Culinard News from Birmingham, Jacksonville and Chattanooga

Aug 15, 2013

Birmingham Barons baseball

Birmingham Barons baseball fans recently had the opportunity to dine on more than peanuts and Cracker Jack at the old ballgame.

ECA-owned Century Restaurant and Bar, the anchor dining facility for Birmingham's Tutwiler Hotel, teamed up with nine other area restaurants and five local craft breweries to host the first Beer Dinner at the Ballpark at Regions Park, home of the Barons, a AA club affiliated with the Chicago White Sox.

One-hundred sixty patrons paid $75 to enjoy inning-by-inning pairings of ballpark-inspired dishes and craft beer. The money raised went to the Ronald McDonald House in downtown Birmingham, which supports Children's of Alabama (formerly Children's Hospital).

In the third inning, the chefs from Century served a Noodle Salad with Ponzu Sauce and Wakame Seaweed paired with a Cucumber Saison from Trim Tab Brewing Company.

The entire 10-course menu can be found in this article.

Ten Culinard students helped serve the dinner led by Chef Bobby White and Chef Wendell Barnes of Century.

Chef Antony Osborne, Dean of Culinard, said, "The students were outstanding and led with style and professionalism. They were a wonderful example of the culinary program in Birmingham."

The event was sponsored by Birmingham Originals, a group of Birmingham restaurants and food-related organizations. Chef Osborne is president of the nonprofit group.

Culinard, Chef Appreciation Day

Jacksonville: Student Services Associate Katherine Setzer reports that the student Ambassadors recently showed their appreciation for chef instructors of Culinard, the Culinary Institute of Virginia College. The students surprised the chefs, who thought they were reporting for a product knowledge meeting, with refreshments and plenty of good cheer.

Chattanooga: Culinard chefs and students recently took part in a "Celebrate Local Food" day at the Chattanooga Market. The host of the event was Gaining Ground, a Chattanooga non-profit responsible for the Harvested Here local food certification program. The program is a part of a growing movement of local growers, sellers and others who are committed to increasing the production and consumption of local food in the Chattanooga region.

The article in has details.