The Art of the Plate: June 2011

Wednesday, June 15, 2011

Dean Saboe Receives Golden Pineapple Award for Leadership in the Charleston Restaurant Community

The Charleston Area Convention &Visitors Bureau made its 2011 Golden Pineapple Awards for service and dedication to the growth of the hospitality industry during its annual Travel Council meeting on June 7th. Since the CACVB's inception in 1985, the Golden Pineapple Awards have recognized individuals who promote positive growth of tourism, the Charleston area's largest industry.

Awards went to Culinary Institute of Charleston Dean Michael Saboe for leadership in the Charleston restaurant community, Historic Charleston Executive Director Kitty Robinson for showcasing Charleston's history and culture through the 2011 Winter Antiques Show, and Southwest Airlines for improving the quality of life and business opportunities for the Charleston area through affordable air travel.

Tuesday, June 14, 2011

Mikasa Dining Room Opens for Summer with an á la Carte Menu

Chef Kevin Mitchell's International class will present an á la carte menu in the Mikasa Dining Room this summer. The dates and cuisines are as follows:

June 14 Japan
June 16 Korea
June 21 India
June 23 India
June 28 Middle East
June 30 Africa
July 14 Greece
July 19 Spain and Portugal
July 21 Southern France
July 26 Northern France
July 28 Southern Italy
The menu for Japan is pictured. Clockwise: Ginger-Mango Lemonade, Miso Shiro, Fish Ponzu with Steamed Rice and Tempura Asparagus, Assorted Maki Rolls with Traditional Accompaniments, Soba Noodles with Chicken and Long Onions, Gyoza with Traditional Dipping Sauce, and Assorted Tempura with Traditional Dipping Sauce.

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.