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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New Strand Offerings Aim to Tempt Tourists

MYRTLE BEACH, S.C. – (March 5, 2012)
Greenville News by Dawn Bryant

New Strand offerings aim to tempt tourists By Dawn Bryant The Sun News Some beach tourism businesses that are starting to open for the season are showing off more than just a fresh coat of paint.

Several Myrtle Beach hotels, restaurants and attractions have invested big bucks to overhaul their properties, to be poised for a resurgence there.

Businesses typically do construction work during the quieter winter months, with most of them wrapping up as the first round of spring tourists trickles in. Some pulled out more than paint brushes this year.

“There’s a significant uptick in the reinvestment in downtown,” said Dave Sebok, executive director of Myrtle Beach’s Downtown Redevelopment Corp.

Ripley’s has spent about $500,000 upgrading its attractions along Ocean Boulevard, with about half of that going into the Moving Theater, which takes customers on a virtual ride in a seat that moves timed with the images on the screen.

Ripley’s went digital, added surround sound and a screen that is 16 feet tall and 35 feet wide and more special effects, including falling snow and smells of burnt tires and pine trees.

The theater re-opened Friday, and changes to the outside of the building — say goodbye to the T-Rex and hello to an animated dragon — should be ready in the next month.
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Season of Change

Myrtle Beach area attractions, hotels adding new offerings for season

MYRTLE BEACH, S.C. – (March 4, 2012)
The Sun News by Dawn Bryant

Some tourism businesses that are starting to open for the season are showing off more than just a fresh coat of paint this year.

Several hotels, restaurants and attractions have invested big bucks to not only spruce up, but overhaul their properties to modernize, be poised for a hoped-for rebound in the economy or to be ready for a resurgence in their area of the Grand Strand, most notably downtown Myrtle Beach. Businesses typically do construction work during the quieter winter months, with most of them wrapping up this month as the first round of spring tourists trickle in. Some pulled out more than the usual paint brushes this year.

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Kevin W. Luque of Kingston Resorts Named Best Seafood Chef in South Carolina

MYRTLE BEACH, S.C. – (February 14, 2012) – Kevin W. Luque, executive sous chef at Hilton Myrtle Beach Resort and Embassy Suites Myrtle Beach at Kingston Resorts, was named the best seafood chef in South Carolina. The competition and awards are part of an annual program by the Hotel, Motel and Restaurant Supply Show of the Southeast.

Luque competed against 19 other chefs in the seafood category to win the top prize. His winning dish was pan seared mahi mahi over corn maque choux with a spicy tomato sauce accompanied by a fennel, onion and blood orange salad. Luque won a $1,000 cash prize as well as airfare and accommodations to compete in the Great American Seafood Challenge in New Orleans in August.

In the South Carolina competition, more than 74 chefs competed in the three categories that included seafood, cold dishes and hot dishes.

“We are thrilled to have the top seafood chef in South Carolina at our resort and part of our team,” said Bob Barenberg, complex manager, Kingston Plantation.

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Coastal Culinary Delights: Sixty Miles of Coastline with an Endless Array of Eclectic Cuisine in the Myrtle Beach Area

MYRTLE BEACH, S.C. – (February 7, 2012) by Ann Marcum

Travelers world‐over journey near and far to discover the unfamiliar and the types of tastes that distinguish forever‐lasting vacation memories. Visitors to the Myrtle Beach area are in for a treat that pleases each and every palate with the area’s various styles of strikingly delicious cooking. The area is historically known for its fresh local seafood, rice, grits, sweet potatoes, peaches, berries and a fresh produce season that starts in early spring – making Myrtle Beach a paradise for every “foodie” to indulge.

At the northern end of the Grand Strand, North Carolina‐style Calabash reigns supreme, with its traditional lightly‐breaded, fried seafood meals. Calabash buffets – the most famous being the Original Benjamin’s Calabash Seafood – line Highway 17 for miles, offering guests hundreds of delicious options to choose from; everything from deviled crab to flounder and black bass. With wallet‐friendly prices, Calabash has remained a steadfast cooking style since the Myrtle Beach area became a vacation resort in the mid‐Twentieth century.

Venture further south and travelers will find themselves in the heart of Low Country, where chefs utilize local ingredients such as Carolina rice, stone‐ground grits, shrimp, blue crab, grouper and country ham, in traditional recipes handed down from the Gullah community of the southeastern coastal states. Today, young professional chefs in the Myrtle Beach area are taking this culinary genre to a new level with innovative interpretations of those traditional dishes. These “Carolina Coastal” chefs are using locally sourced ingredients, sustainable meat, fish and seafood, as well as regionally grown produce to enhance the taste and quality of cuisine. One of the most interesting spots to experience this style of cooking is in the community of Murrells Inlet – the seafood capital of South Carolina ‐ where a slew of restaurants sit along the picturesque Murrells Inlet Marshwalk, offering a range of flavors for every taste and wallet.
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Embassy Suites at Kingston Plantation Undergoes Renovation

MYRTLE BEACH, S.C. – (February 1, 2012)Embassy Suites at Kingston Plantation, an oceanfront resort in Myrtle Beach, has begun renovations to the lobby, restaurants and common areas of the hotel. The multi-million project, slated for completion in early April, follows recent renovations to the hotel’s 255 guest rooms and the resort’s Sport & Health Club that were completed last year.

The lobby will have a new check-in area that is being designed for efficiency and ease of service. The renovation will modernize and open up the reception area with a vibrant and contemporary first impression.

“Our new lobby will roll out the welcome mat, and it has been designed to create comfort and ease when guests check in,” said Bob Barenberg, managing director, Embassy Suites Myrtle Beach. “Our design team carefully selected fabrics and color palettes to create a more relaxed and inviting atmosphere.”

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