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Horry-Georgetown Technical College

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

Click here to make an online reservation!

Dinners: $45

Reservations Required

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 11 & 13
The week’s menu is inspired by Dining Capitals of the North East Coast including New York, Washington DC, Boston, and Philadelphia. Some of the influential chefs we look to for the menus this week include Alfred Portale, Charlie Palmer, Marc Vertri, Jose Andreas, and Daniel Boulud.

January 18 & 20 and March 22 & 24
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 of Nobu, Vongerichten, Chang, Lee, and Tetsuya.

January 25 & 27 and March 29 & 31
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 1 & 3
In honor of Black History Month we will be featuring a menu with dishes that have been inspired by influential black chefs such as Patrick Clark, Edna Lewis, Marcus Samuelsson, Leah Chase, and others.

February 8 & 10 and April 12 & 14
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 particular fondness for the various cuisines found throughout Italy.

February 15 & 17 and April 5 & 7
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 22 & 24 and April 26 & 28
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 8 & 10
March 8, 2022 is International Women’s Day. It is a global day celebrating the historical, cultural, and political achievements of women. Culinary schools were once predominantly filled with males, but now most are at least fifty percent female. A once male-dominated industry now includes a lengthy list of extraordinarily talented and influential chefs including Julia Child, Alice Waters, Traci des Jardins, Anita Lo, Clare Smyth, Dominique Crenn, Nancy Silverton, Annie Sophie Pic, Susan Spicer, Suzanne Goin, Helene Darroze, Cristeta Comerford, and many more. Come celebrate with this week by dinning on dishes inspired by great women chefs.

April 19 & 21
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.