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Emi Sushi Bar Updates

2010-01-20T15:52:00.003-05:00

*Emi Sushi Bar Updates*

Currently, we are serving sushi at these two locations.

Goat Island Grill

Thurs thru Sat after 5pm, beginning Friday December 4th

719 Front St

Georgetown, SC 29440

(843) 527-3500

Salt Creek Café

Serving Sushi after 4pm, 7days a week.

4660 Highway 17

Murrells Inlet, SC 29576-5016

(843) 357-2433

Please keep an eye out as we will soon be serving sushi at Perrones Market in Litchfield Beach. Perrones Market can be reached at (843) 235-9193. Stephen and Eileen Perrone are two very talented and creative caterers that in no doubt will create a fun and inviting space to enjoy sushi, wine and gourmet takeout items.

Chopsticks

2010-01-20T15:49:00.003-05:00

Personal Chopsticks have been recovered from our secure storage facility. Please respond to this e-mail if you would like us to house them at any of our sushi bars. Currently they are at Salt Creek Café in Murrells Inlet, but if you would like them moved to Goat Island Grill in Georgetown , Perrones in Litchfield, or to your home (sentimental reasons), let us know. I will also have someone place a half-dozen $50 dollar gift certificates in random chopstick boxes that can be used for Sushi carry outs at any of our locations for that extra spur.

Speaking of Gift Certificates please respond to this email if you have any Emi Gift Certificates that you may still have and I would like to work on a take-out program to use those. As you know, we operate independently to the restaurants we are working for, but may be able to make arrangements for redemption of those Gift cards as a takeout order (given that they were purchased in 2009)

2009-12-08T12:30:00.001-05:00

Emi Sushi is Rolling in Georgetown

by Terry Trost

Over the past 15 years, Shozo Sakata has been blazing a sushi trail down the Grand Strand, and now his simple, fresh yet shockingly delicious sushi arrives to the Georgetown Waterfront.

Landing in Myrtle Beach’s Restaurant Row from Chicago in 1995, he and wife Keiko ran a 35-seat sushi bar called Daruma that inadvertently became the spot to be by restaurant industry folks, entertainers and local sushi enthusiasts. At 2am when most of us were curled to our pillows, Shozo’s sushi bar was crammed full of local restaurateurs, comedians, night club personnel, and musicians. According to Shozo the sushi bar became a place where service industry personnel talked shop and to unwind, taking in a light meal and a hot sake nightcap.

In 1999, he partnered up with his good friend Bruce Rowland, a Culinary Institute of America graduate with a knack for imaginative cuisine that utilized many local and seasonal components. As the chefs brought together the finest in Eastern and Western cuisine, the Murrells Inlet institution known as Hanas was set in motion and delivered what many believed to be the finest, most creative meal in the area.

By the end of 2004, Bruce and his wife relocated to Virginia while Shozo and family opened Emi, an Asian Bistro and Sushi Bar. Food columnist Russ Lane of the Sun News gave Emi his “Kicks Picks” for Best Place for Sushi on the Beach describing his meals at Emi as “Sheer Excellence”.

Over the past year, after realizing that dining habits have changed alongside the economy, the family closed the restaurant at the end of their 5-year lease. “Although these are challenging times, there are a lot of opportunities out there if we are creative and think somewhat outside the box,” maintains Ben Cachila, Shozo’s son-in-law and operator of the business. “It’s good to have some fluidity these days without all the daunting overhead of a fine dining restaurant, that way we can always be ready to pick up catering jobs or sushi-for-hire jobs.”

After a one month hiatus from the restaurant, Cachila began pitching these sushi-for-hire contracting ideas to friends in the industry and today there is more demand than there are Emi Sushi Chefs. “I get phone calls almost every day with restaurants or even private homes that want to do a sushi party or event, it is really unexpected. There are even folks that are calling about regular catered non-sushi events.”

Subsequently, staffing and training has been on the top of their mind these weeks. Cachila has been fortunate in finding a few experienced sushi chefs who are easily adapting to Shozo’s detailed style of preparing sushi with a “Simplicity is best” philosophy.

At 64 years old, Shozo considers himself at the peak of his game, a typical outlook for aged Japanese men. As an avid runner, he keeps up impressive weekly mileage taking Sunday long runs up in the 10 mile range. Keeping fit helps him keep pace with hyper-active grandchildren but most importantly, keep his energy levels strong enough to endure the demands of the food service business.

As the concept gets rolling, Emi’s sushi is appearing at various places on the strand with two restaurants in Myrtle Beach, one in Murrells Inlet and beginning December 4th, they will be rolling on the second floor of the Goat Island Grill on the Historical Georgetown Waterfront.

Goat Island Grill

Thurs thru Sat after 5pm, beginning Friday December 4th

719 Front St

Georgetown, SC 29440

(843) 527-3500

Salt Creek Café

Serving Sushi after 4pm, 7days a week.

4660 Highway 17

Murrells Inlet, SC 29576-5016

(843) 357-2433

Drink!

Call for details on hours and special events.

503 8th Ave North

Myrtle Beach, SC

(843)-916-2277

Ron Jon’s Beer, Burgers (& Sometimes Sushi)

Tues thru Thurs after 6pm

3218 Waccamaw Blvd

Myrtle Beach, SC

(843) 236-8001

2009-11-23T23:26:00.001-05:00

We begin ROLLING

@ Salt Creek Cafe beginning Monday, November 24^th at 4pm.

JOin us as our Sushi makes a New Home in an ever-familiar

part of town Seven Days a Week.

Salt Creek Café

4660 Highway 17
Murrells Inlet, SC 29576-5016
(843) 357-2433

www.saltcreekcafe.com

Ron Jon's in Myrtle Beach continues to offer the very best sushi

a casual Sports Bar & Grill can offer- Tuesday thru Thursday (x pt Thanksgiving).

The very best sushi finds the company of generous beer, tasty burgers and some of the best pizza around

(…no really, try the pizza.. it’s excellent).

Ron Jon’s Beer, Burgers (& Sometimes Sushi)

3218 Waccamaw Blvd

Myrtle Beach, SC

(843) 236-8001

Emi Updates

2009-11-22T22:48:00.003-05:00

To all of our Valued Guests:

As you may know, after fulfilling our lease at the Pawleys Island Gullah Way location, we decided to retire the former Emi concept.

During the last week of operation we were troubled by a computer server crash which prevented access to our database, and did not allow for a notification aabout the restaurant’s closing. It was not until recently that we were able to retrieve this information.

For those of you that were inconvenienced somehow from this, please accept our apologies for this delayed notice.

Currently, we are patiently seeking out a new lease space and hope to find something that suits us very soon. In response to the current market, Emi may undergo some concept changes in addition to new space, but there is every intention to keep the core impression very much the same.

We are also finishing up plans to do contract sushi in which we will set up a sushi bar in an existing restaurant space in order to compliment their current business. We are excited about working with these other restaurateurs and feel that it has great potential to make Emi’s Sushi accessible to different parts of the area.

Presently, you can visit one of our limited menu Sushi Bars at Ron Jon’s in Myrtle Beach Tuesday through Thursday from 6pm to Midnight. Ron Jon’s is a very casual, unassuming sports bar with an upbeat, friendly staff.

Next week we will also be serving sushi at Salt Creek Café in Murrells Inlet. Salt Creek has a strong local following along with an eclectic, creative food menu.

December 4^th we anticipate bringing sushi to the Georgetown Waterfront at the Goat Island Grill. The folks at Goat Island have prepared a beautiful space for us to serve sushi in their upstairs bar from Thursday thru Saturday.

For current updates, visit www.emibistro.blogspot.com and we will begin to post our updates shortly.

Thanks again for your continued support.

Ron Jon’s Beer, Burgers (& Sometimes Sushi)

3218 Waccamaw Blvd

Myrtle Beach, SC

(843) 236-8001

Salt Creek Café

4660 Highway 17
Murrells Inlet, SC 29576-5016
(843) 357-2433

Goat Island Grill

719 Front St
Georgetown, SC 29440
(843) 527-3500

Taste Hawaii

2009-04-18T18:10:00.004-04:00

Taste Hawaii
Wednesday, April 22nd @ 7:00pm

Join us next Wednesday as we celebrate the flavors of Hawaii with guest chef Stephen Richards, formally of Sam Choy's award-winning restaurant Diamond Head in Honolulu.

Stephen has spent many years working with regional Hawaiian cuisine and now makes home here in Georgetown, operating a gourmet packaged food company called Wild Hare Foods and is also working in Emergency Medical Services for Georgetown County. He has frequently mentioned that he missed being in a professional kitchen and with food- so we have created an outlet for all of this energy by allowing him in ours.

Menu

Wok-Seared Salmon Poke
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Mixed Organic Greens, Beets & Daikon with Asian Dressing
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Gently Poached Chicken, Ginger-Cilantro Pesto and Soba Noodles with Oven Roasted Vegetables
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Macadamia-Nut Crusted Pork with Pineapple Papaya Marmalade
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Grilled Kobe beef with Shiitake Cream & Crispy Coconut Rice Cakes

When: Wednesday, April 22nd @ 7:00pm
Cost: $29 per person
Who: Roughly the first 40 guests to reserve. Reservations are required, space is limited.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

An Evening with Axel Schug..

2009-03-04T18:17:00.005-05:00

An Evening with Axel Schug

Wine Tasting Dinner

March 11, 2009 @7:00pm

The Schug label was founded in1980 by Walter Schug, the legendary winemaster of Joseph Phelps Vineyards whose near-perfect 99 point ratings from Robert Parker helped establish Napa Valley cabernet's reputation. Since 1989, his son Axel has traveled the country finding niche markets where the family's wines excel with regional cuisines. His many visits to South Carolina, for its friendly people, golf and flyfishing, have made the Palmetto State the #1 market in the country for Schug wines.

Meet and share stories about Schug with proprietor Axel Schug as he talks about his family and their wines. We will be tasting 5 of his wines and as always, we have tailored a six course meal that would best express the wines and their style. This is a don't miss evening!

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The Menu & Wines

Spinach Soufflé Canapes with Fontina Fondue Sauce
SAUVIGNON BLANC, SONOMA 2007

Handmade Chicken & Tamarind Potstickers
ROUGE DE NOIR, CARNEROS ESTATE 2005

Vidalia Onion Veloute with Orange Beignets
CHARDONNAY, CARNEROS ESTATE 2006

Crispy Pekin Duck Breast, Roasted Spaghetti Squash, Arugula & Sweet Corn Flan
PINOT NOIR, CARNEROS ESTATE 2007

Velvet Merlot-Braised Short Ribs, Sweet Pea Potato Puree, Basil
HERITAGE RESERVE MERLOT, CARNEROS ESTATE 2004

Chocolate Malt Semifreddo with Vanilla Brandy & Chile Pastachio Tuiles

When: Wednesday, March 11th @ 7:00pm

Cost: $59 per person

Who: Roughly the first 40 guests to reserve. Space is limited.

What: 5 Wines Plus a Six Course Meal.

Where: Emi Bistro & Sushi Bar

47 Da Gullah Way

Pawleys Island, SC 29585

843-235-2313

All these Wines have Something in Common...

2009-02-19T17:22:00.002-05:00

Wednesday, February 25th @7:00

Tiffany Phillips of RNDC Distributing is at again. Next week's crazy antics involve a series of wines that on the surface, have nothing at all in common. But at their core, they share something rather surprising. It is up to you the guest to solve.

If any attendee of the dinner should guess this common thread, Tiffany will be willing to furnish you a bottle of wine from the dinner.

From tasting this lineup we have concluded that this is the most dazzling lineup of wine she has showed us in some time. We encourage you to see what Robert Parker has to say about this motley group of wines...

Martin Codax Albarino, Rias Baixas - "92pts Wine Advocate"
MacMurray Ranch Pinot Noir, Sonoma Coast - "91 pts Wine Advocate"
Clarendon Hills Blewitt Springs Grenache, Australia - "Wine Spectator 92pts, Wine Advocate 91pts"
Don Miguel Gascon Malbec, Mendoza- "90 pts Wine Advocate"
Louis Martini Cabernet Sauvignon, Napa Valley - "88pts Wine Advocate"

The menu will be a reflection of classic pairings that aim help to showcase the wines, rather than get in the way of them...

Andalusian Shrimp Fritters with Gazpacho.

Seared Atlantic Salmon with Puy Lentils and Red Wine Jus.

Chicken & Wild Mushroom Crepes with Sauce Mornay.

Kobe Beef Martambre with Crispy Sweet Potato Nest and Chimichurri.

Rosemary Grilled Leg of Lamb with Shitake Mushroom Orzo.

Fabulous Dessert to be announced.

When: Wednesday, February 25th @ 7:00pm

What: Five hand picked wines complemented with a six course tasting meal.

Cost: $47 per person

Who: Roughly the first 30 guests to reserve. Reservations are required, space is limited.

Where: Emi Bistro & Sushi Bar 47 Da Gullah Way Pawleys Island, SC 29585 843-235-2313

Sake Sensations.

2009-02-11T18:03:00.003-05:00

Sake Sensations
Wednesday, February 18th @7:00pm

Irrashaimase!! Just in time for your Spring trip to Tokyo.

Pan-Asian cuisine is now the darling of the culinary world. It stands reason that just as Pinot Noir languished in obscurity before the film Sideways gave it wildly new popularity, it will soon be Sake’s moment to shine. The sake-bars propagate in the metropolis nightlife and we are fixin’ to see why.

Which one? How are they different? When you take that first sip, what should we be looking for? Why does that chilled glass of sake taste so nice with that rich, lightly flecked piece of tuna?

We are getting to the bottom of this… soon. And we invite you to share in our findings. Don’t thank us. We are the only Pan-Asian influenced restaurant in the area believe it is our duty.

So break out your Kimono and dust off the Feng Shui rocks because we are headed to eating and drinking Nirvana!

Join us for a casual exploration of sake. As always, space is limited and reservations are required.

Price of tasting: $30

843-235-2313

February Birthday Wishes

2009-01-31T22:18:00.002-05:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of February. Please check your inbox for a detailed email.

* Birthday Entree good for entrees and entree credit up to $20

* Enjoy a complementary appetizer for parties of 6 or more.
*If there is a special occasion you would like us to make note of, please visit our website at http://www.emibistro.com/ or email us the occasion at info@emibistro.com.
*We will make good on this for the month of February, after that- we will give you a firm handshake and a pat on the back!
*Not good in conjunction with any other offers.
* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Kermit Lynch Wine Dinner Menu

2009-01-21T20:19:00.008-05:00

Le Menu
Kermit Lynch & the Asian Connection
January 28th, 2009

Domaine du Salvard "Unique" Sauvignon Blanc 2007

Lobster Roll ... crab harumaki, shitake, cilantro, creamy ponzu

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Didier Champalou Vouvray Sec 2007

Pasta Salad... glass noodles, cinnamon & coriander broth, cucumbers, fuji apples

sesame-ginger-peanut emulsion, cilantro, wasabi

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Domaine de Reuilly Pinot Gris Rose 2007

Tuna Pizza... shaved red onion, jalapeno, cilantro, olives, anchovy aoli

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Kermit Lynch Cotes-du-Rhone-Rouge 2006

Baby Back Ribs... Thai Barbecue, ginger-lemon Basmati rice, apple slaw

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Clos la Coutale Cahors 2006

Steak & Gravy... coriander crusted American Wagyu sirloin, caramel-teriyaki jus, pan-seared gnocchi, wasabi

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Domaine de Durban Muscat Beaume de Venise 2006

Yellow Cake... tres leches, berries, caramel

Wine Dinner January 28th.

2009-01-21T20:10:00.004-05:00

Kermit Lynch & the Asian Connection
Wine Tasting Dinner
January 28th, 2009 @7:00pm

Holding court in his world-renowned Berkeley store, Kermit Lynch Wine Merchant.

Like a pet lover who embraces the creatures that no one else will adopt, Kermit Lynch runs a haven for strays. They rarely have pedigrees, but they have virtues that others ignore. He showers them with affection, sings their praises and quickly finds them good homes because his belief in them is so infectious.

Lynch is a wine importer and retailer with a predilection for obscure French wines and a talent for persuading customers that Corsican wine is what their life is missing. The quirky mailers he writes for Kermit Lynch Wine Merchant, his Berkeley store, have a near-cult following. And his unconventional preferences and prejudices, shaped over 30 years in business, have left their marks on the American market.

Over time, Lynch realized that the wines he liked best - the ones with the most alluring voices - were almost always made by traditional methods, passed from father to son. When French young people began to study enology, the wines lost their soul, he says.

Perhaps Lynch's most prominent customer and booster is Chez Panisse owner Alice Waters, who shares his passion for Provence and his friendship with the Peyrauds. A few years ago, Lynch met Boz Scaggs at a dinner at Chez Panisse. The two became friendly and Lynch revealed that he had written quite a few songs in his rock-and-roll days. Scaggs volunteered that he had a recording studio and knew a few good musicians. Earlier this year, they finished a taping, with the renowned rhythm guitarist himself playing on some of the tracks.

"I'm going to let the musicians guide me," says the resurrected rock-and- roller. "But if it happens, what a thrill."

In the meantime, he'll get his thrills from a bottle of Lirac or Quincy or his latest enthusiasm from Corsica.

At chez Lynch, the lamb is on the grill, the rose is chilled, and life may not get any better than that.
SF Gate, Janet Fletcher

The man, the myth, the legend: Kermit Lynch. Only a select few 'in the know' wine lovers know his story- and more importantly- have embraced his hand selected wines. New a major U.S. importer of fine international varieties, Kermit's wines are easily recognized and are always a sure bet in any given wine situation. Taste our cherry picked value selection of Kermit's wines with Charleston wine authority Brett Walters of Grassroots Wines and learn the fascinating history of this mildly eccentric beatnik turned wine guru.

In fact if you are not completely taken aback at the shockingly good French values we have chosen, Brett has agreed to buy you a glass of wine on your next visit to Emi.

As always, we have tailored a six course meal to complement these selections, but this time we aim to create an Asian influenced menu for this French lineup. As much as we enjoy classical French traditional pairings, we are going to illustrate the possibilities in pairing all wines with all foods (within certain parameters).

Stay tuned for the final menu pairings or visit www.emibistro.blogspot.com and find out about next month's Valentines Day Haiku contest or Grandpa's Sushi Rolling class being held Saturday January 31st.

When: Wednesday, January 28th @ 7:00pm
Cost: $46 per person
Who: Roughly the first 40 guests to reserve. Space is limited.
What: 6 Wines Plus a Six Course Meal.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

January @ a Glance

2009-01-07T21:50:00.002-05:00

January 1st thru February 14th..................... Valentines Day Haiku Contest

January 15th, Thursday.....................................What the Duck is THAT?

January 17th, Saturday ..................... Grandma's Instructional Class: Takoyaki, Danish (Abelskiver) Pancake .

January 28th, Wednesday ............................... Wine Tasting Dinner(Details to be announced)

January 31st, Saturday................................... Instructional Class: Sushi Rolling

What the DUCK is THAT!!!

2009-01-07T21:49:00.000-05:00

A Dinner Exploring the Art of the Duck.

Thursday, January 15th 2009 @ 7:00 pm

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.

The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom.

Roast duck is an artform. A process that takes us three days to prepare (spice rubbing, hang drying, blanching & laquering, hang drying, roasting, carving etc) makes you wonder if it is even worth the efforts. Then you take the first crispy bite... Ahhh....moist, rich, delicate.

At this dinner we plan to give reverence to this noble animal in several ways:

Seared Duck Foie Gras with Brioche and Red Onion Jam
Duck & Gran Marnier Potstickers with Plum Sauce
Crisp Duck with Soba Noodles, Scallions & Truffle
Duck (remaining) with Scallion Pancakes, Spring Onion, Cucumber and Hoisin

When: Thursday, January 15th @ 7:00
Price: $39 per person.
What: A multi-course duck tasting menu.
Who: Reservations are required, space is limited, please reserve early.
Where: Emi Bistro & Sushi Bar
www.emibistro.blogspot.com
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Valentines Haiku Contest 2009

2009-01-07T21:47:00.000-05:00

Valentines Day Haiku Contest 2009
January 1st til' Valentines Day

From now until Valentines Day, we will be collecting poetry entries. Not just any poetry though. Being a Japanese influenced establishment, there are a few grammatical rules to follow.

We want to take you back to the seventh grade to revisit the 19th century poetry mechanism called the Haiku (HI-coo).

Haiku is a poetic form and a type of poetry from the Japanese culture. Haiku combines form, content, and language in a meaningful, yet compact form. Haiku poets, which you will soon be, write about everyday things. Many themes include nature, feelings, or experiences. The theme of this exercise will be all things Emi (Sushi, Menu Items, drinks, Valentines etc.), and can take any tone you would like.

Usually they use simple words and grammar. The most common form for Haiku is three short lines. The first line usually contains five (5) syllables, the second line seven (7) syllables, and the third line contains five (5) syllables. Haiku doesn't need to rhyme, but Haiku must "paint" a mental image in the reader's mind. This is the challenge of Haiku - to put the poem's meaning and imagery in the reader's mind in ONLY 17 syllables over just three (3) lines of poetry!

Now that you have the rules in place, kick us some poetry. Bring in a legitamate Haiku on the subject matter and your poem will then posted on the Emi Blog and will anonymously be judged before Valentines Day. Bring in your poem for Dinner and you will receive a complementary glass of house wine, recite it to everyone at the sushi bar and your poem will get special consideration...

Prizes for the top three poets are as followed:

3rd Dinner Entrees for Two
2nd Admission for two to a Spring Wine Tasting Event

1st $150 gift card to Spa Sera followed by an Omakase (chef’s tasting menu) all-inclusive Dinner for Two @ Emi.

NOW LET'S REMINISCE OVER 2008 WINNERS...

3^rd Dinner Entrees for Two

Richard Moore with the three stanza piece....

winter's cold -
hamachi sushi
warms the soul

spring begins -
salmon swim upstream
sushi for bears

summer heat -
lemony saba
cools the tongue

2^nd Admission for two to a Spring Wine Tasting Event

Alison Pierce with ...

inhale wasabi

explosion and overload

tears of relief fall

1^st $150 gift card to Spa Sera followed by an Omakase (chef’s tasting menu) all-inclusive Dinner for Two @ Emi. Luxury transportation will also be arranged to and from both locations and the rest of the evening to ensure a safe and enjoyable return home.

Congratulations to

Myra Heath with..

Tastes swell and explode
With sweet jewels of delight
Couched on silent rice.

January Birthday Wishes

2009-01-07T21:46:00.001-05:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of January, please print this page and present it to your server in the month of January.

* Birthday Entree good for KITCHEN entrees up to $20, no sushi entrees please.

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*Enjoy a complementary appetizer for parties of 6 or more.

*We will make good on this for the month of January, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Christmas Eve Holiday Platters

2008-12-20T13:19:00.000-05:00

Christmas Eve @ Emi

Holiday Platter Pickups & Sushi Takeout 2-5pm

Just a few Holiday Suggestions to make your Christmas a treat!

We will be closed Christmas and New Years Day, but will have carry out pickups between 2-5pm. Below is the list of available items for pickup Christmas eve and all orders should be placed my Monday the 22nd of December.

Sushi Bar

Platters will be available for 2 to 100 people

Hot and Cold H'dourves

Turkey, Fuji Apple & Ginger Potstickers with Cranberry Dipping Sauce
(heating instructions included) dozen 8.95

Kobe Beef and Gorgonzola Potstickers
(with proper heating instructions) dozen 9.95

Miniature Lobster Bread Pudding
dozen 19.95

Hoisen Barbecue Chicken Lettuce Wraps
dozen 12.95

Mini Shrimp & Wild Rice Waffle Rounds
dozen 14.95

Shrimp, Crab & Cucumber Roulade with White Soy Vinaigrette
dozen 11.95

Dessert

White Chocolate Bread Pudding with Bannanas Brulee
6-inch round serves 6-8 20.95

Decadent Chocolate Panna Cotta Cake
6-inch round serves 6-8 20.95
10 inch round serves 10-12 25.95

Apple Lady's Apple Tart
10 inch round serves 8-10 19.95

Spiced Pumpkin Cake Bread Pudding
6-inch round serves 6-8 15.95

New Years Eve @ Emi

2008-12-18T16:43:00.003-05:00

New Years Eve "Bonenkai" Party @ Emi
December 31st, 2008

Our first actual buffet here at Emi during regular service hours led me to research other happenings that were similar to ours. Being the type of restaurant we are and what we intend to accomplish, this is what we found:

Sequoia Restaurant, New York six hour open bar, mini burgers, California rolls, chicken pots stickers, pigs in a blanket, fried chicken fingers with barbecue sauce, Champagne toast at midnight. Price: $125 per person
Yellowtail Sushi, Las Vegas six course tasting menu, open bar Price: $250 per person
201 Supper Club, Englewood NJ hors du vours, buffet, sushi, midnight champagne toast Price: $150 per person
Nisen Sushi, New York five course tasting menu and bottle of Champagne per couple Price: $350 couple
...which is why we love being in Pawleys Island!

Menu Highlights
Open Sushi Bar Buffet.. the finest anywhere.
Chilled Passed Hors Devours
Selection of our finest Spring Rolls
Selection of Hand-Made Dumplings: Kobe Beef & Blue Cheese, Steamed Shrimp & Scallions
Selection of Tartlets: Wild Mushroom & Gruyere, Caramelized Onion & Blue Cheese, Leeks & Boursin Cheese
Filet Mignon Skewers with Sesame-Scallion Sauce
Hoisin Barbecue Chicken in Bibb Lettuce Wraps
Phyllo Wrapped Prawns with Spicy Sauce Chinois
Award-Winning She Crab Soup in Demitasse
Pan-Seared Atlantic Salmon, Leek Fondue, Potato Puree, Champagne Beurre Blanc
Pork Tenderloin Sous-Vide with Port Wine and Fig Sauce
Tempura Winter Vegetables with Sea Salt

8:30 Seating Menu Additions
Blue Point Oysters with Passion Fruit Mignonette
Smoked Atlantic Salmon Potato Blini
Truffled Deviled Quail Eggs
Red Wine Braised Kobe Beef Short Ribs, Parsnip Puree, Crispy Parsnips, Favas
Maine Lobster Crepes, Ginger Carrot Sauce, Mascarpone
Herb Encrusted Rack of Lamb, Truffle Bread Pudding, Lamb Jus

When: Wednesday, December 31st

First Seating 5:00 $48 ala carte & take out service available during this time, service for this time will end at 7:30.

Second Seating 8:30- ?? $90 includes midnight Champagne Toast for remaining guests, buffet only this time.

What: A multiple course buffet with open bar and sushi bar.
Who: Reservations are required, space is limited, please reserve early.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Remembering Petit Vine

2008-12-11T21:55:00.002-05:00

Remembering Le Petit Vine.
Wednesday December 17th, 2008 @ 7:00

In October of 2005, we were privileged to have the opportunity to operate a fine French Bistro in Murrells Inlet called the Petit Vine. It was designed as a quaint yet contemporary Bistro that delivered updated classics of such dishes as escargot, Coquille St Jacques, calves liver & onions, mussels meuniere and most importantly steak frites.

As much as the restaurant garnered a local cult following, we felt that the restaurant still fell short of being sustained by a local market. And although we were proud parents of this brainchild we referred to as "Petit", we sadly closed the doors in October of 2006.

Over two years have passed and we still have old Petit customers recalling the old place in Murrells Inlet where they could order a glass of bordeaux, a plate of marinated olives, a hot baguette and a steamy bowl of garlicky mussels with peanut-oil frites. It was perfect simplicity, unfussy and just right.

Next Wednesday join us as we revisit some of our favorite Petit Vine dishes and remember the spirit of the local French eatery we call a "Bistro".

Le Menu

Coquille St Jacques: gratin of Sea Scallops with Wild Mushroom Deuxelle & Veloute
----------
Alsatian Sweet Onion Tarte with Creme Fraiche
---------
Salad Lyonnaise with Frisee
--------
Calves Liver with Carmelized Shallots, Crispy Burmuda Onions & Garlic Pomme Puree
-------
Pan Seared Atlantic Salmon with Melted Leeks & Chive Beurre Blanc
-------
Classic Steak Frites with Maitre'd Butter
------
Pear Clafloutis with Creme Anglais & Fresh Berries

When: Wednesday, December 17th @ 7:00
Price: $35 per person.
What: A multiple course French tasting dinner.
Who: Reservations are required, space is limited, please reserve early.
Where: Emi Bistro & Sushi Bar
www.emibistro.blogspot.com
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

New Years Eve @ Emi

2008-12-11T18:10:00.001-05:00

New Years Eve "Bonenkai" Party @ Emi
December 31st, 2008

New Year or Shogatsu as it is called in Japan, is the most important holiday of the year. Most businesses close their doors between January 1st thru January 3rd, and families typically gather to spend the days together.

The most interesting thing about a calendar year in Japan is that they are traditionally viewed as completely separate from each other, with each new year providing a fresh emotional start. Consequently, all existing duties should be completed by the years end to relieve you of your previous year's worries, obligations and troubles. This is quite therapeutic if you ask me.
This process of forgetting is connected with a type of party that is usually held in December called the Bonenkai, which literally translates to "Year Forgetting Party" held with the purpose of leaving the year's qualms behind.

We love this idea more than ever as we prepare to leave 2008.

On December 31st, we will commemorate a distinctive year that has passed and celebrate a New Year to come by throwing our first Bonenkai Party.

For this celebration we plan to do away with a la carte dining and redefine the culinary experience of a buffet to incorporate all of our best food offerings, open the bar and most importantly, keep the sushi rolling. We will have two seatings, the later times' offerings becoming more sophisticated than the first. We will also offer a la carte dining and Take Out service between the hours of 4:30 and 7:00.

Our first actual buffet here at Emi during regular service hours led me to research other happenings that were similar to ours. Being the type of restaurant we are and what we intend to accomplish, this is what we found:

Sequoia Restaurant, New York six hour open bar, mini burgers, California rolls, chicken pots stickers, pigs in a blanket, fried chicken fingers with barbecue sauce, Champagne toast at midnight. Price: $125 per person

Yellowtail Sushi, Las Vegas six course tasting menu, open bar Price: $250 per person

201 Supper Club, Englewood NJ hors du vours, buffet, sushi, midnight champagne toast Price: $150 per person

Nisen Sushi, New York five course tasting menu and bottle of Champagne per couple Price: $350 couple

...which is why we love being in Pawleys Island!

Menu Highlights

Open Sushi Bar Buffet.. the finest anywhere.
Chilled Passed Hors Devours
Selection of our finest Spring Rolls
Selection of Hand-Made Dumplings: Kobe Beef & Blue Cheese, Steamed Shrimp & Scallions
Selection of Tartlets: Wild Mushroom & Gruyere, Caramelized Onion & Blue Cheese, Leeks & Boursin Cheese
Filet Mignon Skewers with Sesame-Scallion Sauce
Hoisin Barbecue Chicken in Bibb Lettuce Wraps
Phyllo Wrapped Prawns with Spicy Sauce Chinois
Award-Winning She Crab Soup in Demitasse
Pan-Seared Atlantic Salmon, Leek Fondue, Potato Puree, Champagne Beurre Blanc
Pork Tenderloin Sous-Vide with Port Wine and Fig Sauce
Tempura Winter Vegetables with Sea Salt

8:30 Seating Menu Additions

Blue Point Oysters with Passion Fruit Mignonette
Smoked Atlantic Salmon Potato Blini
Truffled Deviled Quail Eggs
Red Wine Braised Kobe Beef Short Ribs, Parsnip Puree, Crispy Parsnips, Favas
Maine Lobster Crepes, Ginger Carrot Sauce, Mascarpone
Herb Encrusted Rack of Lamb, Truffle Bread Pudding, Lamb Jus

When: Wednesday, December 31st
First Seating 5:00 $48 ala carte & take out service available during this time, service for this time will end at 7:30.
Second Seating 8:30- ?? $90 includes midnight Champagne Toast for remaining guests, buffet only this time.
What: A multiple course buffet with open bar and sushi bar.
Who: Reservations are required, space is limited, please reserve early.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Nights of 1000 Candles

2008-12-01T16:47:00.002-05:00

Does Night of 1000 Candles Give You the Chills?
Warm Your Soul @ Emi...

Bring in a pair of arctic ears, a frosty nose and an empty stomach and we will buy you a Glass of Wine or Carafe of Sake to complement your dinner. Just let us know you where you have been...

Or ask your server about the Pre-/Post-1000 Candles Pre-Fix Menu and we will complement your dinner entree with any appetizer of choice, a mixed green salad and a dessert for $10 (yup.. thats 1000 pennies for what could have been up to 2500).

Asian Street Foods II

2008-11-29T15:27:00.008-05:00

Delicious Asian Street Foods Part 2
Wednesday, December 3rd, 2008 @ 7:00
Saturday, December 6th, 2008 @ 8:00

This second installment of our Delicious Asian Street food dinners will highlight new regions, foods and cultures. The last event created so much demand (our apologies for those who endured the waitlist) that we are preparing to do it again, varying the types of food we will sample.

Join us next Wednesday and Saturday for a casual and informative look at the equivalent of Asian Fast Food. Rather than fast food being processed in large central facilities, redistributed throughout the nation and marketed by a clown, colonel or a king-the fast foods of Asia are typically fresh, hand made and come to you right off the cart of a street vendor. Many Food Network and Travel Channel shows have peaked the curiosity of many, so accordingly, we must explore the issue.

The average Asian typically eats 4.5 meals per day and many of the meals are had standing by a street vendor enduring whatever elements there may be.

I will have to confess that I have had some of my most memorable meals standing near a street vendor. You can interact with the chef, waiter, busboy, and book keeper (these guys wear lots of hats!) as you enjoy their creations. It is like being at the Chef's table of a 4 star restaurant (minus the jacket, valet and $400)

Menu

Indian-Inspired Spicy Chicken Samosas with Cilantro Yogurt
----------

Vietnamese Inspired Grapefruit & Jicama Salad with Red-Pepper Vinaigrette
----------

Japanese Takoyaki Pancake Dumplings with Scallions
---------

Chinese Hoisin Barbecue Pork Buns with Berkshire Farms Pork Belly and Asian Pickles
--------

Korean Yukejang Spicy Beef Soup with Glass Noodles
-------

Dessert to be announced

When: Wednesday, December 3rd @ 7:00pm -or- Saturday, December 6th @ 8:00pm
What: A six course casual sampling meal, and a good dose of Asian Street Food knowledge and exploration.
Cost: $28 per person
Who: Roughly the first 30 guests to reserve. Reservations are required, space is limited.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Emi @ the Thanksgiving Table.

2008-11-21T22:38:00.002-05:00

Emi at the Thanksgiving Table

Thanksgiving has always been a time where we closed our doors, reunited with loved ones, and ate until we nearly burst. This year we would like to join you at your Thanksgiving celebration by making available some beautiful things to celebrate with which will be available for pickup on Wednesday.

White Chocolate Bread Pudding with Bananas Brulee
Packed with vanilla creme anglaise, butter caramel, chocolate syrup and heating instructions. If you prefer, you can drop off an ovenproof container and we can bake it for you. Please call for details...
SIX-INCH ROUND SERVES 6 20.95

Pumpkin Cheesecake
with Ginger Snap Cookie Crust and Marshmellow Topping.
9-INCH SERVES 8 -12 30.95

Spiced Pumpkin Layer Cake
with cream cheese filling and frosting
10-INCH ROUND SERVES 8-12 35.95

Ginger Carrot Cake
with Valencia Orange Zest and Cream Cheese Frosting
13 x 9 INCH SHEET CAKE SERVES 12-15 35.95

Turkey, Fuji Apple and Ginger Gyoza
with Spicy Cranberry Dipping Sauce and proper heating instructions.
ONE DOZEN PIECES FROZEN 8.95

Miniature Lobster Bread Pudding Bites
with Vanilla Chive Sauce, micro pea tendrils and heating instructions.
ONE DOZEN 19.95

All items are made to order and should be ordered by Monday (some exceptions will be made for Tuesday) for pickup Wednesday.
We hope everyone has a safe and happy holiday!

Our apologies, but due to the overwhelming response for the Italian Wine Dinner, we have available a waiting list for those still interested.

Konichiwa Italia!

2008-11-19T16:05:00.003-05:00

Konichiwa Italia!- Menu
Italy's Big 4- Tuscany, Piedmont, Veneto & Umbria.
Tuesday, November 25 @ 7:00

Preparing for these dinners means not only dissecting the regional dishes of the wines, but reinterpreting them to fit the current season and availability of ingredients. It is Pawleys Island in November, and this means we have the usual suspects of fall- such as sage, apples, sweet potatoes, squash etc. Our luck has it that most of these ingredients are also common in Italy- keeping our menu more authentic than we thought.

Italian food- as with Japanese- is extremely ingredient driven. So we are glad to make use of this month's fall ingredients. As Italian as we want to keep it, there remain the same idiosyncrasies that are reflected by Emi cooks. So we introduce a few thought-inducing stimuli that make something more like re-imagined Italian.

Apertivi- Bellini di Arancia Rossa
Zardetto Prosecco, Veneto

Scallop Carpaccio, Sage Oil, Blood Orange Gelee, Fried Sage, Citrus Zest
CAPPE SANTE CARPACCIO CON ARANCIA ROSSA E SALVIA
Maculan Pino & Toi, Veneto

Sweet Potato Agnolotti, Procuitto, Pine Nuts
AGNOLOTTI DI PATATA DOLCE, PROCUITTO, PIGNOLI
Prunotto Dolcetto D'Alba DOC

Pan-Roasted Kurobuta Pork Tenderloin "Wild Boar Style", Parpadelle, Shitake
FILETTO DI MAIALE ALLA MODA DEL CINGHIALE CON FUNGHI DE BOSCO
Valdipiatta Vino Nobile di Montalcino DOCG, Tuscany

Eggplant Fritters, Smoked Mozzarella, Thai Basil
PALLINE DI MELANZANA E MOZZARELLA
Zenato Ripassa Valpolicella Superiore DOC, Veneto

Red Wine-Braised Short Ribs, Pumpkin Orzo, Gremolata
BRASATO AL BAROLO, ORZO DI SUCCO, GREMOLATA
Falesco Montiano, Umbria

I Dolci
TORTA DI PANNA COTTA CIOCCOLATA

Konichiwa Italia!

2008-11-15T14:47:00.002-05:00

Konichiwa Italia!
Italy's Big 4- Tuscany, Piedmont, Veneto & Umbria.
Tuesday, November 25 @ 7:00

Join us for our first-ever Italian wine tasting here at Emi as Clint Harris, a Certified Wine Educator from Winebow Imports, takes us on a journey through Italy's key regions.

With over 20 years in the business, Clint Harris is one of less than 200 certified wine educators in the world and is certified by the Society of Wine Educators. He has been awarded with the Advanced Certificate with Distinction from Wine & Spirits Education Trust of London which earned him the title "Master of Wine". He has an award of excellence through the Wine Spectator five years running and is currently the sales manager for Winebow Imports, the leading importer of Italian Estate wine in the United States.

As impressed we are of his distinctive CV, we just think he is an extremely fun and interesting guy to have around.

Here is the the tentative list of wines he has lined up for the tasting :

Zardetto Prosecco, Veneto
Maculan Pino & Toi, Veneto
Prunotto Dolcetto D'Alba DOC
Valdipiatta Vino Nobile di Montalcino DOCG, Tuscany
Zenato Ripassa Valpolicella Superiore DOC, Veneto
Falesco Montiano, Umbria

Tiffany Folk of National distributing is giddy about how good this lineup looks, as these are wines that she personally enjoys most.

The food, as usual will reflect the traditions of the regions and character of the wines....

When: November 25th, 2008 @ 7:00pm
Cost: $46 per person
Who: Roughly the first 40 guests to reserve. Space is limited.
What: 6 Wines Plus a Six Course Italian Meal.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Asian Street Foods

2008-11-07T15:03:00.001-05:00

Delicious Asian Street Foods
November 12th, 2008 @ 7:00

Join us next Wednesday for a casual and informative look at the equivalent of Asian Fast Food. Rather than fast food being processed in large central facilities, redistributed throughout the nation and marketed by a clown, colonel or a king-the fast foods of Asia are typically fresh, hand made and come to you right off the cart of a street vendor. Many Food Network and Travel Channel shows have peaked the curiosity of many, so accordingly, we must explore the issue.

The average Asian typically eats 4.5 meals per day and many of the meals are had standing by a street vendor enduring whatever elements there may be.

I will have to confess that I have had some of my most memorable meals standing near a street vendor. You can interact with the chef, waiter, busboy, and book keeper (they are typically one or 2 person shows) as you enjoy their creations. It is like being at the Chef's table of a 4 star restaurant (minus the jacket, valet and $400)

Satay, Asian Pancakes, Dumplings, and Hot Noodles Soups are some of the fresh, fast & tasty delights available as you walk the streets of Asia. We will provide a few background elements and plan to post recipes of our favorites...

When: Wednesday, November 12th @ 7:00pm
Cost: $28 per person
Who: Roughly the first 30 guests to reserve. Reservations are required, space is limited.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Menu Changes...

2008-11-07T14:51:00.001-05:00

November Menu Update

November brings to mind turkey, fall squash, spice, and wild mushrooms. We also experiment with more Asian flavors beyond Japan as many of you have requested and are surprised by the beautiful results. Pad Thai, Mandarin Pork Buns, and Hoisin Lettuce Wraps are, what I believe are much tastier versions of the real thing that have made it through R & D this month (and your approval via menu specials).

The buzz has been all about a menu special we have had on and will be featuring the month of November- Lobster & Wild Mushroom Bread Pudding with Vanilla Chive Sauce. A few weeks back a riot was close to breaking out over the last remaining order....

As an attempt to keep the optimal ingredients on our menu, this month we seize the opportunity to utilize fall flavors, colors and textures by lining up some very interesting new menu additions...

Turkey Gyoza Potstickers Fuji Apple, Ginger with Spicy Cranberry Sauce
Kobe Beef and Gorgonzola Potstickers with Berry-Balsamic Sauce
Crispy Poached Free Range Egg over Wild Mushroom Ragout, curried Leeks and Porcini Emulsion…
Grilled Fall Prawn Skewers with spiced ginger & butternut squash puree, pumpkin seed oil & Thai Basil
Mandarin Barbecue Bun with heirloom Berkshire Farms Pork Belly & Asian Pickles
Hoisin Barbecue Chicken Lettuce Wraps with Bibb lettuce, Asian Red Cabbage slaw, Peanuts & Orange-Thai Chile Barbecue sauce
Berkshire Farms Kurobuta Pork Chop heirloom pork chop with Fuji Apple-Sherry Sauce, Pancetta & Shaved Brussel Sprouts.
Pomegranite Lacquered Duck with Sauteed Spinach, Pine Nuts, and Fried Sage
Pad Thai Rice Noodles with Crab, Shrimp, Peanuts and Cilantro

November Birthdays...

2008-11-01T15:20:00.001-04:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of November, please print this page and present it to your server in the month of November.

* Birthday Entree good for KITCHEN entrees up to $20, no sushi entrees please.

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*We will make good on this for the month of November, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Urgent.. The Boss is gone..

2008-10-31T15:18:00.000-04:00

Urgent

To all our local friends with busy Halloween schedules this weekend... Emi's Daddy has left the building and we have decided to show a sign of support to all of our Adult Halloweeners by giving those that receive this email (in time..) some options for your weekend plans.

15% all carry out orders

1/2 all wines by the bottle...

Just bring in this email as we will only honor those that receive this message in time...

Warmest Regards,

Bobby, John & Tara

P.S. don't tell the boss we did this...

2008-10-09T22:02:00.001-04:00

PINE RIDGE WINE DINNER TO BENEFIT ..

October 15th, 2008 @7:00pm

Tattinger Prestige Brut Rose

Selection of Canapes:
Truffled Goat Cheese Gougeres
Mandarin Buns with Berkshire Black Pork Belly, Cucumber, Orange-Hoisin Sauce, Scallions
Crab, Tomato & Basil Soup Cromesqui

Pine Ridge Chenin-Viognier 2007
Lobster & Mango Summer Rolls, Coconut Foam, Elderflower Gelee.

Pine Ridge Dijon Clone Chardonnay 2006
Ragout of Wild Mushrooms, Frizzled Poached Free Range Chicken Egg, Porcini Emulsion, Shaved Parmaggiano.

Archery Summit Cuvee Pinot Noir 2006
Pomegranate Lacquered Moulard Duck Breast, Hudson Valley Foie Gras Dumplings, Crisp Sage, Pine Nuts

Pine Ridge Crimson Merlot 2005
Merlot-Poached Alaskan Halibut, Potato Napolean, Salsify

Pine Ridge Oakville Cabernet Sauvignon 2005
Painted Hills Colette de Boeuf, Truffle Potato Puree, Crispy Leeks, Morels, Rosemary Jus

Dessert
To Be Announced...

PINE RIDGE WINE DINNER TO BENEFIT ..

2008-10-06T19:39:00.000-04:00

STOP!.... Heart Disease

PINE RIDGE WINE DINNER TO BENEFIT ..

October 15th, 2008 @7:00pm

Last April we invited you to the 1040 Blues Wine Tasting in which we toasted better times to come. I cannot confidently say that things have gotten better since then, but I can say that when we are eating nice food and enjoying great wines with friends, things just seem a little better.

Tiffany Folk and Steve Hadden of Republic National Wines will be featuring six very special wines from Pine Ridge Winery www.pineridgewinery.com and also a Pinot Noir from their property in Oregon, Archery Summit www.archerysummit.com . Some of the wines featured will be the Oakville Cabernet, the Crimson Merlot and the Dijon Clone Chardonnay. For those that are not familiar, Archery Summit is known for spectacular Burgundian style Pinot Noirs.

Because of the limited seating, there will be exceptional attention to the food being served and we will spare no expense in providing one of the finest meals you have ever had. Fall flavors will begin making entry to our wine dinner menus and one can expect to see some wild mushrooms, fall vegetables and corresponding spice. The chefs are also in the process of procuring Foie Gras, Muscovy Duck and Truffles among other things that will be featured for the dinner. I am extremely confident that this will be the finest dinner we have ever served.

Since all of the proceeds of the dinner will be going to the AHA, the American Heart Association will provide receipts for both the Purchase of the Ticket and the correlating wine purchases. We will also be giving a Magnum of the Crimson Merlot to one of our guests that evening.

Unfortunately, there will only be room for less than 20 guests, so it may be wise make reservations early. Stay tuned for upcoming details...

When: October 15th, 2008 @ 7:00pm

Cost: $110 per person

Who: Roughly the first 20 guests to reserve. Space is limited.

What: 6 Pine Ridge Wines & Complementing 8 course meal.

Where: Emi Bistro & Sushi Bar

47 Da Gullah Way

Pawleys Island, SC 29585

843-235-2313

October Birthday Wishes

2008-10-02T15:06:00.001-04:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of October, please print this page and present it to your server in the month of October.

* Birthday Entree good for KITCHEN entrees up to $20, no sushi entrees please.

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*Enjoy a complementary appetizer for parties of 6 or more.

*We will make good on this for the month of October, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Hurricane Betsy 1965

2008-09-05T18:18:00.000-04:00

"The year was 1965, a 38 year-old divorcee from Happy Jack, Louisiana was a Tulane University lab assistant in New Orleans and, being faced with having to pay two son's tuition, she realized that she needed more than her $4,800 per year annual salary to provide a life for her family.

She had never worked in the food service business, and against the advice of her banker and her attorney, she mortgaged her house for the $18,000 asking price, plus $4,000 more for supplies, which the banker had patiently explained she would need. So she went ahead and purchased an existing restaurant called Chris's Steakhouse (hence the name).

She was suddenly busy learning about hostessing, waitressing, cooking, bartending, bookkeeping and butchering 30-pound loins of beef (no easy feat for a 5'2" 110-lb novice). She was undaunted by her lack of restaurant experience, and worked tirelessly seven days a week to learn about every aspect of the business. Despite all her efforts, she continued to struggle.

Ruth's unlikely break came a few months after opening when Hurricane Betsy devastated New Orleans. With the electricity knocked out, her meat supply would soon spoil. But her gas broilers still worked, so she cooked free steak meals for the disaster victims and relief workers, a gesture that won her recognition and many new customers.

The Ruth's Chris Steakhouse group now has 89 locations throughout the world, and with $350 million in annual revenue, it is the most successful fine dining restaurant in the world. "

That is what I call special Karma.

An interesting note about Ruth Fertel: she was born on the exact day the Original Chris's Steakhouse opened in 1927. Who knew 38 years later she would purchase a restaurant her exact age.

We understand that this particular storm is not a threat, but if the time comes when Pawleys Island is dependent of batteries and generators, we will be opening our doors to feed our hungry as Ms Fertel did with hers.

We have received numerous inquiries, and as of this moment we strongly believe we will stay open for the duration of the evening.

As I am an a particularly sappy mood and as many of you may be hoping to eat in today, we will be providing all carry out orders with a complementary White Chocolate Bread Pudding. If dessert is not something you see in your future tonight, how about some Ginger Pork Potstickers.

Just let us know you received this email. Have a safe and happy storm!

Electronic Fishbowl Winners 9/1/08

2008-09-01T21:16:00.000-04:00

Its been awhile since the last drawing and we understand everyone loves surprises. Yup, expect the unexpected from the electronic fishbowl.

Lets close our eyes and reach in for this month's winning names...

Dessert and After Dinner Drinks for Two
Enjoy a pair of our perfect renown desserts for two and some after dinner drinks to complement...

Harriett & Stoney Miller

Dinner Entrees for Two
Enjoy two of our bold and unique dinner entrees.

Darren & Donna Mullins

Two Sushi Rolls of your Choice and a Pair of Martinis
If anyone has ever had a less-than-mind-blowing sushi experience here... let's talk.

Graham Reid

Congrats to all. You may call or email with reservations. 843-235-2313 info@emibistro.com

Grandma's Favorite Dipping Sauces

2008-09-01T14:56:00.000-04:00

As a follow up to the last dumpling class, we are listing Grandma's favorite dipping sauces that we use here at the restaurant for dumplings, spring rolls and summer rolls.

Make adjustments according to your preferences. Find other uses and replace with other boring condiments...

Chili-Mint Dipping Sauce

1/3 cup packed fresh mint leaves
1/4 cup rice vinegar
3 tblespoons light corn syrup
2 garlic cloves minced
2 tablespoons water
1 tablespoon soy
1 tablespoon toasted seasame oil
pinch of dried red crushed pepper

Blend together with blender, processor.

Thai Pesto

1 lg lime
1/2 walnuts
1 cup packed fresh basil
1 tblsp thai sweet chili sauce
3 tblsp water
1/4 cup peanut oil

Blend together with blender, processor.

Cilantro, Chili & Lime

4 cloves garlic
3oz fresh ginger
3 tblsp chili garlic paste
1/2 cup cilantro with stems chopped
1 cup soy
juice and pulp of 2 squeezed limes
1/2 cup water
1/2 cup sugar
salt and pepper.

Blend together with blender, processor.

Grandma's Farwell to Summer Roll Class

2008-08-30T14:12:00.003-04:00

I think, why there are so many things which are rolled that elicit delight and excitement?

· Rock-n-Roll for example not just a musical style, but its social impact changed lifestyles, fashion, attitudes and language.

· Cameras rolled to bring film and motion pictures to audiences worldwide and are now a fine art and pastime we all enjoy.

· An estimated 37 million tourists a year flock to the one of the biggest tourist destinations in the country to roll two cubically shaped objects in hope of winning millions, thousands or just a few bucks for the steak-n- egg special at the Sands.

· Some folks tell us that here at Emi, we have the finest rolled cuisine around. We like to roll things. Be it spring rolls, cucumbers, dumplings or sushi maki- the ultimate in rolled food- we roll to make the good times happen...

Grandma's Farwell to Summer Roll Class

Saturday, September 6th @5:00pm

Summer rolls are a food consisting of various meat and seafood, vegetables, rice vermicelli noodles, and herbs rolled in rice paper. With super-lean, super-clean flavors, they are a refreshingly light alternative to the Crispy Spring Roll. These are typically served cold and are almost like eating the lightest, most delicate burrito you have ever had.

Join us Saturday September 6th for an informal hands on Summer Roll seminar. We show you how to prepare fresh, light fillings to create the perfect meal for a Lowcountry Summer Day.

After the class you will dine on the fruits of your labor and we will provide traditional accompaniments.

Price of Seminar (including meal): $18

Reservations and inquiries: 843-235-2313

Our apologies, but this class will be limited to the first 20 guests.

Grandma's Handmade Dumpling Class

2008-08-14T18:22:00.001-04:00

Saturday, August 23 @5:00

This week we watch wearily as the throngs of summer beach goers recede back to the reality of hometown obligations, arduous vocations and the busy schedule of parenthood.
On the surface, it would seem as if it is business as usual as the staff dishes out creative fare, tasty sooosh(i), lovely desserts and friendly smiles to the last bits of tourism.
Behind the scenes, however, we are drafting plans for the life we live during the other nine months of the year. Wine & beer dinners, cooking classes and other means of sharing our restaurant culture to our regular guests fill the agenda.
These are the things we enjoy doing most.

Join us on our second session of Grandma's Handmade Dumpling Class next Saturday, August 23.

Ravioli in Italy, Perogi in Poland, Samosas from India, Empanadas from Latin America, Wontons from China or Kreplach from...

Really, I don't even know where Kreplach come from, but I do know that they are among the filled dumpling delicacies that span the culinary globe. Whatever the cultural variation of some sort of starch filled with some sort of protien or vegetable- Human Beings love it!

Filled dumplings cross cultural boundries. Laura Schenone, author of the Lost Ravioli Recipies of Hoboken describes the filled dumpling unlike anyone I have ever heard:

“A little square of ravioli is like a secret,” she writes. “You look at the outside and see the neatly crimped dough, puffed up in the center with a lovely pillow of something mysterious inside. It is an envelope with a message."

The class will be lead by Emi's Grandma, Pastry Diva and Dumpling Extraordinaire. She will prove that it does not take a particular talent to produce perfect dumplings, just the right ingredients and a little patience!

Join us Saturday August 23rd for an informal hands on dumpling seminar. We show you how to hand-form our famous Gyoza Potstickers and showing you the techniques of pan-searing the perfect crust.

After you will dine on the fruits of your labor and we will provide the traditional complements.

Call for reservations...843-235-2313
Class is limited to the first 20 guests.
Price of class- $18 (including meal)

2008-07-31T15:42:00.000-04:00

August Birthday Wishes.

"The more you praise and celebrate your life, the more there is in life to celebrate."

Please look in your inbox for this note...

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of August.

* Birthday Entree good for entrees up to $20

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*Enjoy a complementary appetizer for parties of 6 or more.

*We will make good on this for the month of August, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

2008-06-07T15:30:00.000-04:00

June Birthday Wishes.

"The more you praise and celebrate your life, the more there is in life to celebrate."

Please look in your inbox for this note...

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of June.

* Birthday Entree good for entrees up to $20

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*Enjoy a complementary appetizer for parties of 6 or more.

*We will make good on this for the month of June, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

The Australian Pleasure Palate

2008-05-21T17:39:00.002-04:00

Grateful Palate Wine Tasting
Wednesday May 28th @ 7:00pm

Dan Phillips, founder of The Grateful Palate, has always been passionate about two things: bacon and wine. Phillips, a proven oenophile and gourmand, maintained a deeply rooted passion for wine despite keeping up with his film studies at U.S.C. and earning a Masters from Oxford.

When tasting the wines of Dan Phillips, Robert Parker of the Wine Advocate wrote "I felt like a colossal STOOGE!... for rarely have I tasted so many exceptional wines."

Yesterday, when Tiffany Folk from Republic National Distributing presented a lineup of Grateful Palate wines, I couldn't help but be of the same mind as Mr. Parker. Each wine was compelling of the character and rugged exuberance that makes Australia the dynamic wine growing region it is today.

What makes the Grateful Palate so interesting to me is that not only is it an importer for fine off-the-beaten-path-type Australian wine houses, but is also a successful web-retailer of artesian foods.

One type of quirky food fetish that Dan has been advocating is Bacon. Not the mass produced Oscar Meyer strips that we think of. He scours the country looking for smokehouses that produce small batch artisan bacon. This bacon is so good that people routinely pack their coolers full when they come upon them, stockpiling their freezers as if this country may one day loose its swine population to some erratic plague.

Dan insists that Bacon is the new craft food- garnering the same cult-like following as Chocolate, Olive Oil, and Cheese once did. I say "cult" because at this stage, this is what it still remains. For those of you that have not dabbled in small batch bacon would be surprised at how much more delicately smoked and subtle the flavor of the bacon is and how much the meat still retains the great taste of the pork.

Strange as it may seem, back in 1998 Dan Phillips initiated the Bacon of the Month Club through the Grateful Palate where a member receives different artisan bacon delivered to their door every month, descriptive information about the pork and producer, a bacon of the month t-shirt, rubber pet pig and an official ball point pen. For more information about the BOTM club please visit http://www.gratefulpalate.com/?p=Category_11.

This wine tasting, however, is not about bacon- although artisan bacon does represent the spirit of the The Grateful Palate and of their family of products. To take the mundane-ness of bacon, grape juice and other craft products and present them on a different yet exciting slant is what I feel is the plight of Dan Phillips.

Join us next Wednesday as Tiffany Folk of Republic National Distributing and Bonnie Brewer of The Grateful Palate deliver a solid lineup of wines to complement the fresh, creative dishes of executive Chef Chas Mullins.

When: May 28th @ 7:00pm
Cost: $46 per person
Who: Roughly the first 40 guests to reserve. Space is limited.
What: 5 Grateful Palate Wines & Complementing 6 course meal

Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

May Birthday Wishes..

2008-05-07T17:42:00.001-04:00

May Birthday Wishes.

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of May.

* Birthday Entree good for entrees up to $20

*If there is a special occasion you would like us to make note of, please visit our website at www.emibistro.com and send us the information under "contact us".

*Enjoy a complementary appetizer for parties of 6 or more.

*We will make good on this for the month of May, after that- we will give you a firm handshake and a pat on the back!

*Not good in conjunction with any other offers.

* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Electronic Fishbowl Winners 5/7/08

2008-05-07T14:43:00.001-04:00

It is that time to pull our winning names out of the electronic fishbowl again. Giving away food and drinks makes us very happy here at Emi, and we hope it elicits the same joy all around.

So lets close our eyes and reach in for this month's winning names...

Dessert and After Dinner Drinks for Two
Enjoy a pair of our perfect renown desserts for two and some after dinner drinks to complement...

Vanessa Solomon

Dinner Entrees for Two
Enjoy two of our bold and unique dinner entrees.

Doug Decker

Two Sushi Rolls of your Choice and a Pair of Martinis
If anyone has ever had a less-than-mind-blowing sushi experience here... let's talk.

Gail Ritrievi

Congrats to all. You may call or email with reservations. 843-235-2313 info@emibistro.com

Recipe of the Month

2008-04-28T21:26:00.001-04:00

Grandma's Staff Banana Bread

Let's face it, working in a restaurant is a test of restraint. You walk in the door, listen about all the good things you will be serving that night, then prepare to serve all of the good things you will be serving that night, then tell other people about all the good things you will be serving that night, then pass all the good things you are serving that night to other members and eventually customers- all the while getting the olfactory senses and salivary glands all worked up.

Its gets to your head sometimes. In this business the staff meal works through the system in no time and while burning the midnight oil- you have to have your soul replenished with some simple, tasty sustenance.

Banana Bread. This is not the banana bread Mama used to make. This is the absolute highest form of this simple recipe, forged and time tested to perfection.

So when the staff at Emi gets cranky, run down, at a loss for wit- Grandma hands out pieces of warm, fresh from the oven Banana Bread. Molasses-colored delicate warm crust and little banana seeds suspended amidst moist inner sponginess.

6 very ripe and soft medium bananas
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 stick of Crisco Butter flavor shortening
4 eggs, at room tempurature
1 cup coursely chopped walnuts (optional for all the nut fanatics out there, but the staff version typically is free of nuts)

makes 2 loaves

1. Position a rack in the center of the oven and preheat to 350. Lightly butter and flour two 81/2 by 41/2 inch loaf pans, tapping out the excess flour.

2. Mash the bananas in a medium bowl with a potato masher or fork until smooth, with a few pea-sized lumps. You should have about 2 cups.

3. Sift the flour, baking soda, and salt in a medium bowl.

4. In a large bowl, using a rubber spatula, mix the sugar and shortening well to make a stiff, gritty paste, about 1 minute. One at a time, beat in the eggs, mixing well after each addition until the egg is absorbed. Mix in the mashed bananas until well combined. Stir in the walnuts, if using. (Don't worry if the mixture looks curdled). Add the flour mixture and stir just until blended. Don't over mix or be concerned about a few small lumps. Spread the batter evenly in the prepared pans.

5. Bake until a long wooden skewer comes out clean and the batter in the cracks on top of the bread looks cooked, about 1 hour.

6. Transfer to a wire cooling rack and cool in the pans for 15 minutes. Run a knife the inside of the pans to loosen the loaves. Protecting your hands with a kitchen towel, hold a pan in hand and invert the loaf out into the palm of your other hand. Place right side up on the rack. Repeat with the other loaf and cool completely. (The breads can be baked up to 3 days ahead, cooled completely, wrapped in plastic wrap, and stored at room tempurature.)

And there you have it, the simplest of simple. Feed your family, take it on a picnic, put a scoop of vanilla ice cream and chocolate sauce, grill it- whatever. Examine it closely, because this is what banana bread perfection feels like....

A Spring Start to a Healthy Heart!

2008-04-26T10:34:00.000-04:00

Fundraising Blockparty

Saturday, May 17^th

12pm to 3pm

Join us as we partner up with the American Heart Association in efforts to raise awareness and essential funding for heart disease research and education.

Sumo Suit Wrestling Matches

Delicious Heart-Healthy Food Tastings: Sushi, Yakitori, Etc

Healthful Cooking Demonstrations

Children’s Craft Activities

Wine, Beer and Beverages

Silent Auctions

Raffle: Art, Gift Certificates and More

Where: Emi Bistro & Sushi Bar

47 Da Gullah Way

Pawleys Island, SC 29585

We are asking those in our community to take a stand against heart disease and to show their support with items for the silent auction or raffle donations. This movement is made possible by the generous support of community and businesses like you. For information regarding donations and volunteer opportunities, please call Tara Hannan at (412)-401-6280 or the restaurant at (843)-235-2313.

Please visit www.emibistro.blogspot.com for more details in the upcoming weeks.

Menu for Upcoming Wine Tasting

2008-04-09T15:36:00.003-04:00

The 1040 Blues Wine Tasting

"A Toast to Better Times"

Menu

Pol Roger Brut NV

"Bad Hair Day" Wild Scallop with Yuzu Truffle Vinaigrette

Lurton Fume Blanches, Vin de Pays d'Oc

Goat Cheese Wontons, Mixed Organic Greens, Walnuts, Fuji Apples & Medjool Date Vinaigrette

Domaine Houchart Rose, Provence

Chilled Buckwheat Noodles, Poached Kobe Beef, Asian Pears, Cucumbers, Pine Nuts & Chile Seasame Sauce.

Alfredo Roca Pinot Noir, Chile

Beef, Shitake & Basmati Rice Stuffed Grape Leaves, ScallionTruffle Broth.

Domaine Araucano Cabernet Sauvignon, Argentina

Braised Pork Belly Roulade, Shredded Brussel Sprouts, Potato Puree & Garlicky Garlicky Jus

---Did I mention there was garlic in that Jus?

Electronic Fishbowl Winners 4/07/08

2008-04-07T14:59:00.005-04:00

Dessert and After Dinner Drinks for Two
Enjoy a pair of our perfect renown desserts for two and some after dinner drinks to complement...

Kristy Bateman

Dinner Entrees for Two
Enjoy two of our bold and unique dinner entrees.

Timothy Davis

Two Sushi Rolls of your Choice and a Pair of Saki-Martinis
If anyone has ever had a less-than-mind-blowing sushi experience here... let's talk.

Mel Salvatore

Congrats to all. You may call or email with reservations. 843-235-2313 info@emibistro.com

www.emibistro.com click "blog"

The 1040 Blues, A Toast to Better Times...

2008-04-03T22:08:00.003-04:00

" A Toast to Better Times"

Wine Tasting

Tuesday April 15, 2008 @ 7:00pm

April 15th of every year,

We send a check, and hope it clears.

Form 1040, one that I hate,

It is just so obvious, why I am always late.

He taxes my land, he taxes my drink.

He taxes it all, plus the kitchen sink.

He continues to tell me, how it will be,

"Here is a little for you, and a lot for me."

Here is some news if you should cry,

He will tax your tears, so keep em' dry.

If you scream and holler, he'll tax us more,

He will tax us until, we are good and sore.

April 15th, we invite you to share,

Simple celebrations, we mustn't spare.

Lynn Talmadge returns, our governess the night.

She will teach us the things, which lead to delight.

A few precious wines, accompanying fare.

Meekly done right, with Emi flair.

Join us as we celebrate the culmination of the 1040 Blues. There will be a nice selection of wines, innovative food pairings, and a good excuse to be amongst all the friendly souls that also must escape this year's income tax blues.

In the same fashion as our government, we will also be issuing an Emi 1040 refund to stimulate the economy . For all the attendees of the tasting, we will be distributing a certificate worth $10.40 to be used on their next visit with us.

Stay tuned for menu details, wine choices and updates.

When: April 15th, 2008 @ 7:00pm

Cost: $40 per person

Who: Roughly the first 40 guests to reserve. Space is limited.

What: 5 wines handpicked by Lynn Talmadge with Aleph Wines & 6 course innovative meal.

Where: Emi Bistro & Sushi Bar

47 Da Gullah Way

Pawleys Island, SC 29585

843-235-2313

April Birthday Wishes

2008-04-01T19:42:00.002-04:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of April. Please check your inbox for a detailed email.

* Birthday Entree good for entrees and entree credit up to $20

* Enjoy a complementary appetizer for parties of 6 or more.
*If there is a special occasion you would like us to make note of, please visit our website at http://www.emibistro.com/ or email us the occasion at info@emibistro.com.
*We will make good on this for the month of April, after that- we will give you a firm handshake and a pat on the back!
*Not good in conjunction with any other offers.
* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Tuna Fish Stories: Candidates Spin the Sushi

2008-04-01T12:05:00.001-04:00

I have been meaning to post this article from the New York Times for awhile concerning the mercury in tuna. Better late than never, I always say!

By CLYDE HABERMAN

Published: January 25, 2008

Its been a rough week.

The stock market has gone through more gyrations than an Elvis impersonator. The governor and the mayor announced budget plans that are based on revenue assumptions that may be as flimsy as a striking screenwriter’s bank account. The death of Heath Ledger was, of course, sad and unsettling.

But nothing rattled some New Yorkers more than the news that high levels of mercury were found in tuna sushi sold in Manhattan stores and restaurants. Sushi is such a staple here these days that it’s almost as if the entire city has declared war on fish.

While some New Yorkers shrugged off the mercury report, others worried about being turned into human thermometers. Given the likelihood that this is more than a local concern, it seemed worth seeking the views of the candidates who are still in the game of presidential Chutes and Ladders. They were all too busy traipsing around South Carolina and Florida to come to the phone, but their campaign staffs provided statements in their names.

“Unlike other candidates, I have been saying since 2002 that we were headed down a disastrous road with our sushi policy,” Senator Barack Obama said. “But what we need now is a president who will not use this crisis just to scare up votes.”

“We need a president who can get past the tired, old partisan divisions that pit one kind of fish against another,” Mr. Obama said. “It’s fine to get the mercury out of tuna. But all fish are in this together. We can’t rest until we have safe sushi of all types, all across this great land. To those who say we aim too high, we say, ‘Yes, we can.’ ”

Former Senator John Edwards said that the sushi menace underlined the widening gulf between rich and poor. “We have to stand up for the millions of impoverished Americans who go to bed every night unable even to dream about tuna sushi,” he said. “This is the other America, not the fat cats plunking down $400 at places like Masa in New York.”

“We need to speak up for the little guy,” Mr. Edwards said, “the guy who gets mercury poisoning and then sits for hours in a hospital emergency room because he can’t afford health insurance.”

Just before saying he would drop out of the race, Representative Dennis Kucinich said that, as a vegan, he believed Americans should throw away the slice of fish (“tuna, salmon or yellowtail — they’re all the same”) and eat just the rice ball with a dash of wasabi.

Senator Hillary Rodham Clinton warned against “false hopes” that the sushi menace would soon be over. She declined to pledge that, if elected, she would have all mercury out of tuna within four years. “But I can promise,” Mrs. Clinton said, “that on Day One, I will be ready for action.

“Experience counts, and I’ve been eating sushi almost since that transforming day when I heard Martin Luther King speak in person.”

YET former President Bill Clinton sought to tamp down talk of a crisis. “Don’t believe these fairy tales,” Mr. Clinton said. “But don’t roll the dice, either. The mercury isn’t a problem if ingested in small doses. Hillary and I are urging all you good people who love tuna maki to cut it into little pieces. Dice the roll.”

On the Republican side, Senator John McCain repeated a line from just before the New Hampshire primary. “I’m too old to be scared,” he said. “My friends, we’ve been through hard times before, but we can overcome this transcendent challenge. I don’t have to tell you, my friends, about my years in Asia. I have the experience, my friends, to handle this sushi ordeal.”

Former Gov. Mitt Romney blamed imported tuna. “It’s all that immigrant fish,” he said. “We’re not controlling our borders. I promise you that on my watch we will not be a sanctuary for dangerous foreign tuna.”

Former Gov. Mike Huckabee urged Americans to avoid raw fish of any type, regardless of national origin. “Nowhere does the Bible mention sushi in the Garden of Eden,” he said. “Give me that old-time cuisine. If it was good enough for Adam and Eve, it’s good enough for me.”

Representative Ron Paul said that New York had brought the mercury attack on itself by having “invaded foreign waters” in search of ever more tuna for insatiable diners. That brought a sharp rebuke from former Mayor Rudolph W. Giuliani of New York. “I’ve heard some pretty absurd explanations for the attack, but not that one,” Mr. Giuliani said.

Still, “this is a very, very serious problem,” he said, “and I don’t want to minimize how very, very important it is.

“But trust me, Sept. 11 was a lot worse.”

E-mail: haberman@nytimes.com

Recipe of the Month

2008-03-20T17:51:00.001-04:00

Chas' Lobster & She Crab Soup

This is unlikely recipe coming from Emi, but chef Chas won a competition for this a few years back. It makes 2 1/2 gallons, so when you get tired of eating it as soup, reduce it and pour it over pasta, or mix it into some risotto. You can't go wrong with this Low Country recipe!

2 Lb finely minced Onions
1 Lb unsalted butter
3 cups flour
1 Gallon Rich Lobster Stock (from the bodies of 8 lobsters)
1/4 cup Worcestershire Sauce
1 1/2 cup Dry Sherry
1 1/2 tbsp Mace
1 tbsp nutmeg
2 tbsp Tobasco Sauce
1 1/2 tbsp Paprika
3 lb of Crabmeat
white pepper and salt to taste

1. Sweat onions in the butter until translucent.
2. Gradually sift in flour to onions to make a light roux. Continue stirring for approximately 5 minutes until it smells like shortbread cookies.
3. Gradually whisk in stock to prevent lumping along with milk and cream and bring just to a simmer to thicken.
4. Add Worchester, nutmeg, sherry, paprika, mace and Tobasco and whisk.
5. Fold in crabmeat and add salt and pepper to taste.

Garnish with more crabmeat, roe or parsley.

Going Green: St Patricks Week @ Emi

2008-03-12T22:49:00.001-04:00

St Patrick's Specials @ Emi

Luck, shamrocks, leprechauns, whiskey and the color Green.

Zen, cherry blossoms, Samurai, sake and the color Red.

We are kinfolk, the Irish and Japanese. Then you ask, how is Irish savoir fare present at Emi?

We will have you know that an Irish-American by the name of Anette Parsons Cachila is the late Great-Grandmother of the namesake of the restaurant, Emi. Yes, little Emi has the patriotic blood of the Irish flowing through her veins! (That and the taste and propensity for drinking whiskey and beer, but I suppose we will have to cross that bridge if it comes.)

And although Emi's heritage alone doesn't give the restaurant the authority to produce an authentic St Patty's Day experience, that is not our aim for next weeks honor.

Next week, we plan to pay tribute the cultural flavors of a new member of the family, Chas Mullins. Chas has been the Executive Chef at Emi since November and is as Irish as they come.

Although we commonly associate Irish fare as a meat and potato dog & pony show, New Irish Cuisine is now defining the culinary landscape of Ireland. There are great meals to be had in Dublin and beyond that take traditional ingredients and put an uncommon slant on them.

As we all know this is not only true of New Irish fare but is true of food culture around the world. Diverse ingredients are readily available across the globe.

So if you’ve outgrown the usual raucus frat-brat, all-the-green-beer you can drink St. Patty’s Day celebration, then come satisfy your curious palate at with Chas as he explores New Irish Cuisine with a French-Asian slant.

If you don't think this was not one the finest & unique New Irish meals you ever had, Chas has agreed to buy you all the green beer you can drink!

St Patty's Week 4-Course Menu

Served with Keiko's Hand-Made Irish Soda Bread

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Potato Fondant, Eggplant and Seafood Terrine with Nicoise Olive Tepenade

Sip of Chilled Sweet Pea Soup with White Truffle Oil and Parmesan Tuile

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Garlic, Herb and Brioche Baked Green Lip Mussels & Organic Greens

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Red Wine Braised Brisket of Beef with a "Shepherd's Pie" Potato Croquette, Creamed Savoy Cabbage and Tempura Vidalia Onions.

------------

Chocolate Guiness Cake

$32 per Person

Reservations are Reccomended

Price is Right Wine Dinner Jan 31, 2008

2008-03-10T23:57:00.001-04:00

Thanks for joining us at our Price is Right Wine Event. Nora Raum, a freelance photographer for the Georgetown Times, has captured the culinary experience with some very nice food shots. Thanks Nora!

Shrimp and Avocado Salad with Orange Pepper Dressing & Seasame Crisp

Ginger Poundcake, with Ginger Tuiles, Green Tea Ice Cream & Fresh Pineapples

Wild Mushroom "Cigars" with Truffled Potato Puree

Miso Marinated Leg of Lamb with Onigiri Rice & Eggplant Caviar

Char Grilled New York Strip Nigiri with Arugula & Roasted Pepper Salad

Ginger Crusted Free Range Chicken Breast with Udon Noodles and Coconut Lemongrass Sauce

Daylight Savings Sip & Savor

2008-03-04T20:16:00.001-05:00

Our second fling this Spring happens to be a casual wine party with wine authority Lynn Talmadge of Aleph Wines.

These value-driven wines will be hand-picked from Old World Europe. Lynn will demonstrate that there are still inexpensive quality wines that can be had from the France, Spain and Germany. The wines chosen will be fresh, vibrant and ready for Spring.

Weather permitting, we plan to take advantage of the extra sunlight next week as we set our clocks to daylight savings.

Just what the doctor ordered!

When: March 11, 2008

Cost: $26 per person

Who: Roughly the first 40 guests to reserve. Space is limited.

What: 5 wines handpicked by Lynn Talmadge & complementing passed appetizers.

Where: Emi Bistro & Sushi Bar

47 Da Gullah Way

Pawleys Island, SC 29585

843-235-2313

Grandma's "Swing into Spring" Roll Class

2008-03-04T20:11:00.001-05:00

Spring rolls are fried pastries that can be found in several Asian countries, most notably China, Vietnam, the Philippines, and Indonesia . The Chinese Eggroll differs from the Chinese Springroll, however other cultures do not necessarily have both variants of the Eggroll or Springroll. However, since both the eggrolls and springrolls do use egg in its content, the word "Eggroll" isn't necessarily incorrect. Some spring/summer roll wrapper are made out of rice, as well as some egg roll wrapper is wheat-based. Some vary based on culture and individual choice.

Join us Saturday March 8th for an informal hands on Spring Roll seminar. We show you how to prepare savory fillings and hand-roll delicate and crispy Asian Spring Rolls.

After the class you will dine on the fruits of your labor and we will provide traditional accompaniments.

Price of Seminar: (including light meal) $14

Reservations and Inquiries: 843-235-2313

New Menu Tasting- Session 2

2008-02-28T23:33:00.001-05:00

Open to the Critics... Session 2

Spring Menu Tasting 2008

Wednesday, March 5th @ 6:00pm

For those of you that missed the Thursday's tasting session, we are conducting a second class for those that were placed on the waiting list. Our apologies for the inconvenience, but we predict that the second class will be even better than the first.

As you know, we also have some new members to the Kitchen Staff that were eager to contribute their signature flavors- and this new menu reflects this. We think Chas Mullins and Emery Morefield’s flavors are bold, clean and compelling.

Don't miss our Spring Roll Class next Saturday, March 8th @ 5:00pm. Stay tuned for more details....

Wasabi Shrimp Cocktail with Two Sauces
Coconut Shrimp with Chili Apricot Sauce

Panko Crusted Oyster with Two Sauces
Crab and Lobster “She Crab” Soup

Ginger Brushed Chicken Satay with Thai Peanut Sauce
Wok Tossed Shrimp with Chili Sake Butter

Shrimp and Scallion Potsticker with Seasame & Soy
Shrimp, Asian Vegtable and Cilantro Spring Roll with Cilantro Crème Fraich

Coriander Crusted Norweigan Salmon with Mandarin Orange Butter Sauce
Sweet Potato Dumpling

Grilled American Kobe Beef with Three Sauces (Wasabi Au Poivre, Ginger Garlic, Red Wine)
Wasabi Potato Puree & Tempura Asparagus

Tempura Soft Shell Crab with Thai Orange Chili Sauce
Pacific Rim Duck with Pineapple Hoisin Sauce
Classic Pork Tonkatsu with Japanese Fruit Sauce
Japanese Potato Salad and Fuji-Apple & Ginger Slaw

Choice of Dessert:

Mini White Chocolate Bread Pudding
Miniature Chocolate Friands
Peanut Butter Cheesecake Pops with White and Dark Chocolate

Open to the Critics..

2008-02-22T14:29:00.001-05:00

FOR THOSE ON THE WAIT LIST FOR THIS EVENT, PLEASE NOTE WE WILL BE HAVING A SECOND SESSION OF THE MENU TASTING NEXT WEDNESDAY, MARCH 5TH. WE APOLOGIZE FOR THE INCONVENIENCE.

Spring Menu Tasting 2008

Thursday, February 28th @ 6:00pm

Sometimes when my mother got into one of her "ruts", she was overcome with a sudden urge to rearrange everything in the house. She frantically moved the furniture back and forth in order to achieve optimal Feng Shui or environmental harmony in our home.

Ideas like polarity, bagua and Qi (or Chi) went flying around the house until she found this peace she sought after. We always thought it ironic that finding environmental harmony meant that these frequent chaotic cycles of disharmony needed to coexist. The young boys in the house, were privilege of being the movers of heavy objects.

Sometimes Mom would say, "Your room is a mess!".

"Yes Mom, but only by observing the messy room does an unmessy room materialize, for if it were always neat and organized, then a room by definition would always be neat and organized..."

She never appreciated these wisecracker ideas...

Someone once warned me that there will come a day when you wake up and you realize that you have become your parents. In regards to being in a constant pursuit of optimal harmony, I am my mother. It can sometimes be mentally daunting, but it can also sometimes produce some interesting offerings in a restaurant.

Last week, we decided to give the Emi menu a moderate overhaul. Unleash the dogs, expand on the stars. Everything on the menu trying earnestly to have a necessary place, everything trying hard be aligned with what the chefs are trying to achieve.

So far, the new format has gained a good deal of approval. But we would like give our valued critics a chance to explore the new flavors that have recently developed in our kitchen- all in one sitting.

This night, we plan to highlight tastes that we feel define the new menu and allow the Chefs to give background on these ideas and new format.

We invite you to join us in this casual exploration, and be a part of the constant "reinvention" that is our offerings.

When: Thursday, February 28th @ 6:00pm

Cost: $28 per person

Emi will be closed Friday Feb 22nd..

2008-02-22T14:21:00.000-05:00

*ATTENTION*

The restaurant will be closed tomorrow-Friday, February 22nd for a private party. Sorry for the inconvenience and we look forward to reopening for regular business on Saturday the 23rd.

Congratulations to Brian and Brayer Surratt as they tie the knot this weekend. As much as we know they would love to have you all join them, there is only so much room in this little restaurant!

Haiku Contest Winners 2008

2008-02-12T18:16:00.002-05:00

The long awaited verdict is here... as close as the scores were, we found an impartial scoring system... (thanks for the bribe attempts!)

3^rd Dinner Entrees for Two

Richard Moore with the three stanza piece....

winter's cold -
hamachi sushi
warms the soul

spring begins -
salmon swim upstream
sushi for bears

summer heat -
lemony saba
cools the tongue

2^nd Admission for two to a Spring Wine Tasting Event

Alison Pierce with ...

inhale wasabi

explosion and overload

tears of relief fall

Congratulations to

Myra Heath with..

Tastes swell and explode
With sweet jewels of delight
Couched on silent rice.

-We also have a slew of honorable mentions that will be posted here later and we will be giving away little tokens for the great efforts!

St Valentines Week Tasting Menu

2008-02-07T19:40:00.002-05:00

St Valentines Week 5-Course Tasting Menu

for Two.....or more.

Last year, our Valentines Day Tasting Menu was met with such enthusiastic approval, we are planning to deliver an encore....all week long.

We will also have a special Bento tasting box available next week that will be composed of traditional dishes and will include some sushi selections, spring rolls, pan seared ginger swordfish and many other Japanese gastronomic diversions.

Tasting Menu

Smoked Salmon Crepe

Goat Cheese Mousse, Crispy Capers, Balsamic Reduction & Chive Oil.

Wine Pairing: J Russian River Sparkling Wine

Love Tied Prawns

Sweet Carrot-Tied Crispy Prawns & a sip of Lobster Bisque.

Wine Pairing: Marquis Phillips "Hollys Blend"

Black Grouper & Lobster

Chive Sauteed Black Grouper, Lobster-Machengo Risotto, Wilted Watercress,

Ikura & Lobster Chardonnay Emusion

Wine Pairing: Ferrari Carano Chardonnay

American Kobe Steak "Au Poivre"

Pepper Dusted American Wagyu Sirloin, Wok Seared Vegtables, Wasabi Potato Puree

mellow Wasabi-Pepper Sauce.

Wine Pairing: Newton Red Label Claret (Bordeaux Blend)

Dessert Duet

Choice of two selected celebrated desserts.... with two spoons

Wine Pairing: Lindeman's Lambic Framboise

$47 per person

$25 additional for 3oz Wine Pairings

-requires participation of whole table-

Updated Valentines Day Haiku Contest Entries..

2008-02-07T19:18:00.000-05:00

Thank you for all of the beautiful Haiku entries! The contest is coming to a soft close and we want to make sure that everyone who would like to participate has already turned in their poetry. Deadlines for the poems will be for Saturday February 9th.

Please visit the updated entries @ www.emibistro.blogspot.com to ensure that your Haiku has been entered. The poems will be emailed to a Chicago University English class for review and judging Monday. Later that afternoon we will print the winning poems on our Valentines Day tasting menu. We will also post the winners on this page Tuesday the 12th of February.

We would like to extend a earnest thank you to Spa Sera' in Pawleys Island for their assistance and support of our contest. Spa Sera' offers everything from professional massage therapy, skin care and nail treatments, to Yoga and massage classes. Please visit them on the web at http://www.spasera.com/ for details on their full service spa treatments.

Prizes for the top three poets are as followed:

3^rd Dinner Entrees for Two

2^nd Admission for two to a Spring Wine Tasting Event

* We thank the first group who joined us for our hands on Grandma's Handmade Dumpling Class. We had a informative and enjoyable class and look forward to our March Spring Roll Class!

Raw smooth and scrumptious

Crunchy or silky or firm

Just Emilicious

frothy chilled fresh beer

sushi with my Valentine

what could be finer

I siit in sadness

while Emi's is not with us

TV 22 waits

winter cold and bland

tastebuds beg relief,

emi brings serenity…

Sushi simply is

A slice of delicate sea

When Shozo makes it …

Life is like sushi
Full of Color and Good Taste
Plus Wasabi Flare.

Beauty all around,
Tastes sing on everyone’s tongue,
Smiles inside and out!

Sweet delicate rose!
An impish rogue lies beneath.
Bringing joy to all.

Like to meet and dine
In this very special place
Treating selves to joy!!

Tastes swell and explode
With sweet jewels of delight
Couched on silent rice.

Slightly dirty, sweet,
Pink, green, clear, or ocean blue.
Heavens nectar sure!

Quite ordinary
For the artists at Emi’s
But magic for us!

fresh fish, fluffy rice

impatient tongue dreams pink, blue

cascading senses

inhale wasabi

explosion and overload

tears of relief fall

white on white on white

the infinite distinctions

nothing is, everything is

Sitting with Mickie
With red Zinfandel in Hand
Love spicy Emi!

Premeditation
Uncontrollability
Infatuation

Rolled fresh in seaweed
The sweet salmon was gleaming
I ate it quickly.

winter's cold -
hamachi sushi
warms the soul

spring begins -
salmon swim upstream
sushi for bears

summer heat -
lemony saba
cools the tongue

light rendered you close
no more lonely or hungry
your palette smiled

over darkness now
I know your smiles prevail
in the Emi light

some missing the young
all inside out together
with chocolate sauce

the life tree held him
till he reached out to taste
all the flying fish

if only the wind
took deeper breathes of calm sense
the tastes would be long

our beach bucket is
full of Emi's tastes and smells
and family fun

All thats good in life,
Sake, sushi and the right wine
All say: I Love You!

Caressing my tongue
Oh, lovely Beautiful Boy
My date, my sake

Gratitude, a must
to keep our love genuine-
never asunder.

Winter ocean winds

Chill as fog tiptoes inland --

Food, wine, friends warm souls.

February Birthday Wishes.

2008-02-01T17:32:00.000-05:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of February. Please check your inbox for a detailed email.

* Birthday Entree good for entrees and entree credit up to $20

The Art of the Blend. Photos.

2008-01-26T15:44:00.000-05:00

Below are photos taken at the December 13th wine event by Nora Raum, a food writer for the Georgetown Times. We thank everyone that made it that evening and we look forward to seeing you at this weeks The Price is Right! wine tasting.

Please scroll down for information on this Thursday the 31st wine event.

- THIS THURSDAY'S "PRICE IS RIGHT" WINE TASTING IS FULL AS OF MONDAY, JAN 28. WE WILL BEGIN TAKING NAMES FOR A WAITING LIST SHOULD THERE BE ANY CANCELLATIONS. THANKS FOR THE SUPPORT!

NV Domaine Carneros byTaittinger Brut Rose, Napa

Truffled Filet of Beef Tartare with Black Pepper Brioche Toasts, Frisee & Sunny Side Up Quail Egg

2006 Luna Vineyards Freakout, Napa Valley

Lobster and Leek Tartlets with Goat Cheese, Apples, Pine Nuts & Pumkin Seed Oil

2005 Ridge Three Valleys, Sonoma County

Crispy Five Spiced Pekin Duck Breast, Sweet Potato Dumplings, Pomegranate Molasses Sauce & Crispy Sage

2004 Kathryn Kennedy Lateral, California

Grilled Venison Chop with Potato-Plum Galette & Sour Cherry Merlot Sauce.

2004 Robert Craig Affinity, Napa Valley

Cabernet Braised Short Rib “Beef Bourgogne” in Puff Pastry Basket, Wild Mushroom Ragout, Roasted Root Vegtables, & Crispy Pork Belly.

Dessert

Individual Baked Alaskas

A to Zen Happy Hour Menu...

2008-01-25T15:00:00.000-05:00

Begins January 28th, 2008

President Bush and members of Congress have been discussing how to stimulate the economy, which has seen growth hurt by tightening credit in the wake of the sub-prime mortgage crisis.

In response to this we will be reinstating Emi's A to Zen Happy Hour in an effort to stimulate the U.S. Economic situation.

A to Zen

5-6:30pm

Monday thru Saturday

½ Off Selected Martinis

Panko Crusted Oysters with Mango Dipping Sauce 4.5
Crispy Spring Rolls 4
Asian Spiced Calamari with Chili Apricot Dipping Sauce (1/2 order) 4
Tempura Coconut Shrimp with Spicy Mango Dipping Sauce 5
Seared Shrimp Potstickers with Seasame-Soy Dippng Sauce 3
Seared Ginger Pork Potstickers with Seasame-Soy Dipping Sauce 3
Edamame 4
Filet Mignon Satay 5

Large Sake Carafe 4 Pomatinis 4.5 Lycheetini 4.5 Classic Cosmopolitan 4.5 Sake-ini 4.5 Japanese Prestige Sake Flight (4 Sakes) 12 Wasabi Bloody Mary with Cucumber 6

* Happy Hour only available in Sushi Bar, Bar, and Outdoor Seating only, on a first come, first serve basis.
*Dine in only.

Grandma's Handmade Dumpling Classes

2008-01-23T17:32:00.004-05:00

February 5th, 2008 @5pm

Ravioli in Italy, Perogi in Poland, Samosas from India, Empanadas from Latin America, Wontons from China or Kreplach from...

Really, I don't even know where Kreplach come from, but I do know that they are among the filled dumpling delicacies that span the culinary globe. Whatever the cultural variation of some sort of starch filled with some sort of protien or vegetable- Human Beings love it!

Filled dumplings cross cultural boundries. Laura Schenone, author of the Lost Ravioli Recipies of Hoboken describes the filled dumpling unlike anyone I have ever heard:

“A little square of ravioli is like a secret,” she writes. “You look at the outside and see the neatly crimped dough, puffed up in the center with a lovely pillow of something mysterious inside. It is an envelope with a message."

The class will be lead by Emi's Grandma, Pastry Diva and Dumpling Extraordinaire. She will prove that it does not take a particular talent to produce perfect dumplings, just the right ingredients and a little patience!

Join us Tuesday February 5th for an informal hands on dumpling seminar. We show you how to hand-form our famous Gyoza Potstickers and showing you the techniques of pan-searing the perfect crust.

After you will dine on the fruits of your labor and we will provide the traditional complements.

Price of Class (including light meal): $12 (please allow approx. 1.5hrs for class and meal)
Reservations and inquiries: 843-235-2313

Haiku Contest 2008

2008-01-23T17:32:00.003-05:00

The Haiku Expansion Project 2008

Its that time of year again and we are gettin' ready to kick up some mad crazy poetry for the New Year. From now until Valentines Day, we will be collecting poetry entries in exchange for food and booze. Not just any poetry though. Being a Japanese influenced establishment, there are a few grammatical rules to follow.We would to take you back to the seventh grade to revisit the 19th century poetry mechanism called the Haiku (HI-coo).

Haiku is a poetic form and a type of poetry from the Japanese culture. Haiku combines form, content, and language in a meaningful, yet compact form. Haiku poets, which you will soon be, write about everyday things. Many themes include nature, feelings, or experiences. The theme of this exercise will be all things Emi (Sushi, foods, drinks, Valentines etc.), and can take any tone you would like.

Usually they use simple words and grammar. The most common form for Haiku is three short lines. The first line usually contains five (5) syllables, the second line seven (7) syllables, and the third line contains five (5) syllables. Haiku doesn't need to rhyme, but Haiku must "paint" a mental image in the reader's mind. This is the challenge of Haiku - to put the poem's meaning and imagery in the reader's mind in ONLY 17 syllables over just three (3) lines of poetry! Now that you have the rules in place, kick us some poetry. Bring in a legitamate Haiku on the subject matter and your poem will then posted on the Emi Blog and they will anonymously be judged before Valentines Day.

Prizes for the top three poets are as followed:

3rd Dinner Entrees for Two

2nd Admission for two to a Spring Wine Tasting Event

1st $150 gift card to Spa Sera followed by an Omakase (chef’s tasting menu) all-inclusive Dinner for Two @ Emi. Luxury transportation will also be arranged to and from both locations and the rest of the evening to ensure a safe and enjoyable return home.We will also print these haikus on our Valentines day menu for all of our Valentines guests to enjoy before their dinner.

Here are some entries we have running so far:

winter cold and bland

tastebuds beg relief,

emi brings serenity…

Sushi simply is

A slice of delicate sea

impatient tongue dreams pink, blue

cascading senses

inhale wasabi

explosion and overload

tears of relief fall

white on white on white

the infinite distinctions

nothing is, everything is

Sitting with Mickie
With red Zinfandel in Hand
Love spicy Emi!

Premeditation
Uncontrollability
Infatuation

Rolled fresh in seaweed
The sweet salmon was gleaming
I ate it quickly.

Recipe of the Month.

2008-01-23T17:32:00.001-05:00

Coconut Lemongrass Broth

(for Macadamia Nut Encrusted Free Range Chicken)

2 tblsp oil
1 stalk lemongrass chopped
2 cloves garlic rough chopped
1 cup or 1 med onion rough chopped
2 tblsp red curry paste
2 tblsp ginger
1 seeded an chopped jalepeno pepper
3 cups chicken stock
1 can coconut milk
juice of 1 lime
2 tbl nam pla (fish sauce- available in Asian Markets) *
2 tblsp soy sauce
¼ cup chopped cilantro (use mostly stalks and reserve some nice leaves for garnish)

In a medium heavy saucepan add the oil, garlic and onion, turn heat to medium. Cook for a minute, stirring and then ad the lemongrass, red curry, jalapeno and ginger. Cook stirring often for about 3 -4 minutes. The onion should begin to soften.
Add the stock and bring to a boil, reduce the heat to medium and cook for 15 minutes. Add coconut milk and cilantro and cook for 5 minutes.
Allow to cool for 15 min and strain.
Add the lime juice, soy and Nam Pla. You can add more or less of these to taste. For the salt component, add more Nam Pla or more soy sauce. For a brighter zingier flavor, add more lime juice.
This can be used as a sauce for noodles, chicken, fish or as a coconut soup. When using as a sauce, heat 5 oz in a pan and add 2 pats of butter. You can then heat any type of noodle in the sauce for a pasta dish.

*WARNING- Nam Pla or Fish Sauce has an odor that is so fishy that it could render you unconcious- think "liquid Anchovies X 1000". Do not get it on any clothing or spill it on your Persian rug. You may have to burn down your house to get rid of the any fishy odors. Your cat, however, may be really fond of it...

The Price is Right!

2008-01-23T17:32:00.000-05:00

Tiffany Folk of Republic National Wines
Presents
The Price is Right!
Wine Tasting
January 31st, 2008 @ 7:00pm

This playful yet educational seminar will take a cue from the Price Is Right game show to give participants the opportunity to experience the double-blind wine tasting technique in an exciting and revealing way. Expert Tiffany Folk will select 5 wines of varying type and from different regions around the world. Their retail market value-between $5 and $40-will be listed on a board without any hints as to which price tag goes with which bottle. It will be up to everyone to use their wine knowledge, along with information provided by Tiffany, to make educated guesses as they attempt to accurately price each bottle. And don’t be surprised if the wine you enjoy least turns out to be the most expensive and vice versa: Tiffany will explain some of the factors—including issues of stock availability—that figure into pricing. Prizes will be distributed to those with the best scores at the end of the session.

Much-loved but less respected than brainiac quiz shows like Jeopardy! and Twenty-One, TPIR has earned its longevity by making the skills of everyday consumer life into entertainment. The show's contestants aren't held up as smarter than the home viewer—they are the home viewer, excitability, comfortable T-shirts and all. The show's populism extended to its recently retired host Bob Barker, who was so much more accessible—literally, letting contestants hug and paw him—than the lectern-ensconced hosts of other game shows. How can you put an actual retail price on that?--- Time Magazine's Top 100 TV-Shows of all Time.

When: January 31st, 2008
Cost: $45 per person
Who: Roughly the first 40 guests to reserve. Reservations are required, space is limited.
What: 5 wines handpicked by Tiffany Folk & a corresponding 6 course meal to complement.
Where: Emi Bistro & Sushi Bar
47 Da Gullah Way
Pawleys Island, SC 29585
843-235-2313

Valentines Day Haiku Contest 2008

2008-01-05T20:59:00.000-05:00

Its that time of year again and we are gettin' ready to kick up some mad crazy poetry for the New Year. From now until Valentines Day, we will be collecting poetry entries in exchange for food and booze. Not just any poetry though. Being a Japanese influenced establishment, there are a few grammatical rules to follow.

We would to take you back to the seventh grade to revisit the 19th century poetry mechanism called the Haiku (HI-coo).

Haiku is a poetic form and a type of poetry from the Japanese culture. Haiku combines form, content, and language in a meaningful, yet compact form. Haiku poets, which you will soon be, write about everyday things. Many themes include nature, feelings, or experiences. The theme of this exercise will be all things Emi (Sushi, foods, drinks, Valentines etc.), and can take any tone you would like.

Usually they use simple words and grammar. The most common form for Haiku is three short lines. The first line usually contains five (5) syllables, the second line seven (7) syllables, and the third line contains five (5) syllables. Haiku doesn't need to rhyme, but Haiku must "paint" a mental image in the reader's mind. This is the challenge of Haiku - to put the poem's meaning and imagery in the reader's mind in ONLY 17 syllables over just three (3) lines of poetry! Now that you have the rules in place, kick us some poetry. Bring in a legitamate Haiku on the subject matter and your poem will then posted on the Emi Blog and they will anonymously be judged before Valentines Day.

Prizes for the top three poets are as followed:

3rd Dinner Entrees for Two
2nd Admission for two to a Spring Wine Tasting Event

1st $150 gift card to Spa Sera followed by an Omakase (chef’s tasting menu) all-inclusive Dinner for Two @ Emi. Luxury transportation will also be arranged to and from both locations and the rest of the evening to ensure a safe and enjoyable return home.

We will also print these haikus on our Valentines day menu for all of our Valentines guests to enjoy before their dinner.

Here are some examples from last years contest:

Beautiful Sushi

I crave your heavenly taste

Let me count the ways… Fran Oxner

Lips red as salmon.

She calms my soul like Saki ...

Without antacids! ..........Mel Klein

The crunch roll and soy

brings a light so beautiful

to your big green eyes. .......Dave Soloman

Emi Sashimi

A delightfully private

Aphrodesia ........Hollis Lucas

Who needs wasabi
When I’ve got your hot body

For my Valentine! ........Dave Wagner

Dinner at Emi

Trying hard to stay Sober

Oops’ did it again .......Brayer Sorratt

tenderly we kiss

entwined lips trembling and wet

hot like wasabi .... Emi Staff

My unagi fell

from its bed of sticky rice

when she took my hand. .......Emi Staff

Half Price Wine List!?!?

2008-01-04T20:59:00.000-05:00

It is the New Year and that means we have all reflected on the year passed, but more importantly, we eagerly anticipate the year to come. This is the time to reflect on the changes we want (or need to make) and resolve to follow through on those changes.

Common New Years resolutions include spending more time with family, quitting smoking, investing more, debt reduction, etc, etc, etc. But the one resolution that I find on my list year after year would have to be physical fitness- shedding the unwanted body weight and build on some lean, productive muscle tissue.

I am going to skip this one in 08’. Not that I don’t think I can use a little of this toning, but I found myself reflecting about someone else that may need a full makeover such as this.

At her peak last spring, she was proud, poised and weighed in at almost 200. It was at this point that we even considered entering her name to a publication called the Spectator that appreciates the beauty of creatures such as her. Through the past months, with wine dinners and such, she would erratically gain and lose some in areas that affected this balanced stature.

I do, however, believe she is beautiful as is. She has many traits that are very intriguing. She is exotic, refined, sophisticated and very worldly.

It is now January of 08’ and I resolve, with a sad heart, that it is time to set her on a different track. Here at Emi, we are set to be great in 08’, and this means that if we are to be, she must shed all gratuitous weight and build some fresh, new productive labels.

Those of you that come to the restaurant often will know her, as she greets you at the door, radiating in the dim light- reminding you that great food is only better enhanced with great wines. Yes, it is the Emi Wine Cellar that we speak of. It is time for a fresh new look, new selections and a less fussy approach. It is both a promising yet truly sad day for the wine steward.

As a result of this, we are moving out a list of selections that must be enjoyed before we say farewell for good. This means that as we attempt to shed this extra weight, wines from a selected list will be ½ price until they are gone forever…

Come increase wine awareness, and share in the memories of 07’ by taking 50% off these beautiful wines to go with your dinner @ Emi.

*Discounted list will be released Jan 7th, half price wines are available Monday thru Thursday in January until they are gone for good.

*Please visit this page for updates on this project...

102 Chardonnay, Joullian Vineyards, Monterey 2005 38

104 Chardonnay, Waterbrook, Columbia Valley, Washington 32

110 Chablis, La Chablissiene, Recolte 2004 34

110 Pouilly Fuisse, Joseph Drouhin 2005 44

104 St Aubin, Olivier Leflaive, 1er Cru 2004 52

135 Chennin Blanc, Chappellet Dry, Napa Valley 2004 34

136 Vouvray, Remy Pannier Loire Valley 2005 31

120 White Riesling, Villa Emile, Monterey 2005 29

122 Gewurztraminer, Brancott, Patutahi Estate, NZ 2002 38

135 Gewurztraminer, Amity Vineyards Dry, Oregon 2004 31

123 Pinot Blanc, “Cuvee les Amores” Hugel, Alsace 2004 32

123 Pinot Blanc, Valley of the Moon, 2005 29

123 Pinot Blanc, Amity Vineyards, Oregon 2005 31

141 Bonny Doon, “ Le Cigare Volant Blanc”, California 2004 33

143 Cotes Du Rhone Blanc, Jean luc Columbo, 2003 27

205 Geverey Chambertin, Domaine Humbert Freres, 2001 76

206 Brouilly, Chateau de St Lager 2004 21

207 Chinon, Remy Pannier, Loire Valley 2004 27

208 Merlot, Alamos, Menoza Argentina 2004 29

210 Cabernet Sauvignon, Guenoc, North Coast 2003 27

216 Cabernet Franc, Steele Vineyards, Lake County 2005 32

222 Bordeaux Superior, Chateau Damase 2003 35

224 St Julien, Chateau Talbot 2003 89

225 Primativo, A Mano, Puglia, Italy 2003 29

230 Rhone, Robert Hall Rhone de Robles, Paso Robles 2004 37

231 GSM, Annies Lane, Coppertrail, Claire Valley, AU 2001 49

232 Gigondas, E. Guigal 2003 52

233 Cote Rotie, Jean Michel Gerin, Champin le Seigneur 2000 70

233 Cote Rotie, Jean Michel Gerin, Le Gran Places 2000 110

236 Barbera d’Asti, Michele Chiarolo, Piedmont, Italy, 2003 28

239 Ribera del Duero, Pesquera, Spain 2002 59

January Birthday Wishes

2008-01-03T20:59:00.000-05:00

"The more you praise and celebrate your life, the more there is in life to celebrate."

During the month of your Birthday come nourish mind, palate, stomach & spirit with a kitchen entree* on us. Thanks for being part of Emi's Family of Guests.

Best wishes to our family of guests with something special to celebrate in the month of January.

Tracy Graham 1/01
Eric Hughes 1/02
Fran Oxner 1/03
Tim Tilma 1/03
Janet Allen 1/04
Charlotte Berry 1/06
Katie Atkinson 1/06
Mike Hannon 1/06
Martha Quillen 1/07
Pat Mashburn 1/09
Rhenel Moriarty 1/09
Gie Sarah 1/10
Dr Joe Wood 1/11
Linda Zukowski 1/14
Tiffany Fanelli 1/14
Stacy Majors 1/16
Kyle Conder 1/16

Courtney Turner 1/18
Joseph Ferreira 1/18
Carroll Agnew 1/19
Gina Gile 1/20
Maryann Lebate 1/21
Rae Lee 1/20
Mary Merchant 1/21
Nick Martino 1/22
Mark Grzelak 1/23
Mike Coffey 1/24
Bob Bicknell 1/25
Mary Beth Stradinger 1/25
Sandy Goodin 1/26
Audrey Hinman 1/27
Ray Harcum 1/27
Lanny Gunter 1/28
Matt Williams 1/29
Bob Withers 1/31

* Birthday Entree good for entrees and entree credit up to $20
*If there is a special occasion you would like us to make note of, please visit our website at http://www.emibistro.com/ and send us the information under "contact us".
*We will make good on this for the month of January, after that- we will give you a firm handshake and a pat on the back!
*Not good in conjunction with any other offers.
* To better serve you, please call and inform us with your reservation the occasion that you will be celebrating. 843-235-2313

Think inside the Lobster Box...

2007-12-20T20:59:00.002-05:00

On New Years Eve, we will do to Lobster what Bubba Gump has done to shrimp- break down all the infinite cooking variations of this creature and pick our star creations.

Duo of Lobster Tartlets: Wild Mushroom Truffle & Leek and Mascarpone

Lobster Coconut Bisque with White Truffle Oil

Butter Poached Lobster Tail with Ginger Beet Butter and Parsnip Puree.

Lobster and Scallop Mousse Spring Roll with Pineapple-Red Pepper Coulis.

Lobster & Mango Sushi Roll Maki with Cilantro.

Beef Filet Mignon Medallions with Cocoa-Cabernet Sauce (no lobster here.. but thematically completes the "Turf" tradition of New Year's Fare)

To avoid confusion, we filed the selections all in a compartamentalized box, similar to the one pictured above so you could be a part of the Japanese tradition of the Bento Box.

(We know the sound of the menu can terrifying for these poor creatures, so we are providing you with the opportunity to save some of them from being poached, fried, boiled, simmered and rolled. Just call the number below and reserve one of these critters as your very own Lobster pet. We will provide an official certificate of adoption too!.......Doesn't sound as tasty, does it?)

We look forward to seeing you and your family on Monday. There is still some space available...

Recipe of the Month

2007-12-20T20:59:00.001-05:00

Pork and Ginger Pot Stickers (Gyoza)

We are the Gyoza Kings, kneel before our perfectly crimped edges!

Ravioli in Italy, Perogi in Poland, Samosas from India, Empanadas from Latin America, Wontons from China or Kreplach from...

Really, I don't even know where Kreplach come from, but I do know that they are among the filled dumpling delicacies that span the culinary globe. Whatever the cultural variation of some sort of starch filled with some sort of protien or vegetable- Human Beings love it!

Filled dumplings cross cultural boundries. Laura Schenone, author of the Lost Ravioli Recipies of Hoboken describes the filled dumpling unlike anyone I have ever heard:

“A little square of ravioli is like a secret,” she writes. “You look at the outside and see the neatly crimped dough, puffed up in the center with a lovely pillow of something mysterious inside. It is an envelope with a message."

Well said. But now we would prefer to take all the mystery out of this little culinary secret. You can make Gyoza like we make Gyoza. Follow along with these positive affirmations:

I can make perfectly crimped Gyoza today.

I am crisping and steaming my Gyoza effortlessly.
My guests are in awe of my crisply designed Japanese dumplings.

Now say these 20 times before you begin the following recipe:

1 medium head cabbage (cut into 2 inch pieces, stalks removed)

12 green onions

3 oz peeled ginger root

4 cloves garlic

1 lb Ground Pork (preferably not too lean)

2 tblsp sesame oil

1 tsp salt

1 tsp white pepper

2-3 tablespoon Soy Sauce

H2O, in small bowl (for binding)

4 packs of Gyoza Skins (available at Asian Specialty Stores)

Canola Oil

Non-Stick Frying Pan with a tight fitting lid.

1. Combine Cabbage, Green Onions, Ginger and Garlic in the bowl of a food processor and rough chop- working in batches if neccesary.

2. Blend vegtable mixture with ground pork, sesame oil, salt, white pepper, and soy sauce.

3. Working one pasta skin at a time, place 1 tablespoon of filling in center of dough. Dip tip of a finger in water and wet the circumference of inside of pasta. Pinch the edges by folding and crimping 3 times on each side to seal.

4. Place finished product on a parchment lined sheet, slightly flattening bottom of each.

5. In a non-stick frying pan, heat 1 tblsp of canola oil over high heat. Place Gyoza on bottom of pan in a single layer and cook for a few seconds in oil.

6. Pour enough water in the pan to go halfway up the potstickers and cover.

7. Lower heat to Med- High and let steam in pan for about 8 minutes and remove cover.

8. Watch carefully, once the water fully evaporates, take a thin spatula and remove the dumplings from pan.

December @ a Glance..

2007-12-20T20:59:00.000-05:00

We would like to thank all those that attended The Art of the Blend wine dinner last week. We were pleased with the success and turnout of the dinner as well with the expert presentation and insight provided by Tiffany Folk of Republic National Distributing. As a courtesy to all those that could not attend that evening- or those who would like to add to their current orders, Tiffany would like to extend the availability of the wines that were experienced during the dinner. The wines will be available for purchase at the special price until the end of the year by contacting either Tiffany Folk or Bobby Bruecken from Emi (contact information below). However, the supplies are limited and these wines will be available on a first come, first serve basis.

New Years Eve is right around the corner. This means that if you are a lobster over two pounds, you better start swimming far away from our kitchen. That is because there is a high chance that you will be turned into one of several things:

Butter Poached Lobster with Ginger-Beet Butter and Potato Puree

Lobster Coconut Bisque with White Truffle Oil

Lobster Sushi Rolls

Lobster-Leek Spring Rolls with Coconut-Mango Sauce and Crushed Macadamia

Lobster Crepes with Ginger Carrot Emulsion

These are just some ideas of what we may do with you if we catch you, Mr. Lobster. So start swimming away...

Many are already asking what we will be serving in our Luxury New Year's Bento Boxes. A Bento Box is traditional Japanese Tasting Box that offers many cooking techniques and textures of the Japanese kitchen that we have served in the past. There are particular food items that are a necessary part of a traditional Japanese New Years celebration which are said bring prosperity to the upcoming year.

We thank you all for including us in this year's gift giving frenzie. Our team of engineers designed our gift certificates to fit perfectly snug in a standard 6x14x4x8 Christmas Stocking. We are very excited about this new design and appreciate all your feedback on this.

For last minute Gift ideas, and to get ahead of the pack on the New Year's Reservation list @ Emi, call us anytime at 843-235-2313.

Art of the Blend, The Menu. December 13th

2007-12-12T20:42:00.000-05:00

NV Domaine Carneros byTaittinger Brut Rose, Napa

Truffled Filet of Beef Tartare with Black Pepper Brioche Toasts, Frisee & Sunny Side Up Quail Egg

We went with a classic French preparation of Filet Mignon Tartare on this dish since Rose wines, with their mid weight Strawberry Character are inherently a good match with classic provincial, Mediterranean flavors (capers, olives and olive oil, garlic, pepper and herbs). This Tartare was made to be light in flavor/texture and enlivened with lemon oil and white truffles. We foiled it with buttery black-pepper brioche toast points because we knew that the effervescence of the sparkling Rose would immediately cleanse this light first course. A tiny sunnyside up quail egg was designed to mix into the tartare as a classic substitution for the raw egg.

2006 Luna Vineyards Freakout, Napa Valley

Lobster and Leek Tartlets with Goat Cheese, Apples, Pine Nuts & Pumkin Seed Oil

Origninally we had a tropical Sauvignon Blanc in place of this wine, but it went out of stock with the distributor. When we tasted this next option, we were glad for the apparent misfortune. This was as interesting as any new discoveries in white wines we have seen. The fruit on the wine was round and creamy. We knew that lobster was going to be the theme ingredient here, so we matched it with some other creamy components- melted leeks, a quiche batter and a buttery tart shell. This dish would also have worked with the first wine as well since tarts and quiche love sparkling wine.

2005 Ridge Three Valleys, Sonoma County

Crispy Five Spiced Pekin Duck Breast, Sweet Potato Dumplings, Pomegranate Molasses Sauce & Crispy Sage

We saw this Zinfandel based blend had an extensive amount of fall spice, liqorice and a medium weight on the palate. We decided to use a readily available mid weight protein- Long Island Pekin Duck Breasts. Then it the match was easy- dust the breasts with Chinese Five Spice, roast some sweet potatoes and puree them with caramelized vegetables and a touch more fall spice, fold them into raviolis, and follow with a readily available fruit- pomegranates. The pomegranates were juiced, reduced with more fall spice (star anise and cloves) and enriched with duck demi-glace and a little butter. Fried sage was thematically perfect for the garnish for a subtle fall crunch.

2004 Kathryn Kennedy Lateral, California

Grilled Venison Chop with Potato-Plum Galette & Sour Cherry Merlot Sauce.

As much as it seemed conceptually to work as a pairing, the weights of the sauce to the leanness and gaminess of the venison meat seemed to scream for more richness. It is in our nature to make sauces as light as possible- as to not get in the way of the cut of meat, but rather to enhance them. The venison was lean- the sauce was lean, but the wine was quite fat. The plum and cherry that drove this merlot were both answered in this dish. A plum paste was placed between the layers of potato in the galette to be a subtle mirror to the merlot. The next time we try this dish, the sauce will be enriched with a meat reduction to round out the gamy tang of the venison.

2004 Robert Craig Affinity, Napa Valley

Cabernet Braised Short Rib “Beef Bourgogne” in Puff Pastry Basket, Wild Mushroom Ragout, Roasted Root Vegtables, & Crispy Pork Belly.

Classic cabernet based Bordeaux screams for beef and lamb. Classically, beef Bourgogne is made with inferior, less tasty cuts of meat. Short ribs, with their bones intact and cartilage in place, can be braised down to tenderness, trimmed to luxuriously lean pieces, and exude beef flavor to the highest of powers. The bones in the ribs are reduced with the braising liquid that is purified and strained into a red wine reduction that finished the dish. We implemented all the classic components of Beef Burgundy by making a parsnip and root vegetable puree, roasted beets and carrots, and a wild mushroom ragout. The richness of this dish was ideally needed to tame any tannins this young Cabernet Blend may display. We thought this was a very clean tasting version of beef burgundy since all of the components were handled seperately.

Dessert

Individual Baked Alaskas

Wines for December 13th Wine Dinner

2007-12-11T16:15:00.000-05:00

The Art of the Blend
Wine Dinner
Beguiling Wine Blends that Beckon our Attention...
December 13, 2007
Thursday 7:00pm
Domaine Carneros by Taittinger Brut Rose NV
In creating this Rose, Tattintger worked to create a wine of great balance using pinot noir and chardonnay, but at the same time, emphasizing fruity and floral characteristics to a greater extent than is evident in the Brut or Le Reve. The special fruitiness of the Rose is obtained in two ways. The first way is to allow part of the pinot juice to spend several days in contact with the grape skins. (This is never allowed to happen with the other sparkling wines.) This extracts both the lovely color and flavor components that enhance the Rose. The second way is to add back a small amount of red pinot noir wine. This is done to adjust both color and flavor. We do this red wine addition as a way to fine-tune the early skin contact, for example, if the color is a little too light. Our Rose can be enjoyed at a young age, around two years, when the fruity character is still predominant. At about two years, the wine's aroma has hints of wild strawberries and roses with notes of peach. Although it is pink in color, our Brut Rose is not sweeter than our other wines. It is a true Brut. It also ages beautifully.
2006 Luna Freakout, California
The Luna Freakout is a white blend inspired by the white blends of the Friuli region of Northern Italy. The Blend includes Pinot Grigio, Chardonnay, Tocai Fruiliano, and Sauvignon Blanc. All of the grapes are fermented using only native yeasts. This wine is big in the mouth, from the ripe, smooth tannins reminiscent of the creamy textures of panna cotta. The flavors recall baked goods while maintaining good acidity. The finish is persistent, showing off minerality and well-defined acidity in the wine.
2005 Ridge Three Valleys, Sonoma County
Exotic aromas of Chinese five-spice, toasty oak and plum lead to concentrated blueberry, tobacco and licorice notes that take on a rustic grip of tannins on the finish. Zinfandel, Petite Sirah, Carignane, Grenache and Mataro.
2004 Kathryn Kennedy Lateral, California
Lateral is inspired by the famous wines of the St. Emilion district of Bordeaux. The blending of Cabernet Franc and Merlot is the cornerstone of this model.The 2004 is the most impressive Lateral in the last decade.Deep aromas of cherry, meat and spicecake, with a liqueur-like aspect. Very ripe but dry and serious, with sappy flavors of red cherry, minerals and spices. Turned more supple and sweet as it opened in the mouth. Finishes firm, with substantial tooth-dusting tannins and lingering sweetness.
2004 Robert Craig Affinity, Napa Valley
The 2004 Affinity, which is sourced from the Tulocay estate in southern Napa Valley, is a dark ruby/purple-hued, elegant effort displaying notes of lead pencil, new wood, spice, and black cherries. Bordeaux-like in its weight, texture, and austere, dry tannins, this finesse-styled red possesses good flavors, purity, and overall balance. It should drink nicely for 7-8 years.

December Birthday Wishes

2007-12-05T20:42:00.000-05:00

Best wishes to our family of guests with something special to celebrate in the month of December.

Nita Daigle 12/02
Dick Erhard 12/02
Flo Bender 12/03
Donna Meyers 12/03
Michael Lockner 12/03
Kim Barnwell 12/03
B Bentley 12/05
Brandon Bishop 12/06
Uncle Bob Hannan 12/07
Jesser Banks 12/08
Penny Boling 12/09
Sam Bowers 12/09
Holly Lavoie 12/09
Jennifer Mckee 12/10
Camden Harcum 12/10
Terry Junco 12/10
Maggie Poston 12/12
Bess Lochocki 12/15
Jennifer Busbin 12/16

Virginia Williamson 12/16
David Junco 12/17
Fritz Butehorn 12/18
Caroline West 12/19
Byron Barber 12/20
Caitlin Negethon 12/21
Carolyn Vaught 12/21
Judy Fisher 12/22
Samantha Fisher 12/25
Todd Harms 12/25
Maria Pickard 12/25
John Moxley 12/27
David Slough 12/27
Patten Bruce 12/28
Blake Aldridge 12/29
Lindsey Small 12/29
Amy Bentley 12/31

The Art of the Blend.

2007-11-26T20:42:00.002-05:00

Wine Dinner

Beguiling Wine Blends that Beckon our Attention...

December 13, 2007

Thursday 7:00pm

To blend or not to blend? That is the question...

The answer to the question really depends on why the blend is made in the first place.

For example, Cabernet Sauvignon grown in a climate as relatively cool and wet as Bordeaux's tends to be a bit austere on its own, and can benefit greatly from blending with the plumper Merlot grape, the more aromatic Cabernet Franc and, sometimes, the spicy Petit Verdot. These different vine varieties also flower and ripen at different times so growing several of them offers the owner of an estate some protection against the vagaries of the Bordeaux climate.

Perhaps this is sort of like diversifying their stock portfolio. We really don't feel comfortable putting all our eggs in one basket, right?

If you don't think this is an issue, look at our friends growing Pinot Noir in Burgundy. Truly great vintages from Burgundy do not happen often. I honestly believe there are more disappointed Burgundy fans out there than there are L.A. Clipper and Detroit Lions fans combined.

You see, if our friend in Bordeaux notices his Cabernet is looking like it is going to be the runt this year, there is a good chance that he will give his Merlot a little extra love because he is betting on it to round out that thin, tannic Cabernet.

Our guy in Burgundy has a severe drought, frost, flooding, etc- he has no other choice than to put it in the bottle with his name on it. C'est la vie, we must say!

This, in simple forms, is one reason why winemakers started blending varietals in the first place...

Next Thursday Tiffany Folk of National Distributing will illustrate the virtues of blending as she graces us with yet another wine dinner appearance.

We are also pleased to announce two new extremely talented additions to the kitchen staff @ Emi- Executive Chef Chas Mullins and Chef Emery Morefield. They both have long experience cooking remarkable Euro-Asian cuisine.

This will be their first wine dinner experience with us as chefs and I know they bring experience that will raise the level of cuisine even higher.

Stay tuned as we concoct a dynamic, innovative menu to match these beautiful blends. In fact, we plan on making this the dinner we will be most proud of.

When: December 13, 2007 @ 7:00

Cost: $80 per person

Who: Roughly the first 40 guests to reserve. Reservations are required, space is limited.

What: 5 wines handpicked by Tiffany Folk & a corresponding 6 course meal to complement. How: with enthusiasm, of course!

Where: Emi Bistro & Sushi Bar 47 Da Gullah Way Pawleys Island, SC 29585 843-235-2313

Recipe of the Month

2007-11-18T10:14:00.000-05:00

What began as a means of feeding the hungry staff at Emi turned into a appetizer special that moved 200lbs of pork spareribs through our kitchen in the matter of 4 weeks.
I couldn't believe how much you folks just dig on that swine!
So we will yield the Thai Barbecue Sauce recipe per your requests this past month.
Enjoy!

Thai-Inspired Barbecue Sauce
½ tablespoon sesame oil
1 cup diced Spanish onions
1 ½ oz chopped ginger
1 cup orange juice
1 tblsp garlic chile paste
¼ cup honey
5oz tomato juice
¼ cup balsamic vinegar
1 cup plum sauce
½ cup hoisen sauce
½ cup Worchester sauce
1 ½ tablespoon Dijon Mustard
½ cup plus 1 tablespoon soy sauce
1 oz chopped cilantro (use stalks)
2 ½ oz chopped lemongrass
3 oz brown sugar
½ tspoon paprika
½ tspoon salt
¼ tspoon pepper
Heat oil in large pan and sweat onion until light brown, add ginger and cook for 5 min. Add remaining ingredients and cook for 20 min, strain through sieve, cook for 20min and cool.
Smokem', Roastem', but just just try not to boilem'. Get em' nice and tender, and baste and flip them on the grill until they are good and sticky. Wait til animals start gathering round yer yard, then its time to bring em' in to eat em'...
Makes Approximately One Quart.

Halloween Beer Tasting Event, October 30th

2007-11-13T13:06:00.001-05:00

Thank you for joining us. It is necessary for our participants to share their good minds, adventurous palates and exercise their free spirits!

Halloween and Beer Tasting Event, October 30th

2007-11-13T12:55:00.000-05:00

The Staff
GLOBAL WARMING
A lovely St Pauli's Girl
Sam Adams Girl!

I don't know if you have noticed, but I think this group is at every dinner... don't stare, i just noticed this...

November Birthdays

2007-11-02T16:48:00.000-04:00

Best wishes to our family of guests with something special to celebrate in the month of November.

Dr Ronald Davis 11/01
John Campbell 11/01
Byron Yahnis 11/01
Kelly Metz 11/02
James Pool 11/03
P Turek 11/03
Suzette Roberts 11/04
Harlan Horton 11/04
Jeff Philbeck 11/04
Dawnmarie Heck 11/05
Tyler Russell 11/06
Anne Whithers 11/06
Richard Evans 11/07
Sam Scalise 11/08
Robert Gates 11/09
Mark Grzelak 11/09
Pat Blunda 11/11
Elissa Rosenberg 11/11
Donnie Goodin 11/11
Kevin McGuire 11/15
Mitchell Gunter 11/16
Sharon Jackson 11/16
Patricia Hannan 11/18
Sue Maklary 11/19
Janet Allen 11/20
Courtney Tucker 11/20
Karen Corkum 11/22
Chas Cambell 11/23
Mr Vinson 11/25
David Paul Miller 11/26
Auburn Salley 11/27
Sarah Welchel 11/27
Steve Large 11/28
Robin Morris 11/29
Catherine Cremzner 11/30

A new medium for discussion, comments, happenings...

2007-11-02T11:18:00.000-04:00

For the convenience of staying connected with our family of guests, I am dabbling in this weblog mechanism. I do believe this may help us all stay connected and in tune. I hope it eventually takes a persona of its own as it will be driven by all of the idiosyncrasies that surround the restaurant. I wish everyone that passes through finds good insights into our endeavors... !!!