The Myrtle Beach Area Hospitality Association will host its 13th Annual Trio Dinner presented by Inland Seafood at 6:30 p.m. Monday, April 1, 2019, at the Sheraton Myrtle Beach Convention Center Hotel, the host sponsor. Purchase Tickets
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. Each trio will showcase its unique cuisine at the Trio Dinner. Along with excellent fare, the event includes hors d’oeuvres by Grand Strand Provisions, a cocktail bar, live entertainment with U-N-I Jazz and a silent auction benefiting hospitality educational programming. (Silent Auction Items Needed)
High school students participating in the mentorship program are from the Academy for Technology and Academics. This magnet school receives students from throughout Horry County, who have an opportunity to sample hospitality courses including culinary arts in the middle and early high school years. The college students completing the trio are from the International Culinary Institute of Myrtle Beach 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. This event is very important to the Grand Strand culinary arts programs. A portion of the proceeds of the event go to MBAHA scholarship funds directed to Hospitality and Culinary education.
Chefs currently committed include: Geoffrey Blount, International Culinary Institute of Myrtle Beach; Jamie Saunders, Johnny D’s Waffles & Bakery; Harald Gruetzmacher, Baywatch Resort; Robin Hinton, LuLu’s; Brian Jones, Strong Waters Craft Cocktails & Kitchen; Jason Scarborough, US Foods; Danny Smith, Frank’s Outback; Mike McKinnon, Cypress Room at Island Vista; Mike Robertson, Damon’s Grill; Hamilton Vereen, Black Thai Restaurant & Lounge; Michael Gadson, Santa Maria at the Caravelle Resort; and Chris Mulcahy, Hook & Barrel.
In addition to creating wonderful dishes and working with students, chefs will have the opportunity to enter one dish to be judged for the “Best Dish” and “People’s Choice” awards. Knowing chefs are as competitive as they are creative, this allows participating chefs to show off their skills and be recognized for it. We will have a combination of celebrity chef judges and local American Culinary Federation judges for the event.
For more information, call 843-626-9668.