Sea Captain's House is one of the last restaurants I was able to hit up before leaving Myrtle Beach.



It's a beautiful, white house sitting right on the beach with a floral entryway that just felt light and airy and beachy.

 
"A Myrtle Beach restaurant was built in 1930 by Henry Taylor of High Point, NC. For 10 plus years the Taylor family vacationed at their oceanfront beach cottage. During the 1940s, Charles W. Angle purchased the cottage, enjoying the sound of the ocean’s tide until 1954, when Mrs. Nellie G. Howard purchased the cottage and began operating Howard’s Manor. With nine guestrooms and three home-cooked meals daily, the guesthouse was a forerunner in providing the warm southern hospitality Myrtle Beach is known for today. Howard’s Manor was advertised as a place where friends meet each year with the beach at their front door."



The decor inside has a nautical theme, though I was only in there for a few moments to pick up my order. First up was their award-winning she-crab soup: "Rich and creamy soup with blue crab and a touch of sherry." I am a fan. It was even better when I dunked the hush puppies in the soup. It's like a beach version of tomato soup and grilled cheese. Comforting and a beautiful blend of flavors and textures.



I also ordered shrimp tacos, which used their bang-bang shrimp topped with jicama slaw, pickled onions and homemade sweet and spicy sauce on flour tortillas. These are simple in concept - crunchy and creamy and sweet and sour - and so tasty. It was a really perfect beach lunch, which was reflected in the flavors.

Grade: A

Big Mike's Soul Food in Myrtle Beach was quite the experience. I placed a pick-up order online and then pulled up to the restaurant. That's really where the adventure began. 



"Big Mike’s Soul Food is Myrtle Beach’s down home spot dishing up big plates of southern comfort food as well as southern hospitality. We have a variety of dishes that are sure to fill up your soul. Some of our staples include: fried chicken, collard greens, fried fish, corn bread and much more. On your way out the door we want you to remember Big Mike’s as: Soul Food the way his mother made it!"  



Once I arrived, I saw a huge line. Surely, these were people waiting to order, right? Negative. These were people who already ordered and were waiting for their food. After waiting for what was easily an hour, I received my plate and left the crowded lot to dig in.



While my breaded shrimp were a bit lackluster - not super flavorful and a bit mushy - the sides were all delicious. The mac and cheese has melted cheddar on top, the potato salad was creamy but zingy, and the sweet potatoes were sweet and soft and delicious. 

Grade: B

Peaches Corner says it's one of the most historic restaurants on the Grand Strand.



"Ocean Boulevard in Myrtle Beach has seen a lot of changes over the years. Ripley’s sits where Sloppy Joe’s used to serve hot dogs and Bingo. The lights and sounds of the Pavilion vanished a decade ago. But some things haven’t changed.

​One of those is Peaches Corner, a small restaurant that has occupied the intersection of Ninth Avenue North and Ocean Boulevard for over 85 years. The family-owned icon has served food at all hours of the day to generation after generation of visitors and locals, alike. Visitors often use Peaches Corner as a means of giving directions on Ocean Boulevard. It was started right here in Myrtle Beach back in 1937 by Peach Justice or Mama Peach as she was known to everybody in town. There were actually three of them— one in Myrtle Beach, one on Folly Beach and one on Carolina Beach in North Carolina. This is the only one that has lasted since then.

Eunice and Johnny Burroughs purchased the small restaurant on the corner in 1943 and it’s been in our family ever since. And now three generations, soon to be four, have served foot long hot dogs, cold beer and a variety of other foods to millions of customers who have sat along the same counter and booths watching folks walk up and down the boulevard.

In the early ‘40s Peaches Corner thrived only during the summer months. They worked hard to pay off the mortgage on the building. When other businesses struggled to pay rent during the tough times, Peaches was always paid for. And to do that it meant everyone worked long hours during the summer months before the tourists went home. Eunice and Johnny worked seven days a week during that time. In the summer, they even lived upstairs. They always told the employees, nobody working at Peaches is allowed to get married or die during the summer...they needed all of the help they could get during the 90 days of summer."



This place is pretty busy, and a bit gruff. I welcomed myself to a seat at the bar, and it took a few to be acknowledged. I wanted to keep it simple - and cool. It was a warm day with lots of walking, so peach ice cream seemed fitting.



I ordered two scoops. They arrived in two separate containers with spoons. Which made it a little awkward for me to sit there and eat one right after the other. But, the ice cream itself was fine. There were a few hunks of actual ice in there, which was not my favorite. I enjoyed the light flavor, overall. 



Grade: B

It's ramp season in West Virginia.



And, there are a number of ways to celebrate: foraging, enjoying ramperoni rolls or attending The Wild Ramp's Stinkfest. 



"One of The Wild Ramp’s signature annual events, Stinkfest is a celebration of the market’s namesake, Allium tricoccum, commonly known as a ramp or wild leek. This day-long festival will feature ramp dishes from The Wild Ramp Harvest Kitchen as well as other local food businesses. There will also be artisan and produce vendors, music and kid’s activities. Admission is free."



B Sweet Cookie Creations - I grabbed a cookie from this little stand!



A beautiful little flower that was tasty, too. 



Midnight Cookie Society - I had never heard of them, but when I saw a s'mores cookie, I knew I had to have it.
  

I love that these cookies are huge and soft - I even didn't mind the chocolate inside because it was milk chocolate and not bitter.



Stringtown Farm - These folks had crafts and candies. 
  

On the craft side, I went for a ramp keychain. On the candy side, I got this milk chocolate covered peanut bark that I devoured. 



We B Fryin Snacks -  These are like pork rinds but healthier. I actually don't love pork rinds, but I enjoyed the flavor of these. 



They also have cinnamon snacks, and they had ramp snacks - but I had already purchased my bbq ones before I saw those. 



Finally, Cabin Cakes & Candies - this little mini cake. I haven't had a chance to try it yet. Did you find any new snacks or finds at the festival? 

Lost Creek Farm recently produced a subscription box: Farm & Forage Provisions Box.

Experience the Abundance of Appalachia: When you subscribe to the Farm and Forage Provisions Box, you’ll experience story-rich mountain cuisine at home with a quarterly selection of seasonal products from the Lost Creek Farm Kitchen. The box will feature a rotating selection of pantry items and homemade snacks from storied recipes, as well as original artwork and farmer’s-and-forager’s-choice special surprises. The items are made from ingredients grown or foraged at Lost Creek Farm and other small family-owned farms in the community. This experience from Lost Creek Farm is exclusive to our Table22 members.



Sample box may include:

-Lost Creek Farm’s storied communion wafers
-Shelf-stable seasonal items – WV-grown cornmeal, dried heritage apples, and more
-Sweet treats from Lost Creek Farm’s collection of family recipes – black-walnut brittle, sorghum cookies, and more
-Seasonal fruit spread or sweet syrup – Lost Creek Farm’s Bourbon-sage apple butter, shagbark hickory syrup, sassafras syrup, and more
-Spice rubs or pickling mixes blended by hand in the Lost Creek Farm kitchen
-A pack of Mike’s own original block-print greeting cards featuring seasonally-inspired, hand-carved designs

All Lost Creek Farm members also receive:
-A Quarterly Unboxing Video featuring the stories behind the Farm and Forage Provisions and recipe ideas for items in the box
-First to know about future membership offerings
  

This box is seasonal, so just four times a year. And it focuses on great things coming from the farm. It is bit on the pricey end, at $125. 



This box contained Momaw Betty's Communion Wafers, Rosemary-Sumac Shortbreads, Shagbark Hickory Sweet Syrup, Wild Allium Powder, Hand-Printed Blockprint Notecards, Pickled Beet Spices, Heirloom Seeds, and Aunt Floda's Dumpling Mix. 

I've already dug into the communion wafters and shortbreads, but I'm going to need to do a bit more research on the spices and dumpling mix. Suggestions? Let me know!