The Art of the Plate: Cooking Well Invitational to be held at CIC

Thursday, July 11, 2013

Cooking Well Invitational to be held at CIC

Celebrity Chefs Join Forces in South Carolina: Chefs Robert Irvine and Marvin Woods will mix it up in Demo Impossible, 6:30 pm to 9:30 pm on July 25 at the Culinary Institute of Charleston’s Palmer Campus in downtown Charleston. The event is sponsored by the South Carolina Hospital Association’s Working Well Initiative and Sodexo in partnership with the CIC.

All tickets to Demo Impossible include food and beverage. General admission tickets are $50 per person. A limited number of VIP tickets, $125 per person, include reserved seating in the demo kitchen. Tickets can be purchased in advance at www.cookingwell2013.com and may also be available at the door on a limited basis.

http://www.youtube.com/watch?v=Z1H0PklKtxY

http://www.youtube.com/watch?v=qmNjXxkeN2A

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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.