The Art of the Plate: Congrats to CIC Friend Chef Frank Lee

Tuesday, December 10, 2013

Congrats to CIC Friend Chef Frank Lee - Twenty Years!

Last night, the Charleston Wine + Food Festival hosted a Toast + Tribute dinner for CIC's friend and mentor Chef Frank Lee. The night before, the Maverick Southern Kitchens group celebrated the twentieth anniversary of Slightly North of Broad restaurant, the corporation's flagship property. As one of the group's principals and its Vice President of Culinary Development, Chef Lee had a lot to celebrate! Here are some of our favorite pictures of Chef Lee teaching at CIC, plus pictures from the anniversary party. And do not miss the video at the end of the post!

CIC Culinary Chair Michael Carmel welcoming Chef Lee to CIC

Below: Chef Lee at a CIC Farm to Plate class.

With CIC Chef Ben Black
at a CIC Farm to Plate class.

L-R: Patrick Saboe, winemaker;
Chef Lee;
Suzanne Hagin; Eric Coriher
at SNOB's anniversary party

Hail, hail the gang's all here!

Here's a tribute video: http://www.youtube.com/watch?v=2XUc-f8lCqQ&feature=share&list=UUHXcrW_WQvcRSunM0uQAH1w

And the link to a tribute article in Charleston Magazine:tribute article

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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.