Beer, Wine & Spirits Dinners

Parcipating restaurants include:

Brewers Dinner at Gordon Biersch
April 24
3060 Howard Avenue 
Myrtle Beach, SC 29577
$50 per person. Limited seating available.
Don’t miss this meal that celebrates two of life’s simple 
pleasures: made-from-scratch food and hand-crafted beer. 
Enjoy European-inspired brews, no passport required. 
 
Course One
 
Gorgonzola Pear Salad Paired with Czech Pilsner.
 
Course Two
 
Beer Braised Short Ribs with Jalapeño Grits Paired with 
Schwarzbier.
 
Course Three
 
Louisiana-style BBQ Shrimp Paired with Marzen.
 
Course Four
 
Fresh Fish Courbouillon Paired with Golden Export.
 
Course Five
 
Bananas Foster Cheesecake Paired with Hefeweizen.
 
 
Bubbly by the Sea at Sea Captain’s House
April 24 
3002 North Ocean Blvd., Myrtle Beach, SC 29577
$85 per person. Limited seating available.
Voted Best Seafood Restaurant by readers of Southern Living 
Magazine, Sea Captain’s House boasts a beautiful view and serves three 
meals a day. At this limited seating engagement, enjoy four delightful 
courses and a wine demonstration featuring Chandon Wines.    
 
Course One
‘Spring’ Spinach & Ricotta Tart.
 
Course Two
 
Pickled Okra Succotash.
 
Course Three
 
Fresh Atlantic Fish en Papilotte prepared with Local ‘Spring’
Ingredients.
 
Course Four
 
‘Fresh Picked’ Local Strawberries Romanoff.
 
 
French & Lowcountry Cooking Class & Dinner with Chef Eric Masson at The Brentwood 
April 25 
4269 Luck Avenue, Little River, SC 29566
$78 per person. Limited seating. 
This unique class will include a three-course dinner, cooking 
demonstration and wine pairing. From Brittany, France, Chef 
Eric Masson, winner of the 2011 Coastal Uncorked Chef’s 
Challenge, will teach guests how to cook three incredible dishes, 
each paired with a French wine. With double degrees from 
Ferrandi Culinary School in Paris, Chef Masson knows authentic 
French cuisine. Bon appetit!   
 
Course One
 
She Crab Soup paired with Sauvignon Blanc, France.
 
Course Two
 
Beef Wellington paired with Pinot Noir, France.
 
Course Three
 
Crepe Suzette paired with Sparkling Brut, France.
 
 
Rodney Strong "Blend Your Own Bordeaux" Dinner & Seminar at Croissants Bistro & Bakery 
April 26 
3751 Grissom Parkway 
$125 per person. Limited seating available.
Delight in dishes sure to please even the most refi ned palate 
during this unforgettable dinner experience at one of the most 
beloved bistros in town. After an education in blending, each 
couple will receive a Symmetry Kit of fermented juices to mix 
your own bordeaux.
 
Course One
 
Passed Appetizers with Spring Sangria.
 
Course Two
 
Seared Scallop, Carolina Gold Risotto, Baby Carrots, 
Chanterelles, and a Ramp Nage 2010 Charlotte’s Home 
Sauvignon Blanc.
 
Course Three
 
Roasted Squab Breast, Fava Beans, and Morels
2010 Davis Bynum Pinot Noir, Russian River
SYMMETRY – THE ART OF BLENDING SEMINAR.
 
Course Four
 
Roasted Beef Tenderloin, Spring Asparagus, 
Pimento Cheese Gratin
2007 Rodney Strong Reserve Cabernet Sauvignon
Alexander Valley.
 
Course Five
 
Salted Caramel Chocolate Tart.
 
 
The Melting Pot: Fondues Guilty Pleasure Wine Dinner
April 23
5001 N. Kings Hwy. Suite 104
Myrtle Beach, SC 29577
$57
 
Course One
Red Pepper Stilton Fondue. Creamy Butterkase & Fontina cheese 
blended with Roasted Red Peppers and Stilton Blue Cheese. 
Finished with chopped green onions. Paired with Loredona 
Riesling.
 
Course Two
A Mediterranean-style Organic Green Salad. Mixed Organic 
greens tossed with Kalamata Olives, Artichoke Hearts. Roasted 
Red Peppers and a Sweet Mustard & Herb Dressing. Paired with 
Irony Chardonnay.
 
Course Three
Certified Black Angus Sirloin, Teriyaki Marinated Sirloin, 
Fresh White Shrimp, Roasted Red Pepper Marinated Chicken, 
Memphis Pork Loin, & Cold Water Lobster Tail all served with 
our unique dipping sauces and fresh vegetables. Paired with Fog 
Head Pinot Noir.
 
Tour of Mexico Tequila Dinner at Abuelo’s
April 23
740 Coastal Grand Circle  
Myrtle Beach, SC 29577
$50 per person. 
 
Enjoy a multi-course meal of tantalizing dishes with Mexican 
flair, each accompanied by a fi esta-inducing tequila. Sorry, 
sombrero not included.  
 
Course One
 
Freshly made salsa with a hint of El Jimador Blanco tequila, 
guacamole and chips
 
Course Two
 
Shrimp cocktail served in a margarita glass with pico de gallo 
chutney made with Cazadores Blanco tequila
 
Course Three 
 
A special house salad with a honey lime Herradura Blanco 
Tequila dressing
 
Course Four
 
Choice of One: Pescado Guerrero- Wood Grilled 
Baramundi Filets with fresh shrimp, scallops, mushrooms, 
spinach, roasted pepper and sliced avocado in a delicious Don 
Eduardo Reposado Tequila Sauce; Sauteed Chicken Zucchini- 
Lightly sauteed chicken breast with sliced zucchini, roasted red 
peppers and corn with a delicious Don Eduardo Anejo Tequila 
Sauce; Steak  Mojo Deajo- Wood grilled ribeye steak topped with 
sauteed shrimp in a Mexican style sauce.
 

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