A Toast to Hospitality and Tourism

Brew your own beer in this introductory course addressing the equipment, ingredients and basic production techniques for creating lagers, ales, stouts and pilsners. Beer kits are included in the registration fee. You will brew West Coast Pale Ale. Deadline registration is Sept. 29.

* No class 10/29

Charleston History and Inspiration is an adventure into the past designed for everyone from newcomers to long-term residents. Explore more than 300 years of local history during this entertaining and educational course that includes culinary treats with every class. The focus of this session is on the variety of plantations that existed on the Cooper River, dating from the early 1800s. An array of speakers and presentations, on topics old and new, bring fresh perspectives and information each evening. This enjoyable course, centered on the story of the Carolina Lowcountry, qualifies as license renewal for Charleston city tour guides.

Explore the fundamental principles of wine production and service including identification, tasting, buying and presenting in this mini-series for evolving wine enthusiasts. Tastings will include domestic and organic varietals from the United States.

Cooking with Class

Entertaining with Nathalie Dupree Spend a weekend in Charleston with culinary guru Nathalie Dupree. Kick things off Southern style with wine and cheese at Nathalie’s home Friday before dining at a restaurant of your choice. Then join Nathalie for two days of holiday entertaining classes at the Culinary Institute of Charleston’s downtown Palmer Campus. She’ll teach you how to make your holidays easy and fun by learning to get organized for them, with equally helpful recipes and tips, from what to make ahead to how to get the dishes done!  XPOC 657-501    11/6-8     F      6-8 p.m.                                       $599      P S      8 a.m.-4 p.m. Su    10 a.m.-3 p.m.

Achieve the Zen mastery of simple, quick and healthy meals for mind and body. Utilizing fresh vegetables, super grains, and lean and flavorful proteins, create a two-course meal in just 30 minutes. Share menus, tastings and conversation at the end of the evening.

The traditional French Christmas Yule log cake is sure to become a favorite at your holiday table. Learn how to make the classic Genoise cake and double-chocolate frosting. Special techniques using marzipan for the decorative berries and leaves and meringue mushrooms will also be taught. Each student will take a Yule log home to the family.

This class is for the chocoholics! Learn to differentiate between quality chocolates from around the world while preparing decadent desserts.  Double chocolate cookies, molten chocolate cake, chocolate devil’s food cake with bittersweet chocolate ganache, and chocolate kisses will be made using different types of chocolate. Bring your sweet tooth.

With the prevalence of celiac disease, gluten-free cooking has become an integral part of many cooks’ menus. Learn about all aspects of baking wheat-free, utilizing substitutes such as rice flour, soy, buckwheat, corn and xanthan gum. Master an array of baked goods, including muffins, cookies, pies, quick breads and cakes, with wheat-free substitutes.

Be the hit of your next soirée when entertaining your guests with incredible hors d’oeuvres and tasty bites. Learn how to plan ahead so you’ll have all of your appetizers ready before your guests arrive. You will make an assortment of hot and cold small bites that can be organized ahead of time and served at the last minute, allowing for plenty of time to socialize with your guests. 

With fall upon us, now is the time to light a fire in the fireplace and warm up with a glass of wine and a savory stew. Join one of our talented chefs to prepare chicken and dumpling stew; Italian beef, mushroom and Chianti stufato; French beef Bourgogne; and cassoulet with smoked tomatoes, garlic-flecked turkey sausage and pork shoulder.

Learn what it takes to make a good cookbook. We focus on how you should write good recipes and test them, as well as how to research affordable Internet sources for printing copies for family and friends or to sell. You will be given time to ask questions about your personal project. With 20 years of experience in print journalism, Marion Sullivan is the Books for Cooks cookbook reviewer for the Post and Courier and food editor for Charleston Magazine. She is co-author of Nathalie Dupree’s Shrimp and Grits Cookbook, project consultant on Donald Barickman’s Magnolias cookbooks, Louis Osteen’s cookbook, and the Entertaining at The College of Charleston Cookbook.  She has been the source of recipe development for numerous Nathalie Dupree projects.

Thanksgiving is a time for family and friends and a great repast of turkey, stuffing and all of the fixings. Take the stress out of this year’s feast by joining one of our talented chefs as he guides you through the preparation, cooking and carving of the turkey. While the turkey is cooking, make a savory stuffing, orange-cranberry relish, roasted garlic mashed potatoes, candied sweet potato soufflé and Southern collards.

Entertaining Charleston Style

Entertaining Charleston Style is a series of short courses celebrating the many facets of entertaining with focus on splendidly unique Charleston style and traditions. Guest presenters include hosts, event professionals, authors, collectors, stylists and other specialists known for their distinctive contributions in this area of hospitality and tourism. Light beverage and cocktail samplings will be provided. These courses will be held at the Culinary Institute of Charleston at the Palmer Campus, 66 Columbus Street, downtown Charleston. 

Discussion topics include:

• Pleasures of hosting your own event - 9/30
• Secret gardens and special venues - 10/7
• Fanciful forks and silver treasures - 10/14
• Luxurious linens with a past -10/21 
• Be your own sommelier - 11/4
• Alternative cocktails and Charleston teas - 11/7
• Floral features and edible garnishes - 11/18

Food Enthusiasts Series

The Culinary Institute of Charleston is pleased to announce its new Food and Wine Enthusiasts Series. This program is designed for the serious amateur cooks, bakers, oenophiles and entrepreneurs that want to learn more about culinary arts without taking for-credit formal classes or programs. Each class develops skill sets that are used as a foundation for the next class. Individual tools, small wares and full-service equipment are provided to students to help ensure success. So whether you are learning how to perfect the right grilling technique, fold the perfect soufflé or evaluate the perfect bottle of wine, our professionally trained faculty will guide you each step of the way.

Week 1: Breakfast Quick Breads and Sweet Dough
You’ll wake to the aroma of cinnamon rolls, banana bread and blueberry muffins after you take this class on breakfast pastries. Learn how to make simple quick breads, easy Danish dough and different types of breakfast pastries that can be enjoyed for breakfast or brunch at home or at your business.

Week 2: Simple Breads and Pretzels
This class introduces the 12 steps of bread baking, use of equipment and techniques to make soft and hard dough, pizza dough and homemade pretzels. Artisan breads will be introduced, explained and demonstrated.

Week 3: European-Style Breads
The key to great crusty and traditional European old-world bread is in the starter. Learn how to make poolish, biga and other starters to make Jewish rye, French baguettes, pumpernickel rolls and an assortment of other outstanding old-world crusty breads.

Week 4: Flat Breads, Pizza and Crackers
Mediterranean flat breads, crackers and traditional pizza are on the menu this week. Crackers like lavosh, pita, naan, chapati and herb flat breads will be made. Sicilian-style pizza crust, Chicago deep dish and New York-style pizza will be baked up with an assortment of toppings. 

Week 1: BBQ Basics – Styles, Fire, Smoke and Utensils 
This class is a must for all BBQ enthusiasts. Work with a pit master as he explains the basics of great BBQ and its history. The intricacies of proper heat, smoke, cooking vessels and utensils all go into making the BBQ experience a true art form. You will be introduced to simple techniques and masterful secrets that will turn you into a backyard BBQ chef. Basic BBQ grilled chicken and pulled pork sandwiches with a selection of BBQ sauces will be tasted.   

Week 2: Rubs, Marinades, Sauces and Sides – The Whole Hog
Use everything from the tail to the oink in this week’s BBQ lesson. Learn the flavor profiles of different rubs and marinades and the importance of cooking temperatures when working with a hog as you use the butt, picnic, ribs, belly and ham. Sides are included in this lesson, including peach baked beans and Southern slaw.

Week 3: Rubs, Marinades, Sauces and Sides – Beef and Lamb 
Texas BBQ beef brisket is on the menu as well as beef ribs, Asian lamb skewers and spicy Mediterranean lamb kebobs. You will prepare international rubs, marinades and sauces that are sweet, hot and tangy. An international array of accompaniments is paired with each dish. 

Week 4: Rubs, Marinades, Sauces and Sides – Chicken and Seafood
We close out the BBQ Boot Camp with an array of different types of buffalo wings, orange-glazed BBQ chicken breast, Thai BBQ shrimp, BBQ fried flounder and tea-smoked chicken. Special sides include grilled corn on the cob, barbequed rice and grilled vegetable stack.

Week 1: Pound Cakes, Cheesecakes and Bundt Cakes
Start with the basics of proper mixing, panning and baking techniques while making some scrumptious cakes. Discover the art of making cheesecakes (baked and no-bake), simple pound cakes, high-ratio cakes and the traditional Bundt cake using a multi-purpose yellow or chocolate cake batter.

Week 2: Classical Genoise, Biscuit and Fillings
The traditional European Génoise cake is introduced. Students make lady fingers, roulades and Génoise cakes. Fillings such as Swiss and Italian butter cream and ganache are taught in this class.

Week 3: Icings, Frostings and Basic Decorating
Spend this week practicing icing your cakes and working on basic decorating techniques. Simple borders, flowers, roses and chocolate writing are demonstrated. You will be able to make your own cake and decorate it utilizing the techniques taught in class.

Week 4: European Tortes
Welcome to the advanced class in cake making and decorating. Classical cake techniques are demonstrated as students make a Sacher torte, apple torte and Black Forest torte. Modern mousse cakes are also introduced.

Week 1: Culinary Tools, Mise en Place and Taste
This class is the foundation for all cooking classes. Become acquainted with the tools of the trade that are used by professional chefs around the world and learn how to use them as they cut, chop, peel and dice. Safety and sanitation are key elements as students learn how to mise en place their materials. Learn the art of turning a bland dish into something exciting by using the proper seasoning techniques with salt, pepper, and dry and fresh herbs.

Week 2: Stocks, Soups and Sauces
The foundation of a great meal is in the stock. Prepare white and dark chicken stocks and veal and vegetable stocks, turning them into savory broths, soups and sauces. Classical technique is taught by our seasoned chef instructors, and students will gain the confidence they need to prepare flavorful, easy-to-use recipes and formulas.

Week 3: Sauté, Grill, Pan Frying and Deep Frying
Utilizing the foundations learned in previous weeks and great marinades and rubs, you will pan fry pork chops, sauté chicken and grill beef. Each dish is accompanied by vegetables and starches cooked using dry heat cooking methods that include tempura style and several types of breading procedures.

Week 4: Steam, Braise, Stew and Simmer
Prepare beautifully moist chicken and fish utilizing vapor cooking and the classical techniques for preparing savory stews. Accompaniments include moist heat cooking methods for vegetables, potatoes, rice and pasta. 

Health and Wellness Cuisine

Learn the foundations and differences between vegan and vegetarian cuisines in this class that explores alternative diets. Use super grains, legumes and fresh vegetables in international and American regional recipes. Each class prepares a soup, entrée, vegetable, starch and dessert utilizing classical and unique cooking methods.

With the advent of celiac disease, gluten-free cooking has become an integral part of the chef’s repertoire. Learn about all aspects of cooking wheat-free, utilizing different substitutes such as rice flour, soy, buckwheat, corn and xanthan gum, and an assortment of legumes and grains that are not only healthier, but work very well as thickeners and flavor enhancers. Recipes include appetizers, entrées, sides and desserts.

Diabetic and Low Cholesterol Meals
Two of the top causes for death in this country are attributed to type-2 diabetes and heart disease. Learn how to lose weight, feel healthy and have fun all at the same time. Simple meals based on low cholesterol and low sugar diets are produced. Appetizers, entrées, sides and desserts, all using simple cooking techniques and quality ingredients, are included.

Week 1: Puff Pastry, Filo and Crêpes
Make an assortment of sweet and savory puff pastry desserts and fillings plus traditional filo desserts such as baklava and filo packets. You’ll cook traditional French crêpes with an assortment of fillings as well as homemade blintzes.  

Week 2: Perfect Pies and Tarts
The secret to the perfect pie is in the crust. Learn both traditional and modern crusts that can be used for pies, tarts and cookies in traditional shapes and small individual tart style. Cream pies, fresh fruit, canned fruit and specialty pies such as lemon meringue and key lime will be on the menu.    

Week 3: Cream Puffs, Eclairs and Cream Horns
Pâté choux dough is the foundation for a great éclair or cream puff. Learn the art of making excellent pâté choux dough and turning it into professional looking éclairs, cream puffs, swans and cream horns. You will also learn how to fill and glaze your products.

Week 4: International Cookies
Utilizing some of the doughs learned in weeks before and adding new recipes to the mix, turn out an array of international cookies, including checkerboard, lemon curd squares, linzer and double chocolate chip. Several methods of doughs and cookie applications including bagging, rolling, dropping and molding are introduced. 

Think you have what it takes to be a top toque? Round up a crew of aspiring contestants to take to the kitchens of the Culinary Institute of Charleston. CIC chefs will divide contestants into two teams for a rousing culinary competition. Each team will hit the stoves to out-cook the competition in a battle to create the best recipe for an appetizer, salad, entrée (seafood, beef, pork or poultry), vegetable and dessert course. Team members will bring their best to the Judge’s Table, but, win or lose, no one will be told to take their knives and leave. Instead, everyone will gather to feast upon their creations! The event takes approximately three hours to complete.

Team Building Menus
After the event is booked, the group selects from one of the following themes:

• International Flavors (including China, Japan and Southeast Asia)                                            
• American Regional Cuisine
• Romantic Italian
• Mediterranean Mezes
• Hot Latino Flavors (including the Caribbean)
• Southern Inspired

Location
Culinary Institute of Charleston, Building 920
7000 Rivers Ave., North Charleston

Information
For more information, please contact Michele Shinn at 843.574.6655.

Just for Kids

Come into the chocolate kitchen to learn the art of making delicious chocolate creations with one of our talented pastry chefs. Kids will learn how to properly heat and dip chocolate while they’re making homemade s’mores, Hershey kisses, chocolate mint bars and chocolate-peanut butter cups. 

Plan now to attend Pastry Chef David Vagasky's gingerbread house courses – they always sell out. Bring an elementary-school-age child and create your own personal centerpiece from the walls up, decorate it and take it home for the holidays. Registration fee includes one adult and one child.

Kids will love this class filled with spooky treats. Each student will have the opportunity to fill their treat bags with broom stick pretzels, witch hat chocolates, spider web cookies and candy eyeballs. As an extra treat, we will serve some ghoulish punch. Have the best treats in the neighborhood this year!