Gwen Fowler



A deliciously scary 'Hallowine' dinner

Posted 11/13/2012 1:16:00 PM

The chef carried a gigantic knife and looked like Jason of “Friday the 13th,” but diners got delicious treats at Croissant’s Bistro & Bakery HalloWine dinner Oct. 30.

It was the second year that owner Heidi Vukov, who was in disguise as a French painter, and Chef Bradley Daniels have thrown what they call a terrifying wine adventure at the Myrtle Beach restaurant.

Diners, many in their own Hallowine costumes, began the evening at the That’s Just Offal reception. While Hannibal Lector served pear sangria, other Croissant’s staff members passed around appetizers such as an eyeball-looking dish made of Boursin cheese with serrano pepper sauce.

Before each course, Daniels explained what he had prepared, and Will Gravely of Southern Wine and Spirits told about the wine he’d chosen to serve.

Act 1, titled Misguided Jack O’Lantern, was a salad topped with sweet and sour pumpkin, country ham, and goat cheese from Worley Lane Farms near Loris. It was served with Row Eleven Rose 2011.

Act 2 was appropriately named Early Bird Gets the Worm. On top of a bed of pasta that looked like a nest of worms was stretched the bird: a grilled marinated quail from Manchester Farms in Sumter. And on top of that delicious quail was a sunnyside-up fried quail egg. Row Eleven Pinot Noir 2009 was the wine pairing.

Act 3, Black and Blue, featured Coke-braised short ribs served on blue cheese grits. The ribs were so tasty and tender, and the grits were creamy with a nice strong taste of blue cheese. Some Swiss chard and baby carrots rounded out the dish. It was served with Stratton Lummis “The Riddler.”

Then the sweet Finale: apple pies cooked in skillets, with flaky crust and beautiful lattice topping, served with house-made caramel ice cream. Civello 2010 was the wine pairing.