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Horry-Georgetown Technical College

The Fowler Dining Room Lunch Menu
@ The International Culinary Institute of Myrtle Beach

Click here to make an online reservation!


Lunches: $20.00

1 Seating at 11:45 a.m.

January 14 th  & March 12 th
Taste of Charleston; this will be a feature on the classic era of Charleston parties and fetes.  Featuring items from classic Charleston fare, to include fish stew, grits, and other local specialties.

January 21 st  & March 19 th
Taste of the Appalachian Blue Ridge Mountains; classic interpretations of old standbys such as Brunswick stew, dumplings, and apple delights.  From the mountains to our shores!

January 28 th  & April 2 nd
Taste of Birmingham, Alabama; the beginnings of southern farm to table cuisine began with Frank Stitt.  We will take his concepts and explore the tastes that made him famous.

February 4 th  & April 9 th
Taste of New Orleans and creole cuisine; one of the first ethnic regional cuisines, French focused with a nod to Louisiana originals.  Grits and Grillades, gumbo, bread pudding, and other creole specialties.

February 11 th  & April 16 th
Taste of Austin, Texas; one of the hottest food cities in the country.  We will examine the tex mex component of Austin with amazing enchiladas, real chili, tamales, and other regional specialties. 

February 18 th  & April 23 rd
Taste of Nashville Tennessee; not just meat and threes anymore.  We will explore what made Nashville famous with our special touches.  Nashville hot chicken (or mild), BBQ, and Grand ole opry delights.

February 25 th  & April 30 th
Taste of Asheville; the new kid on the block with avante garde ideas and something new for everyone to enjoy from Asian to Spanish with a twist of Mexican on the way.

We support these local farms & friends
Worley Lane Farm, Millgrove Farm, Hyman Farm, Home sweet farm, ovis hill farms, blue pearl farm, Anson Mills, Fox Farm, Mosher Family 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. 

The Fowler Dining Room Lunch Menu
@ The International Culinary Institute of Myrtle Beach

Click here to make an online reservation!


Dinners: $40

Reservations Required

Seating is available between 6:00 p.m. & 7:30 p.m.

January 14 th  & 16 th, March 10 th  & 12 th
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 the influential chefs Alfred Portale, Charlie Palmer, and Daniel Boulud.

January 21 st & 23 rd, March 17 th  & 19 th
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 draw from Vongerichten, Chang, and Nobu.

January 28 th  & 30 th, March 31 st  & April 2 nd
The Gastronomic Tour of Italy will include six to seven 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.

February 4 th  & 6 th, April 7 th  & 9 th
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, and Dufresne.

February 11 th  & 13 th, April 14 th  & 16 th
Legendary French Chefs Dinner - Escoffier, Point, Bocuse, Troisgros, Ducasse, and 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 18 th  & 20 th, April 21 st  & 22 nd
Bounty of the Spring! This menu will be 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 will bring together all that influences us into a beautifully crafted menu and dining experience.

February 25 th  & 27 th, April 28 th  & 30 th
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.

We support these local farms & friends
Worley Lane Farm, Millgrove Farm, Hyman Farm, Home sweet farm, ovis hill farms, blue pearl farm, Anson Mills, Fox Farm, Mosher Family 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.