The Art of the Plate: Congratulations to CIC Alum Robert Sills

Monday, March 31, 2014

Congratulations to CIC Alum Robert Sills

CIC alum Robert Sills was in town last week and dropped by for a visit. After quite a culinary education, including a management degree from Perdue, study in Italy, study at CIC, and a round in the Maverick Southern Kitchens restaurant, High Cotton, in 2012, Robert opened the Savannah Grille. Located in Lake Ozark, MO, at the top of the beginning of the Ozark Mountains and overlooking The Lake, "Savannah Grille is everything Robert stands for: innovation, creativity, a learning environment and most importantly, a family environment. After all, at the end of the day, it’s about the people at your table that you choose to share your meals with that matter and the time you get spend together."

You can see the stunning vista from the restaurant in the photo above. Find out more at its website, http://savannahgrillerestaurant.com/, and on Robert's blog, http://savannahgrillerestaurant.com/about/blog/ .

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“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.

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“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.