Friday, December 16, 2016

May Your Holidays Be Filled with Sugar Plums!

CIC Chef Instructor David Vagasky and CIC Advisory Board Member Mark Gray shared this recipe from their artisan chocolate business, Cacao's. It was featured in the December issue of Charleston magazine, as seen here

Tuesday, December 6, 2016

CIC Alum Chelsey Conrad Featured in Charleston Magazine

CIC alum and Butcher & Bee chef Chelsey Conrad was featured in Charleston magazine sharing her recipes for pecans. "Although sentimental about the chestnuts on trees at her childhood home in Charlotte, North Carolina, Chelsey Conrad can wax eloquent about pecans. “They’re so buttery and, unlike other nuts, they don’t have any bitterness,' says the Butcher & Bee chef. 'They’re delicious straight out of the shell, while most other nuts need some toasting to coax out their flavors. And all those crevices hold seasonings really well.'" Read more and get the recipes here.