Excellent food heats up a cold night at the 2019 Farm to Table experience

International Culinary Institute of Myrtle Beach student Joseph Lawson concentrates as he plates a dish during the 2019 Farm to Table experience. He was one of many students there participating.

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The evening stage was set. A perfect sunset with a Fall crisp of air lead hundreds of people into Thompson  Family Farm at Bucksville. 

Regulars of the Myrtle Beach Area Hospitality Association Farm to Table experience presented by US Foods knew what was in store, however, this year was going to be different. There were new chefs and that meant new dishes.

Students from the International Culinary Institute of Myrtle Beach, along with their chef instructors, prepared hors d'oeuvres that were out of this world. There was not one bad taste.

And they all were working furiously to make sure the last equaled the perfection in flavor and presentation as the first. The result? 

​Success.

Hungry yet? That's not even the main tastings.

But the crowd sure was pleased. Lots of the reaction to the tastes were high praise. The wow factor was brought.

Eight chefs prepared seven great dishes for the crowd once they were seated under the main tent. And each dish brought the heat, some literally. A great way to keep folks warm during the rather cold night.

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As you can see, the people who attended left with spoiled taste buds. It was such a great night.

The culinary students, chef instructors and chefs all did a wonderful job and their effort did not go unnoticed.