The Art of the Plate: Four Winners for National Honey Board Contest

Tuesday, March 9, 2010

Four Winners for National Honey Board Contest

On February 26th, the National Honey Board held a contest at CIC. Out of twenty-three great entrys, the following took home the prizes.

Top left: 1st Place Savory: John Evans' Honey Smoked Pork Belly Confit

Top right: 1st Place Pastry: Lauren Vein's Pain Perdu

Bottom left: 3rd Place: Arlette Krampe-Park's Prosciutto and Goat Cheese Bouché with Fig, Golden Raisin Compote and Watercress

Bottom right: 4th Place: Elizabeth Freer's Almond Encrusted Chicken Roulade

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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.