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Food & Culinary Professionals Spring 2016

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Discovering Discovering Discovering Discovering Culinary Treasures of CharlestonCulinary Treasures of CharlestonCulinary Treasures of CharlestonCulinary Treasures of Charleston, SC , SC , SC , SC

May 2016May 2016May 2016May 2016

Day 1Day 1Day 1Day 1---- May 8, 20May 8, 20May 8, 20May 8, 2016161616 Guests arriving in Charleston, SC, will provide their own transportation to the hotel and check-in to their

provided accommodations at The King Charles Inn. See: http://kingcharlesinn.com/gallery/ It is

recommended to arrive at the Charleston International Airport no later than 2:00 PM.

Private Carriage TourPrivate Carriage TourPrivate Carriage TourPrivate Carriage Tour:::: 3:00 PM 3:00 PM 3:00 PM 3:00 PM –––– 4:00 PM4:00 PM4:00 PM4:00 PM Prepare yourself for a wonderful private tour of Charleston’s

Historic District in a horse-drawn carriage. During your

carriage tour you may see any number of “Ports City’s” major

landmarks; the Battery, White Point Gardens, Rainbow Row

and Charleston’s oldest church, St. Michael’s (circa 1752).

During the carriage tour your guide will regale you with

Charleston folklore and “insiders” stories. The carriage will

return you after an hour. Although carriages can hold up to 16

passengers, we recommend, for your comfort to not have more

than 12 passengers per carriage. See the link below for some

sights you may see on your tour:

http://palmettocarriage.com/galleries/sights/


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A Culinary Exploration with Graham DaileyA Culinary Exploration with Graham DaileyA Culinary Exploration with Graham DaileyA Culinary Exploration with Graham Dailey: : : : 6:00 PM6:00 PM6:00 PM6:00 PM----9:00PM9:00PM9:00PM9:00PM (Sub(Sub(Sub(Subject to change based on availability)ject to change based on availability)ject to change based on availability)ject to change based on availability)

Your evening will begin with a Charleston Garden Welcome

Reception in the Relais & Chateaux Planters Inn Courtyard

designed by Sheila Wertimer. This elegant courtyard features

bluestone and brick, boxwoods, bubbling fountains, fruit-bearing

trees, and crepe myrtle trees that veil the space in a cascade of

dainty petals. Illuminated by gas carriage lanterns and soft

candlelight, this urban oasis is a delightful al fresco option

weather permitting.

See: http://www.plantersinn.com/photo-gallery.htm

Upon entering the courtyard guests will be offered a variety of

passed hors d’oeuvres to get their palate primed for the main

event. This evening will be all about authentic Lowcountry

cuisine and the history that instilled the flavors that we know today. Executive Chef Graham Dailey will be

on hand to speak with guests.

See: https://www.peninsulagrill.com/main/gallery

About About About About Chef Graham DaileyChef Graham DaileyChef Graham DaileyChef Graham Dailey

Executive Chef Graham Dailey of Peninsula Grill

at Planters Inn, in Charleston, South Carolina has

played an integral role in the restaurant, which was an

instant favorite in the local and, eventually, national

dining scene, going on to win accolades from

Esquire, Bon Appétit, The New York Times,

Southern Living, Travel + Leisure, and Food &

Wine. Dailey was the chef de cuisine at Peninsula

Grill for 8 years before taking over as executive chef.


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He began his culinary career first in New York City,

where he worked under Chef Anthony Bourdain.

Dailey spent two years with Bourdain, whom he

considers a mentor, before studying at Le Cordon

Bleu in Paris. After graduation, Dailey became the

first American student to work in the three-star,

Michelin-rated Hotel Lutetia in Paris, where he

learned to pay great attention to detail. In December

2012, he published Peninsula Grill: Served with Style.

Day 2Day 2Day 2Day 2----May 9, 2016May 9, 2016May 9, 2016May 9, 2016 Breakfast at BaBreakfast at BaBreakfast at BaBreakfast at Barrrrony Tavern withony Tavern withony Tavern withony Tavern with Chef Bob CarterChef Bob CarterChef Bob CarterChef Bob Carter: : : :

8:30 AM 8:30 AM 8:30 AM 8:30 AM –––– 10:00 AM10:00 AM10:00 AM10:00 AM This Morning guests will dine at the Barony Tavern. You will be seated for and enjoy a one-on-one with

Chef Robert Carter discussing his career, accolades, cuisine and world famous Coconut Cake.

See: http://baronytavern.com/

About Chef Robert CarterAbout Chef Robert CarterAbout Chef Robert CarterAbout Chef Robert Carter

A Johnson & Wales University graduate, Carter took his first executive chef position at The Inn at

Blackberry Farm. He next joined the kitchen at Café Marquesa in Key West, FL and in 1997 he opened

Peninsula Grill as the executive chef. Esquire magazine named it one of the “Best New Restaurants in

America”.


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Peninsula Grill earned numerous national accolades including

distinction by Food & Wine magazine as one of “America’s

50 Best Hotel Restaurants” and induction into the “Fine

Dining Hall of Fame” by Nation’s Restaurant News. Carter

was honored with the Culinary Legend Award by the BB&T

Charleston Food & Wine Festival in 2009. He has served on

the board of the Lowcountry Food Bank since 1999 and seen

its signature event, Chefs’ Feast; grow to become one of

Charleston’s largest charitable events. Additionally, Carter and

his award-winning cuisine have appeared on the Food

Network’s “Food Finds,” “Throwdown with Bobby Flay” and “Iron Chef America,” “The Martha Stewart

Show,” ABC’s “Good Morning America” and CBS’ “The Early Show.”

Drayton Drayton Drayton Drayton Hall TourHall TourHall TourHall Tour: : : : Wining and Dining in 18Wining and Dining in 18Wining and Dining in 18Wining and Dining in 18thththth Century CharlestonCentury CharlestonCentury CharlestonCentury Charleston 10:30 AM 10:30 AM 10:30 AM 10:30 AM –––– 12:00 P12:00 P12:00 P12:00 PMMMM

Guests will depart Barony Tavern for the

historical Drayton Hall plantation. Your guide

will take you on an exclusive tour of the home,

featuring one of Drayton’s chief curators to

present an in-depth tour. Construction of

Drayton Hall began in 1738 and was completed

four years later. The Georgian-Palladian

architecture represents the oldest surviving

example of its kind in the American South. Still

without running water, electric lighting, or central

heating, the preservation of the house extends to its guests a sense of timelessness and continuity. Drayton

Hall is the only plantation house on the Ashley River to survive the Revolutionary and Civil Wars intact.

See: http://www.draytonhall.org/


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Lunch with Chef Bob Waggoner Lunch with Chef Bob Waggoner Lunch with Chef Bob Waggoner Lunch with Chef Bob Waggoner &&&& Private Private Private Private TourTourTourTour withwithwithwith BBBBill Hallill Hallill Hallill Hall at the Charleston Tea Plantation:at the Charleston Tea Plantation:at the Charleston Tea Plantation:at the Charleston Tea Plantation: 12:45PM12:45PM12:45PM12:45PM –––– 5:00 PM5:00 PM5:00 PM5:00 PM Upon arrival at the Charleston Tea Plantation, guests will be

escorted by their private guide to the gazebo, which sits in the

middle of the tea fields. Awaiting them will be Chef Bob

Waggoner, who will work with the group to make a dish that

exudes Charleston and uses various forms of Charleston Tea

Plantation Tea in the preparation of today’s dishes. Chef

Waggoner prefers to work with in a farm to table style; the menu

will be based on what is fresh and local at the time.

About ChefAbout ChefAbout ChefAbout Chef Bob Waggoner Bob Waggoner Bob Waggoner Bob Waggoner

Chef Bob Waggoner’s talents have been recognized around the

world, in almost every culinary publication. He has received,

Wine Spectator’s “Grand Award,” Food & Wine’s “Reader’s

Favorite Chef in America Award,” James Beard Rising Stars of

the 21st Century,” and is one of the few Americans to be

Knighted with the “l’Odre du Mérite Agricole” from the

Government of France. Chef Bob recently launched his new

concept in dining which takes you on a culinary adventure as you work with him in the kitchen to create a

gourmet meal for you and the other members of the class, In the Kitchen with Bob.

Private Tour with Bill HallPrivate Tour with Bill HallPrivate Tour with Bill HallPrivate Tour with Bill Hall

Lunch concludes and guests will embark on an exclusive behind

the scenes look at the workings of America’s only tea plantation

with William Barclay Hall, Bill. Bill will personally take your

group on a private, behind-the-scenes look into the Charleston

Tea Plantation and its production of American Classic Tea.

He will share his knowledge of the industry with you as you

also enjoy the Factory Tour and Trolley Ride around our 127 acre grounds. Bill speaking one-on-one with

you about the Plantation and American Classic Tea is an experience unlike any other! With Bill as your


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personal tour guide, you will witness firsthand the valiant efforts required to maintain the Plantation's

Camellia Sinensis crop and why these particular plants are considered living history in South Carolina. You

will learn exactly what it takes for the Charleston Tea Plantation to bring American Classic Tea from the

field to the cup. This is a one-of-a-kind experience that every tea drinker dreams of!

A Lowcountry Evening on Crosby’s DocA Lowcountry Evening on Crosby’s DocA Lowcountry Evening on Crosby’s DocA Lowcountry Evening on Crosby’s Dock k k k wwwwith Gullah Chef BJ Dennis & Locally crafted Red Harbor Rumith Gullah Chef BJ Dennis & Locally crafted Red Harbor Rumith Gullah Chef BJ Dennis & Locally crafted Red Harbor Rumith Gullah Chef BJ Dennis & Locally crafted Red Harbor Rum: : : :

6:30 PM 6:30 PM 6:30 PM 6:30 PM –––– 9:30 PM9:30 PM9:30 PM9:30 PM

For decades, people in Charleston came to

Crosby’s Dock for many reasons. From

meeting the fish, crab, oyster and shrimp

boats, buying fresh local seafood for sit

down feasts, to joining the Crosby family

for special events, locals and visitors alike

have associated Crosby’s Dock as a place for

fresh seafood and good time gatherings.

Today the preservation of this way of life

has become more paramount as the local seafood industry finds itself in a battle to stem the rising tide of

foreign imported shrimp that threatens its very livelihood. See: http://www.crosbysdock.com/

About About About About Chef BJ Dennis Chef BJ Dennis Chef BJ Dennis Chef BJ Dennis

Born and raised in Charleston, SC, “BJ” Dennis infuses the flavors and

culture of the Lowcountry into his Gullah Geechee cuisine. What

differentiates Chef BJ’s food from his contemporaries in “southern”

cooking is the homage he pays to the Gullah Geechee culture, brought

to the Americas by West Africans. Dennis infuses the techniques of

his ancestors, learned from four years of study in St. Thomas, as well

as the lessons of his grandparents about eating from the land, to create

fresh interpretations of local dishes focusing on in-season, and locally

sourced vegetables and seafood. When you taste BJ’s cooking, you

can’t help but re-think your idea of soul food.


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Let’s Get a Drink! Let’s Get a Drink! Let’s Get a Drink! Let’s Get a Drink!

As guests arrive, they will be offered a Planter’s Punch made with

locally crafted Red Harbor Rum and speak with local Rum distillers

and aficionados, Justin Buchanan and Jake McDowell. Jake and

Justin will personally take you on a tour of the history of Rum as an

American spirit; discuss the distilling and the bottling process.

Day 3Day 3Day 3Day 3----May 10, 2015May 10, 2015May 10, 2015May 10, 2015 BreakfastBreakfastBreakfastBreakfast atatatat youryouryouryour LeisureLeisureLeisureLeisure andandandand CheckCheckCheckCheck OutOutOutOut

8:008:008:008:00 AMAMAMAM –––– 9:309:309:309:30 AMAMAMAM It is recommended that guests book flights leaving Charleston, no earlier than 3:00 PM as to be sure to

enjoy their final culinary experience.

BehindBehindBehindBehind thethethethe ScenesScenesScenesScenes withwithwithwith thethethethe IndigoIndigoIndigoIndigo RoadRoadRoadRoad GroupGroupGroupGroup 10:010:010:010:00000 AMAMAMAM –––– 1:001:001:001:00 PMPMPMPM

About Your Tour of the Indigo RoadAbout Your Tour of the Indigo RoadAbout Your Tour of the Indigo RoadAbout Your Tour of the Indigo Road:

This tour is an education focused tour, designed for culinary professionals or simply for folks with a

passion for food, its preparation and what it takes to put the food on the table. You will visit the four

restaurants located on Kings Street, the Macintosh, O-ku, Indaco and the Cocktail Club. You will spend an

estimate 45 minutes at each venue being hosted by the chefs and discussing their individual concepts,

partners and have some hands on chef’s demonstrations finished with a tasting at each. Below are the four

restaurants, descriptions of the restaurants and an introduction to the chef along with a description of what

to expect at each tour.

• The MacintoshThe MacintoshThe MacintoshThe Macintosh is where Executive Chef Jeremiah Bacon, a three-time James Beard semifinalist,

merges his exceptional technique-driven fare with locally sourced ingredients for a modern American

experience. The menu, which changes daily, is rooted in the South, relying on the bounty of the

Lowcountry’s farms and waterways.


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About the ChefAbout the ChefAbout the ChefAbout the Chef:

After graduating from the College of Charleston with a degree in

Philosophy, Jeremiah attended the Culinary Institute of America in Hyde

Park, N.Y. then moved to New York City where he honed his skills in the

kitchens of some of the city’s most legendary restaurants, including River

Café, Le Bernardin and Per Se. After refining his skills 10 years later he

returned home to the Lowcountry and incorporated local first

philosophy into his culinary practices.

• OOOO----KuKuKuKu celebrates authentic Asian cuisine with a southern approach

with a menu that focuses on unique ingredients and sophisticated

presentations. From petite plates to sushi specialties, O-Ku showcases the freshest fish from the

world’s finest markets and producers in areas such as Norway, Scotland, Hawaii and New Zealand,

as well as local sustainable sources. O-Ku was named one of the Top 20 Best New Restaurants of

2010 by Esquire magazine and a Best Sushi Restaurant in the U.S. by Travel + Leisure in 2013.

About the Chef:About the Chef:About the Chef:About the Chef: Chef Thad Stuckey’s focus is on incorporating authentically Japanese

flavors into the fare; O-Ku’s menu is comprised of signature

contemporary Japanese entrées and traditional sushi of the season.

Chef specialties including Yakiniku duck legs, salmon misoyaki,

harumaki and spicy teriyaki pork belly. They also offer cold plates like

poke, king salmon usuzukuri and red snapper crudo.

• Indaco Indaco Indaco Indaco serves rustic Italian cuisine by Executive Chef Michael Perez using fresh and locally-sourced

ingredients. Wood-fired pizzas, hand-crafted pastas, housemade salami and cured sausages fill the


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restaurant’s menu which can be enjoyed family-style or a la carte. The wine list is focused on

affordable Italian varietals, the Negroni cocktail is on tap, and the fresh sodas are made in-house.

About the Chef:About the Chef:About the Chef:About the Chef:

A Johnson and Wales University-Miami graduate, returned to

Portland, OR, where he was raised in 2007 to stage under a French

trained chef at the Timberland Lodge. He then worked as Sous Chef

atTen 01, named “Restaurant of the Year” under his direction. In 2008,

he was Sous Chef at Tabla Mediterranean Bistro in Portland. Perez

moved to California in 2010 and worked as Sous Chef under acclaimed

Food Network chef Scott Conant at his award-winning restaurants

Scarpetta in Beverly Hills and then on the opening team for Sarpetta, Las

Vegas.

• The Cocktail ClubThe Cocktail ClubThe Cocktail ClubThe Cocktail Club is tucked away on Charleston’s bustling upper King Street, above The

Macintosh, is an upscale lounge dedicated to the art of the craft cocktail. An extensive selection of

house-made infusions, rare liquors, and farm-to-shaker beverages features fresh-squeezed juices and

modern ingredients alongside a menu of light fare. The interior in the historic 1881 building has

been cleverly crafted from reclaimed wood structures, fireplaces, original beams, and salvaged doors.


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About the Chef:About the Chef:About the Chef:About the Chef:

Jeremiah Schenzel brings ten years of experience to his position as chef at

The Cocktail Club. Extensive knowledge of worldly flavors and

familiarity with an array of cuisines shape chef Schenzel’s approach to

cooking.Nostalgic at heart, he strives to shape and create new memories

for each of his guests, introducing new methods and flavors from his

repertoire to comfort foods familiar to each person. Schenzel received a

Bachelor of Science degree in Culinary Nutrition from Johnson & Wales

University in Providence, RI in 2008.

1:00 PM1:00 PM1:00 PM1:00 PM – The tour will wrap up and those that have flights leaving at 3:00 PM will be taken back

to the hotel to pick up their luggage and be transported to the airport. For those that wish to stick around

and enjoy the treasures of Upper King Street, we will provide maps and transportation companies to help

get them to the airport.

IncludedIncludedIncludedIncluded

• Accommodations for 3 days and 2 nights

• Transportation to all planned FCP activities

• Meal are listed in Itinerary

Not IncludedNot IncludedNot IncludedNot Included

• Airfare

• Gratuity

• Personal Expenses

• Meals not Listed


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Itinerary SnapshotItinerary SnapshotItinerary SnapshotItinerary Snapshot

May 8, 2016*

• 3:00 PM – 4:00 PM - Private Carriage Tour

• 4:00 PM – 5:45 PM – Hotel Check in and Free Time

• 6:00 PM – 9:00 PM – Dinner in the Courtyard at The Planters Inn – Sunset 8:07 PM May 9, 2016

• 8:30 AM – 10:00 AM – Breakfast at Barony Tavern

• 10:30 AM – 12:00 PM – Drayton Hall – Wining and Dining

• 12:45 PM – 5:00 PM – Charleston Tea Plantation Lunch & Tour

• 4:30 PM – 6:00 PM – Free time

• 6:30 PM – 9:30 PM – A Lowcountry Evening on Crosby’s Dock – Sunset 8:08 PM May 10, 2016**

• 8:00 AM – 9:30 AM – Breakfast at your Leisure (payment on own)

• 10:00 AM – 1:00 PM – Behind the scenes tour of The Indigo Road Group, Indaco, O-Ku, the Macintosh and the Cocktail Club

*Based on the current arrival schedule via the Charleston International Airport, most guests should be able to arrive in Charleston by 2:00 PM, putting them to the hotel by 2:30 PM. **Based on the departure schedule, there are many flights that leave out of Charleston International Airport at 3:00 PM or later. This would make us ending at 1:00 PM the perfect time to pick up bags and head to the airport.

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