Myrtle Beach

Myrtle Beach – October 16, 2026 -- Calabash-style seafood, a light-coated fried specialty that began in a small North Carolina fishing community, is a staple of Myrtle Beach dining, according to a HelloNation article featuring seafood expert Mamie Howard Gunter of The Original Benjamin's Calabash Seafood.

A thin coating separates Calabash from other Southern fried dishes

The method uses a thin layer of seasoned flour or batter instead of thick breading. The result is a golden, crisp exterior that leaves the seafood's natural flavor and tenderness noticeable. Heavier coatings can overpower delicate seafood, the article notes, which helps explain the style's lasting popularity in coastal restaurants.

Myrtle Beach, S.C. – September 18, 2026 -- The Grand Strand Chef's Table returns Friday, Oct. 16, at the International Culinary Institute of Myrtle Beach, spotlighting the region's chefs as national accolades pile up for the local dining scene. Gullah Geechee chef BJ Dennis headlines the event, hosted by The Local Palate magazine in partnership with Visit Myrtle Beach, the James Beard Foundation and the Culinary Institute.

The evening will feature tasting plates, beverage stations, live cooking demonstrations and interactive culinary experiences, with students from the Culinary Institute working alongside participating chefs. A portion of proceeds will support the institute's study abroad program and the James Beard Foundation's Good Food for Good mission.