The Art of the Plate: TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

Wednesday, August 3, 2011

TTC Hosts National Association of Community College Trustees Dinner at 181 Palmer

CIC culinary students with181Palmer Chef Instructor Scott Stefanelli prepared the dinner, which was served by CIC hospitality students led by Hospitality Instructor Lisa Buzzelli. Pictured left: hors d'oeuves of melon with duck prosciutto. THE MENU:

1st Course: Housemade Mozzarella, Local Arugula Pesto, HeirloomTomatoes, Smoked Aged Balsamic Vinegar, Garlic Crouton (Photo right bottom)

2nd Course: Grilled Line-Caught Wild King Salmon, Watermelon Gazpacho,Radish and Scallion Salad

3rd Course: Poele of Keegan-Filion Farms Chicken, Creamer Potatoes, Cipolini Onions, Sautéed Kale, and Roasted Garlic Jus

4th Course: South Carolina Peach and Anson Mills Cornmeal Upside-Down Cake with Sesame-Ginger Ice Cream

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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.