The Fowler Dining Room Dinner Menu
@ The International Culinary Institute of Myrtle Beach
Seating is available between 6:00 p.m. & 7:45 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.
January 19th & 21st, March 16th & 18th
Encompassing a diverse array of countries and cultures Asian Cuisines & 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 the likes Nobu, Vongerichten, Chang, Lee, and Tetsuya.
January 26th & 28th, March 30th & April 1st
The Gastronomic Tour of Italy will include 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 fondness for the various cuisines found throughout Italy.
February 2nd & 4th, April 6th & 8th
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 9th & 11th, April 13th & 15th
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 16th & 18th
Forget the stress, crowds, competition for reservations and tables on Valentine’s Sunday. Dine with us on the Tuesday or Thursday night following Valentine’s Day and let us prepare for you an elegant, classic, yet contemporary prix fixe menu. Come and relax in the calm of the beautiful Fowler Dining Room.
February 23th & 25th, April 27th & 29th
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.
March 2nd & 4th, March 9th & 11th
This week’s menu is inspired by Dining Capitals of the North East Coast including New York, Washington DC, Boston, and Philadelphia.
April 20th & 22nd
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.
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.