! HAPPY HALLOWEEN !

   BOO!

GULLAH LUNCHEON FOR VISITING BCA PRESIDENT ALEX ASKEW

Monday, October 8th.

CIC students and Chef Instructors showed Chef Alex Askew, Founder and President of the Black Culinarian Alliance and pictured left with TTC President Dr. Mary Thornley, the flavor of the Lowcountry by producing a Gullah Heritage Luncheon in the Mikasa Dining Room.

Featuring recipes from Sallie Ann Robinson's cookbooks “Gullah Home Cooking the Daufuskie Way” and “Cooking the Gullah Way Morning, Noon, & Night,” published by U. N. C. Press, the menu was:

Pork Chops with Cornbread Stuffing
Chicken and Rice

Hand-Tossed Fluffy Biscuits
Cooper River Smuttered Shrimp
Served with Grits

Sea Island Okra Gumbo
Pecan Crunch Cookies and ‘Fuskie Pear Bread

REMEMBER THE HCSA MEETING ON WEDNESDAY OCTOBER 17th.

Hello All,

My fellow officers, our club's advisers, and I would like to extend our heart-felt appreciation for the numerous hours of so many of you have sacrificed in an effort to support our community, showcase our talents, and bring attention to our alma mater and the benefits it offers the Tri-County area.

The many members of the HCSA as individuals give our time to community projects that touch us in a personal way, whether by donating blood to the Red Cross, tutoring fellow students, or feeding the hungry.

Collectively, members of the HCSA have honored our men and women of the armed forces with care packages, helped to create opportunities for children with cancer and their siblings to share new experiences in a safe and fun environment, laid the foundation for a very successful fund raising event benefiting the National Kidney Foundation, wowed the public,(with the unbelievable talents and contributions of Brian Conner of Ice Age Ice Sculptures) at the Taste of Charleston - and we are just getting started!

Three projects we hope you will support in the upcoming months are:

1) The Bakers Dozen Baskets: 13 Thanksgiving Dinners for elderly shut-ins, partially funded by Krispy Kreme Doughnut sales and contributions from the HCSA assets. Ten of the baskets are distributed by Trident Area Agency on Aging. Three of the baskets are given to Trident Tech employees who deserve a little help for their loyalty and dedication to our school.

2) Hot Dog Sales on Thursdays (beginning soon) to raise funds that will be earmarked for air-conditioning upgrades in the RF Center in which many of the group activities take place during Camp Happy Days in July each year. Camp Happy Days is sponsored by Happy Days and Special Times, the not-for-profit organization dedicated to supporting kids with cancer and their families. It is also the organization the HCSA supports by providing student assistants and monetary assistance for the Kickin' Kitchen, an interactive culinary program that operates twice each year, once for 7 days, in July, during kids camp and again for 3 days, in October, during family camp.

3) The Angel Tree, which will take place for two weeks after Thanksgiving and is an opportunity for individuals students of TTC/CIC, class members participating as a group, and TTC/CIC students' family members and friends to fill the wish lists of elementary youth who are not likely to receive the bounties most of us take for granted during the Holiday Season. Each "Angel" will represent the wish list of items needed/wanted by an individual child from Memmenger Elementary School downtown Charleston. We have set a maximum spending limit of $25.00 per child in hopes that as many of you who would like to participate can do so without placing an undo burden on your own finances. The dates on which you will be able to choose an Angel are November 26 and December 3. There will be two collection dates for the items purchased to be turned in un-wrapped: November 30th and December 7th.
The successful outcomes of these worthwhile endeavors will be determined by the measure of commitment and participation of our members and our ability to promote awareness and interest in these projects. Each of you can make a valuable contribution in one way or another.

Please come to the next meeting of the HCSA. Meetings are held during student activity periods, in room 407 (the Amphitheater) in the 920 building and lunch is provided. So join us on Wednesday, October 17 from 11:30-12:30 for fellowship and to learn about the many opportunities for students, who are equipped with the necessary skills, to join the many Hospitality and Culinary firms that contact the Culinary Institute of Charleston searching for future managers, employees and associates.

At Your Service,
Gayle P. Rawlins
President HCSA

MORE FUN FROM THE TASTE OF CHARLESTON!

BCA President Visits CIC

This weekend, Black Culinarian Alliance President Alex Askew (left) flew down from New York to spend a few days at CIC. He took a break from his jam-packed schedule to go out to Boone Hall Planation on Sunday afternoon where Director of Operations Michael Saboe and Chef David Vagasky took him in hand to show him some local flavor at the "Taste of Charleston."

TASTE of THE TASTE!

The skies were blue as the crowds lined up for a beautiful day at Boone Hall Plantation on Sunday to partake in the Taste of Charleston. CIC's ice sculpture luge, crafted by Brian Connors of Ice Age Sculptures, proved the perfect vehicle for snow cone syrup. Total snow cone sales were over 1,200! They were just the right treat to enjoy while watching Chef Ward Morgan demonstrate his ice carving skills.

CIC Chef Miles Huff proved to be a talented MC at the demo tent, where CIC students assisted such Charleston culinary stars as Chef Frank Lee of Slightly North of Broad (shown above).

Check the website below for more pictures:

http://www.charlestonrestaurantassociation.com/taste_of_charlestonpictures.php