Wednesday, June 22, 2016
How to Feed a Bunch of Hungry Golfers
Conference Services and the Culinary Institute of Charleston teamed up to put out a great lunch spread and an after party extravaganza for TTC's Second Annual Golf Tournament. CIC tapped its alumni to donate great food and drink. Lunch was provided by CIC alum Patrick Kish's family's Swig & Swine. Serving under tented stations after the tourney, the participating alumni included chefs William Mote, Butcher & Bee; Andrea Upchurch, Cypress, Magnolias, & Blossom; Marcus Middleton, Middleton Made Cuisine; Corey Elliott, Country Club of Charleston; Ellis Grossman, Black Bean Co.; Chelsey Conrad, Butcher & Bee; Claire Chapman, Peninsula Grill; Josh Shea, Charleston RiverDogs; Kelly Franz, Magnolias; Aaron Lemieux, Vincent Chico's; John Ondo, Lana; Trey Dutton, Hominy Grill. CIC alum Sonya Macaulay provided cocktails by Terresentia. That's how you do it!
Posted by Culinary Institute Editor