The students at the Culinary Institute of Charleston’s 181 Palmer, watched over by Chef Scott Stefanelli, lay down an unbelievable lunch value with food so good it might as well be served at one of our downtown restaurants. Stefanelli sets the menu each semester with the goal of using the best ingredients available and letting his students master techniques like making charcuterie, roasting short ribs, and making sausage and pasta. The spring semester menu has a tantalizing selection of seasonal dishes, like chilled asparagus and spring pea soup with a slow-cooked farm egg and crispy la quercia proscuitto and slow-cooked lamb meatballs with tomato and rhubarb jus, Greek yogurt, and mint. Entrée plates get piled up with seasonal vegetables: eggplant, greens, carrots, spring onions, and broccoli, letting students master the art of treating veggies right. Of course, they’re paired with proteins like Keegan-Filion chicken, Niman Ranch beef, and locally caught fish. The three-course menu lets you choose an appetizer, an entrée, and a dessert course for $15 per person. The dining room operates only when school is in session, and you have to make reservations sometimes weeks in advance, so plan ahead. But if you want to see the future chefs of Charleston, they’re ready to practice on your palate for half the price. And here’s a hint: Find out when the pastry class is, because on those days, you’ll get the added bonus of trying their scrumptious petit fours and canapés. —Stephanie Barna, Dish (Winter 2013)
Let culinary students show you their talents at the Culinary Institute's downtown dining room. Open to the public when school is in session. $15 for three courses. Reservations required.
Features: Online Reservations, Lunch
Hours: Lunch (reservations required). Mon.-Fri. during school semester