Tuesday, December 9, 2014

CIC Chef Instructor Kevin Mitchell is South Carolina's Slow Food Delegate to Terra Madre

Hanna Raskin of the Post And Courier picked up on this incredible opportunity for Chef Mitchell, writing: "In addition to the tasting rooms and seminars, the five-day event included themed meals and academic panels. Mitchell contributed to two pop-up dinners, helping to prepare hoppin' John with Arborio rice and serving bourbon-marinated pork loin with pickled Bradford watermelon rind andFarmer's Daughter brand collard kraut.
"As a panelist, Mitchell participated in a session about culinary migrations. He addressed African-American cuisine, and talked about long-ago African imports such as okra and watermelon. He also stressed the rice-growing heritage of Charleston."
For the complete article: http://www.postandcourier.com/article/20141119/PC0301/141119308 

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