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.
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.
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