Zero George Street Rates & Reservations
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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.”

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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.

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“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.

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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.

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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.

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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.

Indoor dining at Zero Cafe+Bar

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!

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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.

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