Support Savannah Culinary Institute student chefs with the Chef Jean Vendeville Culinary Scholarship Fund Big Pig Fundraiser:

• Honey Glazed Pit Smoked Boneless Ham (3 lbs)
• Smoked Gouda Mac and Cheese (1 qt)
• Roasted Vegetables: Heirloom Carrot, Brussels, Parsnip, Fingerling infused with Fresh Herb Oil (1 qt)
• Spring Pea, Asparagus and Pancetta Salad (1 qt)
• Apricot Chutney (8 oz)
• Roasted Garlic Aioli (8 oz)
• House-made Mustard (8 oz)
• Roasted Potato Bread (1.5 lb loaf)
• Carrot Cake with Cream Cheese Icing (6 in)

Savannah Culinary Institute classes will prepare the items as part of instruction for Spring semester including International Cuisine (charcuterie, smoking), Front of the House (help assemble meals), European Cakes (carrot cake), Artisan Baking (Roasted Potato Bread) Principles of Cooking (sides, sauces).

Pickup from 4-6PM on April 1 or from 9AM-2PM on April 2 in the Eckburg Auditorium. Delivery to Effingham and Liberty campuses by request only.

CLICK HERE TO SEE FULL MENU AND ORDER

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