Main Menu
Main Menu

CULINARY INSTITUTE OF THE SOUTH

Main Menu

Fridays at the Foodseum

NEw! Discover, taste and explore — one Friday at a time.

Join us for “Fridays at the Foodseum,” a new monthly workshop series at the Culinary Institute of the South.  These two-hour informative and entertaining sessions are led by a featured guest expert—whether a local chef, farmer, restaurateur, artist or culinary storyteller—who will share a unique perspective on food and its role in our lives.

The experience begins in the Montage Palmetto Bluff Auditorium with a lively presentation from our featured guest. Then, enjoy a cooking demonstration complete with tasting samples inspired by the subject of the day. You’ll finish your visit with plenty of time to explore the newly opened Foodseum, an interactive journey through the stories, traditions and innovations that shape Southern food and culture.

When: Foodseum Fridays are held from 10:30 a.m. to 12:30 p.m. on the dates as noted.
Where: Culinary Institute of the South, 1 Venture Drive, Buckwalter Place, Bluffton, SC 29910
Cost: $75 per session. 

Space is limited.

Time: 10:30 a.m. - 12:30 p.m.

Join Hardee Greens co-founder Jennifer Harsta and her son Chase for an engaging look at their family-operated vertical farm growing pesticide-free, sustainably raised microgreens and seasonal produce. Learn how these nutrient-dense greens can easily elevate everyday meals with added flavor and nutrition. Chef Damon Dickerson will demonstrate and offer tastings using Hardee Greens ingredients. Discover fresh ideas, bold flavors, and simple ways to eat well.

REGISTER HERE

Time: 10:30 a.m. - 12:30 p.m.

Join best-selling author Pat Branning for an engaging program celebrating the food, stories, and traditions of the South Carolina Lowcountry—one of the last authentic regions of the Eastern Seaboard. Through history, personal stories, and recipes, Pat brings the Lowcountry’s culinary heritage to life. Chef Damon Dickerson will demonstrate and offer a tasting of one of Pat’s signature dishes. An autographed copy of Shrimp, Collards & Grits is proudly featured in the FOODseum’s Local Authors collection.

REGISTER HERE

Time: 10:30 a.m. - 12:30 p.m.

Join FOODseum Program Coordinator Carrie Hirsch, co-author of The College Man’s Cookbook, The College Woman’s Cookbook, and The College Student’s Vegetarian Cookbook, for a lively, practical culinary program. These recipes go far beyond college kitchens—perfect for anyone who enjoys cooking and wants smart, budget-friendly ideas. Carrie shares tips for navigating real-life kitchens with limited tools and busy schedules. Chef Damon Dickerson will demonstrate and offer a tasting of a fan-favorite recipe. Cookbooks available for purchase.

REGISTER HERE

Time: 10:30 a.m. - 12:30 p.m.

Join Frank Roberts and Julie Davis of Lady’s Island Oyster for an engaging program featuring Lowcountry mariculture and an oyster tasting. Their Single Lady oysters, grown in the Atlantic-fed waters of the Coosaw River, offer a smooth, briny start and a sweet, clean finish. Handcrafted from hatchery to harvest, these oysters support sustainable seafood and healthy coastal ecosystems. Chef Damon Dickerson will demonstrate and offer samples using one of their signature oyster recipes.

REGISTER HERE

Time: 10:30 a.m. - 12:30 p.m.

Join Shane Rahn of the Montage Palmetto Bluff Farmers Market for an inside look at the garden and the variety of produce grown. Learn how seasonal ingredients shape flavor and everyday cooking. Chef Damon Dickerson will demonstrate and offer tastings using fresh, seasonal produce. Known for local goodness—homegrown produce, fresh-baked treats, handmade goods, and more— Palmetto Bluff Farmers Market celebrates Lowcountry flavor at its best.

REGISTER HERE

Questions or need assistance? Contact Carrie Hirsch at chirsch@tcl.edu or 843-684-0923.

Join Our Email List

Want to stay in-the-know? Fill out this form to join our email list.

CONTACT US:

Carrie Hirsch

FOODseum Program Coordinator

843-684-0923

Culinary Institute of the South

CULINARY INSTITUTE OF THE SOUTH

Main Menu
Scroll to Top