Birmingham Lifestyle Magazine Features Culinard Creations

Dec 14, 2010

The culinary creations of Jerome Queyriaux and Anthony Osborne, faculty chefs at Culinard, the Culinary Institute of Virginia College (Birmingham campus), appeared in the December edition of the Birmingham lifestyle magazine, B-Metro. The chefs, along with Culinard student Megan Goltz, planned and prepared an extravagant dinner for a local philanthropy dinner covered by the magazine.

Author Elizabeth Hunter raved about the menu, which featured Spice Roasted Pumpkin soup, Asian Pear Salad with Lavender French Dressing, Trio of Wild Caught River Salmon, and a palate refresher, Dialog of Fresh Fruit with Clementine Kumquat Sorbet. The main course was Lamb Two Ways (Curry, and Roasted Rack with Rosemary and Mint Sauce) with Rice Madras and Grilled Asparagus. The desert, which Hunter declared "a slice of semi-solid magic, was Vieux Pontarlier Chocolate Gingerbread Pudding with Rhubarb Compote and hand-made Rum Raisin Ice Cream.

Meanwhile, students in Chef Thomas Mair's Pastry class have been busy designing and executing their own creations as part of the class grade.