The Art of the Plate: South Carolina High School Teachers on Campus

Thursday, June 13, 2013

South Carolina High School Teachers on Campus

Front row: Bridgette Butler (West Ashley HS), Rose Butler (North Augusta HS), Wanda Johnson (Anderson 5 Career Campus), Theresa Formyduval (Spring Valley HS), Patricia Tomsic (James Island Charter HS)

Back Row: Lucia Boinest (Garrett Academy of Technology), Janethat Prioleau (West Ashley HS), April Mazyck (North Charleston HS), Jean Shaw (F.E. DuBose Career Center), Vicki Olsen (Lee County Career & Technical Center), Susan Clark (James Island Charter HS), Bill Twaler (Wando HS), Jason Wheless (West Ashley HS), and Carl Calvert (Stratford HS)

CIC is pleased to have the state's culinary arts instructors on campus for workshops. They are sharpening their skills in the area of baking and pastry, with emphasis on yeast dough, batters, simple icings and piping techniques.

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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.