The Fowler Dining Room
The student-operated Fowler Dining Room provides training in a real restaurant operation, in areas such as fine dining, buffet and café service. Menus are created using a wide range of cooking techniques focusing on taste, texture, color and creativity using locally grown vegetables, fruits, meats, seafood, cheese, and eggs.
Menu for Spring 2018
Menus are Pre Fixe this semester, not A La Carte. In order to best accommodate you and our students please notify of us of any food allergies/dietary restrictions in your party when making your reservations.
In the spring, the Fowler Dining Room will be open Tuesdays and Thursdays only for both lunch and dinner. The course serving lunch in the restaurant this semester will be our Special Projects Course – American Banquet Service. Each week will feature a set four-course menu based on a regional style of cooking from America. All our guests will be seated and served lunch banquet style with one seating and one set menu. See the below list for the weekly cuisine styles at lunch.
Dinner service will feature our Restaurant Capstone students who will be focusing on refined, elegant, and classical yet modern cuisine. The weeks will be themed and we will present five to seven course set menus.
The Chefs Table will return this semester for lunch and dinner taking reservations for up to 8 guests starting on January 23rd and continuing each Tuesday & Thursday for the remainder of the semester. Dinner reservations are only accepted for 6:45pm or later for the Chefs Table.
1 Seating at 11:45am
January 11th, March 6th & 8th We will begin our luncheons with a menu influenced by some classic American eastern and southern flavor combinations.
January 18th, March 13th & 15th A Taste of the New South will feature some contemporary takes on classic southern flavors, and will certainly make y’all smile!
January 25th, March 20th & 22nd We will tap into some of Chef Bonaparte’s years in Texas for a sampling of Southwest Flavors that will wake your taste buds with just the right amount of spice.
February 1st, April 3rd & 5th Our big bold flavors will continue with our Nuevo Latino menu comprised of items influenced by the cuisines of South America & the Caribbean Islands.
February 8th Join us for some hearty fare from the Heartland of America. If you are a meat and potatoes person this is the week for you.
February 15th, April 10th & 12th Let’s make it Fat Tuesday & Thursday - Celebrate Mardi Gras with us and a super tasty menu of classic Cajun and Creole cuisine. Laissez les bons temps rouler - let the good times roll!
February 22nd, April 17th & April 19th Enjoy healthy vegetarian dishes and learn with us. In addition to the environmental benefits, research shows cutting back on meat may have a host of health benefits. Just good food!
Reservations Accepted - Seating is available between 6:00pm & 7:30pm
January 11th, March 13th & 15th Pillars of New York – Some of our favorite chefs and most influential of the last 30 years have built their empires in New York. For this dinner will feature a menu inspired by Alfred Portale, Charlie Palmer, and Daniel Boulud.
January 16th & 18th, March 20th & 22nd Asian Fusion & Classical Techniques draws inspiration from modern masters who are classically trained in French Cuisine and have multitudes of experience in various Asian countries the menu will feature a menu drawn from the likes Vongerichten, Chang, and Nobu.
January 23th & 25th, April 3rd & 5th The Gastronomic Tour of Italy will present six courses, each inspired by the cuisine of a different region of Italy. The faculty members at ICI have been fortunate to train and work in the US, France, Israel, Switzerland, and Italy. It seems that we all have a particular fondness for the various cuisines found throughout Italy.
January 30th & February 1st, April 10th & 12th The Great Chefs of America Dinner will feature recipes from some of those who are considered the pioneers and visionaries of modern American cuisine. Recipes will be drawn from the works of Trotter, Keller, Humm, Brock, Achatz, Dufresne
February 6th & 8th, April 17th & 19th Legendary French Chefs Dinner - Escoffier, Point, Bocuse, Troisgros, Ducasse, Robuchon, are a few of the truly great chefs that the world has known. We will present a menu composed of dishes derived from these culinary giants’ repertoires.
February 13th & 15th, April 24th & 26th Restaurant Capstone Class Presentation of their own multi-course meal based on chefs who inspire them and have made an impact on the culinary scene today. Come and support our students as they strut their stuff! 5 to 7 courses.
February 20th & 22nd, March 6th & 8th Spring is Approaching! This menu will be beautifully composed featuring the bounty of the spring from our local sources, as well as some carefully selected items from specialty producers throughout the country. The dinner you enjoy will bring together all that influences us into a beautifully crafted menu and dining experience.
For every meal period we reserve 10 seats at the chef’s counter for non-reservation holding walk-in guests. During lunch you must have arrived prior to 11:45am in order to be seated. For dinner you may walk-in, in between the hours of 6:00pm and 7:00pm. You may wish to call ahead to see if there is space available.
We look forward to serving you in 2018!
Layers Bakery is closed for the semester and will reopen on January 10, 2018.
ICI Farmers Market
The ICI Farmers Market returns on Thursday January 11th and will be held every Thursday from 1:00pm to 6:00pm in the main hall of our building, located at 920 Crabtree Lane in Myrtle Beach.
Farmers/producers will vary depending on availability but may include Hyman Farm, Worley Lane Farm, Indigo Farm, W.K. Price Farm, artisan bread from our talented baking and pastry students.