Fall is festival season in Myrtle Beach, with events filled with delicious food, wine samplings, live entertainment and more. Coastal Uncorked Food and Wine Festival is a popular festival celebrating the culture cuisine along the Grand Strand. They hold two annual annual events – one three day food and wine festival and one farm to table dinner.
Last month Strong Waters had the pleasure of participating in the Moonshine Mixology Competition, the kickoff event to the Coastal Uncorked Food and Wine Festival held at Broadway at the Beach. The competition challenged local Myrtle Beach bartenders to concoct a cocktail using moonshine from Sugarlands Distillery as the base. The spirits were the only common link, as the bartenders brought their creativity to the table and created drinks made with everything from peaches and blueberries to cotton candy and sour patch gummies. There was even a spiked root beer float!
At Strong Waters, we pride ourselves on our “Farm to Shaker” approach to mixology and felt this challenge involving distilled spirits was right up our alley. We brainstormed what handcrafted cocktails were unique to our bar and ended up creating a Smokin’ Blonde Manhattan. As a restaurant, we believe presentation is key, so our booth at the competition had decor representing the style of our restaurant. We felt this was a great way for festival goers that stopped by for samples to get a taste of our craft cocktails, as well as our brand. Although we didn’t win, we enjoyed getting creative with our mixology and look forward to next year’s event.
This upcoming month, Coastal Uncorked will host the 8th Annual Farm to Table Dinner at Thompson Farms. This event involves a seven course meal in a quaint country setting, highlighting the talent of the local Myrtle Beach chefs. The challenge for these chefs is to create dishes that utilize locally sourced produce, meat, and seafood.
At Strong Waters, our menu is derived from fresh, seasonal and local ingredients. We are looking forward to participating in this event since we already incorporate components of the challenge in dishes we serve daily. Our chef, Chef Javaughn Spence, will be representing Strong Waters at the dinner and will be preparing the seafood course. He will be serving a local ceviche, which will include octopus, snapper, shrimp and scallop, marinated in coconut Kaffir lime.
We enjoy getting involved in community events like such as these that demonstrate the culinary talent of the Grand Strand. We look forward to participating in future events that allow us to showcase our creativity and passion for supporting local.