The Art of the Plate: CIC Alumni Put on A Culinary Extravaganza After Party

Tuesday, June 2, 2015

CIC Alumni Put on A Culinary Extravaganza After Party

The Culinary Extravaganza After Party for the TTC golf tourney put the spotlight on Culinary Institute of Charleston distinguished alumni. Bringing their best for TTC were:
From Left to right: (Back) Corey Elliott of The Country Club of Charleston, Johnny Williams of 82 Queen, John Ondo of Lana Restaurant, Anna Lone of Southern Season Charleston, Ellis Grossman of Black Bean Co., Sonya Cone of Terressentia, Andrea Lever Upchurch of Magnolias,Blossom and Cypress.
(front) Patrick Kish of 82 Queen, Micah Garrison of Palmetto Mushrooms and Middleton Place, Aaron Lemiuex of Holy City Hospitality, Trey Dutton of Mercantile and Mash and Southern Keep, and Josh Shea of Charleston RiverDogs.

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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.