The Art of the Plate: CIC Grad Duane Fernandes at Grove Park Inn

Wednesday, April 14, 2010

CIC Grad Duane Fernandes at Grove Park Inn

According to the April 13 Asheville Citizen-Times, on Thursday, June 10th, award-winning Charleston chefs Sean Brock from McCrady's and Jacques Larson of Wild Olive will joining the Grove Park Inn's Horizons Dining Room Chef du Cuisine Duane Fernandes to create a special menu for the inaugural dinner of its wine dinner series.

"Chef Fernandes attended Johnson and Wales University, followed by The Culinary Institute of Charleston where he graduated with an Associates Degree in Culinary Arts. While in Charleston, Fernandes worked at several notable restaurants, including the highly acclaimed Peninsula Grill, Lemaire in Richmond, Virginia and [New York's] Michelin three-star restaurant Per Se (rated the seventh best restaurant in the world)." http://www.citizen-times.com/article/20100413/NEWS01/100413043/1311

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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.