated from the two-year Culinary Arts program at Horry-Georgetown Technical College in 2008. She then worked beside Executive Chef Frank Lee and Chef de Cuisine Steven Musolf as a sous-chef.

Lee is a legend in Charleston restaurants such as Slightly North of Broad and at Maverick Southern Kitchens, which owned the now-closed High Hammock in Pawleys Island. Musolf, as a maverick in the kitchen, was a good match with the company and Lee’s philosophy of putting ingredients and their unique flavors ahead of all else.
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A Green Approach to Vacation

Living Green
The Sun News by Jennifer Sellers
For Weekly Surge

It’s that time of year to start thinking about summer vacation. While your mind may be on vacation, that doesn’t mean your green behavior should be packed away until you return. Why not take a green approach to travel?

Hotels

Most hotels, especially the large chains, offer a so-called “eco” service. This simple service includes some easy green choices, such as hanging up your wet towels if you don’t want them changed out, which essentially saves water, energy, etc. Some hotels even have a “No, Thank You” door hanger for maid service, which saves the maids some time in their schedule, green for efficiency reasons.

The hospitality industry has been going green for the sake of guests, including the green certification of hotels through associations. For example, the South Carolina Green Hospitality Alliance (www.GreenHospitalityAlliance.com) has certified several in the Myrtle Beach area including the Hilton Myrtle Beach Resort, the Embassy Suites at Kingston Plantation, and the Wyndham Ocean Boulevard Resort. To become a certified green property, the business must fill out an application about its practices such as environmentally preferred purchasing, waste reduction and recycling, energy and water efficiency, air quality, catering and green cleaning. The certification works like a point scale, so some businesses may turn out to be very green and others may be lighter green. Overall, at least they are doing something to be greener. For more about green hotels, visit www.EnvironmentallyFriendlyHotels.com or www.greenhotels.com
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Enter to win a Royal Treatment Vacation for your favorite Mom

MYRTLE BEACH, S.C. – April 10, 2012 – Kingston Resorts, an oceanfront resort in Myrtle Beach, wants to give a lucky Mom The Royal Treatment for Mother’s Day.  Nominations are currently being accepted, and a winner will be selected before Mother’s Day. The deadline is Thursday, May 10th, 2012 at midnight.

Anyone can enter the promotion on the resort’s Facebook page (facebook.com/KingstonResorts) or on the giveaway page link from the website at kingstonplantation.com. A winner will be selected from nominations that ask why your Mom deserves the prize. The winner will receive:

  • A three-day, two-night stay for up to four in a two-bedroom oceanview condo at Kingston Plantation
  • A one-hour massage at The Royale Day Spa
  • Bath & Body Works® welcome basket upon arrival
  • Complimentary breakfast buffet each morning for up to 4 guests
  • Dinner for four at Vintage Twelve located in the Embassy Suites

Kingston Resorts includes Kingston Plantation and the adjacent Kingston Shores, which are owned by FelCor Lodging Trust, Inc.  These properties include two full-service oceanfront hotels including the Hilton Myrtle Beach Resort and Embassy Suites Myrtle Beach. A variety of luxury Myrtle Beach condominiums, townhomes and vacation villas, located along the famous Grand Strand, are also available for guests to enjoy.  Guests at both properties can enjoy access to recreational facilities including a newly renovated 50,000 square-foot Sport & Health Club with indoor and outdoor pools, lit tennis courts, pro shop and state-of-the-art fitness equipment, Splash!, an oceanfront water park and lazy river and a host of seasonal activities for adults and children.  For more information, call 800-876-0010 or visit www.kingstonplantation.com.

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Caitlin Brady joins Kingston Plantation as Chef of Vintage Twelve

MYRTLE BEACH, S.C. – April 9, 2012 – Caitlin Brady has joined Kingston Plantation as the chef for its upscale restaurant, Vintage Twelve. The restaurant is the newest addition to the Embassy Suites Myrtle Beach Oceanfront Resort and is currently under construction and scheduled to open later this month.

Vintage Twelve is part of the major renovation to the lobby and common areas that are underway at the Myrtle Beach oceanfront resort. The 44-seat restaurant will serve dinner complemented by scenic views along the Atlantic Ocean.

Brady brings considerable talent to the restaurant. She worked closely with Executive Chef Frank Lee at the Old Village Post House in Mt. Pleasant, South Carolina where she was the sous chef. She was also the sous chef under Lee at High Hammock on Pawleys Island.  Under his tutelage, Brady has refined the Southern-style cuisine typical of the finer chefs in Charleston.  Brady received an associate degree in Culinary Arts in 2008 from Horry-Georgetown Technical College.

In the new position at Vintage Twelve, Brady will be responsible for hiring, training, ordering, operations and menu development. “We are planning to capitalize on the abundance of fresh local produce and seafood,” says Brady. “It’s a great opportunity to walk into a brand new kitchen and design it from scratch. We are able to refine the open kitchen concept so that it works efficiently with the menu.”

In addition to an open and contemporary design, Vintage Twelve’s kitchen will revolve around a Wood Stone oven.  Brady states that 60 percent of the menu will be cooked using the oven that will have temperatures of 700 to 800 degrees. “The layout of the kitchen is remarkable in the amount of work space we have, and everything is brand new,” added Brady.

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