Charleston Magazine Features CIC Alum Trey Dutton

Charleston Magazine spotlights CIC alum and Hominy Grill culinary operations director Trey Dutton in the magazine's May's monthly Chef's Table feature. He's seen in this photo with Joseph Fields. Trey sources many of the vegetables for his artisan preserves and pickles company, Southern Keep, from Fields' organic farm.

"While experimenting with recipes for Southern Keep, Dutton, then based in Bluffton, first met John’s Island farmer Joseph Fields. “I’d drive 45 minutes to the Beaufort Farmers Market,” the chef recalls, “because his produce was so much better than anything I was able to get where I was working.” Today, Dutton serves as culinary operations director for Hominy Grill and Chick’s Fry House, and he continues to source Fields’s organic fruits and vegetables, available at Fields’s 50-acre farm and at local farmers markets six days a week."

Get Trey's recipes and read the whole story 
Photo credit: RUTA ELVIKYTE

Chef David Vagasky Gets Props

In addition to teaching baking and pastry courses at CIC - and recently cooking for Martha Stewart - Chef David Vagasky represents CIC as a chef instructor at the Naval Consolidated Brig Charleston. Yesterday, CDR J. Michael Cole, Commanding Officer/Warden of the Brig, wrote Dean Saboe about Chef Vagasky's role in their American Corrective Association audit.

"I would like to personally commend Chef Vagasky for his role in this ACA audit. Not only was he supportive of it, but he embraced the audit and played a huge role in making a great first impression on the auditors. He adjusted his class schedule to meet on Monday so the auditors could see the class in action and he personal gave them a great brief on the program. Needless to say, they were blown away and completely impressed with the program. Bravo Zulu to Chef Vagasky! Which means well done in Navy parlance. We are thrilled with our partnership and we look forward to continuing the relationship."