The Art of the Plate: Fourteenth Class of MUSC Dietetic Interns

Tuesday, April 13, 2010

Fourteenth Class of MUSC Dietetic Interns

The fourteenth class of MUSC interns recently completed their rotation at CIC. One of twenty rotations in fourteen different settings during their ten-month internship, their week at CIC is one of the most popular. In fact, no other dietetic internship program in the country offers a week in an accredited culinary program, a element that adds to the prestige of the MUSC program. This year, ninety students from all over the country competed for MU

SC's eight Dietetic Intern spots.

On their last day, the interns participated in a school lunch Iron Chef Challenge, which was judged by three school children Chef Instructors Ben Black and Miles Huff, and Kelley Martin, MPH, RD, LD, Manager, Nutrition Education and Research Programs
MUSC Digestive Disease Center. (see above)

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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.