The Art of the Plate: CIC at Palmer Wins Architectural Woodworking Institute’s Award of Excellence

Tuesday, December 7, 2010

CIC at Palmer Wins Architectural Woodworking Institute’s Award of Excellence

LS3P ASSOCIATES LTD., architects for both The Culinary Institute of Charleston's Main and Palmer Campuses, reports that the Palmer Campus won the Architectural Woodworking Institute’s Award of Excellence and was featured on the cover of its magazine. To see the online copy, go to:
http://www.nxtbook.com/nxtbooks/sheridan/designsolutions_2010summer/#/0
“Flip” the pages to page 10. Click on the page to zoom in and out.

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“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.

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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.