The Art of the Plate: July 2012

Thursday, July 26, 2012

Plated Desserts Goes Molecular

Chef Kelly Wilson's Plated Desserts class had molecular gastronomy week:
(Un)molded creme brûlée, instant chocolate cake, dehydrated chocolate mousse, white chocolate powder. Cool!

Wednesday, July 25, 2012

CIC Friends Andrea and Jack Limehouse Featured in Post & Courier

Congratulations to Limehouse Produce owners Andrea and Jack Limehouse for being spotlighted by Charleston's newspaper.

July 21st by Teresa Taylor
"Jack and Andrea Limehouse, married for 32 years, run a high-profile business in the Lowcountry, Limehouse Produce. Their trucks crisscross the tri-county area daily delivering vegetables and fruits to 800 customers, including restaurants, schools, hospitals, resorts, corner markets and other food-service establishments.Not only have they had a front-row seat to the explosion of the local food scene, they have been part and parcel of it."
For the full story, see: http://www.postandcourier.com/article/20120721/PC12/120729918/1002/jack-and-andrea-limehouse-behind-the-scenes-but-big-part-of-local-food-scene

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.