The Art of the Plate: September 2012

Wednesday, September 26, 2012

Wednesday, September 5, 2012

Congrats to CIC Grad Rachael Rose!

It's great when one of Charleston's fine dining resaurants touts a CIC grad. Rachael Rose is Sales and Catering Manager of Tristan. Here's what they have to say:
"Arranging a business dinner or special occasion where you’ll need to impress? With a background in both culinary training and event planning, Rachael Rose knows how to make every last detail memorable. A graduate of the Culinary Institute of Charleston, Rose discovered a true passion for event planning when she helped arrange various local affairs such as the Sustainable Seafood Initiative and Sam Adams Beer Dinner. A Connecticut native, Rose fell in love with Charleston and has spent her entire career in the Lowcountry." Congrats, Rachael!

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.

Wednesday, September 26, 2012

Congrats to the Wedding Cake Class for their beautiful cakes!

Wednesday, September 5, 2012

Congrats to CIC Grad Rachael Rose!