Dessert for 500? No sweat for Culinard crew
Apr 5, 2011
Preparing desert for 500 party-goers is no problem for students and faculty of Culinard, the Culinary Institute of Virginia College. In fact, they may even have time to enjoy the party!
Chef Antony Osborne, Dean of Culinard and chef instructor Brian Taylor recently accompanied a group of culinary students to the Swine & Wine Event held at Old Car Heaven in Birmingham. This was the third-annual twilight supper benefiting Jones Valley Urban farms, a local community nonprofit organization located in downtown. The event was well-attended and featured local celebrity chefs. And the dessert Culinard produced? Vanilla stovetop grits with roasted peaches, served with a chocolate truffle ice-cream and topped with a caramel bacon tuille!