Spring 2022

The International Culinary Institute of Myrtle Beach has its own restaurant on the campus called The Fowler Dining Room, and it is used for training the culinary students in food service and cooking in a real-life restaurant kitchen. The Fowler Dining Room is open during the Spring and Fall semesters and offers a wide array of cuisines – and features many dishes you have not tried before! This is an exclusive dining experience, so reservations in advance are recommended. See below for the schedule for this upcoming Spring semester:

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, the ICI 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 the chefs 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. The ICI 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 the 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. An 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 local sources, as well as some carefully selected items from specialty producers throughout the country. The dinner will bring together all that influences a beautifully crafted menu and dining experience.

The International Culinary Institute supports local farms and markets such as - WK Price Farm, Indigo Farm, Worley Lane Farm, Millgrove Farm, Third Day Farm, Home Sweet Farm, Blue Pearl Farm, and Lee’s Farm, as well as, Anson Mills, Fox Farm, Wicked Inlet Seafood, 7 Seas, and the Waccamaw farmers market cooperative.