Culinard students and staff whip up unique and tasty creations
Sep 19, 2013
Chef Amberley Rowe-Stewart, program director at Culinard in Savannah, shared some delicious recipes in the September issue of Well FED magazine. Using organic Gala apples and pecans from a neighbor's tree, Chef Stewart created Apple Puffs with Caramel Sauce. In her recipe, Chef Stewart shares tips for cooking in the kitchen with children. She says, "I love to cook with my son in the kitchen which allows us time to bond and discuss his day at school while at the same time getting him excited about trying different foods."
Also, to celebrate National Cheeseburger Day on September 18, students at Kitchen on George, a restaurant of Culinard, the Culinary Institute of Virginia College in Mobile, created their ideal burgers. Students used a variety of buns, meat and esoteric and artisanal cheeses from Coach and Sweet Grass Dairy. They then offered their unique creations to Kitchen on George customers during lunch.
Virginia College in Mobile student winner of the National Cheeseburger Day competition Jakeil Franlks and his creation The Fat Doug Burger Rebirth Style.
"We could not be more thrilled to hold such an event to allow students to be imaginative while personalizing their own cheeseburger," says Eric Berrios, president of Virginia College. "We are happy to be celebrating National Cheeseburger Day with our students as they learn while serving our community their very own creations."
The winning burger was a 2 to 1 blend of Beef and ground short rib, lettuce, tomato, onion, jalapeno mayo, "sha-sha" sauce (a mustard based sauce) topped with applewood bacon and provolone cheese on a Kaiser Roll.
Judges for National Cheeseburger Day contest held at Kitchen on George included: Virginia College in Mobile President Eric Berrios, Culinard Instructor Chef Paul Wooten, and al.com Food Writer Dave Holloway.
Students from Culinard receive assistance from Kitchen on George Chef Carl Tilley as they prepare their Cheeseburger concoctions.