Monday, December 15, 2014

CIC Grad Chef Trey Dutton Shares His Holiday Chutney Recipe

A native of Brunswick, Georgia, Chef Trey Dutton grew up in Summerville, South Carolina. He is a 2004 graduate of the culinary arts program at the Culinary Institute of Charleston at Trident Technical College. In 1999, Chef Mike Lata gave Trey his culinary first job in the kitchen at Anson. Trey went on to work for Chef Lata at FIG from 2003 to 2005. Subsequently, he held the position of Lead Sous Chef at the Sea Island Company’s property, The Cloister, in Sea Island, Georgia, operating the 100 Hudson dining room, and of Chef de Cuisine at The Inn at Palmetto Bluff, in Bluffton, South Carolina.

Trey developed his own company in 2014, Southern Keep, where he produces small batch artisan pickles and preserves. This began as an outlet for him to “share his love for pickling and canning, especially by recreating his great-grandmother’s recipe for ‘Cement Pickles.’” He describes them as a “super-crisp, sweet and tangy original. My great-grandmother's recipe, infused with lots of love over the course of the three days it takes to make them.”

In August 2014, Trey was hired by the Indigo Road Group, where he will serve as Executive Chef at their Mercantile & Mash and The Cedar Room properties at the Cigar Factory, scheduled to open in June, 2015. Mercantile & Mash will be an emporium with a coffee shop, bar, bakery, lunch counter and culinary mercantile on the ground floor; The Cedar Room is a private event space above it. In the interim, Trey is working at the Indigo Road Group’s properties Oak Steakhouse, in Charleston and Alpharetta.

Trey and his wife Ellen have a four-year-old daughter, Avie Jane, and live in West Ashley.

The Charleston City Paper Features Yuri Kojima

Congrats to CIC student Yuri Kojima, featured in today's Charleston City Paper piece "Summerville's Yuri Kojima hosts YouTube's Japanese Cooking Lovers." (Yuri is seen here with her winning dish for the Limehouse Produce Pumpkin Contest). 

"After graduating this spring from CIC, Kojima plans to use her sports and nutrition degree to become a health coach. Until then, she's starting the process, little by little, on each of her YouTube videos. Nearly every episode either gives a meat alternative like tofu (of which she also includes a recipe) or encourages the use of additional vegetables." 

Tuesday, December 9, 2014

CIC Hosts SCHA Cooking Well Invitational

CIC hosted the South Carolina Hospital Association's Cooking Well Competition for the second year. On Thursday night,the Iron Chef Showdown was held on our Palmer campus. It featured celebrity Chef Marvin Woods as Emcee  and two teams: Chef Graham Dailey of Peninsula Grill with Culinary Institute of Charleston Chef Instructor Kevin Mitchell and and Chef John Ondo (a CIC grad) of Lana Restaurant & Bar with Chef Miles Huff. Each team had to whip up dishes using three secret ingredients – snapper, tuna and butter beans.Team Ondo/Huff won over the judges and was proclaimed the winner of the 2014 Iron Chef Showdown. To view more photos from the Iron Chef Showdown: 

The main event, The Cooking Well Invitational, took place on Friday. Culinary teams from nine hospitals across the state had 90 minutes to create three-course meals that satisfied not only the judges’ taste buds but also specific nutrition guidelines. Spectators were able to watch chefs as they mixed, chopped, sautéed and perfected their dishes and some even got a taste. After time was up, the dishes were presented to the judges – Chef Donald Barickman, Chef Randy Williams and Chef Ward Morgan of the Culinary Institute of Charleston. While teams were busy cooking away in their kitchens, Chef Marvin Woods and Chef Kevin Mitchell of the Culinary Institute performed cooking demonstrations for the crowd, and Chef Woods talked about how he got his start in the business and his take on healthy cooking. After several grueling hours of taste testing, the judges made a difficult but necessary decision. They crowned Greenville Health System-Oconee Memorial Hospital as the winners with their Greek yogurt drop biscuit appetizer; artichoke, quail egg and Serrano ham entrée; autumn fruit dessert flatbread pizza; all washed down with a peach spritzer. Georgetown Hospital System came in second place, followed by Beaufort Memorial Hospital in third. To view more photos from the culinary competition: 

CIC Chef Instructor Kevin Mitchell is South Carolina's Slow Food Delegate to Terra Madre

Hanna Raskin of the Post And Courier picked up on this incredible opportunity for Chef Mitchell, writing: "In addition to the tasting rooms and seminars, the five-day event included themed meals and academic panels. Mitchell contributed to two pop-up dinners, helping to prepare hoppin' John with Arborio rice and serving bourbon-marinated pork loin with pickled Bradford watermelon rind andFarmer's Daughter brand collard kraut.
"As a panelist, Mitchell participated in a session about culinary migrations. He addressed African-American cuisine, and talked about long-ago African imports such as okra and watermelon. He also stressed the rice-growing heritage of Charleston."
For the complete article: 

Thursday, December 4, 2014

Post & Courier Features 181 Palmer Dessert

Chef Stefanelli's Capstone class whipped up a fabulous white chocolate cremeux with fruits, pomegranate, coconut crisps, and Thai basil to serve in 181 Palmer. It was featured in the food section of Post & Courier. Congrats, y'all.

Tuesday, December 2, 2014

The Limehouse Produce Pumpkin and Squash Contest Was a Smash!

There were a number of great contestants in the Limehouse Produce Pumpkin and Squash Contest - and six worthy finalists. Here are the results: in First Place and winning a $200.00 gift certificate to McCrady's with her Hot and Sweet Miso Kabocha: Yuri Kojima. In second place, winning a $100 gift certificate to Berlin's Restaurant Supply with his Squashed Crab Tortellini: Paul San Luis. In third place, winning a basket of assorted culinary items for her Pumpkin Crepes: Sarah Hassell.
 Also finalists were: Russell William with Butternut Squash Gnocchi, Candice Hunsucker with Thanksgiving Stuffing in a Pumpkin, and Arlette Park with a Pumpkin and Eggnog "Soup" that would make a divine dessert. Congrats, everyone!

The Finalists
The dishes

Monday, October 27, 2014

Welcome CIC's New Chef Instructors: Chef Instructors Randy Williams and Joe Branton


Chef Instructor Randy Williams (left)  is a Florida native whose father’s military tours, including one at The White House, gave him half a dozen home grounds. He has a degree in Business Administration and a degree in Hospitality and Tourism Management from the College of Charleston. He has worked at Kiawah’s prestigious Cassique private club, training under consulting chef Tom Colicchio of the Craft Restaurant Restaurant Group, and at Charleston’s Cypress restaurant, working under executive chef Craig Deihl. Chef Williams opened the cooking school at the nationally renowned Zero George Street boutique hotel and subsequently became the opening chef for Zero George Café. He became an adjunct instructor at the CIC in 2010 and a full-time Chef Instructor in the fall of 2014.

Chef Instructor Joe Branton (right) is a native of the South Carolina Lowcountry. He cut his teeth in the farm part of farm to table. He has a dual degree in English and History from Clemson University, where he cut his teeth on the kitchen part of the table. Chef Branton subsequently worked in Charlotte and Colorado, reaching the position of Kitchen Manager at The Crested Butte Ski Resort. Returning to the Lowcountry, he received a degree in culinary arts from the CIC and was active in the school’s culinary teams and the Charleston chapter of the American Culinary Federation. Representing CIC in the national San Pellegrino Almost Famous Chef competition, Chef Branton brought home The People’s Choice Award. He became an adjunct instructor at the CIC in 2010 and a full-time Chef Instructor in the fall of 2014.

Thursday, October 23, 2014

It Takes a Village to Host an Iron Chef

Every year, the kick-off event at the Southern Living Taste of Charleston weekend is an Iron Chef Competition. The CIC hosts this event, welcoming some 250 guests at our Palmer Campus. Here are some photos from the 2014 competition showing the folks that make it happen.

Wednesday, October 22, 2014

Congrats to CIC Alum Magnolias Chef de Cuisine Kelly Franz!


Iron Chef Judges l-r: Celebrity chef and 
cookbook author Rebecca Lang with
2013 Iron Chef winners Chefs Brandon Buck

 of Middleton Place and Drew Hedlund of Fleet Landing.

                                                                                                                                                                                                Chef de Cuisine Kelly Franz has just completed her 11th year in the kitchen of a favorite Charleston restaurant, Magnolias. Franz and competition partner Chef Landen Ganstrom of Crave Kitchen and Cocktails also just won the 2014 Southern Living Taste of Charleston Iron Chef Competition. Congrats, Kelly!

Friday, October 10, 2014

Cooper River Bridge Run Supports CIC Scholarships

Last week, The Cooper River Bridge Run presented the CIC with a $5,000 check in support of scholarships. Dean Saboe is seen here with the "presentation check."

The CIC  had joined twenty-two other participants offering bites and entertainment in support of the 2014 Taste of the Bridge Run, held the evening before the race at the Maritime Center overlooking the Charleston Harbor. Baking and Pastry Chef Instructor Kelly Wilson and team served a runner-friendly fresh strawberry and Greek yogurt parfait topped with maple quinoa granola. 

Monday, October 6, 2014

CIC Grad Allison Smith's Company, Glazed Gourmet Doughnuts, Gets Props

CIC alum Allison Smith repurposes the leftover glazed dougnuts from her business, Gourmet Glazed Doughnuts, into bread pudding. Check out her recipe, featured in the Post and Courier, here.

Wednesday, September 24, 2014

Fun on The Fantasy!

Seen deck side, left to right: Dean Saboe, Melissa Snyder, Karen Evans, Lucas Heath, Yvonne Mitchell, Jessica Barclay, Chef Carmel, Suzanne Walton, and Angel Hoff
CIC Dean Michael Saboe and Culinary Department Chair Michael Carmel recently accompanied a group of CIC students for an invite-only tour and luncheon on Carnival Cruise Line’s ship The Fantasy, which was docked in Charleston for passengers to check in for their cruise.(Charleston is The Fantasy's home port.) Hosted by Joanie Field, Business Development Director for Carnival Cruise Lines and Suzanne Wallace, Director of Sales for the Charleston Area Convention and Visitors Bureau, the group was awed by the size of the ship and its large number of amenities. They all wished that they were setting sail instead of coming back to school!

Tuesday, September 23, 2014

CIC Students Assist in Le Creuset Class

Culinary Institute of Charleston students Jordan Murphy, Frances Tomlinson and Steven Pelloni recently assisted Patricia Moore-Pastides, First Lady of the University of South Carolina, as she shared healthy recipes from her books Greek Revival - Cooking for Life and Greek Revival From the Garden.  The event, hosted by Le Creuset as part of the Guest Chef Series, was held in the Le Creuset l'Atelier  facility at Ripley Point. 

Monday, September 22, 2014

CIC Alum Geoff Rhyne and His New Hot Sauce Make the News!

Congrats to CIC alum Geoff Rhyne, who was featured in the Post and Courier with his Red Clay hot sauce. Rhyne, formerly chef de cuisine at The Ordinary, is sous chef at Leon's Fine Poultry and Oyster Shop, one of Charleston's newest and most trendy restaurants. 

His sauce is made exclusively from Fresno peppers, salt and white wine vinegar, then aged in used sorghum whiskey barrels from High Wire Distilling Co. Enjoy the story at: Geoff Rhyne Creates Hot Sauce (Photos by Paul Zoeller.)

Monday, September 15, 2014

Congrats to CIC Alum Andy Henderson, Chef of Edmund's Oast!

Congrats to CIC alum Andy Henderson for making the Plate Magazine "30 Chefs to Watch" list!  Plate says it "recognizes these innovative chefs from around the country who are garnering the attention and respect from their colleagues for taking food further in their own kitchens. Their creativity and talent prove they are truly rising stars in the food world."

Henderson is chef at Edmund's Oast,which Plate describes as "the on-site brewery, 48 daily draught beers labeled by number, a minimalist English Tudor-style aesthetic and Southern-inspired dishes like pickled shrimp on rye, turnip custard in a white tureen and spicy beef jerky. Read more here: 30 Chefs to Watch.