2 Hammock Coast chefs set to cook things up in James Beard event in NY City

2 Hammock Coast chefs set to cook things up in James Beard event in NY City

For years now, Adam Kirby and Casey Blake have been making culinary dreams come true for visitors to South Carolina’s Hammock Coast®.

Not only do they oversee two of the best places to eat in South Carolina, they’ll be cooking up dishes in New York City in a collaboration with the world-renowned James Beard Foundation.

Kirby, the owner and chef at Bistro 217 and Rustic Table in Pawleys Island, and Blake, longtime chef at the iconic Drunken Jack’s in Murrells Inlet, will be joined by Heidi Vukov, the owner of Croissants, Hook & Barrel, and Coffee and Cream Cabana in Myrtle Beach.

The James Beard Foundation will highlight the culinary talent of the Hammock Coast and nearby Myrtle Beach with a special dinner series in New York City titled “A Celebration of Carolina Coastal Cuisine,” featuring the distinct ingredients and vibrant flavors of the region. The events, scheduled for Sept. 16 and 17, will take place at Platform by JBF, a state-of-the-art show kitchen, event space and educational hub for outstanding culinary arts programming within Pier 57’s Market Hall.

The menu will include ingredients from esteemed local purveyors such as Swamp Lake Farm, Microledon Farms and Twelve33 Distillery, reflecting the rich diversity and quality of the region’s offerings. 

The series will kick off with a public dinner on Sept. 16 featuring, among other dishes, Murrells Inlet-caught shrimp with Adluh grits, herb-crusted triggerfish, fried green tomatoes, South Carolina favorite she-crab soup, and a pecan tart for dessert. All the dishes will be made with regional ingredients. On Sept. 17, the chefs will prepare dinner for a private event with national media in attendance such as Bon Appetit. Both evenings are an opportunity for participants to learn more about the essence of Coastal Carolina cuisine and the culture of the region often referred to as the Grand Strand in Horry County and, for Georgetown County, as the Hammock Coast. 

Recognized as one of the preeminent culinary organizations in the nation, the James Beard Foundation spearheads initiatives to elevate America’s food culture, including honoring those who excel in the industry.

When people are looking for the best places to eat in Murrells Inlet, Pawleys Island or the Hammock Coast, they often are referred to Blake or Kirby’s restaurants.

Chef Blake has been a culinary cornerstone for more than three decades at Drunken Jack’s Restaurant and Lounge on the famous MarshWalk in Murrells Inlet.

Beginning his restaurant career at 13 by lying about his age to work as a busboy, Blake’s journey showcases his dedication to food and the restaurant lifestyle.

In 2015, he was named Outstanding Chef of the Year by the South Carolina Restaurant and Lodging Association. He is renowned for signature dishes like Steak Neptune and Grouper Royale, continuously evolving Drunken Jack’s menu with unique twists on traditional dishes.

Blake has managed food tents at Brookgreen Gardens’ Nights of a Thousand Candles for over a decade and won the “Best Damn Chowder” award from the Murrells Inlet community.

Chef Kirby is known for his creative southern-inspired dishes and commitment to freshness and quality. He also owns Swamp Lake Farms, his passion project where he grows and harvests vegetables for his restaurants.

Growing up in Atlanta, his passion for cooking was sparked by his mother and grandmother. His journey took him from Atlanta to Hawaii, where he embraced island cuisine, and then to Portland, Oregon, where he graduated from Le Cordon Bleu at the Western Culinary Institute. He gained extensive experience working in renowned restaurants across the country like Stars in San Francisco, the Terrace Hotel in Atlanta, and the Gasthaus Restaurant at the Widmer Brewery in Portland.

In 2017, Kirby was named a South Carolina Chef Ambassador and won Best of the Fest at the Atlanta Food & Wine Festival. He is devoted to local sourcing and maintains strong relationships with area farmers, fishermen, and purveyors.

He has hosted a video with North Carolina’s Our State magazine promoting “From Ocean to Table” and the Hammock Coast’s culinary scene. Click here to watch the video.

“Chefs Casey Blake and Adam Kirby are icons of the culinary scene here on the Hammock Coast,” said Beth Stedman, president and CEO for the Georgetown County Chamber of Commerce. “We are so pleased that they are two of three chosen chefs for this James Beard event. They do us proud every day here on the Hammock Coast, and we know they’ll do the same in The Big Apple!”

Stuart Butler, chief marketing officer for Visit Myrtle Beach, said the focus on the region’s culinary scene is an important element for region.

“By focusing on outstanding local ingredients and sharing compelling stories about the region’s food experiences,” Butler said, “the chefs will demonstrate the talent and creativity that define Coastal Carolina cuisine.”

Stedman said she plans to make the trip to New York to cheer on Chefs Kirby and Blake.

“You couldn’t ask for two better people to showcase Georgetown County and the Hammock Coast culinary scene to all of New York,” she said. “The Chamber is so proud of Chef Adam Kirby and Chef Casey Blake.”

By Mark A. Stevens / director of tourism development for the Georgetown County Chamber of Commerce and South Carolina’s Hammock Coast®