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Download Subscription Form from Hartsville, 29550 Plant and Flower Festivals T h e S o u t h C a r o l i n a Start Today M A R K E T Southern Plant and FlowerFe s t i v a l B U L L E T I N April 4 - 7, 2002 South Carolina Department of Agriculture Pee Dee State Farmers Market 2513 W. Lucas St., Florence, SC Volume 76 April 4, 2002 Number 7 Phone: 843-665-5154 Next Deadline: April 9, Noon Charleston Spring Plant and FlowerFe s t i v a l April 11-14, 2002 Exchange Park Highway 78, Ladson, SC C o m m i s s i o n e r’s Column Phone: 803-734-2210/843-572-3161 Midlands Plant and FlowerFe s t i v a l April 25 - 28, 2002 Chef Wallace Serves South Carolina Quality Columbia State Farmers Market Each year at the Taste of the 1001 Bluff Road, Columbia, SC Tidelands in Pawleys Island, chefs Phone: 803-737-4664 are offered an opportunity to compete for the "Serving South Piedmont Plant and FlowerFe s t i v a l Carolina Quality Chef of the May 2 - 5, 2002 Year" award, presented by the SC Gr eenville State Farmers Market Department of Agriculture. To 14th Annual 1354 Rutherford Rd., Greenville, SC compete for the award, chefs Phone: 864-244-4023 participating in the Taste of the Bar-B-Que Shag Tidelands competition are invited Festival Schedule of the Festivals to prepare and serve a dish using South Carolina grown or processed Southern, Charleston, & Midlands: products. Each entry is judged by a distinguished panel on taste, The 14th Annual Bar - B - Q u e Thursday thru Saturday 8:00am til 6:00pm presentation, and creativity. Shag Festival will be held in Sunday 1:00pm til 6:00pm This past year’s winner of the Serving SC Quality Chef of the Year H e m i n g w a y, SC, T h u r s d a y award was Chef Michael Wallace with the Hilton Oceanfront Resort for through Saturday, April 18-20, Piedmont: his Carolina Crab Cakes presented with fried green tomatoes and served 2002. Thursday thru Saturday 8:00am til 6:00pm with Creole mustard aioli. Appreciation Night will be held Sunday 10:00am til 4:00pm The youngest of five children, Chef Mike Wallace grew up in on Thursday from 6 p.m. to 10 Southern California. His mother died when he was only 10, and his p.m. father died when he was just 13. So, Mike lived with his oldest The arts and crafts exhibition, brother and wife until he was 18 years old at which time, he enlisted in petting farm, and car show the Army to help fund his education. Stationed at Ft. Campbell, presented by Winyah Cruisers will Winter Ag Study Tour Set For Chile K e n t u c k y, he served his tour-of-duty as a food service specialist be held on both Friday and contributing to his dream to become a chef. As shift leader and first Saturday. The South Carolina Department of Agriculture announces the 2003 cook in charge of preparation of all meals and ice carving on special Also, to be held on Friday will Winter Ag Study Tour to Chile. The tour is confirmed, pending occasions, Mike was responsible for all of the food production for 375 be the A Taste of the Lowcountry- adequate participants, for January 14 - 23, 2002. soldiers. --local flavor at its best. Other Chile is a country of great contrast and beauty. The country occupies M i k e ’s dream to become a chef became a reality in September of Friday events include the start of a a long narrow strip of land between the Andes Mountains and the 1990 when he graduated from the Culinary Institute of America in Hyde barbecue cookoff, fireworks, and Pacific Ocean in South America. The seasons are the opposite of South Park, NY. Prior to his graduation, he performed his "externship" at the a performance by The Coastline Carolina with summer being December 21 - March 20. Santiago, the Waldorf Astoria in New York City. His instructors at the Culinary Band, hosted by DJ Gary Bass capital, is a very modern city that is characterized by the preservation Institute voted him the "Most Outstanding Student." which will be free and open to the of colonial buildings. After graduation from the Culinary Institute, Mike worked public. The nine day tour will include all aspects of agriculture and extensively abroad serving as chef at the Ramada Renaissance Hotel A Civil War Re-enactment will agribusiness opportunities. A diverse itinerary ranging from livestock and the Le Marignac, both in Geneva, Switzerland. After traveling be held on Saturday followed by operations, field crops, fruits and vegetables, nurseries to speciality extensively in Europe, Mike returned to his home state of California to a special performance by crops, this trip offers everyone a chance to view and learn from those work at the Regent Beverly Wilshire Hotel in Beverly Hills, at the Dana The Swinging Sows, a magic on-site visits. University staff members from Chile will accompany our Point Resort Watercolors Restaurant in Dana Point as Restaurant Chef, s h o w, pig calling contest, group to answer questions and relate information during the entire trip. and at Etienne’s French Restaurant in San Clemente. Mike moved to and performances by T h e The Department has included a little bit of everything while Nashville, Tennessee, in March 1996 and worked at the Opryland Hotel. Sparkletones, the Junior Shaggers, keeping in mind what you feel the purpose of an agricultural tour He now serves as the Executive Chef of the Hilton Oceanfront Resort in and a local dance studio. DJ, should encompass; an opportunity to learn new and innovative Hilton Head Island, SC. Mike and his wife, Juliene, have two daughters, Wilkie W h a l e y, will host the production and marketing techniques suitable for your operation here in Jasmine Thyme and Daisy Saffron, and one son, William Sage. Shagging Contest at 7 p.m. South Carolina. Chef Wallace is currently responsible for all food-related aspects of a followed by Shagging under The South Carolina Department of Agriculture encourages you multi-unit which includes: Banquets, Shorehouse, Mostly Seafood, the Stars with The Band and others to strongly consider your participation. Act early and Palmetto Café, Buoy Bar & Grill, Deli, Room Service and Regatta of OZ at 8 p.m. Cost to Shag reserve your space. Space is limited to the first 44 people. As always, Lounge, in a 325-room Gold Key Resort. His responsibilities include under the Stars will be $10 per spouses are welcome on the tour. The trip is tax deductible and open to c u l i n a r y, stewarding, staffing, training, budget, cost-control, menu person. all. development, sanitation, ordering, quality control and, most For more information, call If you need additional information or plan to participate, please importantly, customer satisfaction. the Town of Hemingway contact Roy Copelan, our tour manager, at 803-734-2200. Presented by the Pawleys Island-Litchfield Business Association and at 843-558-2824 or Restaurant Solutions, the Taste of the Tidelands is coordinated and email [email protected] or hosted by Peter Ryan, consultant and director of the event. Established [email protected] or log on Strawberry to encourage creativity in the culinary arts, the Taste of the Tidelands is to www. t o w n o f h e m i n g w a y. c o m also designed to promote tourism through the restaurant industry and and click on Bar-B-Que Shag Pick-Your-Own Listing on Page 8 generate funds for culinary arts scholarships and for charities. Proceeds Festival. from the 2001 event were donated to the Ernst Royal Scholarship for Carolinians, which was established to enable South Carolina chefs to attend the Culinary Arts Institute, the Uniformed Firefighters State Farmers Markets Availability Listing Association Wi d o w ’s and Children’s Fund of New York and local Seasonal In-State Featured Products charities. This year, $13,500 was raised to support those causes. Chef Wallace uses South Carolina products as much as possible in Columbia SFM Greenville SFM Pee Dee SFM developing his menus. Since he takes great pleasure in creating food 1001 Bluff Rd. 1354 Rutherford Rd. 2513 W. Lucas St. that is not only beautiful in presentation, but also enjoyable in taste, he Columbia Greenville Florence chooses to serve South Carolina Quality. Chef Mike W a l l a c e - - - t h e 803-737-4664 864-244-4023 843-665-5154 Serving South Carolina Quality Chef of the Year! apples, greens, bedding plants, bedding plants, greens, green peas, leafy greens, greenhouse For more information about Chef Mike Wallace and the Serving sweet potatoes, citrus leaf lettuce, strawberries tomatoes, plants/flowers/trees South Carolina Quality Chef of the Year award, contact Peter Ryan at 843-449-5686 or email [email protected]. Log on to http://www.scda.state.sc.us and click on Produce available at the Columbia State Farmers Market for the daily Market News Report. Page 2 SOUTH CAROLINA MARKET BULLETIN April 4, 2002 Aq u a c u l t u r e REG. LNGHRN. COWS , heifers & A U S T. CATTLE DOGS, 2 litters, B-1/2, REG. AKC LAB. PUPS, 4 blondes, 5 THE SOUTH CAROLINA bulls, some bred, $500up, 803-568-2634, out of AKC reg.
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