CIC in Article on Chef Brock

"Table to Farm"
The farm-to-table movement has come full circle, with chefs bringing the cooking process back to the land.
by BETH D'ADDONO - Oct. 2009
Published in GO, AirTran's inflight magazine

"A COMMITMENT TO PRESERVING heirloom strains of grains and vegetables- original strains that haven't been manipulated in any way-is what inspired Sean Brock to start farming a 2.5-acre tract of Low Country land on Wadmalaw Island, about 20 miles outside Charleston, SC. When the executive chef of Charleston's McCrady's restaurant is up to his elbows in rich soil harvesting Sea Island red peas, he sees much more than just bushels of humble legumes as the payoff for his toil. For Brock, who hosts occasional meals and teaches a class on sustainable agriculture to Culinary Institute of Charleston students on the farm, this heritage vegetable has an important story to tell."

For more of the story, see: http://www.airtranmagazine.com/features/2009/10/table-to-farm

Farm to Plate Course Field Trip to Asheville

On Sunday, September 13th,

Chef Carmel's Farm to Plate Class set off on a field trip to Asheville, North Carolina. The pictures (in chronological order) tell the story of how the group toured and tasted. Notice the smiling faces!

Sunday:

Tour the Biltmore Estate. Wine Tasting at Biltmore Winery

Check into Brookstone Lodge
Dinner at The Corner Kitchen with Chef/Owner Joe Scully

Monday:

Old-Fashioned Pie Making with Slow Food Board Member Barbara Swell at Log Cabin Cooking
Lunch and free time in town

Tour Jamie Adger's Hickory Nut Gap Farm: Pastured pork, chicken, and beef

Dinner at Zambra with Chef/Co-Owner Adam Bannasch

Dessert at The French Broad Chocolate Lounge with Owner Dan Rattigan

Tuesday:

Pick-up Take-Home Picnic from Laurey's

Tour and Tasting at Spinning Spider Creamery with Owner Chris Owen

Photos courtesy of Hospitality Department Head Patricia Agnew.