Thursday, September 24, 2015

CIC Hosts Pork Board Competition

Chef Deihl on the left and Chef Stefanelli on the right
A couple of weeks ago, the Pork Board held a competition in Charleston for the best pork dish. CIC friend Chef Craig Deihl, of Cypress restaurant and Artisan Meat Share, took home first place. CIC Chef Instructor Scott Stefanelli brought home second place. Congrats, chefs! To get their recipes, go here

Wednesday, September 9, 2015

It's Keegan-Filion Farm's Pastured Pork For The Butchery and Charcuterie Class

The photos tell the story. At top - students begin to fabricate one of the three pastured pigs purchased from Keegan-Filion Farm. Below, you see Marc Filion telling the class what is involved in the process of raising livestock on a farm where every animal is free-range. At his right, Megan Pirkel is stuffing some brats. To the right, the salumi is hung for a ferment. All are products of Keegan-Filion pork. Keegan-Filion's chickens, pigs and cattle are the preferred livestock for most of Charleston's best restaurants. Like the CIC, they believe in sustainable agriculture from local sources as opposed to farm-lot commodity meat.

Tuesday, August 25, 2015

CIC Alum Trey Dutton Recognized by Food & Wine Magazine

CIC alum Trey Dutton (top left) was recognized recently in an article titled "5 Charleston Rising Star Chefs to Watch" in Food & Wine magazine. Trey, whose culinary career trajectory includes years at the top-ranked Cloister Hotel in Sea Island, Georgia, and The Inn at Palmetto Bluff in Bluffton, South Carolina, is back in Charleston as the executive chef for Mercantile and Mash. Located in the marvelously renovated old Cigar Factory, it is expected to be another hot property.

"The mastermind behind the menus at the city’s first food hall, an Eataly-esque experience opening soon, describes the project as having “everything outside of a traditional restaurant”: a coffee bar serving locally roasted Black Tap coffee, a fresh produce market, grab-and-go morning breakfast, a meet and cheese case, fresh pasta, an upscale dive bar called Mash. That's all in addition to the restaurant itself, Mercantile. After hours, Dutton will teach classes in canning—his side business, Southern Keep, focuses on pickles, jams and chowchow—as well as sausage making and baking. 701 E. Bay St.;"

Thursday, August 20, 2015

Charleston Magazine Features CIC Alum Chelsey Conrad's Muscadine Jelly

Photo by Carrie Guemann

Chef of Charleston's popular restaurant Butcher & Bee, CIC alum Chelsey Conrad shared her muscadine jelly how-to with Charleston magazine. 

"Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich."

For instructions, click here.

Wednesday, July 29, 2015

CIC Alum Ulfet Ralph Featured by Bicoastal Cooks

"Chef Ulfet was born in Istanbul, Turkey where she started to learn and develop her cooking skills specializing in Mediterranean cuisine. She has her Certification in Baking and Pastry from The Art Institute of Atlanta. After her relocation to Charleston, which is a new food and wine destination, she enrolled at Culinary Institute of Charleston to study under many talented chefs to sharpen her skills. Since February 2014, she has joined with Farmer Lee Jones as the Chef de Cuisine at the Culinary Vegetable Institute."
Read more here.

Friday, July 10, 2015

CIC Participates in Community United Fundraiser


On July 9th, CIC was a part of Community United, a food and beverage industry fundraiser for the families of the Mother Emanuel AME church tragedy. The work on our end was done by Chef Instructors Kevin Mitchell, Ward Morgan, Donald Barickman, Chef Devan Coad (pictured above) and CIC students who assisted. The event raised over $500,000. Thanks to Mickey Bakst and Belmond Charleston Place for making this happen.

Tuesday, July 7, 2015

CIC Alum Kelly Franz Tapped To Be Executive Chef of Magnolias Restaurant

Congratulations to CIC alum Kelly Franz, just named Magnolias restaurant executive chef!

"Franz joined Magnolias in November 2003, moving up the ranks in the kitchen for over a decade and taking on more responsibility as the beloved Southern establishment continues to evolve.  Most recently Chef de Cuisine, Franz now oversees kitchen stations, ordering, hiring, menu and recipe development and more.

"Growing up traveling and experiencing different cultures, food became a passion at an early age. Franz was always more interested in what was happening in the back of the house and she began helping with food preparation as part of her first restaurant job. While attending the Culinary Institute of Charleston, Trident Technical College, Franz spent time growing in beloved kitchens in Charleston including Locklears, Angelfish Restaurant and of course, Magnolias. In 2015, Franz was invited to join the Charleston Chapter of Les Dames d’Escoffier and is honored to be a part of this distinguished group of women in the hospitality industry. Also in 2015, Franz was runner-up in season 6 of the Food Network’s Cutthroat Kitchen."

Wednesday, June 24, 2015

Nutrition Students and Alum Take Field Trip to Coastal Research and Education Center

Chef Ward Morgan arranged a field trip for Nutrition students and alum, thanks to CIC student Sarah Hassell's father Dr. Richard Hassell, Professor of Horticulture and State Extension Vegetable Specialist at the Coastal Research and Education Center, which conducts applied research, education and public service programs on vegetables and specialty crops. The center includes 325 acres in addition to laboratories in the Department of Agriculture U.S. Vegetable Laboratory building. Their research focus is developing sustainable, efficient and economical vegetable production  and conventional and organic pest management.  The center offers instruction and research experience to graduate students and opportunities for collaboration with scientists. The team consists of two horticulturists, a plant pathologist and an entomologist.

Wednesday, June 17, 2015

Chef Instructor Kevin Mitchell Participates in Slow Food Dinner

l-r: Chefs Kevin Mitchell; The Macintosh’s Jeremiah Bacon; Indaco’s Andy McLeod; Old Village Post House’s Forrest Parker and Ken Vedrinski of Trattoria Lucca and Coda del Pesce; The Grocery chef and owner Kevin Johnson (Photo courtesy of Jonathan Boneck)

Chef Kevin Mitchell, a member of the board of Slow Food Charleston, participated in the chapter's Ark of Taste Dinner held at The Grocery restaurant. The Post and Courier reports: 
"According to grain revivalist Glenn Roberts of Anson Mills, Sea Island White Flint corn was 'legendary in island grits culture, and the same for polenta in Italy.' The corn, known in Italy as Bianco Perla, is one of many heirloom ingredients scheduled to be featured at an upcoming Italian feast benefitting Slow Food Charleston. Other starring Lowcountry ingredients borrowed from Slow Food’s “Ark of Taste,” which the international organization describes as a “living catalog of delicious and distinctive foods facing extinction,” include sourwood honey, chestnut flour, sorghum and yellow cabbage collards. 'Probably too early for white velvet okra,' laments University of South Carolina professor David Shields, who will appear at the event, along with Roberts." Read more about it at: 

Wednesday, June 10, 2015

CIC Alum Mark Washington Gets Props for His Green Tea Ice Cream

Charleston magazine says: "Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the 'unique, earthy flavor' of green-tea ice cream."

 Want the recipe? Click here. 

Thursday, June 4, 2015

Farm to Plate Class Scores!

The Farm to Plate class had a terrific term! Visiting chefs were: Chef Jacques Larson of Wild Olive and The Obstinate Daughter, Chef Frank Lee of Slightly North of Broad, Chef Jeremiah Bacon of Oak Steakhouse and The Macintosh, and Chef Trey Dutton of Mercantile & Mash and Southern Keep. They went on field trips to Mark Mahefka's Abundant Seafood, Limehouse Produce, MUSC Urban Farm, GrowFood Carolina, Keegan-Filion Farm, and Chef Bernd Gronert's Cypress Hill fruit tree farm. How great is that!

Tuesday, June 2, 2015

CIC Alumni Put on A Culinary Extravaganza After Party

The Culinary Extravaganza After Party for the TTC golf tourney put the spotlight on Culinary Institute of Charleston distinguished alumni
. Bringing their best for TTC were:

From Left to right: (Back) Corey Elliott of The Country Club of Charleston, Johnny Williams of 82 Queen, John Ondo of Lana Restaurant, Anna Lone of Southern Season Charleston, Ellis Grossman of Black Bean Co., Sonya Cone of Terressentia, Andrea Lever Upchurch of Magnolias,Blossom and Cypress.
 (front) Patrick Kish of 82 Queen, Micah Garrison of Palmetto Mushrooms and Middleton Place, Aaron Lemiuex of Holy City Hospitality, Trey Dutton of Mercantile and Mash and Southern Keep, and Josh Shea of Charleston RiverDogs.

Thursday, May 28, 2015

CIC Alum Micah Garrison Featured in Charleston Magazine

Photo credit: Rachel Doblin
Congrats to CIC alum Micah Garrison, for taking the first class that DHEC certified for mushroom foraging and founding a company to sell his foraged mushrooms, Palmetto Mushrooms. 

"For almost a decade, seeking wild mushrooms was strictly a hobby for Garrison, who’s also the full-time director of food and beverage at Middleton Place, where golden chanterelles grow in droves. The property’s plethora of the nutty, apricot-scented ’shrooms inspired him to start foraging back in 2006, but Palmetto State law forbade him from selling or serving his finds. In fact, South Carolina was one of only three states in the country whose health codes were distinctly fungophobic. The laws reflected serious safety concerns—eating the wrong fungi can be lethal—but given that live oaks are the perfect hosts for chanterelles, they also meant a major local food source was untapped. 'It was heartbreaking to see a remarkable culinary resource go unutilized,” says Garrison, “especially in the dining mecca of Charleston.'”

Read more here.

Monday, May 18, 2015

CIC Plays an Important Role in the Nat Fuller Dinner

CIC grad Chef BJ Dennis and CIC students prepared
 the hors d'oeuvres for the reception
On April 19th, the CIC played a major role in a historic event, Nat Fuller’s Feast. CIC culinary and hospitality students, as well as CIC faculty, worked tirelessly to make it a success. It was a night to be proud of our school.

To quote the event’s initiator, Dr. David Shields: “Nat Fuller had been the enslaved master cook of William C. Gatewood from 1842 to 1852. In 1852, Fuller convinced Gatewood to release him as a self-hire, that is, a self-supporting autonomous public worker. Gatewood would receive a percentage of Fuller's earnings. Gatewood did more than siphon off a portion of Fuller's earnings; Periodically he would bankroll Fuller's initiatives in the game market, as a caterer, and finally as a restaurateur.

 “150 years ago Nat Fuller, Charleston's great chef, held a banquet to mark the end of the Civil War and the beginning of peace. He invited his longstanding white clients, some members of the provisional government, and friends from the city's African American elite to sit as guests at his table and to learn how to interact respectfully with one another. It was a time of privation--rice rations were dispensed daily by the Union Army agents to Charleston's 15,000 residents.”
 The event was covered extensively by the press. Read about it in:

et Fuller's many contacts in the world of food, including old friends from Washington Market in NYC, supplied him with a bounty of fine ingredients. About 80 people ate at the original. Tonight a similar number will commemorate that dinner in Charleston and Columbia. Artist Jonathan Green has painted a portrait of the great caterer and restaurateur to mark the occasion. Tonight it will hang on the walls of the building that was once Fuller's restaurant, The Bachelor's Retreat, in Charleston to remind celebrants of Fuller's self-possession, his generosity, and his love of the arts of peace.

Tuesday, May 12, 2015

Congrats to CIC Alum Stony Lowe

Stony received a 2015 Tourism Student Award and scholarship from the South Carolina Department of Parks, Recreation and Tourism. Congratulations!