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 BiscuitsCooper River Smuttered Shrimp
Served with Grits
Sea Island Okra Gumbo
Pecan Crunch Cookies and ‘Fuskie Pear Bread
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