Wednesday, October 20, 2010

Chef Morgan Demonstrates Pumpkin Carving for Post & Courier Video

Chef Instructor Ward Morgan set up in the Patrick Ringwald Memorial Garden Monday to make a video for the Post & Courier on pumpkin carving. The newspaper is featuring readers' pictures of their carved pumpkins and wanted a how-to to accompany them.

To see the video:

Happy Halloween!

Thursday, October 14, 2010

Chef Gronert's Cake Decorating Class Makes Lutetia Tortes

CIC's Baking and Pastry Co-Ordinator Chef Berndt Gronert's Thursday afternoon Cake Decorating and Finishing Techniques class presented five perfect Lutetia Tortes at class end today.
The Lutetia is constructed from three layers of walnut genoise. There is one filling of Crème Chantilly and one of raspberry purée and soft chocolate ganache. The torte is covered with finishing chocolate ganache, which gives it its shine.

Look for the Lutetia Tortes in the Friday Bake Sale!

Tuesday, October 5, 2010

Students Get Ready for HCSA Booths at Taste of Charleston

CIC students in Chef Alexander's bakeshop are making pretzels for the HCSA booth at this Sunday's Taste of Charleston at Boone Hall Plantation. In addition, Chef Vagasky will be making Chef William Stacks' signaiture shrimp and grits. The weather is looking good, so don't miss it!

Monday, October 4, 2010

CIC Students Assist Chef Sean Brock at Outstanding in The Field

On Sunday, September 26th, CIC Culinary Chair Michael Carmel, Adjunct Instructor John Evans, students Joann Cooke and Ashlee Washington joined Chef Sean Brock and the team from McCrady's restaurant at Thornhill Farm for an afternoon with the Outstanding in the Field organization.

"Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls. Since 1999 we have set the long table at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the table is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.

"Ingredients for the meal are almost all local (sometimes sourced within inches of your seat at the table!) and generally prepared by a celebrated chef of the region. After a tour of the site, we all settle in: farmers, producers, culinary artisans, and diners sharing the long table. Our mission is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it."