The Art of the Plate: November 2016

Wednesday, November 16, 2016

CIC Students Featured in Post & Courier Thanksgiving Pies Spread

Baking and Pastry Chef Instructor Kelly Wilson and six CIC students collaborated to produce a bevy of Thanksgiving pies for the Food Section front cover and an interior full spread in the Post and Courier newspaper.

Brittany Burkett: Bourbon Pecan Pie; Suzy Walton: Apple Slab Pie; Jasmine Melette: Pumpkin Chess Pies with Gingersnap Crust baked in half-cup Mason jars; Jordan Fagan: Chocolate Cranberry Orange Hand Pies; Greg VanDerwerker: Poached Pear and Frangipane Tart; and Mary Oster: Meatless Mincemeat Pie with a Gluten-Free Crust.
Thanks to Le Creuset for helping us set the table.
Photos here. Recipes here.

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.