Friday, August 28, 2009

First Week of Intro to Wine a Flavorful Success

The first night of Intro to Wine kicked off Monday night at CIC's downtown Palmer Campus, led by Craig Locascio, CWE Supervising Director, National Education Programs, Charmer Sunbelt Group. The course's Adjunct Instructor is Emily Bane, CWE, Field Sales Manager-Charleston, of Ben Arnold-Sunbelt.

CIC students met this super tasting selection with enthusiasm!
Hess Chardonnay SuSkol Vineyard 2007
Polka Dot Riesling Sweet 2007
Santa Ema Cabernet Sauvignon Reserve 2006
Willamette Valley Vineyards Pinot Noir Whole Cluster 2008

Intro to Wine is a component of CIC's new Advanced Beverage Service Management Certificate. See below for its specifics.
HOS 251 Introduction to Wine
Course Credits: 3 Semester Credit Hours
Prerequisites: HOS 154 Safety and Sanitation. Students must be 21 years of age by date of first class meeting. Enrollment in this course requires permission of department head.
Text Book: Windows on the World Complete Wine Course; Zraly, Kevin. Sterling Publishing 2009, ISBN 978-1-4027-5746-4.

This course is a study of the basic wine production process with a focus on the different styles of wine, countries of origin, terroir and related flavor characteristics. The course includes best practices and industry trends.
Course Objectives
· Discuss historical origins and production process for wine, champagnes and related products.
· Identify major wine-producing areas of the world and the types of wine each produces.
· Explain procedures for tasting, evaluating, serving, storing and selling wine.
· Address current trends and best practices in the wine industry.

Friday, August 21, 2009

Never Take CIC Instructors for Granted!

Just when you think you know all about a CIC instructor, you'll find out something new and interesting. Here, for example, is Chef Instructor Ben Black, who is harvesting honey from the hive on his family farm.

He says that with Tupelo trees in the marsh and sunflowers in the fields to draw from, the bees have made a fragrant, flavorful product.

Thursday, August 13, 2009

CIC Grad John Ondo of Lana Restaurant Featured in Post & Courier

John Ondo: The man behind the magic at Lana Restaurant
By Angel Powell, Special to The Post and Courier
Thursday, August 13, 2009

"Charleston native John Ondo has worked in some of the best kitchens in Charleston. He honed his skills at McCrady's, Carolina's and Fulton Five before teaming with Drazen Romic to open Lana Restaurant and Bar in 2005. Lana features Mediterranean cuisine and has received accolades from the press since it first opened its doors."
To read the complete article:

Monday, August 10, 2009

181 Palmer in August issue of Southern Living magazine

181 Palmer, the Culinary Institute's fine dining restaurant located on its downtown campus, is part of Southern Living's August Editors' Guide feature on "our Best Travel Secrets." The magazine suggests that readers can "save money on fine cuisine" by [eating] "at a culinary school, where tomorrow's chefs are studying - and cooking three-course meals (and more)."
One of three recommendations was "181 Palmer, the on-campus restaurant at the Culinary Institute of Charleston: a three-course lunch (braised short-ribs, striped bass, toffee pudding cake), $15."
With a circulation of 2,800,000, Southern Living is a great vehicle for spreading the word about the good things happening at the CIC!
Images courtesy of LS3P ASSOCIATES LTD. - Image Studio

Friday, August 7, 2009

Charleston's Culinary Community Gives Great Support for NRA Solutions ProStart Level IV Summer Institute at Palmer

The theme for the Institute was Farm to Plate, a hot topic in Charleston and the culinary world at large. All classes were planned accordingly.

Chef Donald Barickman of Magnolias led the class through a delicious feast of his Southern favorites, featuring Wild American Shrimp, Carolina Plantation Rice, and White Lily Flour.

Chef Aaron Deal of Tristan came in for a class on sophisticated vegetable cookery.
Chef Kevin Johnson of Anson wowed the class by grinding corn into grits with his own mill, as he does at the restaurant. His topic was grains and he used an array of Anson Mills' products.

Pitmaster Tim Handy brought his big rig and took the class on a round-up of Keegan-Fillion chicken and pork, plus sides.

After a frield trip to Boone Hall, the group lunched with Chef Charlotte Jenkins at her restaurant, Gullah Cuisine, to see yet another facet of Lowcountry farm-to-plate cuisine.

And the Director of S.C. Acquarium's Sustainable Seafood Initiative, Megan Westmeyer, shared her considerable knowledge.

Monday, August 3, 2009

Chef Mitchell Featured in E-Zine Story

"Chef Instructor, Culinary Institute of Charleston at Trident Technical College"

"A balance of home teachings with professional training has helped establish Kevin as the creator of tasty yet healthy fares. Yet his subtlety and refinements were born out of disciplined training earned at the prestigious Culinary Institute of America, where he holds two degrees – an Associate degree in Occupational Studies and a Bachelor of Professional Studies in Culinary Arts Management.
"In 1996, he became Chef de Cuisine at the Marble Gang Restaurant and was also inducted into the Columbus Chapter of the American Culinary Federation. Since then, he’s held Sous Chef positions at the Wyandotte Restaurant and the Westin Great Southern Hotel. In 2000, he left to become Executive Chef to Cornell University’s most popular dining facility on campus, Willard Straight Dining...

"In 2002, Mitchell dedicated his culinary skills to the Sun Dial Restaurant located in the Westin Peachtree Plaza hotel in Atlanta, Georgia. The restaurant is one of few restaurants in the area that serve prime dry-aged beef. Since his time in Atlanta, Chef Mitchell has been inducted into the United Culinary Art Association.
"As Executive Sous Chef of the Westin Detroit Metropolitan Airport Hotel where he oversaw the hotel’s DEMA restaurant and banquet operations. The restaurant featured Asian inspired global cuisine. Chef Mitchell became Palette Chef at the MGM Grand Detroit Hotel and Casino. It was here that he oversaw all production of a 600 seat Tapas style buffet concept in the Casino with an average cover count of 1500 meals per day.
"In December of 2008 Kevin became Chef Instructor at the Culinary Institute of Charleston located within Trident Technical College in Charleston, South Carolina."
Chef Mitchell supplied this picture of his garde manger class to accompany the article. To read the full text - and there is lots more - see: