Wednesday, June 24, 2015

Nutrition Students and Alum Take Field Trip to Coastal Research and Education Center

Chef Ward Morgan arranged a field trip for Nutrition students and alum, thanks to CIC student Sarah Hassell's father Dr. Richard Hassell, Professor of Horticulture and State Extension Vegetable Specialist at the Coastal Research and Education Center, which conducts applied research, education and public service programs on vegetables and specialty crops. The center includes 325 acres in addition to laboratories in the Department of Agriculture U.S. Vegetable Laboratory building. Their research focus is developing sustainable, efficient and economical vegetable production  and conventional and organic pest management.  The center offers instruction and research experience to graduate students and opportunities for collaboration with scientists. The team consists of two horticulturists, a plant pathologist and an entomologist.

Wednesday, June 17, 2015

Chef Instructor Kevin Mitchell Participates in Slow Food Dinner

l-r: Chefs Kevin Mitchell; The Macintosh’s Jeremiah Bacon; Indaco’s Andy McLeod; Old Village Post House’s Forrest Parker and Ken Vedrinski of Trattoria Lucca and Coda del Pesce; The Grocery chef and owner Kevin Johnson (Photo courtesy of Jonathan Boneck)

Chef Kevin Mitchell, a member of the board of Slow Food Charleston, participated in the chapter's Ark of Taste Dinner held at The Grocery restaurant. The Post and Courier reports: 
"According to grain revivalist Glenn Roberts of Anson Mills, Sea Island White Flint corn was 'legendary in island grits culture, and the same for polenta in Italy.' The corn, known in Italy as Bianco Perla, is one of many heirloom ingredients scheduled to be featured at an upcoming Italian feast benefitting Slow Food Charleston. Other starring Lowcountry ingredients borrowed from Slow Food’s “Ark of Taste,” which the international organization describes as a “living catalog of delicious and distinctive foods facing extinction,” include sourwood honey, chestnut flour, sorghum and yellow cabbage collards. 'Probably too early for white velvet okra,' laments University of South Carolina professor David Shields, who will appear at the event, along with Roberts." Read more about it at: 

Wednesday, June 10, 2015

CIC Alum Mark Washington Gets Props for His Green Tea Ice Cream

Charleston magazine says: "Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the 'unique, earthy flavor' of green-tea ice cream."

 Want the recipe? Click here. 

Thursday, June 4, 2015

Farm to Plate Class Scores!

The Farm to Plate class had a terrific term! Visiting chefs were: Chef Jacques Larson of Wild Olive and The Obstinate Daughter, Chef Frank Lee of Slightly North of Broad, Chef Jeremiah Bacon of Oak Steakhouse and The Macintosh, and Chef Trey Dutton of Mercantile & Mash and Southern Keep. They went on field trips to Mark Mahefka's Abundant Seafood, Limehouse Produce, MUSC Urban Farm, GrowFood Carolina, Keegan-Filion Farm, and Chef Bernd Gronert's Cypress Hill fruit tree farm. How great is that!

Tuesday, June 2, 2015

CIC Alumni Put on A Culinary Extravaganza After Party

The Culinary Extravaganza After Party for the TTC golf tourney put the spotlight on Culinary Institute of Charleston distinguished alumni
. Bringing their best for TTC were:

From Left to right: (Back) Corey Elliott of The Country Club of Charleston, Johnny Williams of 82 Queen, John Ondo of Lana Restaurant, Anna Lone of Southern Season Charleston, Ellis Grossman of Black Bean Co., Sonya Cone of Terressentia, Andrea Lever Upchurch of Magnolias,Blossom and Cypress.
 (front) Patrick Kish of 82 Queen, Micah Garrison of Palmetto Mushrooms and Middleton Place, Aaron Lemiuex of Holy City Hospitality, Trey Dutton of Mercantile and Mash and Southern Keep, and Josh Shea of Charleston RiverDogs.