Culinard in Baton Rouge students serve at farm to table dinner
Aug 27, 2014
Culinard, the Culinary Institute of Virginia College in Baton Rouge was proud to be a part of the 2014 ACF Farm to Table Dinner held recently.
Various area chefs and culinarians were on hand to prepare dishes utilizing local farmers' ingredients. The chefs included Eric Arceneaux of City Club (also host of the event), Chris Wadsworth of Triumph Kitchen, John Breaux of Camelot Club, Don Bergeron of New Orleans Fish House and Eric Sibley of Firebelly Concepts.
The Culinard students were responsible for a passed hors d'oeuvres of Seared Miso Marinated Ahi Tuna with Chile Infused Washington Parish Watermelon, which was a huge hit. The students also helped plate and serve each course of the seven-course dinner for over 100 guests.
The event was the first of its kind and brought focus to the terrific farmers and produce available in the local area.