FSCJ's Culinary Arts and Hospitality faculty and student volunteers will be participating in Tour de Farm on November 19.
Their table will be situated between the restaurants Orsay and Black Sheep. In fact, Chef Mike McKinny of Orsay and Chef Waylon Rivers of Black Sheep are both graduates of our program.
The team will be serving a sampling of roast pork that has been marinated with Congaree and Penn's Blackberry Satsuma Shrub. The pork will be served over Congaree and Penn's Middlins (cracked rice) and topped with a green papaya slaw from Chef Grigsby's own trees.
View the full event booklet here.