At Michael Anthony’s in Hilton Head, South Carolina, Chef Trey Place combines visual storytelling and bold flavors to create beautiful dishes from regions around the world.
When he opened Michael Anthony’s in 2002, Anthony Fazzini did not anticipate that he would offer cooking demonstrations to affluent beachcombers. The era of laying on the beach all day is a thing of the past. If beachcombers add a daily outing and most vacationers do, they want an unforgettable odyssey.
The restaurant receives accolades for serving authentic Italian and Nouvelle style cuisine. “Vacationers and locals come to us for traditional dishes they enjoyed while vacationing in Europe, and our wide range of talented chefs helps them relive that experience,” said Chef Peter Frazzano. Someone once said the best meals are the ones you create yourself, and that is close to the truth at this restaurant, market and culinary center.
Place is the dean of the culinary center. “I graduated from The Culinary Institute of America in Hyde Park, New York,” said Place. Classes take place in the restaurant’s state-of-the-art Italian inspired culinary center on New Orleans Avenue. Classes cost under $100 plus tax and gratuities.
Participants choose between hands-on experience alongside a chef or a demonstration which gives a close-up view of the chefs preparing a three-course meal, all while imbibing prosecco. Participants sit down to devour the scrumptious finale in a white tablecloth setting alongside other classmates. The center offers classes on Wednesday, Thursday and Friday.
At a recent demonstration class, Place prepared shrimp creole along with Charleston shrimp and grits. Place suggested preparing the grits an hour prior to guest arrival because it takes time to reach a smooth consistency. Also, he suggested pre-cutting the vegetables for the shrimp creole, which allows the host time to engage with guests as the dinner comes together.
Elaine Hamilton of Northern Virginia loves shrimp, so she signed up for her first class. “On vacation, I want to experience the extraordinary versus the ordinary outings in a region,” said Hamilton. She joined a table of 10 classmates eagerly watching Place explain how to butterfly shrimp and prepare roux for the creole.
“I like that the chef shows each step and gives participants a souvenir leaflet filled with instructions on how to recreate the exact menu at home,” said Whitney Gadson, a local resident of Hilton Head.
Ready to experience authentic Italian style cuisine? Visit http://www.michael-anthonys.com/ to reserve a space.
