The Fowler Dining Room
@ The International Culinary Institute of Myrtle Beach
Please notify us of any dietary restrictions or food allergies that require accommodations
at the time you make your reservation in TOCK. Remember your cooks and servers are
students in an academic class.
Prior notification will greatly facilitate our ability to accommodate you and our
guests.
Reservations Required
Summer 2025 Menu and Themes
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 Tock reservation.
$35 per Person
$45 for Chefs Table
We recommend allowing 2 hours for Lunch
Coastal, Southern, Soul
May 21st and 22nd, June 25th and 26th
An exploration of our own backyard; Myrtle Beach, Murrells Inlet, and Georgetown; featuring Indigo Farms and other local purveyors. We will be cooking what you can buy at our farmers market. We are going to transform local products with a variety of seasonal products.
The Contemporary Southern Restaurant
May 28th and 29th, July 9th and 10th
We will be looking at the food of contemporary southern chefs and what they are cooking in SC, NC, Georgia, Alabama, Mississippi, and Tennessee. We will be utilizing Fox Farm chicken to create a full use chicken entr茅e.
Florida and the Nuevo Latino Food Movement
June 4th and 5th, July 16th and 17th
Southern Louisiana's Soul Food
June 11th and 12th, July 23rd and 24th
Explore the impact of Cajun and Creole cuisines on the traditional foods of the South. We will be featuring seafood fresh from the boat to the table!
We support these local farms & friends
Live Oak Farm, Indigo Farm, 455 Farm, Reeds Microgreens, Worley Lane Farm, Millgrove
Farm, Fox Farm
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition.听