Wednesday, April 25, 2012

2012 Spring Farm to Plate had a great class!

The eggs have been gathered. Keegan-Filion Farm.

Chef Black with Chef Lee

Chef Frank Lee of Slightly North of Broad
shared his long experience in cooking local.

The class visited Cypress to see Chef Craig Deihl's charcuterie.
Chef Kevin Johnson brought his
farm-to-table cuisine from
The Grocery to share with the class.
Megan Westmeyer, Sustainable Seafood Coordinator at
The South Carolina Aquarium, taught about seafood.  

Thursday, April 19, 2012

CIC's Chef Kevin Mitchell Takes Part in Edna Lewis Celebration

On April 13th, The Edna Lewis Foundation, of which Chef Mitchell is a trustee, held a Commemorative Birthday Reception and Fundraiser at Atlanta's City Club of Buckhead. Using Anson Mills' Sea Island Red Peas (see them in the picture on the left), Chef Mitchell prepared a dish of Pan-Seared Grouper with Sea Island Red Pea Succotash and Roasted Tomato Broth (on right).About The Edna Lewis Foundation 
A chef, cookbook author and teacher, Edna Lewis was a champion of Southern cookery who helped educate and mentor generations of professional chefs and food enthusiasts. Founded in 2012, The Edna Lewis Foundation continues in the same vein and will offer a variety of events and programs designed to educate, inspire, entertain, and promote a deeper understanding of Southern culinary culture and heritage. The programs include educational initiatives, food awards programs, culinary scholarships and publications. In addition to establishing and maintaining The Edna Lewis House in Atlanta, Georgia, as a performance space and cooking school for visiting chefs, the Foundation will create a robust online community and host tastings, lectures, workshops and food-related art exhibits in Atlanta and around the country. The Edna Lewis Foundation is a Georgia non-profit organization based in Atlanta, Georgia.
The Edna Lewis Foundation Board of Trustees:
Chair Chef Joe Randall, Chef Joe Randall’s Cooking School, Savannah, Georgia
Vice-Chair Chef Marvin Woods, Diaspora Foods International, Atlanta, Georgia
Chef Erika Davis, Simply Erikas Desserts, Atlanta, Georgia
Chef Darryl Evans, City Club of Buckhead, Atlanta, Georgia
Chef Duane Nutter, Lushlife Restaurant Group, Atlanta, Georgia
Chef Charlie Hatney, City Club of Buckhead Atlanta, Georgia
James Oxendine,, Atlanta, Georgia
Chef Earlest Bell, Healthy Culinary Creations Orlando, Florida
Timothy W Koerner, John E. Koerner & Co., New Orleans, Louisiana
Chef Kevin Mitchell, Culinary Institute of Charleston, Charleston, South Carolina
Chef Matthew Raiford, Little Saint Simon Island, Georgia

Thursday, April 5, 2012

Plated Desserts Class Makes "The EGG!"

Chef Wilson's Plated Desserts class made "The EGG!" Created by then Executive Pastry Chef of NYC's Le Berdardin restaurant, Michael Laiskonis, The Egg is a dessert that once tasted is not forgotten. It is composed of a milk chocolate custard, layered with a warm caramel, topped with a caramel foam, and finished with whisps of maple syrup and sea salt. Chef Laiskonis made The Egg for his appearance at the BB&T Charleston Wine + Food Festival several years ago. See his blogpost and recipe below:

Wednesday, April 4, 2012

CIC Chef Scott Stefanelli Knows Local

When Chef Scott Stefanelli and the students in the kitchen at CIC's downtown campus 181 Palmer restaurant cook a dish like the Pan-Roasted Grouper with Roasted Corn Succotash and Smoked Tomato Butter in the photo above, you can believe that they're cooking local. Suppliers include Crosby's Seafood for Wild American Shrimp and local fish, along with Mark Marhefka's Abundant Seafood, Dirthugger and Limehouse Produce for vegetables, and Keegan-Filion for chicken, eggs, and pork.

The Charleston City Paper's DIRT Magazine says: "For Stefanelli, it's not about the farm-to-table movement so much as it's about connecting his students to the food. 'The whole idea of the local foods movement is getting reconnected with food, which is so important for a cook,' he says. 'Too many cooks in a kitchen have no respect for what goes into picking nice greens out of the garden, making sure you're taking care of them and using them. And also there's the flavor ... when you have a good product you can approach it with more simplicity.'"

For the full story:
food photo by

CIC Grad Ellis Grossman Knows Local

Great story in Charleston City Paper's DIRT magazine about how CIC grad Ellis Grossman farms to provide produce for his Black Bean Company restaurants.