The Art of the Plate: Culinary Institute of Charleston Students Create Special Events!

Wednesday, January 31, 2007

Culinary Institute of Charleston Students Create Special Events!

Culinary Institute of Charleston Dean, Dr. Frankie Miller, gives kudos to the school's culinary and hospitality stars:
Each January, students, staff and faculty participate in two major events hosted by the Culinary Institute at Trident Technical College. One evening is the Vintners’ Dinner for five hundred and fifty guests. The formal dinner includes four courses with stellar wine pairings. Live and silent auctions entertain guests and provide scholarship dollars for students. The second event is a Wine Expo featuring tastings from forty different vineyards from across the nation, an extravagant reception buffet for 1,500-1,800 guests and a remarkable silent auction. CIC students prepare and serve both events along with the wine partner and sponsor Southern Wine & Spirits. Our CIC students not only excell in their classes but experience their career fields with these events. CIC students are outstanding!

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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.