The Art of the Plate: Congrats to CIC Grad Brittany Myers

Thursday, February 5, 2015

Congrats to CIC Grad Brittany Myers

CIC grad Brittany Myers landed a sweet job with Sallie's Greatest Jams, an all-natural jam company out of Cameron, SC. that pairs fresh herbs with fruits. There are nine flavors, including Strawberry Basil, Fig Sweet Onion Rosemary and Blackberry Spice Sage, and four syrups made from fresh fruit juice and designed for use in cocktails. The company has been an Oprah's Favorites pick and a Garden & Gun magazine Made in the South winner.

Seen here demo'ing product in the new Whole Foods store in Avalon, a mixed-use development in Alpharetta, Georgia, Brittany says that she travels doing demos and is involved in recipe development. Congrats, Brittany!

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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.