Pass the green peas and chocolate
Jun 9, 2011
To promote cancer awareness, Antony Osborne, Dean of Culinard, served as guest chef at a recent Pepper Place Saturday Market near downtown Birmingham.
He teamed up with two Culinard alumni: Vestavia Hills oncologist Luis Pineda and his daughter, Alaina. Dr. Pineda has developed recipes for cancer patients through his nonprofit organization, Cooking With Cancer Inc.
Osborne and the Pineda team prepared a Garden Mint Green Pea Ice-Cream with a Pink peppercorn and Pineapple compote.
"It's refreshing," Osborne says. "For cancer sufferers, it helps digestion and makes it more palatable for them to eat because it's ice cream."
Pictured: Dr Luis Pineda, his daughter Alaina, and Antony Osborne are surrounded by students from Culinard, the Culinary Institute of Virginia College.
Meanwhile, Pastry instructor Thomas Mair recently won a Bronze medal for his chocolate show piece in an American Culinary Federation-sanctioned event held at the Wind Creek Casino.