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.  

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