The Art of the Plate: CIC Grad & Middleton Place Restaurant Executive Chef Featured in Post & Courier

Friday, July 2, 2010

CIC Grad & Middleton Place Restaurant Executive Chef Featured in Post & Courier

Middleton Place Chef Talks About Sustainable Seafood
By Angel Powell, Special to The Post and Courier Thursday, July 1, 2010

Micah Garrison took the role of executive chef at Middleton Place Restaurant in 2006 after cooking at classic Lowcountry restaurants such as Boone Hall Plantation, Cypress and 82 Queen.
These days, Garrison is spending much of his time in the production gardens at Middleton, trying to be as self-sustaining as possible. He is a two-time winner of the Sustainable Seafood Initiative Award sponsored by the South Carolina Aquarium.
For the rest of the story, see: http://www.charlestonscene.com/news/2010/jul/01/micah-garrison/

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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.