THE CULINARY INSTITUTE OF CHARLESTON AT TRIDENT TECHNICAL COLLEGE
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.
Culinary Institute Editor
Share to Twitter
Share to Facebook
Post a Comment
Post Comments (Atom)