CIC Chef Instructor David Vagasky Featured in Charleston Magazine

The November issue of Charleston Magazine included a story titled "Bountiful Supper," which featured Chef Vagasky entertaining. "When dinner menus are dictated by the season, you never know quite what you’ll get. “'Every day, Jim brings in what he calls the ‘mystery basket’ of whatever he’s growing and asks me to figure out how to use it,'” says David Vagasky. The cooking challenge suits the chocolatier and pastry chef instructor at the Culinary Institute of Charleston, whose childhood suppers in Minnesota embraced the plant and animal yields of his family’s farm."

There's a wonderful menu of grilled chicken with sauteed Swiss chard, smoky shrimp ravioli with Roma tomato sauce, autumn salad, and the pecan pie with Bourbon whipped cream seen in the photo. Read the story and get the recipes here.