Wednesday, June 24, 2015
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 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: http://www.postandcourier.com/article/20150527/PC0301/150529423/the-grocery-hosts-ark-of-taste-supper
Wednesday, June 10, 2015
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
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
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
|Photo credit: Rachel Doblin|
"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 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
Stony received a 2015 Tourism Student Award and scholarship from the South Carolina Department of Parks, Recreation and Tourism. Congratulations!
Monday, May 11, 2015
Special congratulations to Carmenzetta Simmons, given the Chef Bill Stacks Memorial Culinary Award, Brittany Van Allen, given the Dean Frankie Miller Memorial Hospitality Award (both seen with Dean Saboe).
On Thursday, April 23rd, prior to the Graduate Award Luncheon, the CIC sponsored a Networking Hour for graduates and members of the Best & Brightest Society to meet with CIC Industry Partners. Great connections were made - and jobs offered! So proud.
Wednesday, April 22, 2015
Tuesday, April 21, 2015
In its April 15 Food Section, the Post & Courier features a Relish dish prepared by two students from Chef John Ondo's Mediterranean Cuisine class. Staphanie Zawacki and Paul San Luis delivered a centerpiece of beeliner snapper that was taken off of the bone and rubbed with basil, parsley, thyme and garlic before roasting. Carrots, artichoke hearts, olives and tomatoes are boiled in chicken stock, which is reduced after the vegetables are removed. Garlic confit is incorporated into the sauce with a stick blender. Tomato petals and basil puree add color and flavor.
Monday, April 6, 2015
|Chefs Vagasky (l) and Gray (r) demoing chocolate |
for one of their accounts, Southern Seasons.
Chef Vagasky and his partner Chef Mark Gray have a very sweet business called Cacao’s Artisan Chocolates. They recently received some sweet props from the Post & Courier in an article about their company, its products and the over 1,000 chocolate bunnies they made for Easter. Read it here.
Wednesday, April 1, 2015
|Group shot at the Tabasco factory.|
|Cooking the collaborative dinner.|
From March 15th - 17th, Chef Kevin Mitchell attended the invitation-only James Beard Foundation Chefs Boot Camp for Policy and Change. This is program offers a unique opportunity for civic and politically minded chefs to become more effective leaders for food-system change. During thematic retreats around the country, participants receive advocacy and media training while learning about important issues, challenges and opportunities facing the food world. The goal is to build a growing network of like-minded chefs, provide support for personal interests and passions and give tools and guidance that will help them act as influential advocates. The Boot Camp provides:
- A geographically, culturally, and demographically diverse group of 15 chefs
- A unique destination to facilitate group cohesion
- Policy and media training by industry and political experts on specific food-system topics
- Hands-on activities that engage chefs with local natural resources, such as harvesting, visits to local farms, slaughterhouses, fisheries and other producers
- A collaborative dinner prepared by the participating chefs
- Educational sessions about pressing food-system topics, such as the Farm Bill or sustainable fisheries
- Exposure to campaigns of partner organizations, such as the Pew Charitable Trusts’ campaign against antibiotic overuse in livestock
- Strategic brainstorming about effective action points and next steps
In addition to Chef Mitchell, attendees were:
- Jamie Simpson, Milan, OH
- Bill Telepan, New York, NY
- Christian Thornton, Martha's Vineyard, MA
- Lee Anne Wong, Honolulu, HI
- JBF Award Winner Sherry Yard, Los Angeles, CA
- Victor Albisu, Washington, D.C.
- David Carson, Atlanta, GA
- Michael Leviton, Boston, MA
- JBF Award Winner Emily Luchetti, San Francisco, CA
- Jud McLester, Chicago, IL, Tabasco's Executive Chef
- Seamus Mullen, New York, NY
The Boot Camp took place on Avery Island, home to the McIlhenny Company, producer of Tabasco.