| Culinary school graduates first class
After five years in the optical services business, Macon resident Amanda Evans was ready for a career change. A friend pushed her to attend culinary school to pursue her passion of becoming a pastry chef. Now, Evans is a member of the first graduating class of Polly's Hospitality Institute. Friday, Evans joined six colleagues during a commencement ceremony at the Anderson Conference Center. When graduates' names were called, they each received a white chef's hat, signifying the end of their training in the kitchen - and the classroom. "It's been a whirlwind, definitely a long and hard road, but worth it," said Evans, who is signed up for a job as pastry chef at Edgar's Bistro. Polly's Hospitality Institute is a training program under the hospitality program of Goodwill Industries of Middle Georgia.
Qld soybeans in demand
A top-looking crop of soybeans is catching the attention of road users passing Glenn Porter's Athel Grove, property, Brookstead, where the new Bunya variety is on track to realise 0.5 tonne/hectare. Also keeping a close eye on the crop is grain merchant and seed specialists, Philp Brodie Grains, with company spokesman Peter Brodie noting the CSIRO-bred variety has both Japanese and overseas ‘parentage' to make it more suitable for producing quality tofu and soy milk. Meanwhile, Glenn Porter said the crop was planted into a good soil moisture profile on Boxing Day and had been flood-irrigated for the first time some two weeks ago. Sprayed once for green vegetable bug, Mr Porter this week continues to evaluate paddock moisture levels ahead of a final watering in the run-up to harvest.
One thousand guests enjoyed Feast with the Beasts
At the Zoological Society of Florida's Feast with the Beasts all the 1,000 guests had to do was look up at the lights to reassure them they were in the Miami Metrozoo. All lights were shaped like a variety of animals – fish, bears, hippos, birds, giraffes, etc. – and designed by Brandano Displays. Also, everyone had the opportunity to visit with parrots, snakes and lizards held by zoo employees both at the entrance and throughout the path of the zoo. In keeping with the theme, many guests dressed in animal-inspired prints for their cocktail attire. Held on March 7 and chaired by Pamela Garrison and Kirk Landon, the evening began with a VIP Cocktail Party with exclusive excess to culinary delights from five South Florida restaurants and specialty bars. Zoological Society of Florida President/CEO Manny Gonzalez greeted the Beastkeeper VIP guests as they entered the pre-party where each had photos taken.
Molecular Gastronomy
Molecular gastronomy takes a little culinary creativity You may have heard of molecular gastronomy. It’s a relatively new food movement that has been popularized by some of the world’s best chefs and has yielded all sorts of bizarre culinary creations by turning meats and breads into jellies and foams. Molecular gastronomy is the science of truly understanding how cooking works, on a molecular level. Armed with this information -- and a few nonconventional tools and ingredients -- even the at-home chef can turn everyday ingredients into extraordinary creations of molecular gastronomy. A brief history of molecular gastronomy Most commonly associated with some of the great chefs of the past decade, like Ferran Adria and Heston Blumenthal, the term "molecular gastronomy" was first coined in 1988 by two unlikely men: a Hungarian physicist, Nicholas Kurti, and a French chemist, Hervé This.
Bad-boy chef learned to hunt fiddleheads and more
If you're interested in learning more about why our region is such a haven for foodies, tune into the Travel Channel on Monday, Jan. 15. That night the Pacific Northwest episode of celebrity chef Anthony Bourdain's culinary travel series, "No Reservations," airs at 7 p.m. and 10 p.m. The episode features local restaurants like Apizza Scholls and chefs such as Philippe Boulot of the Heathman Restaurant. Boulot says, "Working for Tony is a bunch of fun. He's a friend. We went to the Columbia River; we went to an asparagus farm; we camped at Lost Lake where we hunted for mushrooms and fiddlehead ferns; I grilled for everyone. It was a blast." Sounds like it. And with the miserable weather around here lately, I could use a reminder of why I like living in Portland.
Sor Juana Festival is a celebration of Mexican women
Sor Juana Inez de la Cruz was a 17th-century Mexican writer, scholar, poet and playwright. She is also considered the first feminist to emerge out of colonial Mexico. So it's only natural that an art festival named after her features a smorgasbord of disciplines. The Sor Juana Festival, which runs through May 4 in Houston, is a three-city celebration of Mexican women, said Angie Moreno of the Chicago-based National Museum of Mexican Art. It started in Chicago 16 years ago; organizers included Houston in the programming last year. This year, Austin and San Antonio are in on the action as well. The events in Houston include plays and musical performances and even a "culinary art" event in which Julia's Bistro will serve a four-course meal based on recipes used by Frida Kahlo.
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