Monday, September 22, 2014

CIC Alum Geoff Rhyne and His New Hot Sauce Make the News!

Congrats to CIC alum Geoff Rhyne, who was featured in the Post and Courier with his Red Clay hot sauce. Rhyne, formerly chef de cuisine at The Ordinary, is sous chef at Leon's Fine Poultry and Oyster Shop, one of Charleston's newest and most trendy restaurants. 

His sauce is made exclusively from Fresno peppers, salt and white wine vinegar, then aged in used sorghum whiskey barrels from High Wire Distilling Co. Enjoy the story at: Geoff Rhyne Creates Hot Sauce (Photos by Paul Zoeller.)

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