Two CIC students cook salmon on the grill as an instructor looks on. When Johnson & Wales closed its Charleston campus in 2006 it created a gap in the areas of hospitality and culinary arts education that needed to be addressed. The Culinary Institute of Charleston, the only branded division at Trident Technical College, stepped in to fill that void after J&W left, according to Nathan Rex, dean of CIC. Since that time the division and its culinary program have grown significantly over the years—in terms of curriculum offerings, faculty and course content—to meet the rising needs of t ..read more

As we enter a new year in 2022, many of us are recognizing how important having meaningful relationships and pausing to celebrate life are to long-term happiness. That said, I’ve committed to contributing a sommelier column, which may help in reducing the stress of selecting remarkably tasty bottles. These wines achieve a high quality to price ratio, which I look to achieve in all my selections. For this first issue of 2022, we are embarking on a time when celebrating with our love, friends and family is at the top of our minds. Valentine’s Day is often celebrated with fine bubbles, decadent ..read more

Print Classic Crab Dip Ingredients Recipe by Mount Pleasant Seafood. 4 tablespoons milk 1 pound fresh crab meat 4 ounces shredded mild cheddar cheese 16 ounces cream cheese, softened 1 small onion, grated 1 teaspoon Old Bay seasoning salt and pepper, to taste chopped parsley, to garnish Instructions Preheat the oven to 350 degrees. Combine softened cream cheese, onion, milk, Old Bay seasoning, salt and pepper. Add crabmeat, stirring just enough to mix. Spread mixture into baking dish. Top with shredded cheese (feel free to add more if you’re a cheese lover!) and bake for 15 to 20 min ..read more

Print Shrimp and Crab Gumbo Ingredients Recipe provided by Mount Pleasant Seafood. ½ tablespoon crushed dried thyme ¼ teaspoon white pepper ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes Remaining Ingredients 1 pound of shrimp, peeled and deveined 1/3 cup all-purpose flour 2 tablespoons olive oil 2 cups chopped onion 2 chopped green peppers 4 stalks celery, thinly sliced 4 cloves garlic, minced 2 (14 ounce) cans of beef broth, divided 1 cup water 1 pound of chopped okra 12 ounces of lump crab meat 3 cups hot cooked long-grain rice 1 bunch Scallions ..read more

Check Out Clam & Charred Onion Dip Recipe In 2014, after enjoying success with various restaurant concepts, four entrepreneurs brought their ideas for a beautiful, inviting setting plus a tasty, extensive menu to Shem Creek, and the resulting restaurant became our beloved Tavern & Table. Known for great food as well as drinks, the restaurant is a place where cocktail-making and “barrel aged cocktails created in-house” complement the imaginative creations served up by Executive Chef Ray England. Cecil and Dianne Crowley, Andy Palmer and Jeff Condon created and have since maintained a t ..read more

Print Clam & Charred Onion Dip Ingredients 2 yellow onions 1 quart sour cream 16 ounces cream cheese 2 cups chopped clams, drained well 3 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon malt vinegar powder 1 tablespoon Hondashi powder 4 tablespoons Maldon smoked sea salt 2 tablespoons worcestershire sauce 2 tablespoons fish sauce 4 tablespoons chives for garnish Instructions Peel and quarter onions, then place under a broiler or char in a cast iron pan until “burned to hell.” Wrap charred onions in foil and bake for one hour at 325 degrees. Chop the cha ..read more

This issue’s cover shot is a seafood spread orchestrated by Tavern & Table, a Mount Pleasant restaurant with a beautiful waterfront view of Shem Creek. Photographed by Chad Klimaszewski of 12pt Creative, this stunning capture highlights the various coastal themes found within this issue of Mount Pleasant Magazine and pays homage to our Southern winters and holiday traditions, particularly the culinary ones. For this photo, we chose to showcase dishes that are traditionally enjoyed during the holiday and winter months, though many are now available all year long — flip to our article about ..read more

Remember that catchy chorus to the theme song from the TV show “Cheers,” which stated, “sometimes you wanna go where everybody ..knows your name?” Well, the owners of Eleven81 — Andy Palmer, David Clark and Joe Sciortino — have taken their numerous years of experience in the restaurant and hospitality arena to open a restaurant and upscale sports bar where someone does indeed know your name. Opened in 2020, Eleven81 is located at 1181 Oakland Market Road in Mount Pleasant, and the owners described the surrounding community as the place where they and others are able to raise their kids and co ..read more

Georgia may be known as “the peach state,” but in fact, South Carolina ranks second – only behind California – in terms of the amount of peaches produced in the United States, according to the South Carolina Peach Council. That means peach baskets will be overflowing in the fuzzy summer fruit’s prime months of July and August – but what will you do with all those peaches? Finding Fresh Peaches You’ll be hard pressed to find a u-pick opportunity in Mount Pleasant because coastal soil doesn’t provide the best conditions for peach orchard growth. “Our soil is perfect for strawberries, tomatoes ..read more

July 24 may be dubbed National Ice Cream Day, but let’s be honest, all of July should really be National Ice Cream Month. The Lowcountry is chock-full of awesome places to get your ice cream fix, and we asked our staff to share some of their personal favorites. Hopefully, they’ll inspire you to get out there and indulge yourself the next time the craving strikes – or at least provide a good excuse to taste-test different flavors and find your new favorite. Name and Position: Lindsay C. Bishop, Managing Editor Favorite Ice Cream: Almond Vanilla with Almond Cookies ..read more