The Art of the Plate: CIC Students Create Pumpkin Recipes for Post & Courier Newspaper

Wednesday, November 18, 2015

CIC Students Create Pumpkin Recipes for Post & Courier Newspaper

Daven Coad slices his stuffed pumpkin.

For the month of October, CIC students Alex Ward, Rachel Allen, Jordan Fagan, and Daven Coad worked on a project to create recipes using fresh pumpkins for The Post & Courier Thanksgiving Food Section. Chef Randy Williams donated his time and Limehouse Produce generously donated pumpkins to experiment with. Today, they made the front page of the food section + two interior pages.
Read about it here. and find the recipes here.

L-R Alex Ward, Chef Williams, Rachel Allen, Daven Coad, and Jordan Fagan
Photo credits: Wade Spees

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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.