The Art of the Plate: Fun on The Fantasy!

Wednesday, September 24, 2014

Fun on The Fantasy!

Seen deck side, left to right: Dean Saboe, Melissa Snyder, Karen Evans, Lucas Heath, Yvonne Mitchell, Jessica Barclay, Chef Carmel, Suzanne Walton, and Angel Hoff

CIC Dean Michael Saboe and Culinary Department Chair Michael Carmel recently accompanied a group of CIC students for an invite-only tour and luncheon on Carnival Cruise Line’s ship The Fantasy, which was docked in Charleston for passengers to check in for their cruise.(Charleston is The Fantasy's home port.) Hosted by Joanie Field, Business Development Director for Carnival Cruise Lines and Suzanne Wallace, Director of Sales for the Charleston Area Convention and Visitors Bureau, the group was awed by the size of the ship and its large number of amenities. They all wished that they were setting sail instead of coming back to school!

No comments:

Post a Comment

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.