Cook together, spring at Casanita.

Soft-shell crab in its 30-day window. Asparagus and SC strawberries opening Conway's market. A morning class with a Pawleys chef, two dinners worth the drive, breakfast at a kitchen table over the water.

Cook Together is the weekend a chef teaches you the dish you'll make at home for years. Spring in Myrtle Beach is the season for it — soft-shell crab in its 30-day mid-May window, SC strawberries opening Conway's market mid-April, asparagus and new potatoes, oysters running through April 30. A Casanita spring cook-together is three days built around one half-day hands-on class with a coastal chef, two dinners worth driving for, and a kitchen warm enough to make tomorrow's breakfast slowly.

Late afternoon: a 30-minute walk south on the sand. Appetite is the first ingredient.
Golden hour: Murrells Inlet MarshWalk — a slow hour watching the shrimp boats land at the marina, a glass on an open-air deck before the drive.
Dinner: Lee's Inlet Kitchen (Murrells Inlet, since 1948) — flounder and shrimp the way it's always been done. No reservations; go early in April.
Or: Bin 2004 (NMB, 25 minutes) — a 12-table wine bar, small plates, a quiet first night.

Our guest guide carries our list of restaurants, markets, and recipes — sent when you book direct.

Morning: a half-day hands-on class with Chef Dylan Foster at the Prodigy Kitchen and Bath Showroom (8435 Ocean Highway, Pawleys Island, 30 min south). Spring menus run soft-shell crab, ramp pesto, asparagus, the Lowcountry classics — three big lessons in one Saturday morning. Public schedule posts about a month ahead and fills quickly.
Or a private session at The Reserve in Pawleys (Mon/Tue evenings, up to eight) — Dylan picks the menu around what came in that morning, BYOB.
Midday lunch is built into the class — you eat what you made.
Afternoon: a slow drive back north along the coast, a stop at the Brookgreen Gardens Live Oak Allée if the light is right, a walk on the sand to settle the day.
Dinner: Frank's Outback (Pawleys Island, 30 min south) — outdoor garden, oak canopy, string lights, a wine list people drive for. Book two weeks ahead.

Breakfast in the suite — eggs, the last of the pastries, coffee slow.
A walk on the sand.
Lunch: the HGTC Fowler Dining Room (920 Crabtree Lane, Market Common, 12 minutes) — the local culinary institute's teaching restaurant. Lunch Tuesday–Thursday in session, student-led tasting menus, the kitchen behind a glass wall. Tock-bookable.
Or: Bin 2004 (NMB, 25 minutes) — small plates, a list the owner curates, a quiet last seat before the road.

Cook together, summer at Casanita.

Peaches and tomatoes at peak. Shrimp off the boat. A monthly workshop in a North Myrtle Beach kitchen, two long dinners at restaurants locals book, breakfast slow over the water.

Summer Cook Together is about the ingredients doing the work — and about the workshop that gives you the technique to put them to it. SC peaches and tomatoes hit peak late June through August, SC shrimp opens the first week of June and runs all season, blue crab traps fill, basil is everywhere. A Casanita summer cook-together weekend is three days built around one boutique workshop with a coastal pastry-and-savory chef, a market haul that's half the trip, and dinners at restaurants locals book in July.

Late afternoon: a swim when the balcony goes into shade. Ocean is 78–82°F July–August.
Golden hour: Murrells Inlet MarshWalk — the shrimp boats coming in, a glass on an open-air deck, half a dozen oysters before the drive back.
Dinner: Gulfstream Cafe (Garden City, 20 minutes south) — second-story inlet view, raw bar, a quiet first night in July. Reservations required.
Or: Lee's Inlet Kitchen (Murrells Inlet, since 1948) — the way it's always been done. No reservations; go early.

Our guest guide carries our list of restaurants, markets, and recipes — sent when you book direct.

Morning: Murrells Inlet fish markets — the shrimp boats land afternoons, but morning gets you the cooler case of overnight catch. Blue crab, flounder, grouper in season.
Or Market Common Farmers Market (Wednesday/Friday/Saturday afternoons in season, 12 min south) — closer in, the in-season SC peach stand on the corner.
Late afternoon: a boutique workshop at Butter + Whisk (613 Main Street, North Myrtle Beach, 30 minutes north) — the monthly summer workshop runs peach-and-stonefruit pastry one month, a Lowcountry shrimp-and-grits the next. Small group, by appointment Wednesday–Saturday. Schedule posts about a month ahead and books out.
Or a private workshop — Butter + Whisk takes private bookings for groups of four to ten, menu built around what your market run brought in.
Dinner: Bin 2004 (NMB, 25 minutes) — a 12-table wine bar five minutes from the workshop, small plates, a list the owner curates.

Breakfast in the suite — the last of the peaches on yogurt, eggs, coffee.
A short walk on the sand before the heat.
Lunch: Costa Coastal Kitchen (Murrells Inlet, 25 minutes south) — open-air, raw bar, a tomato-and-shrimp lunch in the breeze, the right summer close.
Or early dinner: Frank's Outback (Pawleys Island, 30 minutes south) if you're driving back in the evening — outdoor garden, oak canopy, string lights.

Cook together, fall at Casanita.

Oysters back October 1st. Collards sweeter after first cool night. A Personal Interest class at the local culinary institute, two long dinners worth the drive, breakfast slow over the empty sand.

Fall Cook Together is the weekend the coast gives up its quiet best ingredients — and the season the local culinary institute opens its door for the evening. Oysters open September 1 and run through April 30; shrimp is still running, collards and mustard greens turn sweet after the first cool night, Lowcountry rice is harvested, Carolina pecans land in November. A Casanita fall cook-together is three days built around one Personal Interest class at the International Culinary Institute, a market run that becomes dinner three hours later, and restaurants locals book in October.

Late afternoon: a walk south on the sand. Cooler air than the kitchen, a coat by the second mile.
Golden hour: Murrells Inlet MarshWalk — the boats coming in, raw bar on a deck, a glass before the drive back.
Dinner: Hook & Barrel (8014 N Kings Hwy, 15 minutes) — oyster-forward menu, a long wood bar, the first cool night.
Or: Lee's Inlet Kitchen (Murrells Inlet, since 1948) — flounder and shrimp the way it's always been done.

Our guest guide carries our list of restaurants, markets, and recipes — sent when you book direct.

Late morning: Murrells Inlet fish markets — shrimp, flounder, fall grouper. The oyster truck is back at the roadside by early November.
Or ICI Farmers Market (Thursdays 12–3pm in fall, Murrells Inlet) — fall produce, oysters from the truck once they're back, the kind of stand that knows your name by week two.
Late afternoon: a Personal Interest class at the International Culinary Institute of Myrtle Beach (920 Crabtree Lane, Market Common, 12 minutes south). HGTC's short-format class series — fall menus run she-crab soup, Lowcountry red rice, pecan pie from scratch, oyster cookery once the season is on. Schedule posts a month ahead.
Or a public seat at the Fowler Dining Room — ICI's teaching restaurant, glass wall to the kitchen, student-led tasting menus. Lunch Tuesday–Thursday in session; Tock-bookable.
Dinner: Rivertown Bistro (Conway, 25 minutes inland) — a historic dining room over the Waccamaw, exceptional kitchen, the drive home through the river bottoms in fall light. Book a week ahead.

Breakfast in the suite — eggs, biscuits from the market, coffee slow.
A walk on the empty sand.
Lunch: Fowler Dining Room (Market Common, 12 minutes) — a tasting lunch in session, a quiet way to close the weekend.
Or dinner on the way home: Frank's Outback (Pawleys Island, 30 minutes south) — outdoor garden, wood-fired, string lights, fall evenings perfect.

Cook together, winter at Casanita.

Oyster season peak. Winter citrus at its best. A private evening with a Pawleys chef while the heat is up indoors and the sand is empty out front.

Winter Cook Together is the deepest-flavor version of the weekend. Oysters at peak (the season runs through April 30), winter citrus, cool weather for long braises, and the room nobody leaves is the kitchen. A Casanita winter cook-together is three days built around one private evening with a coastal chef in Pawleys, a market run that becomes dinner three hours later, and restaurants locals book in February.

A short walk on the sand in coats; the winter ocean does half the work.
Golden hour: Murrells Inlet MarshWalk — quieter in February than any other month, oysters on a deck, a glass before the drive back.
Dinner: Hook & Barrel (8014 N Kings Hwy, 15 minutes) — oyster-forward, a long wood bar, cool-weather cocktails. Easy winter reservation.
Or: Bin 2004 (NMB, 25 minutes) — a 12-table wine bar, small plates, a list the owner curates.

Our guest guide carries our list of restaurants, markets, and recipes — sent when you book direct.

Late morning: Murrells Inlet fish markets + the oyster stand — winter is oysters at peak, flounder still coming in, the occasional sheepshead.
Late afternoon: a quiet hour at home — a book in a blanket, a nap, or a walk on the empty sand. Drive south by 5.
Evening: a private session with Chef Dylan Foster at The Reserve in Pawleys (Mon/Tue evenings, up to eight, BYOB). Winter menus run osso buco, oyster pan roast, citrus-glazed duck, a Lowcountry pilau — the slow-cooked classics, the ones you cook again at home in March.
Or the public class at the Prodigy Kitchen and Bath Showroom (8435 Ocean Highway, Pawleys, 30 minutes south) — the same chef, a half-day hands-on Saturday. Schedule posts about a month ahead.
Or a public seat at the HGTC Fowler Dining Room (Market Common, 12 minutes) — winter menus lean braise-heavy, the wine pours run deeper. Lunch Tuesday–Thursday in session; Tock-bookable.

Breakfast in the suite — eggs, biscuits, coffee slow.
A short walk on the empty sand.
Lunch: Hook & Barrel — oyster-forward, a long wood bar, a good close to a winter weekend.
Or dinner on the way home: CO Sushi (Market Common, 12 minutes) — sushi bar with counter seats, hot sake when the wind comes off the ocean.

Chef's table, spring at Casanita.

The season the good restaurants pick up on the first ring. A three-night itinerary built around two reservations and one quiet lunch.

Chef's Table is the weekend the restaurants are the trip. Spring is the best season for it — the coast's best restaurants aren't yet at summer capacity, chefs have time at the pass, and the produce is peaking. A Casanita chef's-table weekend is three days of two carefully-chosen dinners, one long lunch, and breakfast on the balcony while the suite above the sand does the rest.

Late afternoon: a 45-minute walk south on the sand. Appetite is the work.
Dinner: Bin 2004 (North Myrtle Beach, 25 minutes) — a 12-table wine bar, small plates, a list the owner curates. Request the bar seat for the first night; talk to the kitchen. Book two weeks ahead.

Our guest guide carries our list of chef's-table restaurants and reservations — sent when you book direct.

Mid-morning: Brookgreen Gardens — a slow hour to start the appetite, then a café lunch on the grounds.
Or a 90-minute pre-dinner block at the Spa33 at Kingston Resorts (15 minutes inland) — hot-stone or Swedish, a steam sauna, a garden-view waiting room. Easy to book the same day in spring.
Late afternoon: a walk on the sand, a nap if you need it. A cocktail at 6pm on the balcony.
Dinner: Hot Fish Club (Murrells Inlet, 12 minutes from Brookgreen) — the oldest existing restaurant building on the Grand Strand, named for an 1700s gentlemen's society that once met on the Ward family's Brookgreen land. Raw bar at the heart of the menu, oyster season still running through April. Book a week ahead.

Breakfast in the suite — a pastry run the night before, eggs you make.
A last walk on the sand while the light is still low.
Lunch: a final restaurant from our guest guide — book on arrival.

Chef's table, summer at Casanita.

Reservations matter. The right two restaurants booked a month ahead. A trip edited around the inlet at sunset and the long drive home.

Summer Chef's Table is the weekend the reservations are the plan. Peak season in Myrtle Beach means the good restaurants book weeks out and fill all summer — so we curate, you book early, we align on the drive and the dress. SC peaches at peak late June through August, tomatoes from Ridgeland on every menu, the shrimp boats from the first week of June onward. Three days, two dinners where the chef is actually in the kitchen, one long lunch, and the balcony between.

Late afternoon: the first swim when the balcony goes into shade. Ocean 78–82°F.
Dinner: Costa Coastal Kitchen (Murrells Inlet, 15 minutes south) — open-air, raw bar, summer produce at peak, the inlet at sunset through the windows. Book two weeks ahead for summer weekends.

Our guest guide carries our list of chef's-table restaurants and reservations — sent when you book direct.

Morning: the beach while it's cool. 90 minutes south and back.
Midday: heat retreat. Suite, AC, a long lunch at home with a bottle, a nap.
Late afternoon: Murrells Inlet MarshWalk — open-air decks over the marsh, shrimp boats coming in, a glass of wine before the drive.
Dinner: Gulfstream Cafe (Garden City, 20 minutes south) — a second-story dining room overlooking the inlet where the sun actually sets. Request upstairs, window side. Reservations required in summer. The sunset IS the course.

Breakfast in the suite — pastries, eggs, coffee.
A last swim before the heat builds.
Lunch from our guest guide: a third restaurant. One long course, two hours on a patio under a fan or indoors at the bar.

Chef's table, fall at Casanita.

Oysters back October 1st. Cypress rust at Brookgreen. The best restaurants pick up on the first ring again. The weekend chef's-table clicks.

Fall Chef's Table is the version locals choose. Cool nights for patios, oysters back September 1, the season the good restaurants lose their summer wait and chefs have time to play. The 21st Annual Murrells Inlet Oyster Roast falls in mid-November — a community afternoon worth scheduling around. A Casanita fall chef's-table weekend is three days of two careful dinners, one long lunch in the garden, and the coast between them in its best light.

Late afternoon: a 45-minute walk south on the empty sand.
Dinner: 357 Raw (8205 Marina Parkway on the Intracoastal, 12 minutes) — fall raw bar opens here: cold oysters with mignonette, a short cocktail list, the marina lit up at dusk. Book a week ahead.

Our guest guide carries our list of chef's-table restaurants and reservations — sent when you book direct.

Morning: Brookgreen Gardens — the Live Oak Allée and Lowcountry Trail in peak color by mid-November. Three hours; you won't rush.
Midday: lunch on the grounds, or back to the suite.
Late afternoon: Murrells Inlet MarshWalk — marsh bronze, shrimp boats coming in, a drink before the drive.
Dinner: Frank's Outback (Pawleys Island, 30 min south) — outdoor garden at its fall peak, string lights, the wine list that makes the drive make sense. Book two weeks ahead.

Breakfast in the suite — eggs, pastries, coffee slow.
A last walk on the sand while the light is low.
Lunch from our guest guide — one more fall restaurant before the drive. Oysters, probably.

Chef's table, winter at Casanita.

Oyster season peak. A fire in every good restaurant. Reservations easy. The weekend the food is the whole trip.

Winter Chef's Table is the quiet masters' version. The coast's best restaurants are open, oyster season at peak (running through April 30), reservations are easier than any other season, and the cooking is at its most technique-forward. A Casanita winter chef's-table weekend is three days of two serious dinners, one long fireside lunch, and the suite warm when you get home from the restaurant nobody else got into.

A short walk on the empty sand.
Dinner: Hook & Barrel (8014 N Kings Hwy, 15 minutes) — oyster-forward menu, a long wood bar, cool-weather cocktails, a kitchen playing its deepest game. Book a week ahead.

Our guest guide carries our list of chef's-table restaurants and reservations — sent when you book direct.

Late morning: Brookgreen Gardens — camellias in bloom, cypress rust, the Live Oak Allée in low winter light.
Midday: lunch on the grounds, or back to the suite for soup and a nap.
Late afternoon: a book on the balcony, the suite warm, the lights low.
Dinner: Cantina Imperfecto (950 Cipriana Drive, 12 minutes) — modern Mexican, candlelight, slow-braised plates and an agave-forward bar. Reservations on Resy.

Breakfast in the suite.
A short walk on the empty sand.
Lunch: Frank's Outback (Pawleys Island) — the garden has propane heaters and fire pits, canopy oak still there, a long fireside lunch is exactly the last course of the weekend.

Coastal catch, spring at Casanita.

Flounder running. Shad roe on limited menus. Soft-shell crab by late May. A weekend tuned to what's actually coming off the boats.

Coastal Catch is the weekend you eat what the coast is landing. Spring is flounder and the year's first soft-shell crab — a 30-day window from mid-May, when the menu word is everywhere and gone again — shad roe for two weeks in March, oysters through April 30, and SC shrimp opening the first week of June. A Casanita spring coastal-catch weekend is three days of market runs, one charter or guided fishing trip if you want it, and dinners built around whatever came in.

Late afternoon: a walk south on the sand; cool ocean, low light.
Dinner: Lee's Inlet Kitchen (Murrells Inlet, 25 minutes south, since 1948) — a place the Lowcountry built itself, no nonsense, flounder and shrimp the way it's always been done. No reservations; go early in April.

Our guest guide carries our list of restaurants and markets — sent when you book direct.

Morning: a half-day charter out of Murrells Inlet — flounder and sea bass running in spring. Four hours on the water, you keep your catch. Book two weeks ahead.
Or a shore-fishing guide: the surf, the pier at Garden City, or the jetty at Huntington Beach State Park.
Midday: back to the suite with the cooler; the captain fillets if you ask.
Late afternoon: prep the catch in the suite kitchen — lemon, butter, salt, a pan. The balcony for the cocktail, the table for the meal.
Dinner (tonight: your catch, at home): pan-fried, with rice and greens. Or out: Gulfstream Cafe (Garden City, 20 minutes) if the charter didn't happen — inlet view, raw bar, a reservation-required spot.

Breakfast in the suite — eggs, last of the catch if there was any, coffee slow.
A walk on the sand.
Lunch: Murrells Inlet MarshWalk — pick one of the open-air decks. Shrimp coming in live at the marina behind it. One long lunch, a glass of wine, shrimp boats passing at eye level.

Coastal catch, summer at Casanita.

Shrimp boats landing all day. Blue crab traps full. The inlet restaurants serving what was swimming three hours ago.

Summer Coastal Catch is the weekend built around the boats. SC shrimp opens the first week of June and runs through fall; the Murrells Inlet boats land all summer, blue crab is peaking, the first tuna of the year comes offshore, and the inlet restaurants have live tanks. A Casanita summer coastal-catch weekend is three days of seafood at its shortest-supply-chain, an offshore trip if you want one, and dinners where the cook learned the fish's name that morning.

Late afternoon: a swim. Ocean 78–82°F.
Dinner: Lee's Inlet Kitchen (Murrells Inlet, 25 minutes south, since 1948) — the summer table, the fried-seafood platter as it's supposed to be, the old-guard Lowcountry move. Go 5pm to avoid the wait.

Our guest guide carries our list of restaurants and markets — sent when you book direct.

Morning: an offshore half-day out of Murrells Inlet — mahi, king mackerel, occasionally tuna in July. Six hours on the water. Book three weeks ahead for summer weekends.
Or: a low-country inshore guide for blue crab and flounder in the creeks — calm water, shaded skiff.
Midday: back with the cooler. The captain fillets; you marinate.
Late afternoon: AC recovery, a nap.
Dinner (tonight: your catch, at home): mahi pan-seared in the suite kitchen, a simple sauce, corn, tomato salad. The table set, the windows open, the AC up.

Breakfast in the suite — eggs, last of the catch, coffee.
A last swim.
Lunch: Gulfstream Cafe (Garden City, 20 minutes south) — second-story inlet view, raw bar, reservations required in summer. Finish on the oysters.

Coastal catch, fall at Casanita.

Oysters back October 1st. Fall shrimp the sweetest of the year. The boats out longer, the water calmer, the kitchen warm.

Fall Coastal Catch is the season that rewards patience. October shrimp are the sweetest of the year, oysters come back to menus September 1, flounder starts the fall run, and offshore is often calmer than August. The 21st Annual Murrells Inlet Oyster Roast lands mid-November — a community afternoon where the menu is one ingredient and the burlap sack on the fire is the whole apparatus. A Casanita fall coastal-catch weekend is three days of real seafood, one oyster-forward dinner, a charter day, and the suite warm when you get home.

Late afternoon: a walk on the empty sand.
Dinner: 357 Raw (Marina Parkway on the Intracoastal, 12 minutes) — fall raw bar opens here: cold oysters with mignonette, a short cocktail list, the marina lit up at dusk. Book a week ahead.

Our guest guide carries our list of restaurants and markets — sent when you book direct.

Morning: a half-day charter out of Murrells Inlet — fall flounder, sea bass, black drum. Book two weeks ahead.
Or inshore guide: flounder and redfish in the creeks, cooler weather, fewer bugs.
Midday: back with the cooler.
Late afternoon: prep and cook in the suite kitchen while the light goes — the balcony for a glass between the pan and the table.
Dinner (tonight: your catch, at home): flounder in butter and lemon, fall rice, collards from the market — the most Lowcountry dinner you'll cook this year.

Breakfast in the suite — eggs with the last of the catch, biscuits, coffee slow.
A walk on the empty sand.
Lunch: Lee's Inlet Kitchen (Murrells Inlet, 25 minutes south, since 1948) — the classic fall move, no wait mid-week in October, flounder and shrimp the way it's been done since 1948.

Coastal catch, winter at Casanita.

Oyster season peak. The boats still running on the calm days. The suite warm, the weekend built around what came in.

Winter Coastal Catch is the deepest-water, deepest-flavor version of the weekend. Oyster season at peak (running through April 30), sheepshead biting the pilings, flounder still around, and the offshore boats go on the calm days. Casanita in December through February gives you three days of the coast's most technical seafood season — a charter on the calm day, three winter restaurants the locals keep to themselves, and the catch iced for the drive home.

A short walk on the empty sand in a coat.
Dinner: 357 Raw (Marina Parkway on the Intracoastal, 12 minutes) — winter raw bar, oysters at the counter through the cold months, the marina after dark. Book a week ahead.

Our guest guide carries our list of restaurants and markets — sent when you book direct.

Late morning: a half-day winter charter out of Murrells Inlet if the weather is right — sheepshead on the pilings, black sea bass on the nearshore reefs, black drum in the channels. Captains will check the weather window. Book a week ahead.
Or: a shore day — sheepshead fishing from the jetty at Huntington Beach State Park, very hands-on, very Lowcountry.
Midday: back to the suite with the cooler — the captain fillets dockside, iced for the drive home.
Late afternoon: a quiet hour — a book in a blanket, the heat up, a bath if the legs need it.
Dinner: Drunken Jack's (Murrells Inlet MarshWalk, since 1976) — oyster-forward, the historic restaurant locals winter at, the marina lit up through the windows. Book a week ahead.

Breakfast in the suite.
A last walk on the empty sand.
Lunch: Hook & Barrel — oyster-forward, wood bar, a cold-day cocktail, the last raw oyster of the weekend.

A table, three days at a time.