ACTIVITIES
The Silver Spatula Challenge
May 11, 6:30 p.m. – 7:30 p.m.
The quest for the Silver Spatula is coming to the 2010 P&C Executive Forums. Which team will best employ the “secret ingredient” in a presentation of delightful culinary excellence? Who will power the palate?
The team best using its 45 minutes to compose a culinary delight featuring the secret ingredient carries the day. What’s at stake? Prizes and pride, photos and recognition, but most of all, the honor to win the coveted Silver Spatula.
Participate in the cooking demonstration at Fleur De Lys Home Culinary Institute May 11 from 1:30 p.m. to
3:00 p.m. to sharpen your culinary skills.
Contact Wendy Phillips at wwilli27@csc.com if you are ready to take up the challenge.
CSC’s 9-Hole Best Ball Golf Tournament
Columbia Country Club
May 11, 1:00 p.m. - 5:00 p.m.
Ellis Maples, a protégé of famed designer Donald Ross, designed the golf course. It is rated among the top 25 in South Carolina—an impressive ranking considering the world-class reputation of many courses along the coast.
The new greens are now planted in TifEagle Bermuda grass. The result is a beautiful and challenging golf course, suitable not only for tournaments but also for the recreational golfer as well.
For more information on the course
Fleur De Lys Home Culinary Institute
May 11, 1:30 p.m. - 3:00 p.m.
“Because you deserve the best,” is a phrase that Chef Francois Fisera’s clients are well accustomed to. Whether the chef/owner of Fleur De Lys Home Culinary Institute is discussing the Kobe beef being prepared at his cooking school, the dinner being served on the terrace at the Yacht Club de Monaco on his exclusive trips to Provence, a cooking show for Grand Marnier on board Carnival Cruise Line’s Triumph, or a phenomenal bargain on a Bordeaux wine he has negotiated for his students, Chef Fisera focuses on the best. Quality is the key to this one-man corporation and is a reflection of both personal and professional standards.
For more than thirty years Chef Fisera’s commitment to culinary excellence has been recognized by his peers. Chef Fisera has received numerous city, state, national, and international awards for his work. The Fleur De Lys Home Culinary Institute opened its doors on March 30, 1996. Join Chef Fisera as he introduces his school and the creation of Crepe Suzettes during this one-and-a-half hour demonstration.
