Croissants Bistro and Bakery

Bon Appétit Y’all Blog

Gremlins, Ghosts & Goblins – OH MY!

October 31st, 2014 by Add a Comment

Our annual Hallowine Dinner on Thursday, October 23rd was spookier than ever!  Eerie decorations and bewitching bites set the mood for the evening. Guests were welcomed with an assortment of frightening finger foods including Devil’s Eggs, a Sinister Spread, Guacamodly Dip served with black tortilla chips and Butternut Canapes. Sangria was served out of (none other than) a bubbling cauldron.


The first course was served – oysters on a half shell covered in green monster mucus! It may be a horrifying sight to the eye, but it was a tasty treat to the mouth! These grim creatures were complimented with Torres’ Verdejo.

Monster Mucus

Individual soup kettles made of Witches Apples and a Decomposed Salad consisting of roasted butternut, cranberries & spiced vinaigrette served with Santa Digna Cabernet Sauvignon was a horrifying, yet delicious bite!

witches apples & decomposed salad

 The main dish was the spookiest of them all, Poisoned Pork! Bacon wrapped pork loin, acorn squash risotto, blood orange gastrique
and mustard greens were perfectly paired with Sangre de Toro Garnacha!

poisoned pork

Finally, guests were able to sink their teeth into a devilishly delectable dessert! Who can resist a dark chocolate bavarois filled with pumpkin cream cheese mousse, topped with a chocolate spider web with a ghoulish meringue ghost served on the side?!?


Halloween would not be complete without  a costume contest! The mother & daughter cat & mouse duo took first place, a scary witch took second and the infamous couple of Dominos took third! Take a look at our winners…

costume winners

A special thank you to Southern Wine & Spirits for providing all of our mysteriously tastful wines! I hope that you will all join us next year for a SPOOKTACULAR good time filled with grim decor and great friends!

Bon Appetit Y’all!




Annual Souper Supper

October 29th, 2014 by Add a Comment

It’s that time again, for the “Souper Supper” presented by the Myrtle Beach Chapter of American Culinary Federation.


2013 Souper Supper

The 19th Annual Souper Supper will take place at the Market Common on Sunday, November 2, 2014 beginning at noon until 3pm.  This popular culinary competition and tasting event features over 40 Grand Strand restaurants and chefs serving their favorite soups. Tickets are $12 for adults and $7 for Children.

Serving Soup

The event is organized by the Myrtle Beach Chapter of the American Culinary Federation.  Trophies are awarded for People’s Choice, Judges’ Choice and Overall Winner to the best competitor’s soup recipe.  Proceeds from the event will benefit students at the Horry Georgetown Technical College and The Academy for Technology and Academics with scholarships to further their culinary careers.


Tickets will be available at the door the day of the event or may be purchased online at

Bon Appetit Y’all!



It’s Official!!

October 22nd, 2014 by Add a Comment

We are so excited to announce that we’ve added a new member to our team. In August 2014, Executive Chef Andrew Fortner officially joined the Croissants’ family!

Executive Chef Andrew Fortner

Executive Chef Andrew Fortner

Fortner began his studies in Marine Science at Coastal Carolina University. While at Coastal he worked at a restaurant where he realized his love and passion for food and changed his path by enrolling in the Culinary ArtsSchool at Horry-Georgetown Technical College.  While attending culinary school, Fortner acquired a Line Cook position at the Sea Captain’s House Restaurant in Myrtle Beach and was later promoted to Executive Chef where he spent the next 4 years. His dishes awarded Sea Captain’s with the title of “Best Seafood Restaurant”by Southern Living Magazine four years in a row. Chef Fortner is also recognized as a two-time “Entrée Winner” at Taste of the Town and has been featured on SCETV’s program “Carolina Chefs”.

Chef Andrew Fortner excels in creating delectable Southern dishes with European flair. He embraces the philosophy of serving simply prepared dishes crafted to evoke full flavors through the use of the highest quality seasonal ingredients, creative composition and sound cooking technique.

 Chef Fortner has been working in the kitchen preparing for his fall menu, which will debut in November.  The menu will reflect Andrew’s inspiration, perspective and great attention to detail.

We are truly blessed to have such a talented chef join our team and can’t wait to see what the future holds!

Bon Appetit Y’all!



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