Food Challenge & Tasting Finale Event
Join the elite culinary Grand Strand community for the Coastal Uncorked finale event at the Marina Inn on Sunday, May 15th. Before the food battle, enjoy tasting tables from area restaurants, specialty desserts, drinks and participate in a silent auction. Then prepare to watch seven of the area’s top chefs square off in an iron chef style competition. This finale event will include live entertainment, tastings and more.
Tickets do not guarantee a seat at a ballroom table to watch the food challenge. There will be room to watch the challenge at high cocktail tables or in the standing room only area however, space is limited.
2010 Winner and Challenger Chef Mike Mckinnon - The Cypress Room at Island Vista
Local native he has been working in kitchens since age 12 where he's helped in his father's Myrtle Beach restaurant, the Kings 17
Landed his first Executive Chef position in 1988 at Se Island Inn
Chef McKinnon obtained an Associates Degree in Culinary Arts from HGTC
He has won numerous awards at The Taste of Tidelands and most recently the 2010 Coastal Uncorked Cooking Competition
With his meal preparation he is committed to using regional farm to table fresh ingredients
Chef Andrew Gardo - Sea Captain's House
Committed to its charming southern hospitality, The Sea Captain's House continues pleasing the palettes of Myrtle Beach's locals and guests from abroad. The Sea Captain's House remains the Number One Best on the Beach Seafood Restaurant winner year after year. Executive Chef Andrew Gardo continually maintains the integral freshness and natural flavors that our southern region has to offer.
Chef Andreann Geise - Mykonos
National Award Winning Chef
Specializing in Greek/Mediterranean low country fusion
Currently executive Chef of Mykonos a Greek & Mediterranean Restaurant in Myrtle Beach; Won Ultimate Recipe Show down on Food Network, cooked at Bon Appetite Supper Club, has had recipes in many magazines and recently was on Martha Stewart Morning Live Radio
Chef Brad Daniels - Croissants
Graduated from Carson-Newman College in Jefferson City, TN
Attended Le Cordon Bleu in Orlando; while in school worked for celebrity chef Todd English at his eclectic seafood restaurant Bluezoo
Worked at Blackberry Farm in Walland, TN and was introduced to "Foothills Cuisine" - the concept of drawing from indigenous ingredients and cuisine
Executive Chef at Local 11 Ten in Savannah, GA
Chef Daniels is currently showcasing his concept of local and fresh ingredients at Croissants Bistro & Bakery
Chef Eric Masson - The Brentwood Restaurant & Bistro
A French native, Masson holds three culinary degrees and worked in many prestigious hotels and restaurants in London, Paris and Megeve
In 1998 moved to the US and opened his first restaurant "Ferrandi's" in New York; followed by "The Saratoga Lake Bistro" in Saratoga Springs
Both were named "Best French Restaurant in the Capital Region" from 1999 to 2004
In 2007, he and his wife became owners of "The Brentwood Restaurant & Wine Bistro"
Chef James Clark - WaterScapes at Marina Inn
Has crafted his cuinary resume at some of the finest restaurants including The Windsor Court Hotel in New Orleans, Palette Restaurant in the Madison Hotel in Washington D.C., and the DC Coast Restaurant
Mastered his skills at local restaurants around South Carolina; building a concentration on three or four ingredients for each dish, focusing on them to maximize their flavors
Attended the New England Culinary Institute
Currently he practices his culinary techniques at the Marina Inn at Grande Dunes
Chef Clark has been featured in AAA Magazine and Cooking with Paula Deen
Chef Eric Wagner - Horry Georgetown Technical College
Owns Ice Sensations of Myrtle Beach, custom carves ice sculptures; Professor in the Culinary Department at HGTC
When you purchase your ticket, you will receive an email confirmation. In the email confirmation will be a link to download your ticket. Bring your ticket and drivers license to the event. Tickets are non-exchangeable and non-refundable.