The Art of the Plate: CIC Sponsors 2014 Charleston Wine + Food Beverage Seminars

Thursday, March 27, 2014

CIC Sponsors 2014 Charleston Wine + Food Beverage Seminars

Dhane Chesson of Vibrant Rioja with CIC Student Volunteers!

Hallie Arnold of The Grocery and

Gerry Kieran of Seanachai

Cocktails! Cocktails!

Dean Saboe delivers a welcome

Patrick Emmerson of Communion Wine Club and
Charlotte Voisey, Spirit Ambassador for Hendrick's

On the right: Charleston musical composer Edward Hart drew directly from his passion for wine when he composed Amori Vini, meaning “for the love of wine,” a three movement piece paying homage to the wines of Bordeaux, Madeira and Tempranillo. Dr. Hart and Master Sommelier Devon Broglie of Whole Foods Market led attendees to taste, talk and listen through the savory sounds of each wine as they were brought to life by talented musicians from the Charleston Symphony Orchestra.

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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.