The Art of the Plate: The Hospitality and Culinary Student Association Site is now up and running on my.tridenttech.edu

Wednesday, September 22, 2010

The Hospitality and Culinary Student Association Site is now up and running on my.tridenttech.edu

Go to the HCSA Group page under Clubs and Organizations. If you have joined HCSA, you will have access to the Group Site. If you have not joined, you will need to click on Request to Join before you will be able to access the site.
The HCSA home page has a list of all the events upcoming for HCSA under Announcements. You can sign up to volunteer or participate in any of the Club’s events by clicking on the Event Announcement. At the bottom of the home page is the HCSA Semester Calendar. You can see the date & time for all semester activities, and you can click on each event in the calendar to get more information. Right now we are taking nominations for 2011 President and Vice President, volunteers for the Taste of Charleston and Iron Chef, and applications for the Farm to Plate field trip.

No comments:

Post a Comment

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.