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McCutchen House Kitchen BY MICHELLE WHITFIELD
Stationed above the burners are stainless steel vents that circulate air and diffuse any smoke.
See James as he works his way around the flaming stove. The key is to remain cautious, always protecting your face from overexposure to the fire.
Using the flambé technique, James must now caramelize the uniquely assorted flavors in the pan.
PHOTOGRAPHY BY TYLER NICHOLS
The large stainless steel sauté pan is frequently used to cook various dishes, desserts, appetizers and more! Standing over a pan of a sizzling mix of sautéed bananas, a dash of rum, a few drops of brandy and a sprinkle of brown sugar, James creates the tantalizing Bananas Foster, a must-have recipe that takes only 10 minutes max to make, folks!
This powerful, state-of-the-art stove holds up to six pots or pans and has a built-in oven located beneath it.
Here, we have first-year culinary/HRTM student, James White, turnin’ it up in the newly renovated, student-run McCutchen House Kitchen. According to James, the “hottest spot on campus” is conveniently located directly on the Horseshoe (902 Sumter Street). The kitchen is now open for the fall semester until Dec. 3 with the exception of Fall Break and other holidays. So, if you’re ever curious or just in the mood for a not-too-fancy lunch, stop by any time between 11:30 a.m. and 1:30 p.m., Tuesday-Friday. Reservations are highly recommended. The gourmet lunch is only $10 per person, and it’s worth it! Check out the kitchen’s website at www.mccutchenhouse.sc.edu, or call (803) 777-4450. gandbmagazine.com
2010 GARNET & BLACK | 17