The Zero George Cooking School: Dining At Charleston’s Best Hotels

The Daily Meal: All Things Food and Drink has listed Zero George as a hotel that offers more than just a lovely room. It is rather “a hotel that celebrates the local culinary flair and provides a chance for guests to cook, tour, and taste in a variety of settings.”

Along with a concept that strives to use fresh, indigenous ingredients, Zero’s Executive Chefs instruct students on how to think their way around the kitchen like a chef, teaching techniques and proper ratios for well-balanced dishes.

“Food is a focus at the property,” DM writes. “They offer hands-on cooking classes with chef Randy Williams, who shares with guests how to use local ingredients in popular Lowcountry dishes.” Another primary focus is Zero Café + Bar lead by Chef Vinson Petrillo serving contemporary American cuisine concentrated around farm-to-table ingredients.

Like Zero Café+Bar, the ZG Cooking School prides itself on its close relationship with the Charleston community. That means using locally sourced, responsibly farmed ingredients that shift with the season.

Summer brings us a new, fresh Cooking School menu, beginning with a Chilled Honeydew Puree, Pan Roasted Quail with a succotash made with all local vegetables, and finishing with a tasty Berry Cobbler.

Currently, our summer chefs-in-training will cook with fruits and vegetables sourced from farm partners Ambrose Farms, including honeydew, shishito peppers, corn, heirloom tomatoes, and butter beans.

Can’t make it to a class? Try making our Berry Cobbler at home. Perfect for a backyard barbeque, this tasty dessert is inspired by the warm weather and sun ripened fruits that make summer so special. We hope you enjoy!

Berry Cobbler

Serves 8

Ingredients:

Filling;

2 Pt Blackberries

2 Pt Blueberries

1 C Brown Sugar

2 T AP Flour

Crumble Topping;

½ C AP Flour

½ C Oats (not instant)

¼ C Brown Sugar

¼ C Pecans Chopped

¼ C Butter, Small Cubes, Softened

1 t Salt

Basil Whipped Cream;

1 C Heavy Cream

1 ½ T Basil Simple Syrup

MOP:

Filling:

Place the berries in a large mixing bowl, add the flour and mix thoroughly.  Next add the sugar and mix.  Place a heaping pile of the berry mixture in to individual ramekins.

Crumble Topping:

Mix all ingredients by hand until it forms a crumbly dough.  Crumble on top of the berry mixture in ramekins and bake at 350 for one hour.  Let cool for 30 minutes.

Basil Whipped Cream:

Add ingredients to a mixing bowl and whip with a wire whisk to stiff peaks.  Quenelle and top the cooled cobblers.

Food for Thought
Cooking Classes at Zero George

For the ultimate in Charleston cooking classes, gather round our professional demonstration kitchen to watch our chefs in action. For more information or to book a class today, call 843.817.7900.