Skip to main content
Search form
GO!
SUBSCRIBE / LOGIN
Toggle navigation
FOOD & WINE
FOOD & WINE FEATURES
QUICK BITES
RESTAURANT REVIEWS
DINING GUIDE
RECIPES
ARTS & EVENTS
ARTS & EVENTS FEATURES
EVENT CALENDAR
SUBMIT YOUR EVENT
STYLE & SHOP
MOST STYLISH
STYLE FILE
STREET STYLE
PRODUCT PIQUES
HOME & GARDEN
REAL ESTATE
PEOPLE
PEOPLE FEATURES
ARTIST PROFILES
GRAND PROFILE
SOCIAL GRACES
PHOTO GALLERIES
COMMUNITY
MYRTLE BEACH NEWS
COMMUNITY FEATURES
BEACHCOMBER
HISTORY
GETAWAYS
LIFE & TIMES
VIEW FROM HERE
MYRTLE BEACH NON-PROFIT DIRECTORY
ADOPT A PET IN MYRTLE BEACH
WEDDINGS
WEDDING FEATURES
GRAND STRAND WEDDINGS MAGAZINE
WEDDING ANNOUNCEMENTS
SUBMIT YOUR WEDDING ANNOUNCEMENT
THE MAGAZINE
SUBSCRIBE
CONTACT US
FREE DIGITAL EDITION!
WHERE TO BUY
SPECIAL SECTIONS
VIDEO
ISSUE ARCHIVES
READER SERVICES
ARCHIVES
NEWSLETTER
NEWSLETTER SIGNUP
READER SURVEY
SEND US YOUR FEEDBACK
ADVERTISE
CAREERS
SPOT THE DIFFERENCE CONTEST
Champagne Mignonette
Meal:
Side dish
(Yields: 1 quart)
Ingredients:
1 750 ml. bottle dry Champagne
4 Tbs. Champagne vinegar
3 Tbs. red-wine vinegar
2 Tbs. minced shallot
2 Tbs. minced fresh parsley
2 Tbs. kosher salt
1/2 tsp. ground black pepper
Directions:
Serve with South Carolina oysters on the half shell.
MORE RECIPES
Butternut Squash Bisque with Maple Crema and Spiced Pecans
Chocolate Peppermint Waffles Recipe From Johnny D's
Apple and Butternut Squash Bisque with Apple Cider Reduction and Candied Pecans
Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash
Pimento Cheese
Palmetto Farms Shrimp and Grits
Alsatian Blueberry Pie
Fuzzy Green Jacket
Pan Seared Triggerfish with Roasted Root Vegetables and Ham Hock Jus
Pomegranate Martini
Bloody Mary
Pan-Seared Day Boat Scallops with Fennel Sauce and Vanilla-Scented Sweet Potato Puree
North Inlet White Gumbo
Goat Cheese and Herb Pancake with Roasted Beet Salad
Chocolate Chiller Smoothie
Pumpkin Swirl Cheesecake from The Oyster Rock
Smoky Corn Chowder
Lobster Bisque
Sea Captain’s Muddle
Truffle Leek & Potato Soup
