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.

~Culinary Experiences on the Grand Strand~

Chef Peter Gennaro III – Executive Chef of Café Amalfi at Hilton Myrtle Beach Resort at Kingston Shores

Executive Chef Peter Genarro III

Executive Chef Peter Genarro III

Executive Chef Peter Genarro III brings a wealth of talent and culinary expertise to the Hilton Myrtle Beach Resort at Kingston Shores where he oversees all aspects of food preparation and presentation. His restaurant industry career started at the University of Nevada‐Las Vegas where Gennaro earned a Bachelor’s Degree in Hotel and Restaurant Management. Since then his resume reads like the natural progression of a corporate chef, starting at the Las Vegas Hilton in 1980 as a sous‐chef and saucier, moving on to Ritz Carlton properties and advancing to assistant executive chef positions at Fairbanks Ranch in Del Mar, Calif., La Costa Resort & Spa in Carlsbad, Calif., and the Hotel Del Coronado in Coronado, Calif. During his 25‐year professional career in California, Chef Gennaro says he learned that simplicity is best, and that giving good chefs the ability to change menus as they see fit is the best method for creating a happy staff and delighted diners. For more information, call (843) 692‐3145 or visit

For additional information on the Myrtle Beach Area, visit or call 1.888.Myrtle1. To read the full article from, click here for a PDF.

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