SEE YOU IN JANUARY!

CIC Culinary Students Assist Chef Joseph Lenn's Class at Le Creuset

Le Creuset asked our students to assist in their L'Atelier cooking class series. CIC students seen here are assisting the class for Blackberry Farm Chef Joseph Lenn and team.

Le Creuset's L’Atelier – the workshop – is a fully equipped demonstration kitchen designed by SieMatic and equipped with the highest quality Miele appliances.

http://cookware.lecreuset.com/cookware/content_Le-Creuset-Atelier_10151_-1_20002

Congrats to CIC Friend Chef Frank Lee - Twenty Years!

Last night, the Charleston Wine + Food Festival hosted a Toast + Tribute dinner for CIC's friend and mentor Chef Frank Lee. The night before, the Maverick Southern Kitchens group celebrated the twentieth anniversary of Slightly North of Broad restaurant, the corporation's flagship property. As one of the group's principals and its Vice President of Culinary Development, Chef Lee had a lot to celebrate! Here are some of our favorite pictures of Chef Lee teaching at CIC, plus pictures from the anniversary party. And do not miss the video at the end of the post!

CIC Culinary Chair Michael Carmel welcoming Chef Lee to CIC

Below: Chef Lee at a CIC Farm to Plate class.

With CIC Chef Ben Black
at a CIC Farm to Plate class.

L-R: Patrick Saboe, winemaker;
Chef Lee;
 Suzanne Hagin; Eric Coriher
at SNOB's anniversary party

Hail, hail the gang's all here!

Here's a tribute video: http://www.youtube.com/watch?v=2XUc-f8lCqQ&feature=share&list=UUHXcrW_WQvcRSunM0uQAH1w

And the link to a tribute article in Charleston Magazine:tribute article

Chef David Vagasky Takes Advanced Artisan Bread Course at San Francisco Baking Institute

Semolina

Rye

Window pane test

Overnight retarded

Above - l-r: Rye ready to be baked, multigrain ready to be baked, day-one baguette

CIC Alum John Ondo Featured in Charleston Magazine

Chef and co-owner of Lana Restaurant and Bar, CIC alum John Ondo is featured in the December Food and Wine issue of Charleston magazine. In the picture, he is picking lemons from one of the trees at Rosebank Farms. John shares his delicious recipes for Preserved Meyer Lemons, Preserved Meyer Lemon Risotto, and Meyer Lemon Tart. 
http://charlestonmag.com/charleston_magazine/feature/sweet_tart

CIC Grad Ellis Grossman Featured in Charleston Living Magazine

CIC grad Ellis Grossman, founder of the Black Bean Company restaurants, was featured in Charleston Living Magazine. 

"What began for Ellis Grossman as a fascination with the farm to table movement—now a mainstay of the Charleston culinary community—has sprouted into an entrepreneurial endeavor that boasts four restaurants and keeps on growing. Grossman and partner Joseph Lawlor have built their business on what they see as an “up and coming” trend in the restaurant industry. What sets their Black Bean Co. apart in this food-driven town is a novel delivery system for fresh fare—a sort of hybrid of the fast casual and casual dining eatery. 
“'We're trying to redefine the fast food industry with food that's healthful and reasonably priced,” says Grossman, who graduated from the Culinary Institute of Charleston at Trident Technical College with a degree in culinary arts and business technology. He cultivated his interest in fast food with stints at large chains like Bojangles, where he was district operations director, and later Taco Bell. At the same time, he was developing an expertise in increasing profitability, consulting for hotels and restaurants on the side."  

To read more: http://charlestonlivingmag.com/2013/09/29/black-bean-co?tracking=related 

CIC's Shane Haffey Featured in Edible Louisville Magazine

Edible Louisville featured CIC's Shane Haffey in an article about the Kentucky Bourbon Red turkeys, which Shane raises.

"Bourbon Reds have brownish to dark red plumage with white in the flight of their tail feathers. The neck and chest feathers are a deep chestnut mahogany and the under color feathers light buff to almost white. With a black beard and a throat wattle that starts out red and changes to a bluish white, it is quite a sight to see several dozen in flight.

"Lexington Bourbon Red purveyor and chef Shane Haffey of Fairyhouse Hall raises Bourbon Reds for use at Fairyhouse Hall’s heritage food culinary events, such as the Slow Food Lexington dinner party series. Haffey’s collection of heritage poultry, pigs and cows are pastured or free range and he attests to the Bourbon Reds’ astonishing social dynamic."
Read more at: http://ediblecommunities.com/louisville/november-december-2013/bourbon-red-turkey.htm