The Art of the Plate

The Farm to Plate class had a great term. Chef Forrest Parker of the Old Village Post House Inn and Chef Jacques Larson of The Obstinate Daughter and Wild Olive were terrific guest instructors. The class took fantastic field trips to Keegan-Filion Farm in Walterboro, Bulls Bay Saltworks in McClellanville, the MUSC Urban Farm, GrowFood Carolina, the US Vegetable Lab, and Middleton Place, where they foraged for mushrooms and were served a special lunch that included South Carolina grown Manchester Farms Quail and Carolina Gold Rice from Anson Mills. A big thank you to all of our partners who welcomed CIC students eager to advance their learning about the Lowcountry.