The Art of the Plate: Photographs from the 2014 Night in the Valley Wine Dinner and Auction

Tuesday, March 18, 2014

Photographs from the 2014 Night in the Valley Wine Dinner and Auction

TTC Night of the Valley Wine Dinner and Auction 2014

Congratulations and thanks to all of the CIC students who cooked and served - and made A Night in the Valley Wine Dinner and Auction such a success! The Trident Technical College Foundation’s 11th annual A Night in the Valley wine dinner and auction, held Friday, Jan. 31, grossed more than $480,000, making it the foundation’s most successful fundraising event ever. The money raised came from sponsorships, ticket sales, silent and live auctions, and a special appeal during the dinner.

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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."
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