The Art of the Plate: FARM TO PLATE CLASS EXPLORES HISTORIC CAROLINA GOLD RICE

Friday, September 19, 2008

FARM TO PLATE CLASS EXPLORES HISTORIC CAROLINA GOLD RICE

On Tuesday, September 16th, the Farm to Plate class has a one-of-a-kind field trip to Kensington Plantation to see authentic Carolina Gold Rice grown again where it had been grown as long as three hundred years ago. It was a historic moment when the class was served a chicken pilau made from Kensington's rice. Chef Jeremiah Bacon, of Carolina's Restaurant, did the honors, and subsequently came to the Palmer Campus to lead the class in cooking an array of dishes made with Anson Mills' Carolina Gold Rice and corn.

1 comment:

Anonymous said...: The new Farm to Plate class has been a rising success =); September 20, 2008 at 1:00 AM

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What We're Reading

“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.