Savannah and Birmingham Culinard News
May 15, 2014
Century Restaurant in Birmingham took third place in the Thurston Culinary Competition held in March. The competition, sponsored by Cervid Livestock Foundation, judges participants on their creative uses of venison.
Century Restaurant is affiliated with Culinard, the Culinary Institute of Virginia College.
Century Restaurant General Manager Justin Spears and Chef Bobby White presented a delicious menu for the judges. The team's appetizer was buttermilk fired venison heart with McEwen and Sons grits and New Orleans-style BBQ sauce. Their entrée was a coffee-rubbed venison top round, bacon-braised rainbow chard, golden beet and parsnip slaw and Cumberland sauce.
In Savannah, a team from Culinard participated in the inaugural AquaCurean gourmet seafood, spirits and music celebration at Westin Savannah Harbor Golf Resort & Spa.
Culinard students, graduate students and chefs prepared four categories of recipes for the event: Shrimp, Saltwater Fish, Freshwater Fish and Other Shellfish. Chef Amberley Stewart and her students also served up delicious tastings for the bourbon panel, which featured local bourbons and a wide variety of crab.
Finally, Birmingham Culinard graduates are taking charge! Three Culinard graduates took over new positions recently. Satterfield's Restaurant in Cahaba Heights has promoted Culinard graduate Patrick Horn to executive chef. Horn has been with Satterfield's since the restaurant opened in 2005 and has been its sous chef for the past eight years. Horn replaces Haller Magee, who had been the executive chef at Satterfield's since 2007.
Additionally, Satterfield's announced that it has promoted Joon Reid, a Culinard graduate and member of the staff since 2011, to Horn's former position of sous chef.
In Louisville, Kentucky, Birmingham native and Culinard graduate Dustin Willet is now Executive Chef of RIVUE Restaurant & Lounge. RIVUE is one of the Top 5 Revolving Restaurants in the U.S. Willet says he will bring his own signature twists on Southern, contemporary American and international foods.