Chef Chris Brandt worked his last day as chef de cuisine at The Ocean Room last Saturday. Brandt started working at The Sanctuary at Kiawah Island before the luxury resort even opened in 2004. Brandt says he’s sad about leaving Kiawah but excited about moving near Rochester, N.Y., to become executive chef at a Japanese-influenced restaurant created by New York City Chef David Bouley that’s set to open sometime after fall 2007. The Ocean Room has a few replacements in mind, but no decisions have been made just yet. —Lindsay Sainlar
Spring Into a New Menu
Cordavi, at 14 N. Market St., debuted a spring menu last week. Chefs David Szlam and Corey Elliot are inviting patrons to try out the asparagus soup prepared with pork belly and bacon froth, seared potato-encrusted grouper, and truffle-infused tenderloin. But don’t fear; the scallops two-ways is still on the menu, which is served 5:30-10 p.m. Mon.-Thurs., staying open a half-hour later on Fri. and Sat. If you haven’t been down there in a while, here’s a good excuse to return. —LS
Leave Nothing Behind Next Time
Being dumpy may just get Myrtle Beach a party. Barefoot Wine has named 10 beaches in need of a little “heeling,” and if enough people visit www.barefootwine.com/beachrescue before July 15 and vote for Myrtle Beach, the popular tourist and spring break destination could get a much-needed cigarette butt and trash debris clean-up party, compliments of the popular California winery, along with free bubbly and a live performance by Jill Cunniff, lead singer of Luscious Jackson. So go on and vote. You know you want to. —LS
The Next Zach Johnson of Wine?
Maverick Southern Kitchens’ wine director just got a bit more wine-y. Patrick Emerson was deemed a Certified Sommelier by the Court of Master Sommeliers. Becoming certified is the second step in a four-stage process of scoring the ultimate professional wine credential — the Master Sommelier Diploma. There are fewer than 200 master sommeliers living and breathing today, and only 70 exist in the U.S. Emerson got his certification after passing a blind tasting analysis and demonstrating his knowledge of viniculture theory and table service. He will sit for the advanced sommelier exam in early 2008 and hopefully the master’s portion soon after. Cross your fingers he gets the “green blazer” of the wine world. —LS