May 24, 2017 — The Coastal Insider

Eggs Up Grill

December 13, 2021May 24, 2017 by The Coastal Insider

A Local Franchise Opens Its Doors Just Outside the Market Common by Melissa LaScaleia Don Rau, the owner and operator of the franchise Eggs Up Grill, on the outskirts of the Market Common, has been working in the restaurant business his entire life. His father and grandfather before him did the same. Growing up, Don helped in his family’s restaurant in Ohio, and eventually took over the family business as an adult. It was a full service restaurant, banquet, and lounge, with frequent live entertainment. They served breakfast beginning at 6am, and were open late into the night. “Eggs Up Grill reminds me of what my parents started when they first began in this business, because all they did was breakfast and lunch,” Don says. “My dad cooked, and my mom was a waitress. And then they grew and expanded, and now here I am with Eggs Up Grill.” Eggs Up Grill is a franchise that was established out of Pawley’s Island in 1986 by Chris Skodras. Don’s restaurant now is comprised of more help than he and his wife, but it’s the same kind of family-oriented concept his parents started out with. In 2006, Don and his wife visited Myrtle Beach for a spring break vacation, and made a decision that this was where they wanted to spend the rest of their lives. “My two girls were three and five,” he says, “and my wife told me: if we’re doing any kind of moving, we’re not waiting.” When they moved to Myrtle Beach, Don took a job as a managing supervisor in the food industry for a local company that owns several McDonalds in the area. After a successful ten year career that involved extensive hours and a lot of stress, Don was ready to be an entrepreneur again. “My wife and I have been married for 25 years,” he says, “and I’ve worked long, hectic hours for most of that. I was already planning to change careers, but as of last year, I made a commitment to her to create a better atmosphere for our lives for the next 25 years.” “When I did the research for a new opportunity,” he continues, “I was distinctly looking in the Market Common area. I’ve been so attracted to Market Common the whole time we’ve been here. We feel fortunate that we got into this part of town. I just see no end to the way it’s growing and I’m just tickled to death to be a part of that.” It’s breakfast all day long at the Eggs Up Grill. Don spent three years researching and planning his entrepreneurial career move. He had ups and downs along the way. “This was something I was trying hard to achieve, but things weren’t going as I expected,” he says. Don had to let go of it taking shape the way he wanted. By November of this past year, things began to turn around, and he knew his planning would yield results. “I saw it as God moving me in a different direction than what I anticipated,” he says. Eggs Up Grill gives Don an opportunity to focus on what he loves (which is breakfast), while giving him the afternoons to be able to spend with his family (which he also loves). He was enticed too, by the positive atmosphere and family-oriented feel of the company, which lent him a sense of security and led him to believe that the venture would be successful for him and his family going forward. He opened his doors on March 27, 2017; and by the first part of June, he’ll be offering outdoor patio dining. His location on Walton Drive right off of Farrow Parkway by Highway 17 Bypass, is location number twenty-four of Eggs Up Grill. “The co-founder of the company wanted to have something a little bit different in terms of ambience with this new location,” Don says. “We added soothing blue tones to the color scheme in addition to the standard red and yellow that are characteristic of all Eggs Up Grills. It has more of a beach atmosphere and I think it creates a better, calmer environment; it’s not a diner-type feel that some people might be more accustomed to when they think of breakfast.” The Eggs Up Grill team. (Photo Meganpixels Parker/Casey York) “My goal is to have one of the most successful Eggs Up Grills in the company,” he adds. “Most all of my staff is local, and I feel proud to have created twenty-five new jobs from starting this venture. I have a kitchen manager who does a spectacular job, and great staff. “My two teenage daughters work for me on the weekends, and my wife helps as well, and it’s a great family atmosphere that I believe will draw an even better crowd.” Eggs Up Grill has the same menu throughout its hours of operation, from 6am-3pm. Most of the other Eggs Up Grill locations are open until 2pm. Don believes that staying open for the extra hour will create a consistent lunch crowd for those with later schedules. They serve traditional breakfast favorites like omelets and eggs Benedict, as well as burgers and club sandwiches and homemade soup. There are vegetarian options, as well as gluten-free batter for pancakes and waffles that are cooked in a gluten environment (the menu calls the items gluten-free friendly). One of their menu highlights is a sweet potato waffle; the banana foster is also very much appreciated by some of their customers. “We try to be very health conscious and offer options for a lot of different people and for anybody’s liking,” Don says. “I couldn’t ask for more support or success in the short amount of time that I’ve been open,” Don continues, the satisfaction evident in his voice. “We’ve exceeded our projections that we anticipated for the first month.” “This is a community-based business,” he concludes, “and I’m tickled to death to satisfy people and give the best hospitality. … Read more

Crepe Creation Café

December 13, 2021May 24, 2017 by The Coastal Insider

A Taste of Europe in the Market Common

by Melissa LaScaleia

Crepe Creation Café is owned and operated by Larry Cauble and his wife, Emma.

Larry served in the military for twenty years. Now a veteran, he settled in Myrtle Beach six years ago, and lives and works in the Market Common. We meet to talk about his café, and he shares his story.

“I grew up in the navy, to a military family, so I grew up all over the country,” he says. “But if I were to claim any place as home, it would be Birmingham, Alabama.”

Like his father and brother, Larry was also career military, and has traveled all over the world as his profession demanded.

“Nine years of my service time I spent in Europe, mostly Germany and Holland,” he says. “That’s where I fell in love with crepes. My dream, even as a child, was to have my own restaurant. I worked in the restaurant business before the military and even while I was in the military, on the side.”

After military retirement, Larry worked as a defense contractor for twelve years. At the end of this career, he decided it was time to follow his dream and open a restaurant. He was living in the Washington, D.C. metro area at the time, and felt caught in a rat race with the traffic and the cost of living. He was looking for something new, and after visiting Myrtle Beach on vacation, it felt like a good place to settle.

“What really, really drew me here,” he emphasizes, “was the Market Common. When I saw it, I fell in love with it— the whole work-live community aspect.”

In Myrtle Beach, he saw restaurant after restaurant, but no crepes anywhere.

“It felt natural for me to take my love of crepes and waffles and start Crepe Creation Café,” he says.

Larry’s passion and talent for cooking began in childhood.

“When I was a child,” he shares, “my parents divorced, and my mom had to work nights to support us. I was the eldest, so I had to cook. I was sick of TV dinners and chicken pot pie, so I got a Betty Crocker cookbook and taught myself how to cook.”

Larry based his own crepe creations that he serves in his café from his dining experiences in Europe.

“Crepes are very popular all throughout Europe any time of day,” he explains. “Throughout my travels, I tried different varieties from many different countries.

“They are similar to tortillas and things of that nature in their make-up. In America, most people know crepes only as a breakfast or dessert food. To be more than that, I decided to offer a variety of savory crepes so I could offer lunch and dinner items as well.”

Together with his wife, Emma Ware, owner of Emma’s School of Healthy Eating in the Market Common, the two created a vision for the café.

“We always wanted this to be a healthy dining experience for people,” Larry says. “A big part of our business model is serving fresh, homemade food. Our crepes are made from scratch; there’s no processed food here. I go shopping everyday for fresh fruits and veggies because I like to pick them out.”

The café has been in business for five-and-a-half years, and Emma and Larry have been together for five of those years.

“Emma is a big part of what we do here,” Larry continues. “My main focus is on cooking and prepping the food. Emma helps create the menu with me. And she is working hard in training our hostess and servers in good old-fashioned customer service.

“A lot of restaurants in Myrtle Beach, you go in, they toss you down, and then back out. We’re really striving to find good quality people that interact with the customer and to train them well, so they listen, they wait, and their focus is on the customer. Even though we’re a café, we want that level of service.

Larry cooks, but he really enjoys interacting with the customers too.

“We want people to have an experience,” he says. “We want people to know that we’re here for them— that we’re here to provide them with good healthy food. When they walk away, we want them to say, ‘Wow, that was great.’”

At Crepe Creation Cafe, each crepe is made to order, and it makes the dining experience that much better. Many creperies will pre-make the waffles and crepes, pile them in a big stack, and reheat and fill one as they’re ordered, resulting in a noticeably less tasty crepe. A fresh crepe versus a pre-made one is a world of difference apart in both texture and flavor.

“The cooking area is open and our cooks love to talk to the customers,” Larry says. “Everyone is welcome to come and look. I love providing our customers the opportunity to see their food being made with the freshest ingredients right in front of them. You see the fresh spinach and the fresh strawberries right there, but still… I’m not going to give away my secret ingredients.”

Crepe Creation Café

Open Sun-Thu 8am-9pm; Fri-Sat 8am- 10pm

Live music every Friday from 6-9pm and Saturday from 6:30-9:30pm. Outdoor patio dining; accommodating large parties; accepting reservations for 6 or more.

Festa Italiana

December 13, 2021May 24, 2017 by The Coastal Insider

Bringing the Spirit of Italy to the Market Common for 25 Years by Melissa LaScaleia Festa Italiana, Myrtle Beach’s Italian heritage festival, is celebrating its 25th anniversary this June at the Market Common. The two-day festival is hosted twice annually by the Sons and Daughters of Italy, a group that was founded in Myrtle Beach in 1992. In the early part of the 20th century, Italian immigrants coming to America met with the same prejudices, fears, aversions, alienation, and isolation by the pre-existing social and cultural order that immigrants to all countries have faced since time immemorial. So a group of Italians decided they would do something to make their living conditions a little bit better. Order Sons of Italy in America was started in 1905 by Dr. Vincent Salero. The purpose was to create community and keep pride in Italian traditions and heritage alive, as well as create solutions to the challenges they faced collectively. As Italians moved to other parts of the country, more chapters, called lodges, sprang into existence under the umbrella of the national group. The Myrtle Beach lodge evolved their title to be all-inclusive, calling themselves the Sons and Daughters of Italy, although women have always been welcome. They are the oldest as well as the largest lodge in the Carolinas. When they purchased a two-acre property in 2007, they became the only lodge in this area with their own physical building. It has a dining room and bar, two regulation-sized Bocce courts, as well as an Italian garden where members tend a fig tree, tomatoes, peppers, eggplant, basil, and parsley plants. They have 360 members, and welcome anyone to join, not just those of Italian descent. The only thing non-Italian members can’t do is hold office. “Like everything else, people get assimilated into their new environment,” Frank Baldari, the vice president of the Myrtle Beach lodge tells me. “We are trying to keep our traditions alive and make people aware of Italian customs and heritage.” The twice annual festival is one of the ways they keep the community informed about Italian ways. It also helps them fulfill another part of their mission statement— helping others. Festa Italiana was started as a fundraiser to support nine local charities whose causes the Sons and Daughters of Italy support. It takes 100 volunteers to do everything for the festival, from the planning and preparation, to the equipment installation. The festival is volunteer-run in its entirety, with the exception of the dishwashers. Even though they themselves are a 501(c)(3) non-profit, they fund the festival themselves, hosting a number of events during the year to cover the expenses for it and their lodge. “Most of the money that we generate from our events stays right here in the Myrtle Beach area, so we can support the local community,” Frank says. It would hardly be an Italian festival if food, made to exacting standards and in a communal setting, weren’t involved. In true Italian style, it is fresh, homemade, and made with love by lodge members— most of it onsite at the festival. “The spaghetti sauce and the baking are done beforehand,” Frank says. “Nothing comes from outside except the sausage…. We get our sausage from Jersey. Friday morning we have a dozen people come to the lodge to chop peppers and onions for our sandwiches.” Frank shares the menu with me with true Italian gusto. Being Italian myself, I can relate and share in his enthusiasm. Festival goers enjoy the beats in the streets. “First,” he says, “we have the famous hero sandwiches— sausage and pepper and meatball. The meatball sandwiches have four meatballs on the sandwich. (No skimping here.) There’s Neapolitan style pizza, ravioli, chicken parmigiana, and for people who want to try a little bit of everything— we have a combo plate called Taste of Italy. For the Americans, we have fish and chips. Then we have our signature zeppole, it’s not a doughnut, it’s not American fried dough— it’s zeppole. It’s better. We have our own zeppole chef— Joe Maretta. He has his own secret recipe for the batter, and he makes it for us. Then we have some more pastries, cannoli, homemade Italian cookies and biscotti, and real Italian ices. And it wouldn’t be an Italian festival without wine and beer, and we have soft drinks too.” Like many Italians, Frank enjoys good food as well as sharing a good story. Two years ago,” he tells me, “I’m grilling sausage and there’s a gentleman who came up to the booth and said to me, ‘I’ve been a vegetarian for three years, and I’ve walked by this booth three times. I have to have one.’ He took the sandwich and I said, ‘I have to go to confession next week.’ He came back later and told me he shared it with his wife who was a life-long vegetarian, and also was unable to resist. Then he said, ‘I’ll be back next year.’ “The following year, he came back and said: ‘Remember me? I’m the vegetarian. Give me a sausage.’” There is a pasta eating competition sponsored by Villa Romana Italian Restaurant to see who can eat a bowl of pasta the fastest— the current record is a minute and a half. “You really have to be there to appreciate it,” Frank says. “One year one of the winners was a gentleman with a full white beard. When he was finished his beard was all red.” Then there’s the pizza eating contest, sponsored by Ducati’s Pizzeria and Trattoria. The record to beat, for those eager to join this year’s competition, is just over two minutes for one full-sized pizza. In addition to the food, they have continuous entertainment all day long. Larry Tanelli and Claudette will be offering Italian songs; Forever Doowop, a fifties group, will be performing old classics. There will be The Sister Act, Gene Santini singing Frank Sinatra, and an Italian tenor, Jesse Bastiano. The pasta eating contest competitors. (Photo Festa Italiana) Then … Read more

Movies Under the Stars

June 1, 2021May 24, 2017 by The Coastal Insider

An Annual Summer Tradition Returns to the Market Common by Melissa LaScaleia The advent of June brings with it the return of Movies Under the Stars, the weekly outdoor summer movie tradition held in Valor Park in the Market Common. Every Friday night all summer long, friends, couples, families, and singles (some with animal friends), arrive with beach chairs and blankets in the warmth of the summer evening, and select their viewing spot from which to admire the stars and settle in for some entertainment on a big screen. This free event is a beloved and long-standing tradition in the Market Common. No one knows who began it or precisely when, but the idea was quickly adopted after the Market Common acquired a screen second-hand. Katherine Taylor, who works in the Market Common office is responsible for the movie line-up— a task she’s been spearheading for the past two years. She chooses movies based on their popularity in the theaters, and selects mostly G or PG rated ones to ensure the event is family friendly. At least once a month, there is a PG-13 rated selection to cater to older crowds. Movies Under the Stars is a popular summer event in the Market Common. “This year, to help promote The Myrtle Beach International Film Festival, we’ll be showing some shorts that were screened before the movie starts,” Katherine says. “If we can do this every week, we will but they will be short films.” There will be popcorn and ice cream vendors this year just as last, and free bouncy houses for the kids before the movie starts. A Market Common staple, the Kettle Corn Man, will be there as well. Katherine also attends, usually with her dog, Charlie. The movie starts at dusk, around 9pm, and the time varies weekly as the sun shifts in the sky. June Movies: June 2, Matilda (PG) June 9, Minions (PG) June 16, Secret Life of Pets (PG) June 23, Ghostbusters (PG-13) June 30, The Jungle Book (PG) We’ll see you there. Movies Under the Stars In Valor Park, off of Farrow Parkway in the Market Common. Every Friday night from Jun 2- Aug 25, 2017 at dusk.

Charlie Gears Up for The Insider’s 1st Birthday

June 15, 2022May 24, 2017 by The Coastal Insider

Charlie’s Corner is the domain of Charlie, the furry four-legged lady’s man of Market Common. Each month, he’ll share information to help all new, visiting, and existing doggie community members get the most out of life alongside their human companions. We’ll feature his reflections on what it’s like to be a dashing downtown doggie, as he reminds all of us how to play well together. This month, Charlie celebrates the Insider’s first birthday and goes for an enjoyable walk. June is such a beautiful, tranquil month and it marks the birthday of our Insider publication! Happy Birthday Insider! This occasion calls for some cake and some extra special doggie treats. One year ago we began our paper, and yours truly became a famous author as well as a stunner with the ladies. In addition to this excitement and the sizable accomplishments of our local publication, June is such a joyous time to be a doggie. The Myrtle Beach deep warmth is firmly established and it’s not quite yet the heat and excitement of summer. With all the flurry of activity happening with the birthday celebrations happening at the Insider offices of late, (and to keep me away from the cake until the appropriate moment), my thoughtful people booked me for a walk with Cindy Bright of Einstein’s Dog-Sitting Service. I love new experiences and I’ve never had a walk with Cindy before. I trotted along at her side and enjoyed all the sights and smells on DeVille Street— like the snapdragons. If I let my imagination run away, I can picture them coming to life and roaring at me from their long, lanky stems. Cindy was very patient with me as I stopped to investigate some other interesting scents that caught my nose and examine more closely the insects I saw crawling through the mulch— it’s just fascinating how they move. Back on my own, I visited the press rooms at the Insider to see what goodies are being broadcasted this very special anniversary month. I’m heartened to see all the coverage about food and festivals. Two of my favorite things to do— eat and be adored by throngs of people. What a fun edition and a fun way to celebrate our 1 year milestone. And one of the festivals covered is Festa Italiana, one of my favorites. I couldn’t agree more with that vegetarian sausage lover, (except that he’s a vegetarian the rest of the time); I love those Jersey sausages too, and look forward to eating one every year. As I paw through the rest of the edition, I’m happy to see the new lineup for Movies Under the Stars— truly something to look forward to. I have so much fun at this event. My family spreads a cozy blanket over the lawn, and I curl up on loving laps, while enjoying an occasional treat, and of course, the movie. I just love our Market Common community and am so pleased and proud to have been offering the latest on-dits and commentary to you all for the past year. To all my fans and followers, my doggie heartfelt thanks for your support and your love. Until next time, P.S. Follow me on Facebook to keep up with all my latest news, www.facebook.com/InsiderCharliesCorner and on Instagram @charlieparkerscorner. To see last month’s edition of Charlie’s Corner, click here.

Captain Stephen R. Phillis, Pilot, Iraq War Veteran

May 30, 2021May 24, 2017 by The Coastal Insider

by Melissa LaScaleia Phillis Boulevard is one of the streets that borders the Properties at the Market Common Real Estate Office and the Insider offices. It is off of Farrow Parkway in the Market Common, and leads to the General Aviation Terminal for private planes coming to and from Myrtle Beach. Phillis Boulevard is named in honor of Captain Stephen R. Phillis, who died in military service when he was 31 years old. Stephen (Steve) Phillis was born on May 17, 1960. He grew up in Rock Island, Illinois, the eldest of five children. He graduated from Rock Island Alleman High School in Illinois, then the United States Air Force Academy in 1982. Phillis was a top graduate of his Fighter Weapons School class, and trained to fly the A-10 fighter craft, a plane nicknamed by the military, the “Warthog.” Captain Phillis was stationed at the Myrtle Beach Air Force Base, and was part of the 353rd Tactical Fighter Squadron, 354th Tactical Fighter Wing. He was deployed to Saudi Arabia in 1990 to support the United States in operation Desert Storm. On February 15, 1991, Captain Phillis and his wingman Rob were sent on a mission to Iraq to bomb the enemy, 80 miles further than any A-10s had gone previously. After completing their mission, the two were flying back to the Saudi border when Rob’s plane was hit by a missile from enemy fire. One engine of the plane was damaged, and his plane was becoming difficult to control. He radioed Phillis his intent to eject, then did. Phillis turned his plane back to try to determine his wingman’s exact location so a search could be conducted with greater precision and immediacy. Heading back towards Iraq, he was hit by enemy fire so intense he had no time to eject. He perished in the crash. As both soldiers were initially MIA, it took several months before the details of the story were fully known. Rob survived and was rescued by American troops. Captain Phillis’ body was recovered. He is buried in Memorial Park Cemetery in Rock Island, Illinois. Captain Phillis was known by his colleagues, friends and family as brave and loyal. He was dedicated to flying, and a man for whom it was natural to risk his life to preserve that of his wingman’s. Captain Phillis’ awards include the Purple Heart, the Silver Star, the Air Medal with three oak-leaf clusters, and the Air Force Commendation Medal. To read more of our history features click here.

Q&A with Alisa & Mia Berindea

May 30, 2021May 24, 2017 by The Coastal Insider

Sisters, Songwriters, and Performers: Alisa & Mia Berindea Play Golf and Cherish Time Jamming Together In The Car by Melissa LaScaleia Introduce me to you and your family. Mia: We live with our Mom and Dad in the Market Common. We’ve been playing music for as long as we can remember. We are also songwriters; we started writing at age 12. We started gigging live performances two years ago. Now we’re very focused on doing live stuff and seeing people react right in the moment. Alisa: We both play guitar and piano and sing. I write the lyrics and Mia writes the melodies. We are a duet act and share all responsibilities and the spotlight together. Why did you move to the Market Common? Mia: We’re from Ontario, Canada. We really enjoyed vacationing in Myrtle Beach. My Dad’s work offered to move him to the States, and we saw the Market Common is a growing area, a nice place for the locals, and that it would be a great place to live. Do you have a favorite place in the Market Common? Mia: I love walking around the lake, and seeing the wildlife. I like Travinia. The first time I went, I saw a jazz band and I got to sing with them, which was cool. Alisa: Barnes & Noble. After I go to work out at the gym, it’s a nice sanctuary for me to read. What’s your favorite thing about living in the Market Common? Mia: We have a really awesome community pool. And I love all the live music and art shows here. Alisa: The weather and how I ride my bike everywhere. And I almost always bump into somebody I know when I’m out and I love that. The Berindea sisters, Alisa (left), and Mia (right). (Photo Meganpixels Parker) How has your lifestyle changed since moving here? Mia: I hang out a lot outside and go to the beach after school, and that’s something we could never do before. Alisa: I’m a lot more active. I feel like I live where I vacation. What new activities have you taken up since moving here? Alisa: We both joined the golf team. Since this is the golf capital, that’s perfect. Can you share one quirky fact with us about you or your family? Mia: I joined the Socastee Jazz Band Group because it’s a genre of music I’ve never explored before. I’ve been classically trained, and it’s the total opposite of jazz. I’ve learned a lot, and made a lot of connections. I’ve been able to interact with professors from Coastal and even the University of Miami, and those were awesome opportunities I’ve had that I didn’t get in Canada. Alisa: We’ve never driven a lot together. Now, almost every morning we jam out to a song together in the car—and we’ve grown a lot closer in that way. We love that time together. What are your favorite things to do in the area? Mia: To perform. We have a gig at the Hard Rock Café at Broadway at the Beach. Learn more about their music at www.miabee.ca; Facebook @Miabeemusic; Facebook @alisabeemusic. Click here for more Q & A.

Coleslaw & Tuna Salad

June 4, 2021May 24, 2017 by The Coastal Insider

Our recipe this month is brought to you by the Market Common’s very own Emma Ware; a nutritionist by trade and a foodie by passion. You can find this recipe along with so many more in Emma’s Fast Wholesome Cooking cookbook. To learn more about Emma and her foods, visit www.itsnotadiet.net. Coleslaw & Tuna Salad The bounty of produce in June in Myrtle Beach provides ample pickings for the salad bowl. This month, Emma serves up the best and easiest coleslaw tuna salad combo. Perfect for a summer picnic or day at the beach. Ingredients Serves 2-3 1 bag of coleslaw mix 9 oz can of pole caught tuna, drained or not according to preference 1/4 cup chopped grapes 1/4 cup chopped Fuji apple Dressing 3 Tbs mayonnaise 1/2 Tbs sugar 3 Tbs white rice vinegar 1 tsp sea salt 1/8 tsp celery seed 2 Tbs water (if you want to dilute the mayonnaise) Directions Break the tuna up with a fork in a bowl, and add the coleslaw and fruit. Whisk the dressing ingredients in a separate bowl, adding more or less water as needed to reach desired consistency. Drizzle the dressing over the salad and stir. Serve on a bed of lettuce or spinach. If you’re heading to the beach, spread on sandwich bread and you’re set for a summer lunch. Emma Ware, www.itsnotadiet.net Click here for more great recipes.

Eggs Up Grill

Crepe Creation Café

A Taste of Europe in the Market Common

Crepe Creation Café

Festa Italiana

Movies Under the Stars

Charlie Gears Up for The Insider’s 1st Birthday

Captain Stephen R. Phillis, Pilot, Iraq War Veteran

Q&A with Alisa & Mia Berindea

Coleslaw & Tuna Salad

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