Glazed Gourmet Doughnuts, founded and operated by CIC grad Allison Smith, gets NY Mag and NY Daily News kudos!

Congrats to CIC grad Allison Smith! 

Her company, Glazed Gourmet Doughnuts, was named one of America's 100 Best Doughnut Shops by New York Magazine's "Grub Street!"
 "Because a plain doughnut is an essentially perfect canvas on which forward-thinking up-and-comers can apply their own distinct culinary sensibilities, a beloved foodstuff that is begging to be ennobled.
"Happy to do just that are new-school doughnut shops like Glazed in Charleston, Top Pot in Seattle, or the much-celebrated Federal Donuts in Philly. And yet, the gleaming counters of old-school shops will never go out of fashion, either."
http://www.grubstreet.com/2014/02/101-amazing-doughnut-shops-around-america.html

The New York Daily News, in an article on Charleston and Columbia, called out Glazed a week later:
"To get a full sense of Charleston’s evolving food scene, treat yourself to a leisurely, calorie-packed walk up the Peninsula/Downtown area’s Upper King St. where practically every other storefront is a recently opened food venue. Start at Glazed (481 King St., glazedgourmet.com), where Allison Smith knocks out a mouth-watering daily assortment of doughnuts in flavors from Maple Bacon to “Irish Car Bomb,” which is filled with homemade Baileys and topped with a Guinness glaze. Get there early, as they often sell out well before closing."
http://www.nydailynews.com/life-style/great-food-charleston-columbia-s-article-1.1617720 

CIC Does SEWE

Photo courtesy of 

Jonathan Boncek at The Charleston City Paper

In Charleston, the Southeastern Wildlife Exposition (http://sewe.com/) is the season's kickoff. Thousands of attendees flood the downtown streets, flocking to the festival's center on Marion Square. The Culinary Institute of Charleston is proud to partner with SEWE. We lend them the Rainbow Row backdrop from TTC's Conference Center, our mobile cooking station, and our very finest showman chef. 

CIC Grad Benjamin Dennis Featured in Post and Courier New Food Section

"Local chef B.J. Dennis, a Daniel Island native who’s staged a series of Gullah/Geechee pop-ups dinners at Butcher & Bee, sent along the following vegetarian recipe for mustard greens. He says that collards, turnip or other greens also may be cooked this way. 'The peanut butter adds a meat flavor, almost umami-like taste. This is a favorite way greens are cooked in the Caribbean and Africa, which is the way I cook true Gullah cuisine.'” 

Here's the recipe:

Canola or any oil of choice, about 2 tablespoons (just enough to glaze pot)
1 small onion, sliced thin/julienned
2 to 3 cloves garlic, minced
2 teaspoons ginger, minced
1 small hot pepper minced, seeded or not (depending on heat preference) or 1 teaspoon dried chili flakes
1 cup peanut butter (or more or less to taste)
2 to 3 cups of unsweetened coconut milk
1 bunch local mustard greens, cleaned and chopped
Kosher salt and black pepper to taste

Put the oil in a pot, then add onions, garlic, ginger and hot pepper. Cook over medium/low heat for 3 to 4 minutes until onions start to soften and aromatics start to cook but not brown.
Stir in peanut butter and cook for another minute. Add coconut milk and bring to a boil, then add mustard greens.
Cover and cook until tender, about 30 to 60 minutes. Adjust seasoning with salt and pepper.
Note: Cooking time depends on how tender the greens are from your farmer and also depends on how cooked you like your greens.