Wednesday, May 11, 2016

The Spring 2016 Farm to Plate Class Went All Over the Lowcountry

It was another great term for CIC's Farm to Plate course thanks to everyone that contributed their skill to increase our students' knowledge of eating local in the Lowcountry. Read more about the course in the Post and Courier.

PHOTO: Top l-r: CIC alum and Hominy Grill Director of Culinary Operations, Chef Trey Dutton and soft-shell crabs, the MUSC Urban Farm, Lowcountry Creamery.
Middle l-r; Marc Filion at Keegan-Filion Farms, grains from Anson Mills, CIC Chef Instructor Bernd Gronert's Cypress Hill Farm. 

Bottom l-r: CIC alum and Slightly North of Broad Chef de Cuisine Chris Holme, GrowFood Carolina, Bulls Bay Saltworks.

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