CIC Grad Kelly Franz Featured in Post & Courier

Going down memory lane with Magnolias Uptown Down South Chef
By Angel Powell, Special to The Post and Courier
Thursday, October 29, 2009
Kelly Franz is the chef de cuisine at Magnolias Uptown Down South, where she has worked for six years.
Franz has done charity work for Meals on Wheels, Darkness to Light, and is proud that she has cooked for two Guerrilla Cuisine dinners.

Q: What made you decide to become a chef?
A: I was 17, working as a server at a restaurant in Columbia, and my favorite part of the job was chopping parsley! I asked the GM if I could move into the kitchen, and I became so passionate about learning more that I decided to move to Charleston and go to culinary school. Chef Bill Stacks got me the job at Magnolias while I was still in school, and the chefs there have taught me discipline and leadership without stifling creativity, which makes me want to keep learning.
For the rest of the story, go to: http://www.postandcourier.com/news/2009/oct/29/kelly-franz/ Photo by James Connelly.

Charleston Currents Gives Great Review to 181 Palmer

REVIEW181 Palmer
"Looking for a restaurant to have a fantabulous, elegant lunch without costing an arm and a leg? Head over to 181 Palmer, a 50-seat restaurant off Columbus at Trident Tech's Culinary Institute of Charleston. The restaurant is a student-centered food lab where new chefs prepare outstanding food. For the $15-per-person prix fixe lunch, you get an appetizer, entrée and dessert. We thrilled to a goat cheese tart with two kinds of roasted beets, a succulent piece of sautéed mahi-mahi on winter vegetables and an artisanal Camembert with fresh figs and candied kumquat for dessert. Our luncheon companion also had the tart, accompanied by tantalizing oyster po'boy sliders and a lemon torte. Not only is the whole experience yummy, but it's fun too - you can watch the cooks prepare the meal via live video displayed on the restaurant walls. Lunch is served Monday through Thursday starting at noon. Reservations are highly suggested."
-- Andy Brack

http://www.charlestoncurrents.com/issue/09_issues/09.1029.htm#review

Photo courtesy of Ls3P.

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

CIC has Big Bite of Taste of Charleston

The 2009 Taste of Charleston kicked off on Friday, October 9th with an Iron Chef Competition in the CIC's Palmer Campus amphitheater. The team of Chef Instructor Kevin Mitchell and Francis Marion Chef/Adjunct Instructor Simon Andrews made a tight win over their competition Chef Nathan Thurston of the Ocean Room at The Sanctuary and Chef Kevin Johnson of Anson.

On Saturday, the CIC hosted two sessions of "Taste of the Kitchen," with beer and food pairing in the morning and wine and food pairing in the afternoon.

And on a beautiful Sunday, both HCSA and The Baking Club had booths at Boone Hall.

The Post & Courier covered the story:"Chefs to serve up advice on perfect pairings" http://www.postandcourier.com/news/2009/oct/10/chefs-serve-advice-perfect-pairings/

New Reality Show, The WineMakers, Premiere at CIC

On Thursday, October 8th, South Carolina ETV premiered their newest Presentation, The WINEMAKERS, at the CIC amphitheater at Palmer Campus.
Pictured above are at top: Emily Bane, CWE, Field Sales Manager-Charleston, of Ben Arnold-Sunbelt, demonstrating CrushPad's blending kits and showing off the winning wine.
Second Row: Intro to Wine student Othel Plowden taking notes and Hospitality Department Head Patricia Agnew sitting with Ben Arnold's John Julius.
Third Row: (l) Cheesemaker Farrah Hoffmire (Giddy Goat), whose goat cheese lollipops also made their premiere at the event, and (r) Charleston Restaurant Association President Steve Kish (82 Queen), sitting next to SCETV President David Couch.

Slated to begin airing on Public Television September 2009, The Winemakers joins twelve men and women as they compete for a chance to create and launch their own wine label nationwide. Produced in a reality television series format, this first season of six 30-minute episodes follows a passionate and diverse group of contestants from the vineyard to the boardroom as they struggle to make their wildest dream come true. The winner of season I of The Winemakers will launch their own 15,000-case brand nationwide in September during the series’ debut. The winner’s wine was produced at Crushpad, an urban crush facility located in the heart of San Francisco. Season II of The Winemakers began shooting in Arroyo Grande on California’s central coast in August 2009. Only the survivors of this first challenge will continue on to France’s Rhone Valley where the competition will kick into high gear.
The Judges: Leslie Sbrocco, well-known wine writer, author and host of Public Television’s "Check Please;" Mark Oldman, author of the bestselling "Oldman’s Guide to Outsmarting Wine," and Los Angeles-based wine writer Corie Brown. A host of guest judges also include Food & Wine magazine writer Lettie Teague and Doug Frost, who holds the distinction of being only one of three people worldwide to hold both a Master of Wine and Master Sommelier title.

A presentation of South Carolina ETV, the series is a production of Doc City Productions, whose founder Kevin Whelan has developed several wine programs, including WINE 101 with David Hyde Pierce, Tales From the Vineyard and Uncorked: Wine Made Simple with Ted Allen. Clips from the show can be viewed on YouTube at www.youtube.com/winemakerstv and on the series’ website http://www.thewinemakers.tv/.

The WineMakers will run the week of Oct. 26 - 30
10/26 7:00pm WineMakers 101 10/26 7:30pm WineMakers 102
10/27 7:00pm WineMakers 103 10/28 7:00pm WineMakers 104
10/29 7:00pm WineMakers 105 10/30 7:00pm WineMakers 106
On Saturday, October 31, the program will run straight through, beginning at 12:00 noon to 3:00pm.
The City Paper had a few words: http://www.charlestoncitypaper.com/charleston/a-reality-show-for-winos-plus-thoughts-on-top-chef/Content?oid=1429047

Chef Mitchell is a Contestant in The Taste of Charleston Iron Chef

The Taste: Iron Chef Competition
Hosted by Greater Charleston Restaurant Association with US Foodservice and the Culinary Institute of Charleston

DATE: Friday, Oct. 9
TIME: 6:00 pm - 9:00 pm
LOCATION: 66 Columbus Street
MORE: This event kicks off the 29th annual Taste of Charleston weekend, and will take place at the Culinary Institute of Charleston's Palmer Campus. This year's competitors are: Chef Kevin Mitchell from the Culinary Institute of Charleston and Chef Simon Andrews from the Swamp Fox Restaurant, Francis Marion Hotel vs.Chef Kevin Johnson from Anson Restaurant and Chef Nathan Thurston from The Ocean Room at The Sanctuary.

It's Great When Two CIC Alums Are Featured in the Newpaper on the Same Day!

Rue De Jean Chef Quickly Moves Up Culinary Arts Food Chain
By Angel Powell, Special to The Post and Courier
Thursday, October 1, 2009

Aaron Lemieux studied at the Culinary Institute of Charleston under some of the best chefs in the world, including his mentor, the late William Stacks.
After graduating in 2005, he began working at Magnolias under Donald Barickman and Donald Drake, who are widely respected as pioneers in the Charleston culinary scene. Advancing quickly, he soon became butcher and later sous chef.
In 2007, Lemieux joined 39 Rue De Jean working under Holy City Hospitality Executive Chef Jason Murphy. A welcome addition to the company, he swiftly earned the position of sous chef and later chef de cuisine.
Q: What's your first food memory?
A: I grew up in New England, so soft shell clams or "steamers" would have to be my first memory. My parents would get a giant pot and steam a bushel then we would dip in hot water then in hot butter. Amazing.
Q: What do you cook at home?
A: Since I am always cooking French cuisine, all bets are off at home. It might be stuffed shells one night and fajitas the next night. It all depends on who I'm eating with and our time frame.
For the rest of this story, please see:
http://www.postandcourier.com/news/2009/oct/01/rue-de-jean-chef-quickly-moves-up-culinary-arts/

Sunrise Bistro
By Rob Young,
Thursday, October 1, 2009
... Sunrise, a fine lil' breakfast/lunch bistro from Jessica Welenteichick and chef Brian Appelt. ... Sunrise bakes its own breads, including biscuits, house herb bread, and pizza dough: perfect for the Suns Up Pizza omelet with sausage gravy ($4.25-$4.75), served in three variations. Beyond breakfast, Sunrise leans to lighter fare, such as greens, chicken and Caesar salads and wraps, and the hummus platter ($5.95).
But it leaves room for more filling items, counting the grilled pimiento cheese ($5.95), rich and gooey, the cheese clinging to the insides of Texas toast. Try the crab bisque on the side; it's substantial, thick and dreamy, with small bits of crab swimming in the soup.
For the rest of this story, see the link below.
Address: 1797 Main Road, Johns Island Phone: 718-1858
Hours: 9 a.m.-3 p.m. Sun., 7 a.m.-2:30 p.m., Tues-Sat.
http://www.postandcourier.com/news/2009/oct/01/sunrise-bistro/

Slow Food Supporters

Slow Food Charleston organized several local Eat-Ins as part of the national "Time for Lunch, a program to urge Congress to provide children with real food at school. One, which took place on the grounds of the Clemson Coastal Center, featured a pot-luck picnic. Dishes were judged by CIC faculty members Patricia Agnew, Jeff Alexander and Ben Black.

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.

Keep Your Eyes On CARTA!

Keep your eyes out for CIC Chef Instructor Miles Huff's picture in the Lowcountry Marketplace ad on the CARTA busses making their way around town.

Thanks to Le Creuset for their generous contribution of the beautiful CIC-blue baking dish that we used to present the mouth-watering Lowcountry boil, filled with fresh blue crabs and shrimp from Crosby's Seafood!

First Week of Intro to Wine a Flavorful Success

UNCORKED!

The first night of Intro to Wine kicked off Monday night at CIC's downtown Palmer Campus, led by Craig Locascio, CWE Supervising Director, National Education Programs, Charmer Sunbelt Group. The course's Adjunct Instructor is Emily Bane, CWE, Field Sales Manager-Charleston, of Ben Arnold-Sunbelt.

CIC students met this super tasting selection with enthusiasm!

Hess Chardonnay Su’Skol Vineyard 2007
Polka Dot Riesling Sweet 2007
Santa Ema Cabernet Sauvignon Reserve 2006
Willamette Valley Vineyards Pinot Noir Whole Cluster 2008

Intro to Wine is a component of CIC's new Advanced Beverage Service Management Certificate. See below for its specifics.

HOS 251 Introduction to Wine
Course Credits: 3 Semester Credit Hours
Prerequisites: HOS 154 Safety and Sanitation. Students must be 21 years of age by date of first class meeting. Enrollment in this course requires permission of department head.
Text Book: Windows on the World Complete Wine Course; Zraly, Kevin. Sterling Publishing 2009, ISBN 978-1-4027-5746-4.

This course is a study of the basic wine production process with a focus on the different styles of wine, countries of origin, terroir and related flavor characteristics. The course includes best practices and industry trends.
Course Objectives
· Discuss historical origins and production process for wine, champagnes and related products.
· Identify major wine-producing areas of the world and the types of wine each produces.
· Explain procedures for tasting, evaluating, serving, storing and selling wine.
· Address current trends and best practices in the wine industry.

Never Take CIC Instructors for Granted!

Just when you think you know all about a CIC instructor, you'll find out something new and interesting. Here, for example, is Chef Instructor Ben Black, who is harvesting honey from the hive on his family farm.

He says that with Tupelo trees in the marsh and sunflowers in the fields to draw from, the bees have made a fragrant, flavorful product.

CIC Grad John Ondo of Lana Restaurant Featured in Post & Courier

John Ondo: The man behind the magic at Lana Restaurant
By Angel Powell, Special to The Post and Courier
Thursday, August 13, 2009

"Charleston native John Ondo has worked in some of the best kitchens in Charleston. He honed his skills at McCrady's, Carolina's and Fulton Five before teaming with Drazen Romic to open Lana Restaurant and Bar in 2005. Lana features Mediterranean cuisine and has received accolades from the press since it first opened its doors."
To read the complete article: http://www.postandcourier.com/news/2009/aug/13/john-ondothe-man-behind-the-magic-at-lana/

181 Palmer in August issue of Southern Living magazine

181 Palmer, the Culinary Institute's fine dining restaurant located on its downtown campus, is part of Southern Living's August Editors' Guide feature on "our Best Travel Secrets." The magazine suggests that readers can "save money on fine cuisine" by [eating] "at a culinary school, where tomorrow's chefs are studying - and cooking three-course meals (and more)."

One of three recommendations was "181 Palmer, the on-campus restaurant at the Culinary Institute of Charleston: a three-course lunch (braised short-ribs, striped bass, toffee pudding cake), $15."

With a circulation of 2,800,000, Southern Living is a great vehicle for spreading the word about the good things happening at the CIC!

Images courtesy of LS3P ASSOCIATES LTD. - Image Studio

Charleston's Culinary Community Gives Great Support for NRA Solutions ProStart Level IV Summer Institute at Palmer

The theme for the Institute was Farm to Plate, a hot topic in Charleston and the culinary world at large. All classes were planned accordingly.

Chef Donald Barickman of Magnolias led the class through a delicious feast of his Southern favorites, featuring Wild American Shrimp, Carolina Plantation Rice, and White Lily Flour.


Chef Aaron Deal of Tristan came in for a class on sophisticated vegetable cookery.

Chef Kevin Johnson of Anson wowed the class by grinding corn into grits with his own mill, as he does at the restaurant. His topic was grains and he used an array of Anson Mills' products.



Pitmaster Tim Handy brought his big rig and took the class on a round-up of Keegan-Fillion chicken and pork, plus sides.

After a frield trip to Boone Hall, the group lunched with Chef Charlotte Jenkins at her restaurant, Gullah Cuisine, to see yet another facet of Lowcountry farm-to-plate cuisine.

And the Director of S.C. Acquarium's Sustainable Seafood Initiative, Megan Westmeyer, shared her considerable knowledge.