We love it when Carolina chefs go on the road to spread the Southern gospel. And our own Chef Nico Romo, Culinary Executive Director from Fish Restaurant (and three other Patrick Properties) in Charleston, South Carolina is at it again as he travels to the Culinary Vegetable Institute in Ohio for the June Earth to Table Dinner. A feast to please the senses as well as the palate, this June 23rd dinner will feature such creative specialties as White Asparagus Vichyssoise, Sauteed Frog Legs, Roasted Rabbit, Clammer Dave's Clams, varied garden sides and salads, and a Beet Panini with Warm Nutella for dessert (um, yum!).
Chef Nico Romo has overseen the development and execution of the culinary programs for Patrick Properties' four historic properties in Charleston. A native of Lyon, France, Chef Romo graduated from the Helene Boucher Culinary Art School in Venissieux, France at age 19. After honing his culinary skills in France, Chef Romo came to the United States and spent time in Tennessee, Georgia, and, ultimately, South Carolina. Most recently, at age 30, Chef Romo became the youngest chef to ever receive the coveted title of Master Chef of France, awarded to only 52 prestigious chefs nationwide who are dedicated to the art of classic French cuisine.
The Culinary Vegetable Institute was created in 1992 as a place where chef and farmer could come together outside of the restaurant setting to share knowledge, experiment, and discover techniques for growing and preparing the most flavorful varieties of vegetables in the world. This collaborative relationship between farmer and chef is demonstrated in monthly Earth to Table dinners, wine tastings, cooking classes and unique team building opportunities.
So make your reservations now and get a taste of Charleston at the Culinary Vegetable Institute.
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