Culinard Talks Soup, Breaks Bread, and Rocks Nature

Nov 29, 2010

These are busy times for students, faculty, and alumni of Culinard, the Culinary Institute of Virginia College.

Chef Jason Lafferty, Culinard Program Director in Mobile, was featured on "Studio 10," a live morning show on Fox 10, Mobile. But the real star was the seasonal dish he cooked in the Culinard kitchen during several segments in the show: a roasted pumpkin soup with sherry crema and rosemary croutons. Yum!

Culinard was also on the scene recently at the largest food and wine event in Alabama, Breakin' Bread, with over 30 local restaurants participating. The event was staged by the group Birmingham Originals with proceeds going to Children's Hospital and the UAB Comprehensive Cancer Center.

Chef Antony Osborne, Dean of Culinard, is president of Birmingham Originals, a nonprofit organization of independent, locally-owned restaurants dedicated to strengthening the city's culinary landscape. Over 36 Culinard students worked the event, plus other Virginia College (Birmingham) students who offered free massages and blood tests to attendees.

A tip 'o the toque to assisting faculty and staff including Wendell Barnes, Justin Spears, Thomas Mair, Maurice Etheridge, and April Henderson.

Finally, congrats to three Birmingham Culinard alums who won top prizes in the Moss Rock Festival "Nature Cake Expo" recently in Hoover, a Birmingham suburb.

Tyessea Mosley won Best Overall, Kay Collier won Best Design, and Kera Voorhees won for Best Flavor. All three are currently working at Culinard and the Culinard Café. The theme for the competition was "Fantastical Plant-Animal Hybrids.