CIC Grad's New Restaurant Gets a Great Review

Congrats to CIC grad Nathan Conkle for a great review of his new restaurant, The Gathering Cafe. The Post & Courier read: 
The Gathering Cafe: W. Ashley neighborhood restaurant antidote for fast food with fresh, local. 
"Conkle learned and practiced his craft at Magnolias, The Sanctuary at Kiawah Island and Whole Foods. He channels the River Cottage in Britain for his inspiration, and although there are no hedgerows or pastures surrounding his cafe, there is a simplicity and straight-forwardness to the cooking and service. ... 

"The Gathering Cafe aims to please. Conkle and his team are season- and ingredient-focused. Shopping in the delicious pantry of the Lowcountry arms them well in the local and cafe food genre." For the complete review, go to:

http://www.charlestonscene.com/article/20130327/CS/130329339/1027/the-gathering-cafe-w-ashley-neighborhood-restaurant-antidote-for-fast-food-with-fresh-local-flavors

The Wedding Cake Class Has a Bunny, too.

Not to be outdone by the Advanced Chocolates class, Chef Sonoski's Wedding Cake Class made their own Easter project.
Back Row, left to right:Chef Sonoski, Allyson King, Alyssa Channell, Rachel Jacob, Yvonne Ouellette, Sonia Boone
Front Row, left to right: Mya Tanner, Elizabeth Pangalangan, Shatika Doyle, Jessica Bell, Lauren Browner, Amber Tavender-Blair, Kirsten Welcher

On the week of this project, the class learned how to do modern sculpted cake design, utilizing other edible mediums such as Rice Krispy treats, modeling chocolate, and fondant. 

Advanced Chocolate and Sugar Class Brings Easter to CIC

Thanks to Chef Gronert's class for getting us in the spirit! In the picture with him are:

Bottom row from left to right: Abigail Wiant, Jessica Crosby, Dorotea Sotirova, Elizabeth Cardwell, Sonia Boone, and Darius King

Top row from left to right: Jennifer Mains, Christine Potter, Michelle Welter, Allyson King, Alyssa Channell, and Thomas Bell.

Great job, everybody!

Thanks to Le Creuset for Our Dining Room Centerpieces

We've just finished the redo of the Relish Restaurant Group Dining Room on Main Campus. Le Creuset generously donated the components to us to make our table centerpieces and cocottes to hold the packages of sweetener. Doesn't it look great!
Le Creuset

CIC Students Assisted at the James Beard Dinner

Check Out the Wedding Cake Class!

Last week Chef Sonoski's wedding cake class made Easter Lily Baskets as part of their advanced sugar flower lesson. The lily flowers, buds, and all the leaves are made from gumpaste. It's very hard to tell that they aren't real!

In the photo: Left to right: Mya Tanner, Amber Tavender-Blair, Lauren Browner, and Yvonne Ouellette

Congratulations to CIC Grad Andrea Upchurch!

Charleston's Hospitality Management Group Inc. just announced that she has become Executive Pastry Chef for Cypress and additionally will now oversee pastry production at all three HMGI restaurants, Blossom, Cypress and Magnolias. Andrea began her culinary career with Cypress and Magnolias as assistant pastry chef in 2005, and was quickly promoted to executive pastry chef at Blossom and Magnolias. She oversees the production of all pastries, pastas and bread.

Andrea was interviewed by Eater Charleston: "She now is crafting three distinctive dessert menus to reflect each restaurant. At Magnolias, she tries to keep it 'homey and delicious,' so expect to see her take on bananas and cream, a vanilla pound cake, banana puree and banana pudding ice cream, all topped with a white chocolate sauce. At Blossom, it's more likely to be something along the lines of chocolate hazelnut torte, with some extras, like espresso mousse, salted caramel and fudge sauce.

"But it's at Cypress that 'you can push the envelope a little,' Andrea said. 'My goal was to play off Craig's [Cypress Executive Chef Craig Deihl] stuff. I want to do desserts that are light and clean.' To that end, she's created a creamy Meyer lemon pudding cake, which is finished with roasted strawberries, mint and a citrus confit. 

"Even though the restaurants are in close proximity, Andrea's splitting her time between three kitchens each and every day. Chef Upchurch has a team of six to help her execute her vision and she's looking to hiring another." 

Meet New Baking and Pastry Instructor Heather Sonoski

Chef Heather Sonoski joined the Culinary Institute of Charleston as an adjunct Instructor in Baking and Pastry in August 2012, becoming a full-time member of the faculty in January 2013. She holds both an associate degree in Pastry Arts and a bachelor’s degree in Food Service Management from Johnson & Wales University.

Chef Sonoski has been an active member of the International Cake Exploration Society and operated a personal cake business specializing in modern cake design for over ten years. She took classes on 3-D Cake Design and received certificates of completion from the celebrity chefs Bronwen Weber and Lauren Kitchens, both of who regularly complete on the Food Network's Cake Challenge and have won multiple gold awards. She is also a certified Wilton Method Instructor. Chef Sonoski’s entrepreneurial spirit led her to open Charleston’s only combined New York Pizzeria, bakery, diner, and catering company, which is called Pizza Roma Diner and is located in North Charleston, South Carolina.

CIC Hosts FCCLA Competition Again.

L-R: CIC Grad Ashley Washington, CIC student Helen Hayes,
Judge Chef Joe Branton, Lower Richland team and coach.

Friday, February 1st - 

The FCCLA State Culinary Competition was held at the Culinary Institute of Charleston.

Teams await the scoring.

It was a busy time in the kitchens.

City Paper Salutes 181 Palmer Opening

Niman Ranch Short Rib

Grilled Pistachio Pound Cake

181 Palmer got a great opening salute in the Charleston City Paper today: 
CIC's student-run 181 Palmer opens for lunch 
Best Lunch Deal in Town Returns
"The Culinary Institute of Charleston opens 181 Palmer, its student-run restaurant, this week, and Scott Stefanelli has a wonderful spring menu for his ambitious students to practice on. 
"For diners, it’s a great deal with three courses for $15. Start with a charcuterie plate, fried oysters, chilled asparagus and spring pea soup, or slow-cooked lamb meatballs. Entrées include the fresh catch of the day, a grilled Keegan-Filion Farm chicken, roasted Niman Ranch short rib (with bone marrow bread pudding!), and ricotta gnudi. A lineup that you might see on any high-end restaurant menu. 
"For dessert, spoon into grilled pistachio pound cake, white chocolate cheesecake, or a butterscotch pot de creme."
http://www.charlestoncitypaper.com/Eat/archives/2013/02/04/cics-student-run-181-palmer-opens-for-lunch

Chef Stefanelli and Will D’Erasmo Go to Almost Famous Chef Southeast Regional

It wasn't in that cards for CIC's representative Will D’Erasmo in Atlanta Sunday night but we're mighty proud of the manner in which he represented CIC. Chef Stefanelli wrote to the faculty:

 "If you know or see Will, please congratulate him on a job well done. He was an excellent ambassador and representative for our school. His work space and pacing were professional, his plate came out as he has practiced, but it wasn’t in the cards for him this year. Unfortunately there can only be one winner. This year’s winner came from Johnson and Wales, Charlotte. The feedback that I received from the chef judges was positive and his dish missed on just a few details. They were very impressed overall otherwise." We couldn't ask for more. Great job, Will!

Chef Mitchell went to James Simmons Elementary yesterday to talk to a class of 5th and 6th graders about being a chef. "I discussed what it takes to be a chef," he said, "as it pertains to knife skills, math, and reading skills as well. The students asked a lot of really good question."
Good recruiting, Chef!

http://simons.ccsdschools.com/

CIC's Chef Kevin Mitchell Included in Charleston Magazine Holiday Feature

Chef Mitchell offered his recipe for a very special Roasted Pumpkin Soup in a Charleston magazine holiday feature that included Chefs Mike Lata of FIG and The Ordinary, John Ondo of Lana, and Michelle Weaver of Charleston Grill, and Pastry Chef Lauren Mitterer of WildFlour Pastry. See recipe below. 

Roasted Pumpkin Soup with Cardamom Crème Fraîche and Prosciutto Cracklings
9 lb. Fairytale or other cooking pumpkin, yielding approximately

9 cups of roasted flesh
3½ Tbs. extra-virgin olive oil, divided
3 Fuji apples (about 22 oz.), cored and chopped into 1/2-inch cubes
7 shallots (about 6 oz.), peeled and cut  in half
4 sprigs thyme
1½ qts. low-sodium chicken broth, divided
Pinch nutmeg
Pinch allspice
1 Tbs. kosher salt, or to taste
Cardamom Crème Fraîche (recipe follows)
Prosciutto Cracklings (recipe follows)
  

Preheat oven to 400°F.  
Wash pumpkin. Cut off the top, scoop out seeds, and remove strings. Cut into wedges and pierce flesh with a fork multiple times. Rub the wedges with 1½ tablespoons of olive oil. Place them on a parchment-lined baking sheet and roast them in the oven about one hour  to one hour and 20 minutes, or until tender.
Place apples and shallots on a separate parchment-lined baking sheet and toss them with one tablespoon of olive oil. Lay thyme sprigs on top and roast in the oven about 30 minutes, or until tender.
Remove pumpkin and apples from the oven and allow to cool to room temperature. Once pumpkin has cooled, scoop the flesh from the skin.
Heat the final tablespoon of olive oil in a heavy-bottomed soup pot. Add roasted pumpkin, apples, and shallots. Cook over medium heat for one minute. Add one quart of chicken broth. Bring to a simmer, reduce heat to low, and cook for 10 minutes.
Working in batches, put the mixture in a blender and blend until smooth. Strain it through a fine mesh sieve back into the soup pot. Add remaining 1/2-quart chicken broth. Warm on medium heat for five minutes. Stir in nutmeg, allspice, and salt. Divide soup between pre-warmed bowls. Finish with a spoon of crème fraîche and a sprinkling of prosciutto cracklings.
For the Prosciutto Cracklings:
3 oz. thinly sliced prosciutto
Preheat oven to 350°F. Place prosciutto on a parchment-lined baking sheet. Bake for 15 minutes or until crisp. Cool. Crumble and reserve for garnish.
For the Cardamom Crème Fraîche:
1/2 cup crème fraîche
1/2 tsp. ground cardamom
Combine crème fraîche and cardamom. Stir until blended and smooth. Refrigerate.

Dick Elliott, President and Founder of Maverick Southern Kitchens, Makes $100,000 Match Pledge to TTC



l-r Mrs. Zucker, Mr. Elliott, Ms. Moore, Dr. Thornley.

On November 16, 2012, Trident Technical College and the Charleston Area Convention & Visitors Bureau hosted a luncheon for hospitality leaders celebrating "Charleston's Number 1 Designation". The keynote speaker, finance magnate Darla Moore, spoke on "Retaining and Leveraging #1."

Luncheon host, Dick Elliott, president and founder of Maverick Southern Kitchens, announced the Maverick Southern Kitchens was making a donation of $100,000 to Trident Technical College, the largest donation Maverick Southern Kitchens has made to the Charleston community.

“Trident Technical College graduates are critical to the Lowcountry economy,” said Mr. Elliott. “They touch every part of our lives. They care for our children, repair our cars, manage our restaurants, design our websites, and keep our streets safe. We support Trident Tech because Trident Tech supports our community.”

Through the “Maverick Match” for Trident Technical College, Maverick Southern Kitchens will match dollar for dollar any new pledge from the hospitality industry to the TTC Foundation’s Building Opportunity capital campaign, up to $100,000. The pledge has already generated $70,500 in matching donations from the community.

Mr. Elliott has served on the Trident Technical College Foundation Board of Trustees since 2006 and has seen up close the needs at the growing college and the importance of further education to the community. Inspired by a personal conviction to help others through the arts, education and economic development, he is extensively involved with the community, active in many civic and charitable efforts throughout the region. Mr. Elliott was most recently honored with the Joseph P. Riley Leadership Award by the Charleston Metro Chamber of Commerce and also honored as a Distinguished Alumnus from the University of South Carolina School of Journalism and Mass Communications.

Apparently Ms. Moore was inspired by the enthusiam of Mr. Elliott, Dr. Mary Thornley, and Mrs. Anita Zucker, former member and chair of the TTC Foundation Board of Trustees, as she added a personal pledge of $100,000.  

Sweet Treats for The Hansel & Gretel Concerts

Thanks to Chef Kelly Wilson for decorating three gingerbread houses donated by the CIC to the Charleston Symphony League and the Charleston Symphony Orchestra for the December Hansel and Gretel Family Concerts. At each of the three concerts, a drawing was held to award one of the gingerbread houses to a family in the audience.