Friday, October 26, 2018

Soulfood Sessions Dinner



Soulfood Sessions Dinner
From left front: Belinda Sherman*, Ebony Gary*, Chef Benjamin Dennis - Graduate
From left back: Sebrina Minor*, Justin Brown*, Ashlee Washington – Graduate, Aaron Kelly*, Chef Daven Coad – Graduate and Chef Kevin Mitchell
*Denotes Culinary Institute of Charleston Students

On October 16, 2018, the Dewberry Hotel in Charleston, SC hosted a Soulfood Sessions Dinner to raise awareness of African-American chefs, and funds to support their ongoing culinary educational aspirations.  Chefs Dennis, Coad, Mitchell and Ms. Washington prepared the menu items along with the chefs of Soulfood Sessions.  The remaining students  served the meal.  

The delectable menu included:

PASSED HORS D’OEUVRES
Mushroom duxelle | Marinated pulled chicken | Toasted crostini | Orange coulis
Blue cork cake | Green tomato marmalade | Okra and tasso ham streusel

APPETIZERS
Smoked trout | Crab salad | Pickled mushrooms | Black pepper tuile | Creole hollandaise
Rabbit rillette cake | Potato and golden beet pave | Crispy greens | Smoked rabbit jus
Blue Crab Stuffed Carolina Shrimp | Spicy Tomato Jam | Collard Greens | Pickled Vegetables

VEGETABLE COURSE
Sweet potato | Oyster| Scallion | Benne

SEAFOOD COURSE
Crispy fried fishcake | Crispy oyster purloo croquette | She-crab gravy

FOWL COURSE
Pan-seared duck | Sweet potato confit | Bourbon braised dinosaur kale | Sorghum reduction

FEATURED DISH
Grillades over cornmeal waffle | Green strawberry relish | Smoked peanut dried okra crumble | Paired with a Classic Coca-Cola

DESSERT
Poached pear Napoleon | Goat cheese chiboust | Cashew crumble | Red wine gastrique


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