Dean Saboe Receives Golden Pineapple Award for Leadership in the Charleston Restaurant Community

The Charleston Area Convention &Visitors Bureau made its 2011 Golden Pineapple Awards for service and dedication to the growth of the hospitality industry during its annual Travel Council meeting on June 7th. Since the CACVB's inception in 1985, the Golden Pineapple Awards have recognized individuals who promote positive growth of tourism, the Charleston area's largest industry.           

Awards went to Culinary Institute of Charleston Dean Michael Saboe for leadership in the Charleston restaurant community, Historic Charleston Executive Director Kitty Robinson for showcasing Charleston's history and culture through the 2011 Winter Antiques Show, and Southwest Airlines for improving the quality of life and business opportunities for the Charleston area through affordable air travel.

Mikasa Dining Room Opens for Summer with an á la Carte Menu

Chef Kevin Mitchell's International class will present  an á  la carte menu in the Mikasa Dining Room this summer. The dates and cuisines are as follows:

June 14 Japan
June 16 Korea
June 21 India
June 23 India
June 28 Middle East
June 30 Africa
July 14 Greece
July 19 Spain and Portugal
July 21 Southern France
July 26 Northern France
July 28 Southern Italy
The menu for Japan is pictured. Clockwise: Ginger-Mango Lemonade, Miso Shiro, Fish Ponzu with Steamed Rice and Tempura Asparagus, Assorted Maki Rolls with Traditional Accompaniments, Soba Noodles with Chicken and Long Onions, Gyoza with Traditional Dipping Sauce, and Assorted Tempura with Traditional Dipping Sauce.

Maymester Advanced Baking Class

Chef Vagasky's Advanced Baking Class, HOS 220, created many beautiful pastries during Maymester. This array of slices of marjorlaine torte just begged for a photograph!

CIC's Josh Shea Wins the Home Chef Division of Pearlstine's "Beer Meet Food, Food Meet Beer" Contest

As reported by T. Ballard Leseman in the Charleston City Paper, "the contest invited local cooks to enter either the Home Chef or Pro Chef category with an original recipe using any product from the Pearlstine family of products as an ingredient. A panel decided on the six finalists, who were then invited to cook their recipes at the Culinary Institute."
"In the Home Chef category," wrote Leseman, "Culinary Institute student Josh Shea wowed the panel with a beautiful dish of sautéed scallops over delicate risotto with beer blanc and beer caviar using New Belgium Mothership Wit, Sam Adams Imperial Stout, and Sam Adams Cream Stout. The scallops were perfectly cooked, and the blend of spicy and roasty beer flavors worked nicely with the entire dish."
For the complete story, see http://www.charlestoncitypaper.com/charleston/beer-met-food-at-the-culinary-institute/Content?oid=3300672

Chef Kevin Mitchell Participated in Atlanta Food & Wine Festival

Chef Mitchell, a member of The Festival's Founders Council from South Carolina, was one of five distinguished chefs featured in the Festival's Evolving Tradition Dinner on Sat. May 21st. at the Ritz-Carlton, Buckhead. The other award-winning chefs are Chef Duane Nutter of One Flew South in Atlanta, Chef Todd Richards of The Cafe at The Ritz-Carlton Buckhead, Chef Evette Brady of 1620 Restaurant in Little Rock, and Chef Darryl Evans of Atlanta, mentor to many.


The dinner represented the deeply rooted African-American Southern food traditions that have evolved to meet todays tastes and techniques. South African wines were paired by Stephen Slatterfield, International Society of Africans in Wine, Altanta. http://www.atlfoodandwinefestival.com/

See one writer's blog on the dinner, complete with pictures of each course at: http://insathope.blogspot.com/2011/05/5-african-american-chefs.html

Danita Carpentier Named Top Student Culinarian of the 2011 BB&T Charleston Wine + Food Festival

Congratulations to all of our CIC students who worked as chef assistants at the 2011 BB&T Charleston Wine + Food Festival. They received high praise for their efforts. CIC's Danita Carpentier was named the Top Student Culinarian of the 2011 Festival.

Chef Vagasky Wins First Place in FELC Ultimate Teacher Competition

Congratulations to Chef David Vagasky for winning 1st place at the Ultimate Teacher Competition, which was hosted by the Foodservice Educators Learning Community Summit this past weekend. Chef Vagasky had 15 minutes to demonstrate a best teaching practice. He demonstrated a technique of rolling dough with different size sticks. Chef Vagasky competed against five other educators from some of the top culinary schools in the country.

As the 1st place winner he received a plaque, and over $1,000 in prizes and money!

HCSA HAS RIVERDOGS DAY ON APRIL 16TH!

HCSA is having its first sponsored event with the Charleston Riverdogs on Sat. April 16, 2011. This is the first of many events that HCSA will be doing.

- Tickets are $11 in advance and include game ticket and food vouchers! And for those of you that are 21 and over there will be $1 beers.
- Doors open at 6pm. The game starts at 7:05. If you would like to attend, please contact Chef Vagasky.
- *All tickets must be purchased by Tuesday April 12, 2011.

181 Palmer Featured in "Southern Lady Magazine" Article on Charleston

'A City Set in a Garden' is the title of an article complete with lovely sketches created by guide book author and artist Diana Gessler in the March/April issue of "Southern Lady Magazine." One of the places featured by Gessler is 181 Palmer.

"When Johnson & Wales College of Culinary Arts decided to pack up their pots and leave Charleston, this foodie town was fortunate that the Culinary Institute of Charleston at Palmer Campus stepped into the kitchen to take its culinary place.

"When classes are in session, students cook and serve a $15 prix fixe gourmet lunch for the public at 181 Palmer (it's the classroom number.)"

Follow 181 Palmer at http://twitter.com/181Palmer 

Catch Chef Stefanelli and 181 Palmer in the City Paper

Eat This Tonight: asparagus, blue crab, blood oranges, and Meyer lemons

by Stephanie Barna
"Spring has sprung, people, and you know what that means. No more root vegetables! Turnips and sweet potatoes are just fine, but who could stand to eat another pureed pile? Local chefs are even more thrilled at this news, and menus around town are popping with fresh fish, spring onions, and bright green asparagus. Walk into any restaurant worth its salt, and you'll find a specials board full of fresh flavors. We called around to see what chefs are excited about.

"Blue crabs and asparagus are figuring prominently in dishes at 181 Palmer, the Culinary Institute of Charleston's restaurant that serves as a training ground for students. You can't really eat this tonight, because they're only open for lunch, but you can most definitely check them out next week (they're open Mon.-Thurs.). Head Chef Scott Steffenelli is teaching his students to plate a shaved spring asparagus salad with blue crab, housemade bacon, Sea Island farm egg, and a Meyer lemon vinaigrette.
"'In a nutshell," says Steffenelli, "we shave the asparagus very thinly with a peeler. We make a vinaigrette with Meyer lemons and olive oil. The Meyer lemons give the dressing a clean citrusy and slightly sweet not acidic flavor, which pairs nicely with the crab and asparagus. For service we toss some of the raw asparagus with the vinaigrette, jumbo lump crab meat, sea salt, and some of the bacon which has been rendered crisp. We neatly pile the salad on top of housemade brioche which has been toasted. Chives are then mixed in with some vinaigrette and that's swirled around the plate for extra flavor and visual appeal. Meanwhile we cook our egg sunny side up just until the white is set and the yolk is warm but still runny. We cut the egg with a round cutter to make them look uniform and perch the egg on top of the salad. We garnish the egg with a touch of sea salt and some bacon powder and as our customers eat the salad the egg yolk emulsifies nicely with the vinaigrette and the salad for some really great springtime eating." I'll say. Sounds like a lesson in springtime deliciousness."

For More of this story: http://www.charlestoncitypaper.com/charleston/eat-this-tonight-asparagus-blue-crab-blood-oranges-and-meyer-lemons/Content?oid=3216607
Follow 181 Palmer on Twitter: http://twitter.com/181Palmer

USDA Chief Scientist and Under Secretary for Research, Education, and Economics Visits CIC

Agricultural Science – from the Classroom to the Laboratory to the Plate Posted by Dr. Cathie Woteki, USDA Chief Scientist and Under Secretary for Research, Education, and Economics, on March 18, 2011
"Last week, I was in South Carolina to see some of the work being done by USDA’s scientists at the U. S. Vegetable Laboratory, where researchers strive to improve vegetable yields and quality. Any chef will tell you great meals begin with high quality ingredients, and nutritionists will add that a colorful meal is a nutrient-dense meal. On my way to the lab, I stopped at a place that is focused on that good food equation, especially using locally sourced produce: The Culinary Institute of Charleston at Trident Technical College."
Pictured: Dr. Woteki and CIC Dean Michael Saboe
For the rest of the post, please go to: http://blogs.usda.gov/2011/03/18/agricultural-science-%E2%80%93-from-the-classroom-to-the-laboratory-to-the-plate/ 

CIC is proud to have been a part of the 12th Annual Chefs' Feast.

Led by Chef Robert Carter of Peninsula Grill, Chefs' Feast helps raise the much needed funds for the Lowcountry Food Bank's childhood hunger programs, Kids Cafe and BackPack Buddies. Kids Cafe, an innovative after-school program that provides hot, nutritious meals and academic assistance, and BackPack Buddies, a program designed to attack the issue of weekend hunger, are our central tools in the effort to end childhood hunger.
Chef Stefanelli served Braised oxtail with winter vegetables, polenta, shaved ricotta salata, gremolta, and tangerine oil.


The CIC Team for Chefs Feast: r-l: Chef Instructor Of 181 Palmer Scott Stefanelli, Hospitality Instructor Lisa Buzzelli, and Operations Director Herb Waters.

CIC Has Exciting Dine Around During BB&T Charleston Wine + Food Festival

"One of the most coveted events on the Festival schedule is the Restaurant Dine-Arounds. This year nineteen of Charleston's renowned chefs, three of them James Beard Best Chef Southeast Award winners, will open the doors of their acclaimed restaurants to a nationally celebrated guest chef to craft a 5-course tasting menu that blends together the culinary styles of each chef and creates a one-of-a-kind menu and dining experience. A winemaker will join each restaurant to pair every dish with the perfect varietal."

Host CIC Chef: Kevin Mitchell
Guest Chef: Duane Nutter of One Flew South, Atlanta, GA,
Guest Chef: Todd Richards of Ritz Carlton, Atlanta, GA
Guest Winemaker: Bob Davis, Jordan Winery, Alexander Valley, CA.
Guest Master Sommelier: Andrea Robinson, Napa Valley, CA

MENU

Passed Hors D'oeuvres

2007 Jordan Chardonnay

First Course

Benton's Bacon and Egg Salad

Poached Pear, Frisée, Arugula, Pink Peppercorn Vinaigrette

2008 Jordan Chardonnay

Second Course

Pan-Roasted Sturgeon

Sea Island Red Pea and Crab Succotash, Tomato-Fennel      Broth

                                                  2008 Jordan Chardonnay

Third Course

Keegan-Filion Farm Chicken and Tarragon Waffles

Mushrooms, Turnips, Pickled Shallots, Blueberry Sorghum Jus

2006 Jordan Cabernet Sauvignon

Fourth Course

Trio of Lamb

Firefly Sweet Tea Bourbon-Barbequed Lamb Chop, Berbere-Crusted Lamb Loin,

and Lamb Sausage

Farro, Collard Greens, Lamb Jus

Magnums 2005 Jordan Cabernet Sauvignon

Fifth Course

Roasted Pineapple and Anson Mills Polenta CakeGinger and Vanilla Bean Ice Cream, Pineapple Reduction
Created by CIC Chef Jeff Alexander

The CIC's proceeds from the evening benefit the CIC chapter of the BCA.To learn more about CIC guest chef Duane Nutter:

http://www.charlestoncitypaper.com/charleston/frequent-flyers-love-duane-nutters-one-flew-south/Content?oid=3143435

Elizabeth Freer Wins People’s Choice Award in S.Pellegrino® Almost Famous Chef® Competition

CIC student Elizabeth Freer won the prestigious People’s Choice Award in Napa March 11-13 during the 9th annual S.Pellegrino® Almost Famous Chef® Competition. Ten of the most talented culinary students from Italy, Mexico and Puerto Rico competed with rising stars from the U.S. and Canada. Students were critiqued on taste, texture and aroma of their dishes, presentation, kitchen skills and the ability to perform under pressure. Freer’s winning dish was Rabbit Two Ways.

Hosts Gail Simmons and Ralph Pagano were joined by media judges Dana Cowin of Food & Wine Magazine, Sophie Gayot of Gayot.com, Mitchell Davis of The James Beard Foundation, and Bonnie Stern of The National Post. The lineup of world famous chefs present to judge and mentor the student chefs consisted of Chefs Rick Moonen of rm seafood, Tony Mantuano of Spiaggia, Jean Joho of Everest, Gary Danko ofRestaurant Gary Danko, Brooke McDougall of ByMark and Bob Hurley of Hurley's, and Michel Richard of Michel Richard Citronelle, winner of numerous awards, including two Michelin stars.
To qualify for the competition, Freer had to first win the Southeast Regional San Pellegrino Almost Famous Chef Competition in Atlanta, Ga. She competed against Johnson & Wales, Charlotte; Art Institutes, Atlanta; and Le Cordon Bleu, Atlanta, for the coveted prize. This is the second time that a Culinary Institute of Charleston student has won the Southeast Regional and continued on to win the People’s Choice Award. CIC Adjunct Instructor Joe Branton was CIC’s first winner when he was still in school.

Elizabeth Freer has a BA in Art History and Studio Art from the University of Virginia. She is pursuing Certificates in Culinary and Pastry Arts at CIC, with projected graduation in May 2011. She is a Pantry Chef at Peninsula Grill.

About the S.Pellegrino® Almost Famous Chef® Competition

For centuries, Acqua Panna® Natural Spring Water and S.Pellegrino® Sparkling Natural Mineral Water have complemented fine food, wine and the dining occasion. In support of this passion for gastronomy and their commitment to the culinary arts, The Almost Famous Chef Competition was founded in 2001 as a mentoring program that connects top culinary students with established chefs and influential media. Since then, this program has helped to launch hundreds of culinary careers and refined the skills of a new generation of chefs. Through the Almost Famous Chef Competition, student chefs are given the opportunity to gain unmatched experience, while cooking in some of the most prestigious kitchens in the world. For more information, please visit www.almostfamouschef.com, ###

CIC Students Work with Top Chef Marisa Churchill

 

For the first time ever the Festival celebrated the Bravo hit TV show, Top Chef, with a bash and “Lowcountry Ingredient” challenge. A fan favorite from each season was on-hand to serve a small plate of their signature recipe, using Giddy Goat Handemade Homegrown Goat Cheese, a Lowcountry ingredient voted on in advance by the event’s ticket-holders. A panel of judges voted on each chef’s dish and decided who won Holy City bragging rights. Kenny Gilbert, a contestant from the 2010 season, served as Master of Ceremonies and Lamplighter matched the chefs’ plates with complementary wine.

With the assistance of CIC students, Season Two Top Chef fan favorite Marisa Churchill used the CIC's Palmer's production kitchen to make her signature recipe. Churchill, one of San Francisco's top pastry chefs,

whipped up a goat cheese cheesecake with strawberries.