Soulfood Sessions Dinner
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From left front:
Belinda Sherman*, Ebony Gary*, Chef Benjamin Dennis - Graduate
From left back: Sebrina Minor*,
Justin Brown*, Ashlee Washington – Graduate, Aaron Kelly*, Chef Daven Coad –
Graduate and Chef Kevin Mitchell
*Denotes Culinary Institute of
Charleston Students
On October 16, 2018, the
Dewberry Hotel in Charleston, SC hosted a Soulfood Sessions Dinner to raise
awareness of African-American chefs, and funds to support their ongoing culinary
educational aspirations. Chefs Dennis, Coad, Mitchell and Ms. Washington prepared the menu items along with the chefs of Soulfood Sessions. The remaining students served the meal.
The delectable menu included:
PASSED HORS D’OEUVRES
Mushroom duxelle | Marinated
pulled chicken | Toasted crostini | Orange coulis
Blue cork cake | Green tomato
marmalade | Okra and tasso ham streusel
APPETIZERS
Smoked trout | Crab salad |
Pickled mushrooms | Black pepper tuile | Creole hollandaise
Rabbit rillette cake | Potato
and golden beet pave | Crispy greens | Smoked rabbit jus
Blue Crab Stuffed Carolina
Shrimp | Spicy Tomato Jam | Collard Greens | Pickled Vegetables
VEGETABLE COURSE
Sweet potato | Oyster|
Scallion | Benne
SEAFOOD COURSE
Crispy fried fishcake |
Crispy oyster purloo croquette | She-crab gravy
FOWL COURSE
Pan-seared duck | Sweet potato
confit | Bourbon braised dinosaur kale | Sorghum reduction
FEATURED DISH
Grillades
over cornmeal waffle | Green strawberry relish | Smoked peanut
dried okra crumble | Paired with a Classic Coca-Cola
DESSERT
Poached pear Napoleon | Goat
cheese chiboust | Cashew crumble | Red wine gastrique
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