CIC FISHMASTER STRIKES AGAIN!

In case you don't recognize him without his whites on, that's CIC Chef Ben Black holding up a magnificent 23-pound red grouper. He reeled it in 45 miles off of Charleston on Sunday, September 23rd.

No need for fish tales when you have the proof in hand!

TOP CHEFS STAR IN CIC'S FALL 2007 GUEST CHEFS SERIES

The CIC Fall 2007 Guest Chefs Series kicks off on Friday, September 14th with a demonstration by Culinary Institute of Charleston Chefs Council member Chef Brett McKee of OAK Steakhouse.

Next up on the calendar is another CIC Chefs Council Member, Chef Bob Waggoner of Charleston Grill at Charleston Place, who will be teaching on Wednesday, October 17th.

On Friday, October 19th, Chef John Marshall of Al di La will share his culinary skills with CIC students.

For the final appearance of the Fall Series, on Wednesday, November 14th, Chef Scott Crawford will come up from The Cloister at Sea Island, Georgia. Crawford, who is Chef de Cuisine for the Cloister's fine dining restaurant, The Georgian Room, previously was at the Black Cat in San Francisco and The Ritz-Carlton at Amelia Island, Florida, and was Executive Chef at The Woodlands Resort and Inn Relais & Chateaux property in Summerville.

Established to offer experienced leaders in the culinary industry the opportunity to share their knowledge with CIC students, the Guest Chef Series brings these culinary luminaries to the CIC amphitheater broadcast kitchen for live demonstrations of their signature techniques and cooking methods.

A COLD DAY IN GARDE MANGER

Wednesday, September 5th -

It was Polar cold in Chef Ward Morgan's class today when Garde Manger students cut ice under the artistic guidance of Chef Morgan and Brian Connors of Ice Age Sculptures. A former instructor in the culinary department at TTC and a leader in his field, Connors' work can be seen in the video at the top of the blog.

'' 'Physically and aesthetically, ice brings out the food, while holding it at the optimal temperature,''' ice artist Shintaro Okamoto said in an August 27th New York Times article on the fashionable status of ice carvings. "'The restaurateur David Bouley, an early adopter of Okamoto's creations, has shipped fresh ice vessels packed in dry ice to Barcelona for an event with Ferran Adrià, the chef at El Bulli. Recently, Bouley had the studio carve 200 serving bowls for a seven-part riff on cherry tomatoes. Okamoto also cuts ice into sleek trays for Olivier Cheng, the caterer, who uses them for passing delicate canapés. But probably Okamoto's most recognizable work was the ice Buddha that was featured in the dining room at Megu in Manhattan.'

"With his ice sculptures, Okamoto has turned a mundane necessity -- keeping food cold -- into an art. And he has given top chefs, who can do only so much with their Bernardaud china, a new medium for impressing diners. For an event at the New York Public Library, the studio sculptured replicas of the lions that flank the library's entrance and set a caviar service between their shoulder blades."

Aspiring ice artists, take these words to heart. You just took the first steps to becoming an official "Chill Seeker."

SCETV Special, "Carolina Chefs Charleston" Aired Again on August 26th

SCETV's exciting culinary documentary on Charleston cuisine, Carolina Chefs Charleston, aired again on August 26th. Starring CIC Chef Council Members Chef Donald Barickman of Magnolias(pictured above left), Chef Frank Lee of Slightly North of Broad (pictured right), Chef Brett McKee of OAK Steakhouse, Chef Frank McMahon of Hank's Seafood, and Chef Bob Waggoner of Charleston Grill, the program was shot with the chefs cooking both in their restaurants and in the demonstration kitchen amphitheater at the Culinary Institute of Charleston.

Hospitality & Culinary Arts Student Association
The Hospitality & Culinary Student Association (HCSA) is a student directed organization whose mission is to enrich the environment of those who are enrolled in the program of the Hospitality, Tourism and Culinary Arts at the Culinary Institute of Charleston at Trident Technical College. HCSA performs many community-centered projects that enable our students to utilize their skills to “give back” to the community by helping the needy. For instance, every month HCSA donates time and resources to the Crisis Ministries by preparing dinner and breakfast for over 100 homeless people. HCSA continues to find new ways of sharing the talents of our students with our Charleston neighbors in order to create awareness and help those in need.
The HCSA won the TTC "Outstanding Student Association" Award for 2006 - 2007 and Co-Advisor Chef Bill Stacks won the TTC "Outstanding Student Advisor" Award for 2006 - 2007!
The mission and purpose of the HCSA is as follows:
A. The mission of the Hospitality & Culinary Student Association is to enhance the competence, confidence, and experience of the students by the means of basic concepts and philosophies of sales and marketing in the hospitality industry as well as refinement of skills in the Culinary Arts.
B. The Purpose of the Hospitality & Culinary Student Association shall be to provide service to the college and community, and engender a keen interest and understanding in the professional fields of hospitality and culinary arts.
C. The Hospitality & Culinary Student Association will assist the serious and dedicated student to develop leadership qualities and academic skills that will benefit the student in future endeavors, while having fun! Money raised in our student-managed dining room assists in paying for educational trips for HCSA members, such as attending the annual National Food Show in Chicago.
Co-Advisors: Director of Operations J. Michael Saboe: 843.820.5092 and Chef Bill Stacks: 843.820.5081
Meeting Schedule for 2007/2008 School Year:
Sept. 11 11:30 am * Oct. 17 11:30 am * Nov. 12 10:20 am
Jan. 22 11:30 am * Feb. 20 11:30 am * Mar. 31 11:30 am

CIC and TTC Volunteers Lend a Hand

Friday, June 22nd. Crowds of firefighters and friends in town for the memorial service for The Charleston 9 gathered at The Joe for supper on the day of the memorial service for the NINE who lost their lives in the Sofa Super Store fire on June 18th. CIC and TTC volunteers were glad to play a part.

TTC's Amy Knight's Mother Will Be an Ice Cream Legend

TTC's own Director of Public Safety, Amy Knight, has a mother who just made the foodie big time!

Ice Cream Earns Grand Prize The Post and Courier Wednesday, July 11, 2007
Jane Hegley scooped her competition. Now she's got her own brand of ice cream to show for it. Hegley won the grand prize in Blue Bell Ice Cream's "Taste of the Country" contest. To commemorate Blue Bell's 100th anniversary, the company asked contestants for new flavors and named winners in 17 states. Hegley iced the other choices with "Southern Hospitality," a mixture of Blue Bell's flagship flavor Homemade Vanilla with crushed pineapple, roasted pecans and a strawberry swirl. Either this year or next, Hegley's flavor will be created and sold throughout Blue Bell's 17-state distribution area.
She already had won a year's supply of Blue Bell ice cream and ice-cream party, to be given in her honor. And now she'll be the guest of honor at Blue Bell's anniversary celebration, to be held July 19-21 at company headquarters in Brenham, Texas. There, Hegley, her husband, John, and their grown daughter, Amy, will tour the manufacturing facilities, and perhaps try a small batch of "Southern Hospitality."

CIC Chef Ben Black Brings in the Gold!

Get to know some of the CIC faculty and you'll find that there's a star fisherman among them. Just this weekend, CIC Chef Ben Black took First Place in the East Cooper's Angler Classic with this fine 4-pound summer sea trout, caught on the Wando.
"They were plentiful," Chef Black said, "but most of our catch is released. We only bring home what we plan to eat."
Another great day of fishing for Chef Black came offshore when fellow angler Carl McCants (right) reeled in this stunning 83-pound wahoo!

Former CIC Student John Ondo's Restaurant Takes 4 Stars in Post & Courier Review

With these Mediterranean accents, it's easy to speak well of Lana

By Deidre Schipani The Post and Courier Thursday, June 28, 2007

It was the bard William Shakespeare who penned "summer's lease hath all too short a date." When it comes to the seasons, we are in agreement; for restaurants, however, it can be a very good thing.

Fans of Cafe Lana's original Cumberland Street location mourned the passage of their favorite lunch cafe. But with the owners of the building making other plans for its use, Lana chef-owner Drazen Romic was forced to find another location for his cafe named after his daughter. Just like a face-lift can refresh a person's look, Lana's move to a renovated building on Rutledge Avenue was just what it needed — a full kitchen with enough space to operate and, for owner Romic, a partner in chef John Ondo.

For me, I am glad that Hominy Grill has company and that there exists the possibility of four corners of comfort food artistry in this Cannonborough neighborhood. This simple space sets off its bar area under a gentle arch, positions tables with good sight lines at the windows and fashions banquettes out of recycled wood to create a cozy wall of seats looking out over this small restaurant. There are a few booths, but that is it. The walls of the restaurant provide a gallery for local artists, and at the time of our visit, photographs of Charleston by architect Sandy Logan gave Lana not only a sense of space but declared the sense of humor of the photographer.

The menu is a Mediterranean haven for lovers of foods washed by its shores. Italy, Spain, Greece, Morocco and France are all at your fingertips. A basket of focaccia, fragrant with herbs, is served with a robust olive oil. The full flavor of the olives is rendered in this green-gold oil and portends quality ahead.

It is easy to stop at the appetizers. Marinated olives ($3.50), a platter of dips ($7) sporting hummus, baba ghanoush, olive tapenade and lavash; antipasto for two ($13.50) or the lamb spanakopita ($8.50) easily can be partnered for a satisfying meal. We opted for a bright start, literally and figuratively, and ordered avgolemono ($4), a Greek lemon chicken soup. This signature dish of Greek cuisine is a light chicken broth, thickened with orzo (or sometimes rice) and lemon and egg are whisked into the broth. Lana's version delivers the touch of Midas. If your appetite needs a wake-up call, this soup does the trick.

We were intrigued by shrimp "putanesca" ($9). This was no ordinary interpretation of the "ladies of the night" pasta sauce. For starters, the "pasta" was thin strands of cucumber, a pale green "linguini" topped with tender shrimp, crispy fried olives and tomatoes in a bagna cauda (hot bath) of olive oil and garlic. It was a delightful culinary trompe l'oeil. The Village Salad ($8.50) is a Greek classic — tomatoes, cucumbers, feta, olives and artichokes served lettuce-free with grilled flat bread. The Grilled Asparagus Salad With Lemon Vinaigrette ($7.50) also will jump-start your taste buds.

Choosing an entree was a challenge — they all sounded so good. Lana offers pastas, gnocchi and a daily risotto. Vegetarians will find a Vegetable Plate ($14) reflecting the season and the chef's whim. And then this kitchen covers the map: chicken in a Basque style, halibut speaking in a French accent, a Moroccan braised lamb shank.

On the advice of our server, we tried the Grilled Wahoo ($17.75) with Vegetables. The potatoes were beautiful Peruvian purples along with All Reds and a vibrant salsa verde. The wahoo's pristine whiteness was perfect against the palette of the potatoes and the sauce. The duck ($19) demonstrated a sure hand in the kitchen. The breast was medium rare as ordered with a crisp skin served with a meltingly tender confit of the leg. Served with golden nuggets of sweet potato gnocchi and tiny dice of parsnips, it was hard to not lick the plate. A balsamic fig gastrique sauced the dish. A gastrique is wine or vinegar, sugar and fruit reduced to a viscous sauce and, when done well, is a perfect foil for rich meats. Every element of this dish was a success. Our server was attentive, familiar with the menu, engaging and sensitive to our dining pace.

Desserts are a sorbet lover's dream. Nine flavors are offered, and for the economical price of $6.75, you can taste three. We chose blackberry, mango and peach. The heady perfume of the peach came through loud and clear, the mango toyed with the tongue with a sweet start and a tart finish and the blackberries' intensity spoke to the quality of the fruit. Wines by the glass are not pedestrian and are reasonably priced. Lana even features a wine from Croatia. Which, by the way, is the hot spot for culinary travel and the sheer beauty of its landscape.

Lana has a new address, a refinement of its menu and all the creature comforts of what is best in a neighborhood restaurant, people who care about your experience.
Lana Restaurant and Bar Neighborhood Favorite
Phone: 720-8899 Address: 210 Rutledge Ave., Charleston
Food: ****Service: ****Atmosphere: ***-1/2Price: $-$$Costs: Appetizers, $3.50-$13.50; soups, $4-$6; salads, $7.50-$8.50; pasta and rice, $9-$16; entrees, $14-$21; specials may run higher; desserts, $5-$6.75. Bar: Full-service bar; nice selection of wines by the glass along with dessert wines; moderately priced wine list.
Hours: Lunch, 11 a.m.-3 p.m. Monday-Friday; dinner, 6-10 p.m. weekdays; until 11 p.m. Saturday; closed Sunday. Decibel Level: Moderate, but as in any small space, levels will vary with guests. Vegetarian Alternatives: Yes. Wheelchair Access: Yes. Parking: Street parking. Reservations: Suggested for large parties and the weekend. Smoking: No.
On The Web: www.lanarestaurant.com or e-mail info@lanarestaurant.com.

Copyright © 1997 - 2007 the Evening Post Publishing Co.

INTERNATIONAL VISITORS!

Wednesday, June 13th.

After an outstanding lunch in the Mikasa Dining Room, our visitors from the UKRAINE just departed!These visitors were invited to the US under the auspices of the Dept. of State’s International Visitor Leadship Program. Their program is arranged by Graduate School, USDA.

They spent 6 days in Washington DC before coming to South Craolina: one morning in Columbia talking to USC tourism faculty: yesterday talking with Steve Litvin of Cof C and touring downtown; today with us; tomorrow fly to Jackson Hole , WY; then to Louisville, KY, then to Chicago and back to Ukraine on June 23. They arrived at 11:30 am along with two interpreters and a staff member from SC Ports Authority.

The members of the group were: Mr. Andriy Filippskyy, Editor of Economic News Status, a weekly business magazine; Ms. Gulnara Ilyasova, Head of the Department of Politics, Economy, Information for Folos Kryma (newspaper);Ivano-Frankivsk Region, Director of the Halych Business Center;Mr. Mykola Khreptyk, Data Administrator of the Carpathian Tourism Board; Mr. Sergiy Maryenko, owner of a five-star luxury hotel on the Caspian Sea; and Mr. Nariman Salyedinov, owner of a bed and breakfast.

Hosts at the CIC were Dean Miller; Dining Room Instructor Blake Hallman, who has studied Ukraine and knows some of the language; Hospitality Department Head Patricia Agnew, who spend time in Slovakia with students; and Ken Mihalik, whose parents are natives of a town right across the border in Slovakia—practically neighbors with one of the visitors. Mihalik was also able to speak their language.

We “informally” have a partnership with Ukraine now---they are serious about exchange students!

CULINARY INSTITUTE of CHARLESTON STUDENTS STUDY ABROAD in ITALY at APICIUS - THE CULINARY INSTITUTE of FLORENCE

Friday October 19th Arrive Florence

Saturday October 20th
Morning: Introduction and course overview; introduction to class, syllabus and materials.
Evening: Welcome Dinner

Sunday October 21st Field trip to Montepulciano and Pienza. Will include visit to the Tenuta di Salcheto and Coop Pienza.

Monday October 22nd
Lecture: Geography of food cultures in Italy. Regional Cuisine. How to read an Italian menu. Understanding Italian regional differences. An introduction to Italian extra virgin olive oil varieties: Ligurian, Tuscan, Apulian.
Workshop: Olive oil Tasting. Trenette al pesto (Trenette pasta with pesto sauce), Bruschetta (Toasted bread with olive oil, tomatoes and basil).
Afternoon:Introduction to typical Italian Products with Tasting

Tuesday October 23rd
Morning: Visit to San Lorenzo Fresh Food Market
Afternoon: Cooking class: Italian Baking & Pastry : Breads of Italy and Specialty Breads

Wednesday October 24th
Morning: Lecture: How to taste wine. Pairing food and wine. Workshop: Wine tasting and wine pairing with cheese and cold cuts.

Thursday October 25th

Lecture: Central Italy – focus on Tuscan cuisine Workshop: Fresh Pasta Workshop, Tagliette, Gnocchi, Ravioli

Afternoon: Group leaves for Parma
Stop in Modena and visit Consorzio Produttori di Aceto Balsamico Tradizionale di Modena

Friday October 26 th
Walking Tour Tour of the historical center.
Depart for the Parmigiano Cheese Factory. Guided tour with detailed explanation of the process.
Visit to a Prosciutto Factory
Depart for Alba

Saturday October 27th Truffle Festival in Alba

Sunday October 28th Visit to a farm where olive oil and wine are processed

Monday October 29th Final Exam

Farewell Dinner.

Tuesday October 30th Departure

Photographs by CIC Hospitality Department Head Patricia Agnew.

Patrick E. Ringwald Memorial Culinary Garden Dedicated

The family and friends of the late Patrick E. Ringwald gathered at the Culinary Institute of Charleston Wednesday, April 18, to dedicate a beautiful new culinary garden in Patrick’s memory. Patrick was general manager of The Boathouse restaurant when he was shot and killed during a robbery in 2003. He was widely known and involved in Charleston’s food and beverage industry for more than 20 years.

After his death, his family, friends and colleagues established the Patrick E. Ringwald Memorial Foundation to support hospitality and culinary training in the Lowcountry. The Trident Technical College Foundation and the Ringwald Foundation partnered to create the 4,400-square-foot garden outside the Culinary Institute of Charleston.

The garden was designed by noted landscape architect Shelia Wertimer. It contains four growing areas for herbs and other plants, a water feature and sitting areas. The garden will provide a unique opportunity for Culinary Institute students to grow and harvest herbs and flowers for use in the kitchens of the CIC.

Guest Chefs Series Brings Culinary Stars to CIC Stoves

On Wednesday March 21, Executive Chef Tarver King of the Woodlands Resort & Inn taught a master class on the art of charcuterie in the amphitheater broadcast kitchen at the Culinary Institute of Charleston, concluding the CIC’s fall 2006/spring 2007 Guest Chef Series.
Established to offer experienced leaders in the culinary industry the opportunity to share their knowledge with CIC students, the Guest Chef Series brings these culinary luminaries to the CIC amphitheater broadcast kitchen for live demonstrations of their signature techniques and cooking methods. Outstanding members of the Charleston culinary community who participated in this year’s Guest Chef Series are:
Executive Chef Donald Barickman: Magnolias, Blossom, Cypress
Executive Chef Bob Carter: Peninsula Grill
Executive Chef Marc Collins: Circa 1886
Executive Chef Bobby Duncan: The Beach Club at Kiawah Island
Executive Chef Frank Lee: Slightly North of Broad
Executive Chef Tarver King: The Woodlands Resort & Inn
Executive Chef Frank McMahon: Hank’s Seafood
Executive Chef Ken Vedrinski: Sienna

In addition, national culinary professional, Executive Pastry Chef Michael Liaskonis from the acclaimed New York restaurant, Le Bernardin, gave a class for CIC Advanced Baking students. Chef Laiskonis was recently honored as Outstanding Pastry Chef 2007 by the James Beard Foundation.
GUEST CHEFS SERIES VIRTUAL LIBRARY
The gift of these generous chefs’ time does not end with one day’s appearance. Utilizing its advanced combination of culinary technology and multimedia delivery resources, the Culinary Institute of Charleston is leading the way in partnering with outstanding culinary professionals to create a virtual in-house video educational system to enhance the learning opportunities for the CIC student.

This process is made possible by capabilities of the CIC amphitheater broadcast kitchen, where the prestigious chefs of the Guest Chef Series teach. The CIC professional production team captures each Guest Chef’s lesson on film and produces a DVD, which is saved to a designated space on the TTC computer server. This exclusive video collection, which is easy to access and can be aligned to a particular cooking method studied in class, offers CIC students the unique advantage of learning from these locally and nationally celebrated chefs.

CIC Student Receives Nathalie Dupree Scholarship

Culinary Institute of Charleston student Erin Ragon has been selected to receive the first Nathalie Dupree Scholarship for Advanced Culinary Studies. Ragon will receive tuition, books and fees for one semester to continue her studies at the Culinary Institute. She will also serve a paid apprenticeship with Dupree and have the opportunity to participate in a culinary-related study abroad program. The BB&T Food + Wine Festival established the scholarship in 2006 to honor Dupree, a notable culinary author and television personality. The scholarship was limited to Culinary Institute of Charleston students with a 3.0 GPA on a minimum 24 credit hours of coursework. Students were required to submit an application and culinary aspiration essay. Finalists were interviewed by a panel that included Dupree and Culinary Institute faculty and staff. The TTC Foundation will administer the scholarship funds.

36 Hours in Charleston: Easy strolling and fine eating in a city of moss-laden oaks.

New York Times Travel
By CHRIS DIXON
Published: March 11, 2007

Good food is a big deal in Charleston, and East Bay Street has a glut of exceptional restaurants. Grill 225, Cypress, High Cotton and Magnolias have all garnered accolades, but the spotlight this year is on......
http://travel.nytimes.com/2007/03/11/travel/11hours.1.html?ex=1331182800&en=be6fbd4ce329f0b1&ei=5124&partner=permalink&exprod=permalink

Photo by Kate Crosby for The New York Times