Friday, January 30, 2009

CIC Grad Matt Veit Featured in "Vegas Golfer" Magazine

Matt, Executive Chef of the Anthem Country Club in Las Vegas, was featured in the January issue of "Vegas Golfer" magazine. The article is titled "Delicious and Diverse: Chef Matt Veit's Ever-Changing Menu Boasts Dishes for Everyone at Anthem Country Club."

Quotes from the story include:
"Hard work and a desire to hone his skills propelled Matt Veit to the top at Anthem Country Club. The 29-year-old became the private golf club's executive chef last February and continues to raise the bar for excellence in the kitchen."

"Although Anthem is Veit's first country club setting, he has a lengthy resume from which to draw. The executive chef started cooking at 15 and never looked back. He attended culinary school in South Carolina and moved to Las Vegas to look for new opportunities, after having spent time as a personal chef on a yacht and a kitchen manager at several restaurants in Charleston, S.C."

The magazine also features Veit's recipe for Roasted Salmon with Wilted Swiss Chard, Fingerling Potatoes and Meyer Lemon and Cilantro Vinaigrette.

Wednesday, January 28, 2009

Farmer Lee Jones of The Chef's Garden Comes to CIC

<Tristan's Chef Aaron Deal and The Chef's Garden co-owner and farmer, Lee Jones, held a demonstration and discussion at the Culinary Institute of Charleston’s Palmer Campus Demonstration Kitchen on Tuesday, January 20th. Farmer Jones discussed the principles behind sustainable agriculture from earth to plate, and Chef Deal demonstrated his contemporary approaches using The Chef’s Garden produce.
Farmer Nutures The Chef's Garden
Teresa Taylor, Food Editor The Post and Courier, Jan. 28th
"Over the past week, Jones was engaged with chef Aaron Deal of Tristan restaurant in an unusual collaboration. Last Tuesday at the Culinary Institute of Charleston, he and Deal launched a road tour, Jones talking about his family's "The Chef's Garden" farm, the chef cooking its vegetables. Traveling north, they were headed to three more cooking schools and the James Beard House in New York City, where they put on a dinner Tuesday night."
Link to Post and Courier story:

CIC Students Participate in Post & Courier Pizza Survey

By Teresa Taylor
The Post and Courier Wednesday, January 28, 2009

"Like the Arizona Cardinals, you can't kick frozen pizzas around anymore.
Over the past decade, they've bulked up with better ingredients that make them real competitors against pizzeria pies. ...
"With Super Bowl eating in mind, we asked the public and students at the Culinary Institute of Charleston to tell us their favorite frozen pizza: brand, crust, toppings and why.
"Admittedly, it was a small sampling, but a champ and a runner-up emerged.
No. 1: DiGiorno's Rising Crust Supreme. With 19% of the vote, it was the clear-cut favorite of both the public and students.
No. 2: Palermo's Primo Thin Crust Grilled Chicken Caesar or Margherita.
Also, honorable mentions go to Kashi Mediterranean Pizza and California Pizza Kitchen Four Cheese."
"'I think that it is the closest pizza to delivery, without the wait or the price.' — Julie Jackson, a student at the Culinary Institute of Charleston, about DiGiorno's Supreme.
Link to the story at:

Sunday, January 25, 2009

Rave Review on Vintners Dinner

Thoughts and Opinions on Charleston Area Restaurants by a Seasoned Restaurant Critic

By cookbook author and former Post & Courier restaurant critic, Holly Herrick

Sunday, January 25, 2009

One Hundred Percent Technically Correct
When Johnson & Wales packed its bags and headed to Charlotte a few years ago, many predicted that Charleston's restaurant scene would falter in the absence of the culinary and hospitality school giant. While the loss was both massive and preventable, Trident Technical College has seriously stepped up to the challenge plate to fill in any potential culinary training gaps in greater Charleston. Indeed, on Friday night, the school, its students and its faculty proved itself to be a world-class culinary tour de force with its "A Night in the Valley" fund-raiser.

I attended the event and was immediately wowed by the facility before the evening got underway. Champagne and appetizers flowed from a series of ultra-modern, commanding cooking laboratories that made Le Cordon Bleu, Paris facility (at least when I attended 15 years ago) look seriously small and antiquated. Students, clad in their chef's togs and wearing broad smiles, served graciously and pridefully. It was wonderful to see how much joy and pride they took in their work, for this the school's biggest annual fund-raiser. Most people don't realize that many culinary students choose the profession after already pursuing another career. They go to culinary school because they want to, not because mom and dad say they have to. They go because they have a hunger to understand the fundamentals of cooking and from the looks and taste of things, they're getting it here, in spades.

After cocktails, dinner was served to a packed house. The tables were impeccably dressed with linens and more wine glasses than I could count. Students stood at the ready to serve, and then came a remarkable stream of Italian inspired goodies, starting with spanking fresh bread baked in-house that very morning. A sweet/tart eggplant caponata starter was balanced with the mellow counterpoints of grilled radicchio. Next, a thin-as-air flutter of ravioli stuffed to the brim with fresh lobster and crab; a delicate seafood reduction sauce was the luscious complement. I had to leave before the entree and dessert were served, but ponder the decadence of a center cut grilled veal chop with a porcini sauce, spinach aioli and a risotto cake followed by a milk chocolate hazelnut pave with popcorn ice cream. All the well-paired wines served with the dinner were imported from Italy, to boot. Everything I tasted and everything I experienced on this fine evening was without fault and fully enjoyable.

Pulling off a meal of this complexity served to this large of a crowd (550 warm bodies!) with this much positive energy and panache, is no small feat and is not one that happens by chance. It happens with the teamwork, knowledge and skill of the school's staff and the radiance and pride and talent it evokes in its students. Charleston is lucky to have Trident Technical College and I was lucky to have a chance to attend this remarkable event. Next time I'll stay for dessert!

Trident Technical College, Main Campus700 Rivers Avenue, N. Charleston(843) 574-6111

Posted by Holly Herrick at 8:40 AM

Monday, January 19, 2009

Chef Mitchell Leads Gullah Culinary Preservation Project

CIC Chef Instructor Kevin Mitchell joined Gullah Cuisine restaurant Chef/Owner Charlotte Jenkins at CIC's Palmer Campus in late December and early January to test a collection of Chef Jenkins' Gullah recipes soon to be published in a cookbook on Gullah culinary heritage. As evidenced in the picture above of some of Chef Jenkins' dishes, the testing was very successful!