The Fowler Dining Room Dinner Menu
@ The International Culinary Institute of Myrtle Beach
The Special Topics Class, Farm-to-Table/Zero Waste Kitchen, is working in the Fowler Dining Room for the Summer semester. It is our goal to teach our future chefs how to source local, sustainable ingredients and to fully utilize all products. It is our hope to inspire them to think like executive chefs and work towards making a food cost goal by using everything and not letting anything go to waste. Our lunches will focus on regional southern cuisine. Each week the menu will be created with the freshest ingredients we find coming straight from our docks, fields, and farms. We will be cooking from the Farmers Market for you. Our service style for this class is one set seating time at 11:45. All our guests will be seated and offered a lunch banquet style with one set menu.
Please notify us of any dietary restrictions or food allergies that require accommodations at the time you make your reservation. Remember these are students in an academic class; this prior notification will greatly facilitate our ability to accommodate you and our guests.
May 18 & 19 and June 22 & 23
Coastal, Southern, Soul
Myrtle Beach/Murrells Inlet/Georgetown
An exploration of our own backyard featuring Indigo Farms and other local purveyors. We will be cooking what you can buy at our farmers market. We are going to transform local products with variety of cultural influences.
May 25 & 26 and June 29 & 30
The Contemporary Southern Restaurant
We will be looking at the food of contemporary southern chefs and what they are cooking in SC, NC, Georgia, Alabama, Mississippi, Tennessee. We will be utilizing Fox Farm chicken to create a full use chicken entrée.
June 1 & 2 and July 13 & 14
Florida and the Nuevo Latino Food Movement with Flavors from the Caribbean Nuevo Latino Cuisine invites diners to experience of consuming a reinvented version of traditional Latin American in a cosmopolitan atmosphere.
June 8 & 9 and July 20 & 21
Southern Louisiana's Soul Food
The impact of Cajun and Creole cuisine on the traditional foods of the South Gulf seafood has had an amazing effect on our local explosion of the seafood industry. We will be featuring Wicked Inlet seafood fresh from the boat to the table.
We support these local farms & friends
Indigo Farm, Worley Lane Farm, Millgrove Farm, Third Day Farm, Home Sweet Farm, Lee’s Farm
Anson Mills, Fox Farm, Wicked Inlet Seafood, 7 Seas, & the Waccamaw farmers market cooperative
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition.