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The Fowler Dining Room
The student-operated Fowler Dining Room provides training in a real restaurant operation, in areas such as fine dining, buffet and caf茅 service. Menus are created using a wide range of cooking techniques focusing on taste, texture, color and creativity using locally grown vegetables, fruits, meats, seafood, cheese, and eggs.
The Special Topics Class, Farm-to-Table/Zero Waste Kitchen, is in session in the Fowler Dining Room for the summer semester. It is our goal to teach our future chefs how to source local, sustainable ingredients and to fully utilize all products. It is our hope to inspire them to think like executive chefs and working towards controlling food cost by using everything and letting very little food go to waste. Our lunches will focus on regional southern cuisine. Each week the menu will be created with the freshest ingredients we find coming straight from our docks, fields, and farms. Our service style for this class is one set seating time at 11:45 AM for a Noon lunch service. All our guests will be seated and offered a banquet style multi-course plated lunch with one set menu for the day. Please help us to help you by noting special diet requests in your .
For information or assistance, please call 843-839-7001.
ICI Bakery
The ICI Bakery is run by students who serve up fresh bread, pastries, cookies, cakes, soups, salads and sandwiches daily! Custom bakery orders will be accepted, based on student schedule and availability.
Items served daily include:
- Fresh baked pastries & breads
- Cakes
- Cookies
- Soup
- Salads
- Sandwiches
- Selection of 2-3 types of coffee
- Much more!
ICI Farmers Market
The ICI Farmers Market will be held every Thursday from 12:00pm to 3:00pm inside our building, located at 920 Crabtree Lane in Myrtle Beach.
Farmers/producers will vary depending on availability but may include Worley Lane Farm, Indigo Farm, Fox Farms, Milgrove Farms, artisan bread and BBQ'd meats from our talented baking and pastry students.