Thursday, October 1, 2009

It's Great When Two CIC Alums Are Featured in the Newpaper on the Same Day!

Rue De Jean Chef Quickly Moves Up Culinary Arts Food Chain
By Angel Powell, Special to The Post and Courier
Thursday, October 1, 2009

Aaron Lemieux studied at the Culinary Institute of Charleston under some of the best chefs in the world, including his mentor, the late William Stacks.
After graduating in 2005, he began working at Magnolias under Donald Barickman and Donald Drake,
who are widely respected as pioneers in the Charleston culinary scene. Advancing quickly, he soon became butcher and later sous chef.
In 2007, Lemieux joined 39 Rue De Jean working under Holy City Hospitality Executive Chef Jason Murphy. A welcome addition to the company, he swiftly earned the position of sous chef and later chef de cuisine.
Q: What's your first food memory?
A: I grew up in New England, so soft shell clams or "steamers" would have to be my first memory. My parents would get a giant pot and steam a bushel then we would dip in hot water then in hot butter. Amazing.
Q: What do you cook at home?
A: Since I am always cooking French cuisine, all bets are off at home. It might be stuffed shells one night and fajitas the next night. It all depends on who I'm eating with and our time frame.
For the rest of this story, please see:

Sunrise Bistro
By Rob Young,
Thursday, October 1, 2009
... Sunrise, a fine lil' breakfast/lunch bistro from Jessica Welenteichick and chef Brian Appelt. ... Sunrise bakes its own breads, including biscuits, house herb bread, and pizza dough: perfect for the Suns Up Pizza omelet with sausage gravy ($4.25-$4.75), served in three variations. Beyond breakfast, Sunrise leans to lighter fare, such as greens, chicken and Caesar salads and wraps, and the hummus platter ($5.95).
But it leaves room for more filling items, counting the grilled pimiento cheese ($5.95), rich and gooey, the cheese clinging to the insides of Texas toast. Try the crab bisque on the side; it's substantial, thick and dreamy, with small bits of crab swimming in the soup.
For the rest of this story, see the link below.
Address: 1797 Main Road, Johns Island Phone: 718-1858
Hours: 9 a.m.-3 p.m. Sun., 7 a.m.-2:30 p.m., Tues-Sat.

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