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 Pawleys Plantation Golf & Country Club in Pawleys Island, South Caronlina can officially declare itself having award winning Southern Cooking. Ernest Bledsoe, Executive Chef, at Pawleys, was named "Grand Champion" of the American Culinary Federation’s 7th Annual Hot Food Competition. The competition—which featured more than 70 participating chefs mainly from the Southeast region—was held at the 32nd Annual Hotel, Motel & Restaurant Supply Show of the Southeast, a three-day event, attracting more than 20,000 attendees that was held at the Myrtle Beach Convention Center in late January.

Bledsoe’s winning dish, for which he also received a gold medal, was a crab crusted grouper and seared scallops with a shiitake mushroom, Brussels leaf &leek ragout, roasted sweet potatoes and crab cream sauce.

In addition to Bledsoe’s win, three other Pawleys Plantation chefs received medals during the event. Nicholas Huckabee, Sous Chef, received a silver medal for his marinated beef skirt steak with roasted red pepper mash, roasted beets and parsnips and brandy jus. Brandon Wallace received a bronze medal for his roasted pork loin with natural jus, oven dried tomatoes and roasted sweet potatoes, and Leon Nesbitt, kitchen manager, received a bronze medal for his bronze beef with sunset potato mix and grilled leeks.

 "Ernest has been such a great addition to our team and it’s a joy to see him win such a prestigious honor," said Jann Walker, Marketing Director at Pawleys Plantation. "To also have three other chefs from Pawleys medal in this event is really a testament to the level of cuisine we offer our guests."

 Pawleys Plantation, a 582-acre resort, golf course and conference center, is nestled among moss-draped oaks, natural wetlands and salt marshes. Bordered on the south by a 600-acre nature preserve in South Carolina famed Lowcountry, featres an elegant 4,500 square foot ballroom and a 6,500-square-foot conference center.