Sea Captain's House

Andrew Fortner, Executive Chef

Andrew is a perfect example of fate stepping in and steering a young man down a completely different path than that which he had chosen.

In the fall of 1992 Andrew began his studies in Marine Science at Coastal Carolina College. As a young college student and realizing that he’d need spending cash, he took on odd jobs before landing at the Rainbow Room Bar and Grill washing dishes. Quickly realizing that washing dishes was not for him, he asked the manager if he could start cooking. And as they say in the movies…the rest is history.

A year and a half later Andrew found himself enrolling at Horry-Georgetown Technical College to attend culinary school. With the guidance of Chef Carmen Catino, Chef Sal DePalma and Chef Kathleen Gerba, Andrew graduated the program in 1997.

While attending culinary school, he applied for a Line Cook position at the Sea Captain’s House Restaurant and spent the next 4 years learning from Chef Tom Mullally. In the late summer of 1998 Chef Bob Brantly recruited him to help open the Divine Fish House. The menu planning and development experience was one that he couldn’t pass up; he worked with Bob for the next 2 ½ years.

Abe Wilson approached him and asked if he’d consider running his kitchen at the Captain’s Restaurant in Murrells Inlet. Needing that experience he accepted the position realizing that it was another rung up the ladder of his chosen career.

A few years had passed and some changes were made at the Sea Captain’s House when his old friend, Steve Hughes, asked if he would like to be his Sous Chef. In the spring of 2001 he returned to the Sea Captain’s House Restaurant.

Andrew says that one of the best things about working at the Sea Captain’s House is the freedom he has when it comes to creating the food he prepares. He has the levity to order whatever he needs which helps to keep things interesting. Andrew and his staff use only the freshest ingredients and make almost everything from scratch. The Sea Captain’s House Restaurant is more than just another Myrtle Beach seafood restaurant!

Yes, 2005 has been a good year for Andrew. In September he was promoted to Executive Chef at the Sea Captain’s House, was the 1st place entrée winner at “Taste of the Town” and has been featured on SCETV’s program “Carolina Chefs”.

When not working, Andrew enjoys spending time with his wife, Julie, and their 3 daughters, Taylor 10, Olivia 3 and Carrington 15 months. When time permits, he enjoys snow skiing, his old passion surfing and trying to play golf.

Ingredients:

4 grouper filets

For crust:
2 sweet potatoes shredded & squeezed to remove excess moisture
1/2 T fresh chopped thyme
2 T fresh pureed ginger
1 C plain bread crumbs
Salt and pepper to taste

For butter sauce:
2 C good Chardonnay
1/2 C honey
1/4 C cracked black pepper
1 shallot, chopped
1 lb unsalted butter, cubed
Juice of 1 lemon

Directions:

Preheat oven to 450 degrees.

Combine sweet potatoes, thyme, ginger, bread crumbs and set aside.

Dust grouper filets in flour, shaking off excess. Dip in egg wash. Top filets with sweet potato crust.

In preheated sauté pan, cook the grouper crust side down until brown and crispy. Remove from sauté pan, turn over so crust side is up and finish cooking in a 450 degree oven.

Combine wine, shallot, honey, pepper and lemon juice in a saucepan, reduce until nearly gone. Let the reduction rest a minute to cool before adding butter. Add butter one cube at a time over low heat while constantly stirring until all of the butter is incorporated. Season with salt to taste. Add more honey or lemon juice depending on your tastes.

Serve fish with butter sauce. Enjoy!

Print Recipe (PDF)

Grilled Roasted Garlic Marinated Portobello Mushroom,
Spinach and Brie Cheese Sandwiches on Onion Rolls
with a Roasted Red Pepper Basil Mayonnaise

Ingredients:

4 portobello mushrooms
4 onion rolls
1/2 C whole garlic cloves
1/2 C Worcestershire sauce
Juice of 1 lemon
Olive oil
1 C fresh spinach
2 red peppers
1/4 C fresh chopped basil
2 C mayonnaise
8 slices brie cheese
Salt and pepper

Directions:

Lightly coat garlic and peppers in olive oil. Roast garlic and peppers in a 350 degree oven until brown, turning occasionally. When cool enough to handle, puree garlic and peppers separately. Remove skin, stems and seeds from peppers before pureeing. To prepare mushrooms, remove stems. In a bowl, combine Worcestershire, roasted pureed garlic, juice of lemon, salt, pepper and enough olive oil to cover mushrooms. Marinate mushrooms until tender, about 4-6 hours.

Add pureed red peppers and basil to mayonnaise. Season with salt and pepper to taste. Preheat grill. Grill mushrooms until tender. Spread red pepper, basil mayonnaise on onion rolls. Add mushrooms, spinach and brie cheese. Serve with sweet potato chips on the side and enjoy!

Print Recipe (PDF)