Chef Stefanelli and Will D’Erasmo Go to Almost Famous Chef Southeast Regional

It wasn't in that cards for CIC's representative Will D’Erasmo in Atlanta Sunday night but we're mighty proud of the manner in which he represented CIC. Chef Stefanelli wrote to the faculty:

 "If you know or see Will, please congratulate him on a job well done. He was an excellent ambassador and representative for our school. His work space and pacing were professional, his plate came out as he has practiced, but it wasn’t in the cards for him this year. Unfortunately there can only be one winner. This year’s winner came from Johnson and Wales, Charlotte. The feedback that I received from the chef judges was positive and his dish missed on just a few details. They were very impressed overall otherwise." We couldn't ask for more. Great job, Will!

Chef Mitchell went to James Simmons Elementary yesterday to talk to a class of 5th and 6th graders about being a chef. "I discussed what it takes to be a chef," he said, "as it pertains to knife skills, math, and reading skills as well. The students asked a lot of really good question."
Good recruiting, Chef!

http://simons.ccsdschools.com/

CIC's Chef Kevin Mitchell Included in Charleston Magazine Holiday Feature

Chef Mitchell offered his recipe for a very special Roasted Pumpkin Soup in a Charleston magazine holiday feature that included Chefs Mike Lata of FIG and The Ordinary, John Ondo of Lana, and Michelle Weaver of Charleston Grill, and Pastry Chef Lauren Mitterer of WildFlour Pastry. See recipe below. 

Roasted Pumpkin Soup with Cardamom Crème Fraîche and Prosciutto Cracklings
9 lb. Fairytale or other cooking pumpkin, yielding approximately

9 cups of roasted flesh
3½ Tbs. extra-virgin olive oil, divided
3 Fuji apples (about 22 oz.), cored and chopped into 1/2-inch cubes
7 shallots (about 6 oz.), peeled and cut  in half
4 sprigs thyme
1½ qts. low-sodium chicken broth, divided
Pinch nutmeg
Pinch allspice
1 Tbs. kosher salt, or to taste
Cardamom Crème Fraîche (recipe follows)
Prosciutto Cracklings (recipe follows)
  

Preheat oven to 400°F.  
Wash pumpkin. Cut off the top, scoop out seeds, and remove strings. Cut into wedges and pierce flesh with a fork multiple times. Rub the wedges with 1½ tablespoons of olive oil. Place them on a parchment-lined baking sheet and roast them in the oven about one hour  to one hour and 20 minutes, or until tender.
Place apples and shallots on a separate parchment-lined baking sheet and toss them with one tablespoon of olive oil. Lay thyme sprigs on top and roast in the oven about 30 minutes, or until tender.
Remove pumpkin and apples from the oven and allow to cool to room temperature. Once pumpkin has cooled, scoop the flesh from the skin.
Heat the final tablespoon of olive oil in a heavy-bottomed soup pot. Add roasted pumpkin, apples, and shallots. Cook over medium heat for one minute. Add one quart of chicken broth. Bring to a simmer, reduce heat to low, and cook for 10 minutes.
Working in batches, put the mixture in a blender and blend until smooth. Strain it through a fine mesh sieve back into the soup pot. Add remaining 1/2-quart chicken broth. Warm on medium heat for five minutes. Stir in nutmeg, allspice, and salt. Divide soup between pre-warmed bowls. Finish with a spoon of crème fraîche and a sprinkling of prosciutto cracklings.
For the Prosciutto Cracklings:
3 oz. thinly sliced prosciutto
Preheat oven to 350°F. Place prosciutto on a parchment-lined baking sheet. Bake for 15 minutes or until crisp. Cool. Crumble and reserve for garnish.
For the Cardamom Crème Fraîche:
1/2 cup crème fraîche
1/2 tsp. ground cardamom
Combine crème fraîche and cardamom. Stir until blended and smooth. Refrigerate.

Dick Elliott, President and Founder of Maverick Southern Kitchens, Makes $100,000 Match Pledge to TTC



l-r Mrs. Zucker, Mr. Elliott, Ms. Moore, Dr. Thornley.

On November 16, 2012, Trident Technical College and the Charleston Area Convention & Visitors Bureau hosted a luncheon for hospitality leaders celebrating "Charleston's Number 1 Designation". The keynote speaker, finance magnate Darla Moore, spoke on "Retaining and Leveraging #1."

Luncheon host, Dick Elliott, president and founder of Maverick Southern Kitchens, announced the Maverick Southern Kitchens was making a donation of $100,000 to Trident Technical College, the largest donation Maverick Southern Kitchens has made to the Charleston community.

“Trident Technical College graduates are critical to the Lowcountry economy,” said Mr. Elliott. “They touch every part of our lives. They care for our children, repair our cars, manage our restaurants, design our websites, and keep our streets safe. We support Trident Tech because Trident Tech supports our community.”

Through the “Maverick Match” for Trident Technical College, Maverick Southern Kitchens will match dollar for dollar any new pledge from the hospitality industry to the TTC Foundation’s Building Opportunity capital campaign, up to $100,000. The pledge has already generated $70,500 in matching donations from the community.

Mr. Elliott has served on the Trident Technical College Foundation Board of Trustees since 2006 and has seen up close the needs at the growing college and the importance of further education to the community. Inspired by a personal conviction to help others through the arts, education and economic development, he is extensively involved with the community, active in many civic and charitable efforts throughout the region. Mr. Elliott was most recently honored with the Joseph P. Riley Leadership Award by the Charleston Metro Chamber of Commerce and also honored as a Distinguished Alumnus from the University of South Carolina School of Journalism and Mass Communications.

Apparently Ms. Moore was inspired by the enthusiam of Mr. Elliott, Dr. Mary Thornley, and Mrs. Anita Zucker, former member and chair of the TTC Foundation Board of Trustees, as she added a personal pledge of $100,000.  

Sweet Treats for The Hansel & Gretel Concerts

Thanks to Chef Kelly Wilson for decorating three gingerbread houses donated by the CIC to the Charleston Symphony League and the Charleston Symphony Orchestra for the December Hansel and Gretel Family Concerts. At each of the three concerts, a drawing was held to award one of the gingerbread houses to a family in the audience.