We’re very excited to kick off 2018 with our Culinary Immersion in Charleston March 14th-15th. It’s been seven years since ICCA was last in The Holy City, and it has expanded well beyond King Street! Join us to experience the city’s Southern Charm as we explore the Lowcountry cuisine (don’t call it Southern food) for which it has become famous. Check out the full agenda: ICCA Culinary Immersion- Charleston!
We just added a traditional Gullah lunch prepared by local Gullah legend Chef BJ Dennis at Joseph Fields Farm. Joseph’s great-grandparents were slaves in South Carolina before his grandparents purchased 11 acres on John’s Island. Joseph and his siblings currently run a 50-acre certified organic farm on the same land their great-grandparents worked.
This is a can’t miss event with highlights from Sean Brock’s Husk and Minero, where we will learn more about the traditional corn nixtamilation process to make fresh masa. Also hear from world renowned tea maker, Bill Hall of Charleston Tea Plantation, as we tour the only tea plantation in North America.
After nearly two decades running Hominy Grill, James Beard winning chef/owner Robert Stehling eliminated dinner service to focus on the all-day breakfast and lunch menus and will join us for breakfast. Fresh off of her recent collaboration with Michael Solomonov of Zahav, Chef Chelsey Conrad will explain her Israeli influences as we have an afternoon Mezze at Butcher & Bee. Five-time James Beard semifinalist Jeremiah Bacon has emerged as one of the top regional chefs, and we’ll have dinner at his flagship restaurant The Macintosh.
We’ll be joined by Chef Daniel Doyle of Poogan’s Porch, one of the oldest Lowcountry restaurants still running in Charleston. John Lewis will show us around his restaurant Lewis Barbecue. John is good friends with Aaron Franklin of Franklin Barbecue in Austin, and his doing his part to introduce Texas barbecue to the South.
This event is limited to only 15 members and five sponsors. The event begins with an optional dinner on the 13th with the educational activities happening on the 14th and 15th. The event ends with dinner on Thursday the 15th so you can choose to stay in Charleston for a long weekend.
Did we mention it’s free?!
The event is free to the first 15 members who RSVP for the event. All you need to do is pay your airfare and transfer to the host hotel, the Francis Marion Hotel.
Once you get to the hotel, all transportation, tastings, activities, and meals during the event are covered by the association. That’s two full days of research and networking at a minimal cost to you as a member. We recommend arriving by the evening of the 13th and departing at your leisure on the 16th to experience the program in its entirety.
RSVP
To RSVP for this event, please email rsvp@iccachefs.com to reserve your space. This event is limited to 15 attendees on a first come, first serve basis. Please specify your dates and time of travel so we may secure your room reservation at the Francis Marion Hotel.
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