From Savannah shrimp and grits to Chattanooga gingerbread houses: News from Culinard
Jan 14, 2014
Culinard, the Culinary Institute of Virginia College in Savannah, recently participated in the Savannah Food and Wine Festival. From creating salads with Bethesda Gardens lettuce to prepping for a Crab Stuffed Flounder with food author and James Beard Award-winning chef Elizabeth Terry (who wore Culinard chef whites at every event), the Culinard staff and students played a vital role in the inaugural, week-long event.
Highlights included externship student Lisa Ellington working elbow-to-elbow with Chef Chris Hastings (Hot & Hot Fish Club) and Chef Hugh Acheson (cookbook author, James Beard Award winner and "Top Chef" judge) for the Celebrity Chef Tour Dinner at The Mansion on Forsyth Park.
Maggie Ruiz, Sarah Merritt, Angel West and Devante Porchea plating the poached pear dessert, the final course for the Farm to Table Bethesda Dinner.
Chef Elizabeth Terry and Culinard Program Director Chef Amberley Stewart demo the crab stuffed flounder preparation for the first course of the Farm to Table Bethesda Dinner.
Culinard students pose with Sallie Ann Robinson, author of Gullah Home Cooking the Daufuskie Way and Cooking the Gullah Way, Morning, Noon, and Night at the Savannah Trade and Convention Center.
Chefs Stewart, Ted Lee and Marlon Torres.
In Chattanooga, Culinard students in the Pastry Arts program participated in a Gingerbread House contest for December's Holiday Friends and Family Day.