St. Patrick’s Day deals highlight this week’s roundup of Myrtle Beach-area restaurant news

For Weekly SurgeMarch 10, 2014 

Jack Cahill sold Nibils, but he is coming back to the restaurant’s former Myrtle Beach location at 3301 N. Kings Highway, which is now Johnny D’s Waffle House and Bakery, to host his annual St. Patrick’s Day dinner with two seatings at 5 and 7:30 p.m. on Saturday. The special menu will be priced a la carte with corned beef and cabbage dinners going for $14. A few more dishes include shrimp cocktail, fried or sautéed scallops and prime rib, and a singer will perform Irish tunes. If you’d like to make a reservation, call 448-6789.

Baking soda was introduced in Ireland in the mid-19th Century, and Irish bakers found this new bubbly ingredient worked better than yeast with the flour they used at the time. Today the compact loaves of Irish soda bread are a St. Patrick’s Day treat made with buttermilk and loaded with raisins. It’s being sold at Benjamin’s Bakery in Surfside Beach for $6 for a one-pound loaf or a dozen wee biscuits. Benjamin’s is at 810 3rd Ave. S. in Surfside Beach, and the number is 477-1100. In a couple of weeks the bakery is opening a café featuring its freshly baked goodies, including bagels.

The Landmark Resort at 1501 S. Ocean Blvd. in Myrtle Beach is offering a special St. Patrick’s Day menu from 11 a.m. to 11 p.m. Saturday, and from 11 a.m. to 10 p.m. Sunday and Monday. For $11.09, tax inclusive (but don’t forget to tip), the meal includes corned beef, cabbage, Irish potatoes, veggies and sweet tea or coffee. Green Guinness will be sold separately for $2.75. The number there is 448-9441.

Tilted Kilt at Broadway at the Beach in Myrtle Beach is starting its St. Patrick’s Day celebration at 6 p.m. Friday with live music. The party continues through Monday with more tunes, an $8 Dew and a Brew special (a domestic beer and a shot of Tullamore Dew), a family fun run at 8:30 a.m. Sunday, a 5K run at 9 a.m. Sunday and a $10 Kegs and Eggs breakfast buffet from 9-11 a.m. Sunday. From 5-6 p.m. Monday the Jameson Girls will be in the house. Tilted Kilt is at 1317 Celebrity Circle, Broadway at the Beach and the number is 712-2670.

Chef Emerling emerging on international cuisine scene

In 2009 Chef Chris Emerling was a 29-year-old working at the Carriage House Club at Litchfield Plantation under Certified Executive Chef Rob Beuth. The 2000 graduate of the Pennsylvania Institute of Culinary Arts also had experience working at the Bald Head Island Club near Southport, N.C., a resort in Scottsdale, Ariz., the Tiger’s Eye Grille Room at Ocean Ridge Plantation near Ocean Isle Beach, N.C., The Club at Seabrook Island in Charleston, WaterScapes and the Grande Dunes Club in Myrtle Beach, as sous-chef at Coastal Carolina University (where he earned a bachelor’s degree in business marketing with a minor in international business) and as chef de partie (a chef in charge of a kitchen section) at Southern Market that used to be at the Galleria shopping center in Myrtle Beach. After graduating from CCU he spent two years working as demi chef de partie at Restaurant Philippe Rochat, a Michelin three-star restaurant in Crissier, Switzerland, where fixed-price meals start at $295 and a single salad can cost as much as $180. At age 26 Chef Emerling earned a silver medal in an American Culinary Federation sanctioned competition, and he was selected by the local chapter of the Chaine des Rotisseurs to compete in a young chef competition. Since he left Myrtle Beach, Chef Emerling has worked in Las Vegas, and now he is back in Switzerland. His latest accolade came on Jan. 27 in Carcassonne, France, when the chef competed with five other chefs in the 64eme Prix Culinaire Prosper Montagne. “At the end of five hours of stressful but focused work in the kitchen, and the culmination of the uncountable hours that I have worked on it over the past months, I was very happy with my work,” he wrote in an e-mail, “and satisfied that I sent out my dishes how I had wanted and worked for. Unfortunately, my efforts were not quite enough as I fell short of the podium with a fourth place finish, only 0.25 out of 300 points behind third! Yes, it’s true that it is a bit less than what I was hoping for, but it was all the same an honor to have been selected to be a finalist in this prestigious competition (the oldest chef competition in France).”

Becky Billingsley serves up daily restaurant news at

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