Monday, February 23, 2015

Ad Featuring CIC Student Featured in The Local Palate

When Yuri Kojima won the first prize in the Limehouse Heritage Pumpkin Contest, her award was featured in an ad in the culinary magazine The Local Palate

Yuri's recipe for Hot and Sweet Miso Kabocha was featured as the vegetarian entree at TTC's Night in the Valley Dinner and Auction.

Here's the recipe:
Hot and Sweet Miso Kabocha
Serves 4

Canola oil
1 kabocha squash, about 1 pound                1/2 pound lean ground pork, crumbled
1 Tbs. tenmenjan (sweet miso paste available at H and L)
1 Tbs. minced fresh ginger                          1 Tbs. minced garlic
1 Tbs. sambal oelek chili paste                    1 cup chicken stock
1 Tbs. soy sauce                                          1 Tbs. sake
2 tsp. sugar                                                 Pinch black pepper   
1 Tbs. water                                               1 Tbs. potato starch
1 tsp. rice vinegar                                       3 scallions, thinly sliced
Japanese sushi rice

Heat canola oil in a fryer or deep pot.

Peel the squash, cut it in half, and remove the strings and seeds. Cut the squash into 1¼-inch pieces. Working in batches if necessary not to crowd the fryer, deep-fry the squash until it is tender when pierced with a toothpick. Remove to paper towels to drain.

Heat 2 tablespoons of the oil in a large skillet over high heat. Add the pork and cook it, separating it with a fork, until the juice renders clear. Add the tenmenjan and combine it well. Add the ginger and garlic and cook them until you can smell their aroma. Add the sambal oelek and combine well. Add the chicken stock, soy sauce, sake, sugar, and pepper and bring to a boil. Place the squash on top of the sauce and let the squash absorb the juice from the sauce, about 3 minutes.

Place the water in a small dish and stir in the potato starch to dissolve. Add the dissolved potato starch to the skillet. Add the rice vinegar. Sprinkles the scallions on top and serve accompanied with Japanese sushi rice. 

Thursday, February 5, 2015

Congrats to CIC Grad Brittany Myers

CIC grad Brittany Myers landed a sweet job with Sallie's Greatest Jams, an all-natural jam company out of Cameron, SC. that pairs fresh herbs with fruits. There are nine flavors, including Strawberry Basil, Fig Sweet Onion Rosemary and Blackberry Spice Sage, and four syrups made from fresh fruit juice and designed for use in cocktails. The company has been an Oprah's Favorites pick and a Garden & Gun magazine Made in the South winner.

Seen here demo'ing product in the new Whole Foods store in Avalon, a mixed-use development in Alpharetta, Georgia, Brittany says that she travels doing demos and is involved in recipe development. Congrats, Brittany! 

Thursday, January 22, 2015

The Butchery and Charcuterie class is off to a big start

Chef Stefanelli's charcuterie class created this bounty from Keegan-Fillion Farms' pastured pigs.  Look for student-produced lonza, pancetta, salami, chorizo, and ham in CIC's restaurants, 181 Palmer and Relish. The CIC is so proud to work with Annie and Marc Fillion. Our restaurants use their pastured chickens and their eggs in our restaurants and our Farm to Plate classes spend a morning at their farm.

Wednesday, January 21, 2015

Charismatic CIC grad BJ Dennis is in the news again. Congrats, Chef!

"For now, staying light on his feet is priority for busy Geechee chef."
BJ has his hand in many pots. "His life as head of Chef Benjamin (BJ) Dennis Personal Chef and Catering keeps him on the road quite a bit, and his recent consulting gig with Republic Garden and Lounge on King Street keeps him busy revamping the menu and retraining the staff. Dennis is a classically trained chef and credits local chefs Jeremiah Bacon of the Macintosh and Frank McMahon of Hank’s Seafood with influencing his style, but he gives just as much credit to 'guys who look like me,' such as Nigel Drayton of Nigel’s Good Food in North Charleston, the late 'Miss Barbara' Ellington, who ran breakfast and lunch at Hyman’s Seafood, and Edmond Floyd, who worked at Anson."

It's a great story. Read it here

Wednesday, January 14, 2015

Farm to Plate Class Takes a Field Trip to Asheville

There are so many places that we love to go when we're on the Asheville Field Trip. In Fall 2, the class was able to have an extra special treat: the Biltmore mansion decorated for Christmas! Christmas trees and poinsettias galore - plus wonderful coral singers. We went to Sunburst Trout Farms for a lesson in aquaculture. Their smoked trout and trout caviar are award-winning. At Spinning Spider Creamery, we saw the goats and the cheeses, and tasted samples. Another artisan company that brings home the blue ribbons! We dined at Curate, Chef Katie Button's fabulous tapas restaurant. We missed our regular visit to the French Broad Chocolate Company because they were moving into their new digs. Something to look forward to next time!

Wednesday, January 7, 2015

Company of CIC Grad Trey Dutton Featured in the Post and Courier

In December, we featured a recipe for Cranberry-and-Mustard Chutney by CIC grad Chef Trey Dutton. In addition to being a chef for the Indigo Road Group, Trey has his own company, Southern Keep, which produces small batch pickles and jams. On January 7th., the company was featured on the front page of the Post and Courier Food section, with particular note of his Cement Pickles. Read more about Trey in the post below. Read more about his company:

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!