Volume 36, No.05
April 15,2015
How Sweet is Thy Syrup?
By: Kevin Markey, AOS Culinary For more than a millennia beads of sticky sap dripping out the trunks of the large maple trees scattered across the northeast went untouched. Then, just over three centuries ago, as the story is told, a chieftain tasted the sap dripping off of his tomahawk that was stuck in the trunk of a maple tree, and he deemed it ’sweetwater’. And thus, was born the idea that sap could be used as sweetener. I don’t think the Native Americans ever could have imagined the large scale production of Maple Syrup that is currently in effect in the US and Canada. In New York state alone there are over 2.2 million maple trees being tapped for maple sap collection, and double that in Vermont. In 2014 the northeast region totaled 2.75 million gallons of maple syrup, which was actually down 7% from 2013(USDA). And both of those stats are dwarfed by our neighbors to the north, who in 2013 produced over 10 million gallons (GlobalNews). But whether it is American or Canadian, we sure do love our sweet and sugary products, eh? So much so, that ‘pure’ maple syrup is under-produced because of how labor intensive it is. And, instead we make an imitation maple flavored corn syrup. This ‘fake’ maple syrup’s main ingredient? Yep you guessed it; high fructose corn syrup. And, for every one of the pure maple syrups on the shelf, there are five types of imitation syrup. Corn syrup is much cheaper to produce than maple syrup due to the amount of corn available and the ease in producing the syrup compared to maple. And while there are only three major manufacturers of imitation maple flavored syrup; Log Cabin, Aunt Jemima, and Mrs. Butterworth, the combined sales of these three brands exceeds pure maple syrup by fivefold (AGMRC). When asked his opinion on pure maple syrup versus imitation maple syrups, Chef Greweling (Chocolates and Confectionaries, Techniques and Technologies) said, “The language I would use isn’t fit for the school paper”. One of the largest challenges with maple sap collection today; is the impact of climate change on the tree themselves. Dating back to 1915 American maple syrup production totaled over 40 million gallons, while just last year we barely topped 9 million. Which has led in turn to a price
doubling in the last two decades. You see, maple sap collection is directly linked to temperature, specifically to the freezing and refreezing of the sap within the tree. In case you haven’t noticed the last couple of winters have been especially cold. And these ‘artic blasts’ as the forecasters have deemed them, are only going to become more common. So if the trends continue; with shorter collection seasons and decreased yields, we could see a permanent drop off in the production of pure maple syrup. And in turn? A surge in the amount of fake maple syrup available. Although here at the CIA, we are contributing in our own way. Behind the townhouses on the north end of campus there are 16 sugar maple trees, and for the last two months they have been tapped for maple sap collection. Between the Chocolates and Confectionery Technology and Techniques course and the Ecology of Food course, Dr. Murphy and Chef Greweling are combining forces to collect and produce as much of the sugary good stuff as possible during the short sap collection season. Although on average it takes 40 gallons of sap to yield 1 gallon of maple syrup, one maple tree can generally produce 10-15 gallons of sap per season. The students of the Ecology of Food course have been voluntarily collecting sap daily, totaling over 120 gallons. And in the Chocolates and Confectionary Techniques and Technologies
P3
“A Little Externship Advice”
P 4-5
“The EGG is Almost Ready!”
photo courtesy of CIA/Phil Mansfield course, students have made a total of 5 gallons of finished pure maple syrup with a sugar content of 65%. We are all most likely familiar with one of those three imitation syrups. Myself; I grew up on homemade Belgium Waffles, Aunt Jemima, and a whole lot of Irish Butter. But my flavor spectrum has adapted over time and I would never consider going back to the high fructose cheap crap. That’s right, I said it, it is crap. Especially now, after having sampled our own CIA pure maple syrup. After tasting our ‘home-made’ maple syrup I have to agree with Chef Greweling’s bias towards pure maple syrup. It is a complex and full flavor, slightly nutty and toasted, and just pure maple sugar deliciousness. And to top off this impressive endeavor by our own student-chef colleagues, CIA pure maple syrup has no added ingredients, (besides three drops of canola oil per five gallons of sap (used strictly as an additive defoaming agent)) so it also happens to be organic. Although, because of the short supply and regulatory laws, the CIA pure maple syrup won’t be hitting shelves this spring, unfortunately. But I do pose the challenge to all of you, before you sit down for your next Sunday brunch, put down the corn syrup and splurge on a bottle of pure maple syrup (American made hopefully) to put on your waffles… or pancakes. But that’s a whole other discussion to be tabled for next time.
CENTER SPREAD
“25 James Beard Nominations”
P 6-7
BACK PAGE
“AOS and BPS Graduation”
“Spring Recipes”
P 10-11
P 12
2
LA PAPILLOTE
Editorial
THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979
April 15,2015
PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS KEVIN MARKEY MORGANN CROSSLEY MADDY MORRISON DEJA BURROWS
KATIE FENTON JEFF LEVINE EMILY DITTMAR CONNOR WHITE
COMPACT
La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. We reflect the diverse views of the student body and provide a forum for civil discussion. Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize. Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.
FOOD REVIEW POLICY
As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews will be conducted with complete anonymity. Permission from the restaurants will not be secured prior. All issues of La Papillote are available online, therefore, the critiqued restaurants, along with the public, can view editions at anytime on the web.
EDITORIAL POLICY
La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability. Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.
LETTERS POLICY
Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.
NOTICE OF NON-DISCRIMINATION
The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed
From the Editor’s Desk: A Last Editorial
happen. Surely enough, the current Editor-inChief, Stephanie Kirkland, replied back with good things to say about the article. Along with that, she gave me a warm welcome to both The CIA and La Papillote. From that moment on I’ve been hooked. Throughout my time at La Papillote, I have been fortunate enough to work side by side with the previous Editor-in-Chief Stephanie Kirkland, and then again with her successor Amy Zarichnak. Both served as mentors to me, taking me under their wings and guiding me along the way. Their hard work and commitment to both their schoolwork as well as their work for the newspaper were something that I admired about them. Both Stephanie and Amy have such passion for what they do; something that I picked up along the way myself. My time as Editor-in-Chief of La Papillote was filled with incredible opportunities. Last Two years ago I was an incoming student fall, I was able to attend StarChef’s 9th Anual who was just trying to find my footing at The International Chefs Congress in Greenpoint Culinary Institute of America. This is the in Brooklyn. There I watched Chef George school that has since become my Alma matter. Back then, I was fresh out of high school at the Mendez, owner of the single Michelin Starred restaurant Aldea, give a demo on some of his very beginning of my career. Fast forward an associates degree later and now I will be gradu- favorite dishes. Other chefs who I was able to speak to during this event included Elizabeth ating on April 17th (just turn to page 10 and Falkner, Marcus Samuelsson, and Johnny Iuzztake a look at me with my graduating class). ini. Through La Papillote, I was also able to My time spent at The Culinary Institute of grow as a writer and leader. With large changes America has been filled with people and expehapping on campus this past year, I was able riences that I will never forget. These are the to cover Pangea’s opening, the transformation memories that I know will last. of the Rec Center, and several other pressing I remember my move in day like it was just campus topics. yesterday. I kept telling myself that I wasn’t I appreciate the opportunities that I have nervous, that I was excited for this journey to come. While I was excited, I was lying by say- been given during my time with the paper, as well as the guidance and support given to me. ing that I wasn’t a little nervous too. I had the whole world before me. It was mine to take and I want to take this opportunity to thank Dean Whalen, Associate Dean for Student Activities, it was mine to lose. Either way, this incredible Recreation, and Athletics; Eric Howard, Senior opportunity was mine. I was only at the beCoordinator for Student Organizations and ginning of my journey, but I could already tell Government; and Sue Haug. Their trust in me to that CIA was going to lead me to life-changing carry out this position was something that I was opportunities. In the midst of moving boxes truly grateful to have. I have learned so much and suitcases into my very first dorm room, from you all, and I am grateful for the skills that my step-mom noticed a stack of newspapers. I have developed since joining La Papillote. I Surely, she thought that it would be good for wish my mentors and the rest of the La Papilme to become involved in a student organization. Knowing that my goal is to become a food lote team every good fortune in the future. Being given with this opportunity to serve as writer, she had hoped that working for La PapilLa Papillote’s Editor-in-Chief is something that lote would be a great chance to practice my I held near and dear to my heart. I look forward writing. Before I knew it I was beginning my to continuing my work with La Papillote during first La Papillote article. my bachelors and continuing to share with you By my second day at school, I had written my first article and submitted it to La Papillote. all a bit more about my culinary journey. I remember fussing over that article, ensuring that it was at its best. After what seemed like As always, happy eating. endless editing and rewriting, I forced myself Connor White to stop. I had to send it in and see what would
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April 15, 2015
3
A Little Externship Advice
By: Morgann Crossley, AOS Culinary
Externship, it’s a funny thing. We stress, research, apply, research again and repeat. All up until that glorious moment someone responds. We dress to impress, we play the part until one day we all will inevitably fly away from CIA only to return four months later a new and blossomed chef. It will be exciting, wonderous and exhilarating. These are all ideas of what is expected leading up to freedom. Externship. Being on externship currently has opened my eyes to an incredible reality I certainly did not expect. I would like to offer a few key rules and advice to pre-extern students slowly filling their minds with adventure and anticipation. First and foremost. Plan as far ahead and as efficiently as you can. When the chefs start telling you to prepare, listen to them. This will make or break your opportunity. Yes, life will lead you where you are meant to go, but you’ve got to take te steps to do so. Start doing research early; see what you like. Go to career fairs and accept interviews. Even if you don’t want the job, do the interview
anyway. This will give you ample practice for the future and allow confidence in the real world. Secondly, reach for the stars. When you allow yourself to dare to do things you’ve only dreamt, amazing things can happen. You should never stop dreaming as big as you can and never let go of the those stars. Dare yourself to apply to Michelin starred restaurants. Find that place inside of yourself that scares you and stare it straight in the eye. Dare to go where you never thought you could. My third piece of advice is my personal mantra.Try something different. This has a few meanings behind it but regarding Externship it could allow your opportunity to completely change your life. This is a job with a time line ending with everyone’s destination being Hyde Park. If you aren’t quite sure where your passion is leading you, do something you’ve never done before. Unless you are the David chang of ramen noodles, let yourself experience new things. I believe I was born in a bakery icing cakes yet, I chose a restaurant doing plated desserts. I needed to experience something different and I knew
this was my shot. It’s a long enough period of time to take a good hard look yet, not an indefinite commitment if this in fact turns out not to be your forte. Who knows, it may open your eyes to places new and exciting. Fourth and most importantly. Never forget you are a student! As you would at the CIA, keep it professional and leave the ego at the door. Keep up on your work, your manual isn’t going to do itself. And keep learning. Don’t be afraid to ask as many questions as you can. Taste, try and dare to fly. Don’t be intimidated by your surroundings, embrace them! This is your chance to shine. Stay humble, focussed, organized and work clean. Build your style and show it off! Externship is an exhilarating time in life, but you cannot lose yourself in the glory. You are meant to learn, grow and experience this opportunity. This experience will go by so fast so don’t forget to enjoy your time either. I am already half way through and I feel as though I’ve only just gotten here. However, I am a mere seven weeks in and I have already learned so much more than I have ever anticipated. Externship, it’s a funny thing.
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LA PAPILLOTE
4
Farewell Snowbirds
By: Maddy Morrison, AOS Culinary Since April has begun and Easter has passed, the Snowbird season is officially over, soon they will all fly up North, as the Southern heat becomes unbearable for them, and their affairs up North become relevant again. Although they sound like a rare creature that is unheard of to Northern ears, they are in fact more popular than many realize. Snowbirds are those who visit the South as soon November approaches, and leave as soon as Easter has passed. Due to the brutal and dangerous snowstorms of the North that many wish to avoid, the Snowbirds do just that. Most Snowbirds are those who have retired and have a second property in one of the Southern States. Although Florida is one of the most popular states for Snowbirds to migrate to, many states along the sunbelt like Southern California, Arizona, Louisiana, and Texas, experience the sudden population growth during the Winter months. Snowbirds do silly things like wear shorts in 70 degree weather, drive a bit slower than the rest of the Southern population as they enjoy the sights, and wear floral shirts like they never went out of style. Typically Southerners are annoyed with Snowbirds, but in the culinary world, they are essential as they bring in a lot of revenue. So much so that seasonal workers are hired more than permanent employees. I am currently fulfilling my externship in Southern Florida and when the Snowbirds leave the staff count is nearly halved, and the only people who stick around are those who are working on a year around basis. Many resorts, bed and breakfasts, and other facilities, simply close down if their business does not rely on the locals, and open again in September waiting for them all to fly down South. For many visitors the Florida sun is unbearable, as it reaches humidity levels of 58% percent and higher, similar to countries like Nigeria and Ethiopia. As the warmer months are finally approaching New York, and business takes off, it will be decreasing significantly down here in Florida, that is until wedding season begins.
The Egg is Almost Ready!
Administration, the SGA and the construction crews have been working day and night and are almost ready to present the beautiful new Egg in the Student Commons to the student body and faculty. In preparation of the new points systems, Peg Graham and other members of the Dining Services staff will be at a table in the King’s Walkway to answer
all of your questions! The dates for the Dining Services table in King’s Walkway are from 10 am-2 pm as follows: April 21, 22, 29, 30, May 4, 5, 11, 12, 19, 20, 27, 28, June 2nd and 3rd
> How many points? - 20 points per day (same as 2 swipes a day) > What type of points? - 100% Blue (Production) points > Where can the points be used? - Roth Hall, East Wing Production Kitchens, and “the Line” at EGG > When do the points load? - Points are loaded onto your ID Card at 2 a.m. each class day > When do the points expire? - Points expire at the end of each class day 11:59 p.m.
> How many points? - 100 points per week (Mon- Fri) > What type of points? - 50% Blue (Production) points - 50% Green (Equivalent) points > Where can the points be used? - Roth Hall, East Wing Production Kitchens - The EGG, Campus Restaurants > When do the points load? - Points are loaded onto your ID Card at 2 a.m. on Monday > When do the points expire? - Points expire on Friday at 11:59 p.m.
Freshman Plan
Junior Plan
Sophomore Plan
Senior Plan
> How many points? - 20 points per day > What type of points? - 50% Blue (Production) points - 50% Green (Equivalent) points > Where can the points be used? - Roth Hall, East Wing Production Kitchens - The EGG, Campus Restaurants > When do the points load? - Points are loaded onto your ID Card at 2 a.m. each class day > When do the points expire? - Points expire at the end of each class day 11:59 p.m.
> How many points? - 100 points per week (Mon- Fri) > What type of points? - 100% Green (Equivalent) points > Where can the points be used? - The EGG, Campus Restaurants > When do the points load? - Points are loaded onto your ID Card at 2 a.m. on Monday > When do the points expire? - Points expire on Friday at 11:59 p.m. 11:59 p.m.
April 15, 2015
ON CAMPUS
5
Who Put the Bubbles in My Tea? A Brief History of Bubble Tea
By: Deja Burrows, AOS Culinary
I am almost certain that most of us here have encountered this fusion, beverage known as Bubble tea at least once in our lives, and you may have actually been brave enough to suck up a softened tapioca pearl through your drinking straw. Some of you may think it’s the best thing since slice bread and others would never risk an encounter with the odd beverage again. Regardless if you are the former latter or neither bubble tea is what’s in and franchises all over the United States have added it to their menu or devoted themselves entirely to this modern treat. So who put the bubbles in your tea? Well the original Chinese tea drinkers would be appalled by not just the tapioca pearls in your beverage but the milk and ice as well. Traditionally tea was never to be drank cold or with milk, but movements toward the future often call for breaking tradition. Though Bubble Tea’s popularity in the United States has recently become prevalent it was actually first created many decades ago. Just as tea was discovered in Asia, China to be exact, Bubble tea was first created in Taiwan. There are a few stories floating around about how this trendy drink came to be, some think it were the street vendors who served infused iced teas to school children, who first dropped the tapioca pearls. A more accepted story is
now told of an employee at a famous tea shop who dropped the pearls from her tapioca dessert into her sweetened milk during a meeting just for the fun of it. However it was discovered, thousands of people are glad it was. As you can see bubble tea has traveled maybe even farther than the original pieces of corn and tomatoes that were taken from the new world. Now how did Tapioca become a pearl? Well just like most other starchy vegetable the starches from the cassava or Yucca root can be extracted and when it is we call it tapioca. The starch is pearled by applying pressure to it while it is passed through a sieve. This then creates the small chewy bubbles. Before actually being served in your tea tapioca pearls should be cooked and soaked in water when thoroughly cooked, to ensure it will maintain its soft texture. The tasty little bubbles of flavor are usually held in a simple syrup mixture after cooking and soaking, to maintain their quality. So why not Tapioca tea why is it called Bubble Tea? Well the term bubble tea was already being used previously in Taiwan for teas which were infused by being shaken rather than stirred. Little bubbles would float around the clear cup after the shaking and Volia! The original Bubble tea was born. There are a few other popular names for the beverage based on the variations and the culture
photo courtesy of www.blog.thehoya.com
of the people naming it. In Taiwan it is often called Pearled tea or Pearl milk tea and some other Asian cultures refer to boba as Boba because it is said to remind them of being fed breast milk. So who was the first brave man to sell Bubble tea on the North American continent? Well there was a similar drink being sold in Canada just a few years after Bubble tea became popular in Twain but this innovation was not well accepted and people disliked having to eat and drink a beverage. In the 20th century people weren’t ready for their beverages to be inhabited by slimy little circles, but just a few years later, with the correct marketing ploys and customer base Bubble tea has become an American favorite. There are franchised Bubble Tea shops such as The Bubble Company but existing tea shops and restaurants have added Bubble Tea to their menu. Kiosk in popular malls, street side vendors and fast casual cafes alike have been brewing up and bubbling their teas. After reading this article you may feel inspired to be the next creative mind to fuse ingredients that will fascinate the world, you may feel just a tad more knowledgeable about this treat or you may feel totally left out because you haven’t tried it as yet. One thing I can say is Bubble tea proves just a bit of creativity can create a sensation and people really do like to have fun with their food!
6
LA PAPILLOTE
CENTER SPREAD
A Successful Failure
By: Katie Fenton, BPS Culinary I don’t have much experience with planting. That’s more of my sister’s specialty. Last year, she built herself her own raised bed to grow vegetables in. I’ve helped my mom plant flowers around the house, but I’m by no means an expert. When I think of growing vegetables, I think of my old neighbors backyard that was hidden beyond our bushes of tiger lilies and these little yellow flowers. And when the arches my dad had cut out grew too thick, I still would try to sneak through there when my mom wanted me to get veggies. I never wanted to go around. I mean, it was an adventure, and also, I’m impatient. We used to grow all kinds of stuff back there, but mostly squash and zucchini, and tomatoes. The tomatoes were a hit or miss every year. We had these wooden stakes placed around the garden. Thinking back now, it was a lovely place. But I regret to say that if I took Growing 101 when I was little, I can’t remember. So trying to grow food this semester was quite an experience. Since the beginning of January, I’ve been working on my Seed Project for Ecology of Food. So I ran down Route 9 for some soil, a plant light bulb, water, and good vibes. I did some research, watched about ten of those homemade videos on YouTube from random people on the other side of the country. I went down to the bottom floor of the Conrad Hilton Library and found what I could on peas. After the seeds germinated from water
seeds, layed down some new soil, and tried again. But by March, the luck of the Irish wasn’t shining very brightly, and neither was my plant bulb. My heat source, was gone. And just like that, I failed to grow Tom Thumb peas in the winter, just a few weeks away from my project due date. It was quite a loss. I went to Professor Murphy, and she handed me tatsoi seeds and told me to try again—a completely fresh start with completely different seeds. tatsoi is native to China, however, its first culinary uses are over in Japan. With only a few weeks left, I was going to grow sprouts, and this time, I was going to wrap my growphoto courtesy of Katie Fenton ing boxes in plastic wrap and sit them on my windowsill. sprouts peeked their way out from the soil. I cast The sunlight would promote evaporation of the my heat lamp over it for about 8 hours a day, water, and then condensation to keep moisture watered it, fanned it, and definitely not doing and heat inside the boxes. And it did. any of these things nearly as much as I should So as an end of the semester, last hoorah have. It was snowing, and I was growing food in in Ecology of Food, we’re cooking the food my room. that we grew. Traditionally, tatsoi is sautéed or And then they started drooping a bit, lossteamed, like mustard greens. However, sprouts ing their vibrancy. Nothing was growing, and are typically made into a salad, tossed with a I placed myself in a warm and cozy state of denial—I believed they were still going to grow, light vinaigrette. They can also be incorporated into stir-fry dishes, etc. Our class decided that despite me knowing that they were already we were going to have breakfast, considerdead. I tried to hold them up with a clicky pening it’s an 8:45 class. Fluffy omelets of freshly cil, I tried watering them more, watering them grown greens and veggies and pancakes with less, fanning them more, sunning them less. It local eggs and our school’s house made maple was a struggle. It became a depressing experisyrup of the season infused with rhubarb were ence to water my dried and very sad-looking for us to enjoy amongst each other’s great comTom Thumb pea sprouts. I was robbed of the pany. pea pods that were so nicely illustrated on the It was a beautiful experience; weaving outside of the packet. Being very impatient by everything we’ve learned in the class into our nature, I was proud of myself. But eventually, own little miracle meal. I learned to be patient I had to admit that I needed to start over. So I for once, and I learned to appreciate that garden took out my old sprouts, and replanted some beyond the bushes.
Student Wins Two Medals At Culinary World Cup
By: Jeff Levine, Staff Contributor
photo courtesy of Jeff Levine
CIA junior Jiyong Park recently competed at the Culinary World Cup in Luxembourg representing her native South Korea and came home with some hardware. Participating in two individual categories—pastry art and pastry showpiece—she earned silver medals in each. Ms. Park was not competing against other students, but rather pastry professionals from around the world. In addition to her two individual medals, Park assisted her national
team in the team competition, helping South Korea take home silver and bronze medals. She says competing is just a fun hobby for her, although she may want to judge competitions in the future. After earning her bachelor’s degree from the CIA in the new applied food studies major, Park plans to travel all around the world, then return home to Daejeon—South Korea’s fifth-largest city—to write and teach.
April 15, 2015
7
Student Learns All About Coffee- From the Source
By: Jeff Levine, Staff Contributor
Kelsey Woodworth, a bachelor’s degree student majoring in applied food studies, and Apple Pie Bakery Café Manager Matthew Waldron were in Honduras in March on a once-in-a-lifetime trip, learning all about coffee from the plant to the cup. They received the all-expenses-paid trip from Counter Culture Coffee, a Durham, NC-based indie coffee roaster. “The CIA is really good at offering awesome opportunities,” said Woodworth before embarking on the trip. “This is a fantastic and generous opportunity—a chance to study abroad and go to places I have never been. I am going to be a human sponge and soak up every part of this beautiful experience.” Woodworth and Waldron participated in each step of the coffee production process at origin—from harvest to export—and learned
about the benefits and challenges of building long-term coffee relationships. Topics on the trip included coffee botany, organic agriculture, processing, contemporary challenges and opportunities for farmers, the structure of coffee cooperatives, milling and exporting, and Honduras’s socio-political history as it relates to the coffee industry. More than 30 CIA students applied for this unique learning opportunity. Upon returning from Central America, Waldron is sharing what he learned with CIA students in the Beverages and Customer Service course in the dining room of the Apple Pie Bakery Café. Counter Culture Coffee, which has an ongoing relationship with the college, will be a presenter at the CIA’s annual beverage symposium on the New York campus on April 13.
photo courtesy of Jeff Levine
Twenty-five Grads Earn James Beard Nominations By: Jeff Levine, Staff Contributor
More than two dozen CIA graduates have been nominated for James Beard Foundation Awards for 2015. Nominations were announced in late March for awards in chef, restaurant, service, wine, broadcast, journalism, and cookbook categories, and 25 graduates are among the finalists. Prior to the announcement of nominees, the James Beard Foundation released the names of semifinalists in the chef and restaurant categories. Seventy-eight CIA alumni made that initial list. Winners of the James Beard Foundation awards—among the most prestigious in the food world—will be announced on April 24 in New York City for books and media and May 5 in Chicago for restaurants and chefs.
The alumni nominees: • Matthew Accarrino ’98, Best Chef: West • Nicolaus Balla ’02, Cookbook: Cooking from a Professional Point of View • John Besh ’92, Outstanding Service: Restaurant August, New Orleans (chef/owner) • Anthony Bourdain ’78, Best Television Program, On Location • Stuart Brioza ’98, Best Chef: West • Mario Carbone ’00 and Rich Torrisi ’01 (Bachelor’s), Best Chef: New York • Andrew Chabot ’02 (Bachelor’s), Outstanding Service: The Barn at Blackberry Farm, Wal land, TN (director of food and beverage) • Michael Cimarusti ’91, Best Chef: West • Patrick Curran ’09 (Bachelor’s), Outstanding Restaurant: Momofuku Noodle Bar, NYC (chef de cuisine) • Greg Denton ’96, Best Chef: Northwest
photo courtesy of Jeff Levine • Jose Enrique ’98, Best Chef: South • John Fleer ’91, Best Chef: Southeast • Eli Kaimeh ’00, Outstanding Restaurant: PerSe, NYC (chef de cuisine) • Michael Mina ’89, Outstanding Restaurateur • Sara Moulton ’77, Best Television Program, In Studio or Fixed Location • Enrique Olvera ’97, Best New Restaurant: Cosme, NYC • Rajat Parr ’96, Outstanding Wine, Beer, or Spirits Professional • Martín Rios ’96, Best Chef: Southwest • Jeremy Sewall ’92, Cookbook: American Cooking • Alon Shaya ’99, Best Chef: South • Greg Vernick ’05, Best Chef: Mid-Atlantic • Paul Virant ’94, Best Chef: Great Lakes • Cindy Wolf ’87, Best Chef: Mid-Atlantic • Justin Yu ’05, Best Chef: Southwest
LA PAPILLOTE
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`A La Minute Jobs What’s hot right now…. March 30, 2015
This is just a sampling of the opportunities available to you. Please be sure to visit eRecruiting (culinary.experience.com) to see all of the jobs and externship listings!
Actively Seeking Externs:
Newly Approved Externship Sites:
Reluctant Panther, VT—CA Winvian, CT—CA and B&P Ghirardelli, CA—B&P Harbor Bistro, NY—CA Fishtail by David Burke, NYC—CA The Modern, NYC—B&P Bread Alone, NY—B&P Roaring Gap Club, NC—CA The Seagrille, MA—CA Grand Geneva Resort & Spa, WI—CA and B&P
Be Our Guest Restaurant, FL— CA Bird Bakery, TX— B&P Dutchess Golf Club, NY—CA Frog Commissary, PA— CA and B&P La Taberna, CA—CA
Upcoming On-Campus Recruitment Visits
Please check your student e-mail for announcements on up-coming recruitment visits! These are great opportunities for you to meet one-on-one with employers! To sign up for an interview, stop by the Career Services Office or call 845-451-1307.
Liquid Art House, MA—CA Sankaty Head Golf Club, MA—CA Union Square Events, NYC—B&P Wind Creek Casino & Resort—CA Zinc Brasserie, OH—CA
Local Opportunities for Students and Graduates Would Restaurant Highland, NY Grill Cook
Adams Fairacre Farms Poughkeepsie, NY Prepared Food Cook
Lazy Susan Country Club Saugerties, NY Cooks & Prep Cooks
La Puerta Azul Salt Point, NY Line Cook
Gusto Restaurant Poughkeepsie, NY Line Cook
Beekman Country Club Hopewell Junction, NY Assistant Chef
Complete postings and contact information can be found on eRecruiting (culinary.experience.com)
Opportunities for Graduates Table Six Restaurant Lenox, MA Sous Chef
Private Home Palm Beach Gardens, FL Chef
Broadmoor Colorado Springs, CO Chef de Cuisine
Dearborn Inn Dearborn, MI Sous Chef
Napa Valley Wine Train Napa, CA Lead Cook
Fresh Direct Long Island City, NY Supervisors and Product Development Chef
Whole Foods Market Englewood Cliffs, NJ Bakery Assistant Department Manager
Rich Products Buffalo, NY R&D Intern—for Culinary Science Grad!
St.John Private Chefs U.S. Virgin Islands Chefs
Becco New York, NY Junior Floor Manager
Glamour Camping Darby, MT Chef
Waldorf Astoria New York New York, NY Management Development Program: F& B
Restaurant Associates @ Google DBGG Kitchen and Bar New York, NY New York, NY Sous Chef Pastry Cook
Don’t miss your opportunity to network with over 90 employers who will be on campus to hire externs, grads, and managers….. Be sure to stop by the
Spring Career Fair
Tuesday, April 14 11 AM—4 PM Student Recreation Center Interview Day: Wednesday, April 14 Jump Start Your Career with a CIA MIT Position! Great FOH and BOH opportunities available at Hyde Park, Greystone, and San Antonio. Contact Megan Schwarze me_schwa@culinary.edu
CIA San Antonio, TX MIT—Nao Restaurant
One-Time Special Events and
Upperline Restaurant New Orleans, LA Line Cook
Bedford Golf & Tennis Club Bedford, NY Banquet Servers
Quimby Country Lodge & Cottages Averille, VT Breakfast Chef Chebeague Island Inn Chebeague Island, ME Chef de Partie Robert Sinskey Vineyards Napa, CA Culinary Assistant
Catering Opportunities
James Beard Awards Book, Broadcast & Journalism Awards—NYC Friday, April 24 Student Sommeliers Easter Sunday—April 5 Mashomack Preserve Club Waitstaff Private Home Prepare Lunch for Family
April 15, 2015
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CIA Grad is President of Worldwide Chef’s Group
Sudoku Level: Absurd
By: Jeff Levine, Staff Contributor
Charles Carroll ’86 is the new president of the World Association of Chefs Societies. Also known as Worldchefs, the organization is the global network of culinary federations dedicated to maintaining and improving the standards of global cuisine. It encompasses more than 10 million chefs in 105 countries. Chef Carroll was the graduation speaker at the San Antonio campus in January. He is executive chef at the River Oaks Country Club in Houston and is the creator of “Operation HOT (Honoring Our Troops).” With 21 celebrities and a support team, he brought a seven-hour Vegas-style show and home-cooked meal to 5,000 U.S. troops in Afghanistan in both 2011 and 2013. Chef Carroll has received the American Culinary Federation’s President’s Medallion in four different decades (1989, 1999, 2005, and 2014) as well as its national Chef’s Professionalism and Sharing Culinary Traditions Awards in 2008. The solution will be in the next issue.
April 19, 2015-May 9, 2015 Sunday 1 pm Steel’s Tennis
1 pm Steel’s Tennis
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Monday
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9:15 pm Brew Club 9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes
9:15 pm Partners in
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Equality
9:15 pm Slow Foods 9:15 pm Veterans
Association and Auxiliary
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9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes
9:15 pm Tabletop Gaming 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes
Tuesday
9:15 pm Partners in
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Equality
9:15 pm Veterans
Association and Auxiliary 9:15 pm Chefs Against Child Hunger
Wednesday
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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm SGA Public Meeting 9:15 pm The Word
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4:30 pm CHOP’T 9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm The Word
9:15 pm Photography Club
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9:15 pm Partners in
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Equality
9:15 pm Veterans
Association and Auxiliary 9:15 pm Chefs Against Child Hunger
-Taste the Rhythm Dance Club- SRC, Group Fitness Room -Culinary Christian Fellowship- SRC, Multipurpose Room (West) -Culinary Notes- SRC, Multipurpose Room (East) -Veterans Association & Auxiliary- SRC, Multipurpose Room (West) -CHOP’T- SRC Pool Lounge
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9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm The Word 9:15 pm SGA
Thursday 9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
9:15 pm The Black Culinarian Society 9:15 pm KACIA 9:15 pm Mixology Society 9:15 pm SPICE
Club Meeting Locations
-Bacchus Wine Society- Wine Spectator Classroom -Public SGA Meetings- SRC, Multipurpose Room -Gay Straight Alliance Club- Pick Lounge -The Word Poetry Club- SRC Pool Lounge -SPICE- SRC Conference Room -Black Culinarian Society- SRC, Multipurpose Room (West) -Guild of Tea- Admissions EcoLab Theater
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Friday
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Saturday 1 pm Steel’s Tennis
8 am Steel’s Tennis
-CIA Paintball Coalition- SRC, Multipurpose Room -Korean Association- Wine Spectator Classroom -Culinarians Against Cancer- Admissions EcoLab Theater -Slow Food- Anheuser Busch Theater -Eta Sigma Delta- Admissions EcoLab Theater -La Papillote- SRC Conference Room -Club Con- Marriot Pavillion-Lower Level
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LA PAPILLOTE
Graduation
AOS Graduation Speaker: Linton Hopkins ‘95, CEO of Resurgens Group By: Shelly Loveland, Staff Contributor
photo courtesy of Leslie Jennings
An internationally celebrated chef with deep Atlanta roots, Linton Hopkins is the chief executive officer and executive chef of Resurgens Hospitality Group, whose holdings include Restaurant Eugene, Holeman and Finch Public House, H&F Burger, and other restaurant concepts. A graduate of Emory University and The Culinary Institute of America, Chef Hopkins honed his skills at restaurants in New Orleans and Washington, DC before returning to Atlanta to open Restaurant Eugene with his wife Gina in 2004. Informed by the couple’s unique vision of hospitality and community-driven cuisine, the restaurant has captured the acclaim of the media and food lovers throughout the country. The Hopkins went on to open Holeman and Finch Public House in 2008, followed by H&F Bottle Shop in 2011. The popularity of the cheeseburger served at Holeman and Finch Public House prompted the opening of three H&F Burger outposts in Turner Field, home of the Atlanta Braves. The first standalone H&F Burger will open in 2015, adjacent to the couple’s Hop’s Chicken in Atlanta’s Ponce City Market. The duo has also partnered with the Atlanta Botanical Garden to open the Café at Linton’s in the Garden, with plans for a newly built restaurant, Linton’s in the Garden. In 2013, Chef Hopkins joined Delta Air Lines’ culinary team, and to facilitate the production
of his in-flight fare, he founded Eugene Kitchen, a proprietary food and beverage development company. Chef Hopkins’ talents have earned him recognition throughout the food world. In 2009, he was chosen as one of the Best New Chefs by Food & Wine, and in 2013, he was named one of the magazine’s 25 Best New Chef All-Stars. The following year, he was selected by the Food & Wine editors to be one of just four Best New Chefs on the inaugural culinary team for the publication’s Chefs Club restaurant in Manhattan. And after several James Beard Foundation nominations for Best Chef: Southeast, Chef Hopkins took home the award in 2012. Linton Hopkins is especially committed to celebrating the rich bounty of local produce from Georgia farmers and to meticulously and lovingly creating house-made preparations of natural meats and fresh, local produce. He helped found the Peachtree Road Farmers Market, and is a member of a number of good-food movement committees, including Georgia Organics and the Atlanta Local Foods Initiative. Chef Hopkins served as president of the Southern Foodways Alliance and worked with First Lady Michelle Obama to celebrate her Chefs Move to Schools initiative. He remains insistent that making mayonnaise from scratch, and teaching others to do the same, can change the world.
AOS Graduating Class of April 16, 2015
Culinary Arts Group #1
Front Row: Timothy Alvarez, Juliana Corrado, Jonah Friedmann, Zoe Dries, Shannon Coyle, Kurtis Flaherty, Jessica Fink Back Row: Christian Jimenez, Benjamin Wolff, Dylan Shea, Colin Panyard, Rahmie Munther, Lucian Davis, Dana DeRiancho, Guillermo Levine, Luis Cordero
Culinary Arts Group #3
Front Row: Hyunyoung Jung, Ronald Ohler, Hyein Lee, Juanito Cordero, Zach Moavin, Brandon Harris, Kaitlyn Shumaker, Melissa McQuoid, Stephanie Hsu Back Row: Alex Gonzalez, Jooho Hong, Joseph Ferrigno, Matthew F. Johnson, Thoemaas Lozier, Ryan Lee, Connor White, Frank Guido, Holly Schultz, Andrew Fares
Culinary Arts Group #2
Front Row: Robert Byers, Ayla Ochoa, Valerie Claunch, Marcos Castro, Nakyeom Oh Back Row: Caitlyn Borgfeld, Cullen Folks, Fecedio Douglas, Ariel Balloro, Rudraneel Roy, Yujoon Jang
Culinary Arts Group #4
Front Row: Heather McEwan, Ambrea Green, Lynn Roberts, Zoey Killion, Jessica Casey, Kala Singleton, Ilang Shin, Marisa Licandro Back Row: Mycal Walker, Sumair Singh, Austin Lambert, Cortlandt Avila, Nate Flaim, Asnia Akhtar, Christopher Joseph, Corte Allen, Kyle Lehman, Huni Lee
Baking and Pastry Arts Front Row: Gabriella Lopiccolo, Rachel Cohen, Victoria Johnson, Kelsey Ilowite, Fiona Chow, Shannon D’Agostino, Skya Stark, Felice Kotik Back Row: Alyssa DeBernardo, Corie Greenberg, Maria Palmer, Carly Rapp, Hannah DeBey, Daniel Fehnel, Matthew Roscoe, Nicole McKinnell, Aimee Filippeti, Elizabeth Crespo, Marisa Klomp
April 15, 2015
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BPS Graduating Class of April 17, 2015
Sarah Abbas Jocelyn Albrizzi Cosette Haas Marlene Payne Henkel Andrea Holoschutz Taylor Hutson Michael Jacobs
Hadley Jouflas Jessie Kuznitz Julianne Lilholt Athena Ronquillo Marit Rubenstein Jason Sedgwick Michael Woodin Corey Becker
RoseMarie Coyne Amanda Klee Jessie Palarino Kirsten Thorn Janelle Turcios Craig Wilmer Jameson Brown Gabriela Calderon
Bachelor’s of Professional Studies Graduates
Shane Devers Matthew Finn Ryan Gotti Brian Peebles Charlotte Porter Michael Randolph Nina West
Aurele Berdoz Cierra Cannon Jaegi Cho Zethnounay Current Nicholas Curtis Zachary Curtis Matthieu Dubois Timothy Fisher
Preston Fitzgerald Michele Gargiulo Ja’Toria Harper Jason Hsu Kevin Krejsa Arthur Kurtzman Nicholas Marsalek Sthefanie Mendez
Andrew Novak David Orochena Douglas Ostroskey Mark Ouellet Seonghye Park Spencer Relitz Stephanie Scott
Angie Segura Andrea Terrazas Matthew Travers Prabath Withanage Andy Wong Donghyuck Yang Lea Katherina Aclan Regina Ardura
Evan Brady Ian Cairns Haya Ismail Megan Lodes Jonathan Musto Alexandra Pelucco Justin Sciacca
BPS Graduation Speaker: Jack Crawford, Chairman of NRA
By: Shelly Loveland, Staff Contributor Jack Crawford is the chairman of the National Restaurant Association, the largest foodservice trade association in the world by membership. The NRA provides advocacy, education, best practices, and research for the restaurant industry. Named chairman in 2015, Mr. Crawford has served on the NRA Board of Directors since 2003 and as chairman of the NRA Show in 2012. He also sits on the Board of Directors for the National Restaurant Association Educational Foundation, and was previously a member of the board of the Maine Restaurant Association for 12 years, serving as its chairman in 2000. As president and chief executive officer of Ground Round Independent Owners Cooperative, Mr. Crawford is responsible for the overall leadership of Ground Round Restaurants. He serves as the face of the 29-restaurant brand and is chairman of a six-member board of directors. Mr. Crawford began his career with Ground Round in 1981, joining the company’s management-training program right after graduating from college. He worked his way up in operations and franchise leadership before becoming a franchisee and operating partner. As president of Maine Course Hospitality Group
Conrad N. Hilton Library Learning Library Commons: Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 7:00am-7:00pm Friday: 8:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-11:00pm Sunday: Noon-9:00pm Video Center Hours: Campus Store Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm 10:00pm Tuesday-Friday: 10:00amFriday: 8:30am-5:00pm 6:00pm Saturday: Noon-5:00pm Saturday: 11:00am-6:00pm Sunday: Noon-8:00pm
(MCHG), he ran 14 hotels and restaurants and was a franchisee for Ground Round, Marriott, Best Western, Hilton Brands, and Choice Hotels. During his long tenure at MCHG, Mr. Crawford kept close ties with Ground Round and its franchise owners, serving as chairman of the Ground Round Franchise Advisory Council from 1994 to 2001. In 2004, when Ground Round’s parent company closed its company restaurants and filed for bankruptcy protection, Mr. Crawford led the franchisees to raise financing to buy the brand. He achieved new-unit growth through a unique franchise model that allows franchisees to own their franchises, as well as share ownership in the brand. In 2007, Mr. Crawford became senior vice president of Uno Chicago Grill, leading the overall operations of 85 restaurants in the United States and abroad. He was also involved in developing Uno Due Go fast casual brand, which was designed for airports, universities, and hospitals. In 2010, he returned to lead Ground Round IOC. Mr. Crawford has a master’s degree in applied management from Lesley University in Cambridge, MA and a bachelor’s degree in business administration from Salem State University in Salem, MA.
Hours of Operation
Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends) Copy Center Monday-Friday: 8:00am5:30pm
Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)
Plaza Cafe (Courtside) Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm
Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm
photo courtesy of Leslie Jennings
Pool Hours Monday-Thursday: 10:00am1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm
Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm
LA PAPILLOTE
12
Dandelion Greens... By: Emily Dittmar, AOS Baking I saw the first little groundhog making his way through the small strips of wooded area that still skirt the campus. His eyes were barely succumbing to the fact that winter was over. Nonetheless, scarves are once again a fashion piece instead of a necessity, the Hudson no longer carries Titanic-threatening icebergs, and class doesn’t start and end in the dark. With the upcoming arrival of dandelions, spring is finally here. Save for the fact that they’re not sold in a micro-variety at $10 an ounce, Dandelions have already made a “trend” of its own. Newer restaurants have embraced the bitter green to “forage” and magazines feature Top 10 Recipes with Dandelion. Like the revolving door that re-emerged ancient grains, the weed has been used in the culinary and herbal world for quite
some time. My Pennsylvania-Dutch roots provided me with the first recipe I’m sharing-Dandelion Salad, featuring a roux-thickened, sugar, vinegar, bacon dressing warmed long enough to wilt the greens. My nana grew up making this recipe and taught her grandchildren how to cut the leaves from the backyard. Most towns held Ham and Dandelion Salad dinners in their churches or town halls, kind of like a Thanksgiving in April, celebrating the first harvest of the year. This recipe reminds me somewhat of creamed Spinach or Fill-in-the-black Gratin. (Throwing together incredibly decadent ingredients to sort of mask whatever flavor the green might have.) There are still a few Dandelion and Ham Dinners in PA, but it is fading pretty quickly. I
think the idea of a community gathering to make food for one another, from seasonal ingredients is incredible. Since I am currently a vegetarian, I haven’t had the bacon-ny greens for a while. I avoid using ingredients that start with “fakin” so “fakin bacon” could replace the bacon for the first recipe, but I would enjoy my Dandelion/bitter greens a little differently. My approach to cooking is not to try to imitate what a meat dish might be, but instead elevate the flavors of some of my favorite ingredients. The next recipe I’ve been adapting for a while and is incredibly adaptable. My favorite way to enjoy it is on a really thick slice of hearty grain bread and a drizzle of extra-virgin olive oil. I use the leftovers as hummus with raw vegetables, stirred into rice, or with roasted cauliflower.
Spring Pea Pate
2 cups fresh green peas, cooked (frozen in a pinch) 1 large handful of almonds, toasted Basil Dandelion greens-or whatever bitter green is available 2-3 cloves of garlic S and P TT ~.5 c nutritional yeast or parmesan Juice of one medium lemon Extra Virgin Olive Oil 1. In a food processor grind almonds, basil, greens, garlic, and salt and pepper to a course meal 2. Add peas, lemon juice, and enough olive oil to form a smooth puree 3. Add nutritional yeast and additional salt and pepper TT
photo courtesy of Emily Dittmar
photo courtesy of prevention.com
...and Springtime Eatery Spring is quite literally around the corner, as Mother Nature teases us with warm weather, then releases cold wind when least expected. As the the warm days increase and the cold days decrease, gardens are planted and picnics become more common. A super refreshing springtime sandwich is cucumber tea sandwich, this double decker entails cream cheese, spinach, and cucumber.
photo courtesy of funteapartyideas.com
By: Maddy Morrison, AOS Culinary
Cucumber Tea Sandwiches Ingredients
1oz room temperature cream cheese 8-10 ea. spinach leaves 3 ea. slices of bread of your choice 1 ea. Cucumber, peeled Directions 1. Bring cream cheese to room temperature or robot coupe until soft 2. Thinly slice cucumber 3. Remove stems of spinach To assemble 1. Spread softened cream cheese on two slices of bread 2. Top one of those slices with 4-6 slices of cucumber and spinach leaves 3. Place other slice on top of cucumber ansd spincah, cream cheese side up 4. Repeat Step 2 5. Top with third slice of bread The best way to accompany your tea sandwich, other than a cup of tea, is a fruit infused water. It can be done with any fresh fruits, and experimenting with different herbs, is the best part! An awesome combination is slices of lemon, quartered strawberries, and chiffonade mint. As the weather gets warmer, strawberry picking becomes available and the CIA’s Herb garden takes life again, really allowing the Hudson Valley to flourish again.