CIC Chefs Council Member Bob Carter Stars in "Throwdown with Bobby Flay"

OnTuesday, July 1st., CIC Chefs Council Member and Peninsula Grill Executive Chef Robert Carter and the restaurant's famed "Ultimate Coconut Cake" kicked off the fifth season of "Throwdown With Bobby Flay" on the Food Network.
According to The Post and Courier, "The premise of the show is to identify culinary masters and challenge them on their home turf. In this case, the Food Network and Flay sought out Carter in Charleston under the guise of filming a profile. What Carter didn't know was that Flay was planning to challenge him to an unexpected coconut cake cook-off.
Carter says being on the show was a 'surreal' experience. 'I woke up that morning thinking I'd be able to do my thing in the comfort of my own kitchen. The next thing I know, Bobby Flay is walking in with another camera crew challenging me to a cooking duel. It was awesome!'"
The Post and Courier Wednesday, June 25, 2008
In case you have not had the pleasure of enjoying Chef Carter's famous Ultimate Coconut Cake, it is 4" tall and 10" in diameter, serves 16, and weighs approximately 12 lbs. The show-stopping Ultimate Coconut Cake is nationally famous and is ordered by foodies and celebrities around the country for the price of $100.00 per cake + Fed. Ex. shipping costs!

Chef Black Brings in 62 # 10 oz. of Gold

Those who know Chef Ben Black from the classroom at CIC may not be aware of his prowess on the high seas. Not only is Chef Black a member of the U. S. Coast Guard Reserves, he is also an accomplished fisherman - witness this 62-pound 10-ounce golden dolphin he recently reeled in offshore Charleston.

AND THE WINNER IS......

KELLY NEWMAN WINS THE DOOR PRIZE AT TODAY'S HCSA MEETING! ARE WE LOOKING AT THE NEXT "TOP CHEF?"

CIC Student Meri Spalviero Featured in the Post and Courier

In her June 4th story for the Charleston Post and Courier newspaper, "Save on Groceries by Using What you Have," cookbook author and television personality Nathalie Dupree included recipes by her newest intern, CIC student Meri Spalviero.

"A new apprentice, Meri Spalviero, winner of Trident Tech's Culinary Institute's Nathalie Dupree scholarship, started working with me last week, eager to try something new. We had planned to go in a different direction, but one thing led to another, mainly the need to use up what we already had on hand," writes Ms. Dupree.

"The refrigerator was laden, as was the fruit and vegetable bowl that sits on my kitchen counter. Everything was getting over-ripe. The next day, Meri showed up with all her vegetables and fruits that were going bad, inspired by my attempt to staunch the waste of my food. So our efforts became a story of saving money and using up what you have before you head for the store."

Meri's Caramelized Pineapple Curd with Fresh Cherries
Makes 3 cups

For the caramelized pineapple:
4 tablespoons butter
4 tablespoons brown sugar
10 slices pineapple, sliced 1/4-inch-thick
For the curd:
4 tablespoons butter
3/4 cup sugar
3 eggs, beaten
2 cups caramelized pineapple puree

For the pineapple: Melt the butter and brown sugar over medium-high heat in a large skillet or saute pan. Add the pineapple slices on top of the butter/brown sugar mixture, in batches if necessary; don't overlap. (Note: If doing two batches, start with half the butter and brown sugar.) Cook pineapple slices, turning occasionally, until they develop a light brown color. Once all the slices have been caramelized, puree in the blender with any juices that are left in the pan. Reserve 2 cups for the curd. (Any leftover pureed pineapple is delicious over ice cream.)
For the curd: Heat the butter, sugar, eggs and caramelized pineapple puree in a heavy saucepan and cook over low heat, stirring frequently. Don't let the mixture boil; it's a curd, not a curdle. Continue cooking for 10-15 minutes until the mixture has thickened, then cool. Serve with fresh cherries or any leftover fruit, cake, ice cream or whatever you have on hand. May be kept covered in the refrigerator several days, or frozen.

Meri's Corn and Tomato Sweet and Spicy Salad
Serves 2-4
2 ears fresh corn, for about 2 cups
1 pint cherry tomatoes, preferably heirlooms
2 tablespoons sweet chili sauce; Mae Ploy brand preferred
1 tablespoon cilantro, thyme or other fresh herb, chopped
Salt to taste

Hold the ear of corn vertically in a glass pie plate and carefully slice down with a paring knife to remove the fresh corn off the cob. Quarter the tomatoes, and toss them in the bowl with the corn. Add the chili sauce, cilantro or other herb, and salt to taste. Stir together and leave out at room temperature to let all the flavors blend. Can be served at room temperature or chilled.

For the full story, see: http://www.charleston.net/news/2008/jun/04/save_on_groceries_by_using_what_you_have43232/

CIC STUDENT ASSOCIATION (HCSA) WINS TOP AWARDS

Two TTC employees were recognized at the annual Awards Day ceremony held May 2 in the Main Campus Student Center. Each serves as an advisor to a TTC student organization and was nominated by their student members for the honor of Outstanding Student Organization Advisor. CIC Dean Michael Saboe, advisor for the Hospitality and Culinary Student Association, won first place as Outstanding Student Organization Advisor. Randy Grimes, advisor for the Society of Broadcasters, was runner-up.

For the Outstanding Student Organization awards, the Hospitality and Culinary Student Association (advisors Dean Michael Saboe, the late Chef William Stacks, Chef David Vagasky and Hospitality Instructor Paul Teehan) won first place. Pictured above are advisors Dean Saboe and Chef Vagasky, and CIC students Rebekah Brasfield, Othel Plowden, Gayle Rawlins, and Renata Dos Santos.

CHEFS MORGAN AND ALEXANDER COLLABORATE!

Chefs Morgan and Alexander joined forces to produce pizzas! The combo of Chef Morgan's fresh mozzarella and Chef Alexander's fresh dough is hard to beat!
Photos provided by CIC student Jennifer Wallis.

CIC IRON CHEF

Two of Charleston's hottest chefs fired up the stoves at the CIC recently for an Iron Chef comptetion. On the left and right: Chef Mike Lata of FIG and Chef Ken Vedrinski of Sienna, with CIC Culinary Department Head Michael Carmel and CIC Chef Instructor Miles Huff. The event was won at TTC's Night in the Valley fundraising auction. Each chef led a team of Charleston's hospitality industry luminaries in producing an array of winning dishes!

Summer Kids Cooking Classes Coming Up at CIC!

CIC and Charleston Culinary Community Loses a Great Leader

Chef William Scott Stacks, Sr. becan his Charleston culinary tour as Executive Chef at Marianne's, Charleston's well-known downtown French restaurant, which was on the corner of Meeting and Hassell Streets. He was the chef and owner of the popular Captain Guilds Cafe in Mt. Pleasant before becoming a Chef Instructor at the Culinary Arts Program at Trident Technical College and subsequently at Trident's Culinary Institute of Charleston. With his death, the CIC and the Charleston culinary community have lost an extraordinary leader, mentor and friend.

Chef Mike Lata of FIG Joins Students in the Production Kitchen

There were lucky students and happy diners on April 8th. when Chefs Council member Chef Mike Lata joined Chef Instructor Scott Stefanelli and the students in the production kitchen.
Under the guidance of Chefs Lata and Stefanelli, students cooked Chef Lata's "Braised American Red Snapper with Artichokes and New Potatoes" as the Special of the Day in the Mikasa Dining Room.
Prior to opening FIG as Executive Chef/Partner, Chef Lata was Chef de Cuisine at Ciboulette, an Atlanta restaurant founded by Chef Jean Blanchet and his protégé Chef Tom Coohill, and Executive Chef at Anson, Charleston. Chef Lata was co-founder Charleston Chapter of Slow Food convivium and hosted the first James Beard out-of-house event in South Carolina. Chef Lata was Nominated for James Beard Top Chef Southeast in 2007 and 2008.

The Chefs Council of the Culinary Institute of Charleston provides insight and vision for the Institute's programming and academic offerings.

CHEF JEFF WOWS ASHEVILLE!

CIC Adjunct Pastry Instructor
Jeff Alexander wow'ed the crowd at the 2008 Asheville Artisan Breadbaker's Festival
on March 28th.

Participating in the Five-Star Quick Bread category, he rolled out an array of fabulous Souped-Up Scones, Fresh Apple Strudel, Chocolate Buttermilk Banana Bread, Tyrolean Chocolate Cake, and Reinvented Blueberry Muffins.

NATIONAL HONEY BOARD GIVES CIC STUDENTS PLENTY TO BUZZ ABOUT

On March 29th, CIC students competed for cash prizes in the National Honey Board’s “Honey Springs Forward” culinary competition, organized by Culinary Department Head Michael Carmel. Carolina’s Executive Chef Jeremiah Bacon and Slightly North of Broad Executive Chef Frank Lee judged the Culinary/Savory category. Cypress Pastry Chef Kelly Wilson and Pastry Chef Melissa Fritz-Waltzers, both CIC Adjunct Instructors, judged the Baking/Pastry categories. National Honey Board Marketing Manager Jami Yanoski presented the awards.

For their seasonally inspired recipes, first prize winners received $1,000, second prize winners $500, and third prize winners $250. A $500 honorable mention was awarded in both categories for the most innovative use of honey.

Culinary/Savory Winners
1st Place Meri Spalviero: Pan-Seared Duck Breast with Smoked Honey- Lavender Glaze

2nd Place Joe Branton: Black Tupelo Honey-Glazed Quail

3rd Place Steven Lusby: Mirin & Apple Blossom Honey Mahi Mahi en Papillote, Orange Zest Orzo, Honey-Marinated Vegetable Medley, Thyme & Honey Beurre Blanc

Honorable Mention Brian Voss: Honey Mescal-Glazed Duck Breast, Citrus Honey Butter Leeks, & Fondant Potatoes

Baking/Pastry Winners
1st Place Brian Voss: Mascarpone Mousse with Honey Gelée & Benne Seed Wafer

2nd Place Jonathan Kaldas: Orange Blossom Baklava

3rd Place Allison Meissner: Coconut-Almond Cake, Blueberry Compote, Citrus Honey Sauce & Vanilla Ice Cream

Honorable Mention Chancel Nuque: Banana Jackfruit Turon, Honey Avocado à la Mention Mode & Honey Strawberry Sauce

CIC GRAD MAKES THE NEWS!

Culinary Institute of Charleston
graduate Chelsey Conrad was featured in a Post and Courier article on the role of women in the professional kitchen. At only twenty years old, Chelsey has already graduated to line cook at Slightly North of Broad, no small feat at one of Charleston's most prestigious restaurants.

SNOB Executive Chef Frank Lee praised Chelsey: "She's able to handle the pressure, make good decisions and judgements under pressure. She's got a consistant, clean hand and is able to make plates look good."

To read the complete story, see:

http://www.charleston.net/news/2008/mar/12/pressure_cooker33509/?print

Photo by Wade Spees/ The Post and Courier

CIC Photos from 2008 BB&T Charleston Food + Wine Festival

SURF'S UP!

Garde Manger headed to the islands today for their practical exam on buffets!