The Art of the Plate: CIC Cocktail Dinner for the 2013 Charleston Wine + Food Festival

Monday, April 1, 2013

CIC Cocktail Dinner for the 2013 Charleston Wine + Food Festival

Chefs Barickman, Smith, and Wilson with CIC students that made it possible in the back of the house

CIC Chefs Stefanelli, Barickman, and Wilson with Guest Chef Bill Smith of Crook's Corner, Chapel Hill.

L-R - Chef Kevin Mitchell, Chef Scott Stefanelli, Mixologist Charlotte Voisey, Chef Bill Smith, Dean Michael Saboe, Chef Donald Barickman, Chef Kelly Wilson, CIC Student Anna Lone, Mixologist Tony Abou-Ganim, Chef Michael Carmel, Mixologist Jim Ryan.

The CIC hosted its second annual Cocktail Dinner for the 2013 Charleston Wine + Food Festival on Friday, March1st. Lovely Brand Ambassador Charlotte Voisey and Mixologists Jim Ryan and Tony Abou-Ganim paired cocktails with the hors d'oeuvres and each course featuring The Balvenie Doublewood and Hendrick's Gin.

PASSED HORS D’OEUVRES AND COCKTAILS
Chef Scott Stefanelli

Hors d’Oeuvres
Grilled Apple and Walnut Focaccia
Dunbarton Blue Pimento Cheese

Crispy Pork Rillettes
Smoked Red Pepper Marmalade

Honey-Cured Salmon Tartar
Toasted Sesame, Asian Pear, Wonton Chip

Chicken Liver Crostini
Candied Bacon and Grainy Mustard

Cocktails

Bobby Burns

Balmoral Fizz

DINNER AND COCKTAILS

Rustic Blue Crab Soup, Biscuit Croutons
Chef Bill Smith
Cocktail: Sparkling Rose

North Carolina Trout with Diced Vegetables, Fresh Herbs, and Sidemeat
Chef Bill Smith
Cocktail: Birdcage

Double Lamb Chop, Rhubarb-Apple Chutney, Braised Greens with Roasted Turnips and Mepkin Abbey Mushrooms
Chef Donald Barickman
Cocktail: Lowcountry Cup
Brown Butter Cake, Black Pepper and Vanilla Bean Roasted Strawberries, Chocolate Balsamic Reduction

Chef Kelly Wilson
Cocktail: Hendrick’s Alexander

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