The Art of the Plate: CIC Students Create Cocktail for Food + Wine Festival

Saturday, March 7, 2009

CIC Students Create Cocktail for Food + Wine Festival

CIC student Kim Harrigal Pours Moxie's Pomegranate Persuasion
Photo by Alan Hawes of the Post and Courier

Last week, Hospitality Department Head Patricia Agnew challanged CIC students to create a cocktail for the Post & Courier's booth at the upcoming BB&T Charleston Food + Wine Festival. They rose to the occasion, coming up with a tasty and refreshing "Pomegranate Persuasion." Here's the announcement from the newspaper Friday Moxie section and the recipe.
Friday, March 6, 2009
Meet Moxie
"We usually give away mugs. But today, Saturday and Sunday, we're giving away drinks.Moxie will be wo-manning a booth at the Charleston Food + Wine Festival and handing out Moxie's Pomegranate Persuasion, a delicious libation created for the occasion by the Culinary Institute of Charleston at Trident Technical College."

MOXIE'S POMEGRANATE PERSUASION
1 part white wine (chardonnay recommended)
3 parts lemonade
Splash of pomegranate juice (to taste)
Splashof sparkling water (optional)
Fresh mint garnish
Mix completely, chill well, and serve.
Created by the students of the Culinary Institute of Charleston at Trident Technical College

In a follow up note from Moxie, we were told: "We sincerely appreciate The Culinary Institute of Charleston's creating the drink. I think it was a huge success. Multiple people in attendance said it was the best thing there."

No comments:

Post a Comment

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.