Fun Fridays at the Foodseum
Culinary Institute of the South, Bluffton, SC invites you to discover, taste, and explore one Friday at a time.
The Culinary Institute of the South is having a series of entertaining workshops you will enjoy. I will be cooking with Chef Damon on Friday, March 27, teaching my most requested recipe from my book series, Shrimp, Collards and Grits.
I look forward to meeting some of you there as I tell tall tales and cook up some heirloom Jimmy Red Grits. Then we’ll combine some local shrimp into a tantalizing Shrimp and Grits appetizer you will be proud to serve at your next party. We could call it our Shrimp and Grits Martini. The revival of this coveted variety began at Lavington Plantation in the ACE Basin, where Jimmy Haygood grows conservation cuisine staples. It is highly prized by chefs for making unforgettable, creamy, red-flecked grits. Often you’ll see it served as a “haute cuisine” accompaniment to dishes like fresh fish or rib-eye steak.
From Hooch to High Cuisine
“Comeback corn” is a nickname for Jimmy Red corn, this resilient heirloom variety that went extinct in the early 2000s. Historically, it was used by bootleggers to make moonshine, and more recently, it has seen a revival among chefs and distillers. Its name, “Comeback Corn,” refers to this second chance at popularity. It’s the flagship ingredient for High Wire Distilling Co. in Charleston, which uses 100 percent Jimmy Red corn to produce its smooth bourbon whiskey with honey-nut undertones.
This tasty enrichment program is for food enthusiasts looking to expand their knowledge. Where better to learn how to cook than at our local culinary institute?
Register at chirsch@tcl.edu or call (843) 684 -0923
The Culinary Institute of the South, Bluffton, SC
Seating is limited
I’m excited for you to see the much-talked-about Foodseum located in the lobby. It’s a journey through the past, present, and future to discover the diverse ingredients, cultures, and cooking styles that put Southern cuisine on the map. Nearby artifact cases and shelves display everything from milk jugs to pie tins, plus several items where we had to ask, “What the heck are these?” Many artifacts were donated from the personal collection of the school’s founding Dean, Miles Huff. Everyone is welcome - hope to meet you there! Register today and don’t miss out on this great event.