Savannah and Birmingham Culinard News

May 15, 2014

Savannah and Birmingham Culinard News

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.

Savannah and Birmingham Culinard News

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.

Request More Information

Personal Info
Invalid format.
Location & Area of Interest
Mailing Address
Military Affiliation
By submitting this form, I am giving express written consent to receive text messages and/or telephone calls from or on behalf of Virginia College at the phone number(s) I provided using automated technology. I understand that standard text and/or usage rates may apply and that I am not required to provide consent as a condition of any sale of a good or service.
Take a video tour
of Culinard with

Chef Antony Osborne
Military Benefits?
Find out how to apply them toward your culinary education.
Consumer Information
graduation rates, median debt of students who completed our programs, and other important information
Net Price Calculator
understand the costs associated with attending Culinard and how financial aid can possibly offset some of those costs
Financial Aid Shopping Sheet