The Art of the Plate: February 2017

Tuesday, February 21, 2017

MUSC Dietetic Interns

Welcome to the MUSC dietetic interns who are doing a two-week rotation at CIC. This dietetic internship, accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), is designed to prepare students to become a "Registered Dietitian/Nutritionist" (RDN). Upon completion, graduates are eligible to sit for the national RDN exam administered by the Commission on Dietetic Registration (CDR).

To be eligable for a MUSC Dietetic Internship, you must have 1) a bachelor's degree at minimum (in any field), AND 2) successful completion of an ACEND-accredited "Didactic Program in Dietetics" (DPD). A DPD consists of at least 2-3 semesters, depending on courses already taken, of "hard" science prerequisites and core nutrition courses to prepare students for a dietetic internship such as this one.

L-R: Amanda Ayers, Danielle Liszka, Kimberly Asman, Haley Thigpen, Marisa Urda, Hannah Steinbeck, Julia Terese, Amy Shen, Claudie Hleap, Ashley Bannister, Erin Passaro, Kayla Fitzgerald

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.