The Fowler Dining Room Lunch Menu
@ The International Culinary Institute of Myrtle Beach
Seating is available beginning at 12 p.m.
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.
Each week the menu will be created with the freshest ingredients in mind that come straight from our dock, fields, and farms. We will be cooking the farmers market for you.
May 19, May 20 & June 23, June 24
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 26, May 27 & July 7, July 8
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 2, June 3 & July 14, July 15
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 9, June 10 & July 21, July 22
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
WK Price Farm, Indigo Farm, Worley Lane Farm, Millgrove Farm, Third Day Farm, Home Sweet Farm, Blue Pearl 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.