sizzle - Summer 2010

More and more people across the U.S. are beginning to question the source of their food and inquire about how it is grown. A group of culinary students at Secchia Institute for Culinary Education (SICE) at Grand Rapids Community College (GRCC), Grand Rapids, Mich., are among those promoting awareness and calling for change.

In September 2008, Jana Deppe began Tilling to Table (T2T), a student-led group on campus that hopes to inspire culinary students to think about food purveying options and food distribution systems and connect with local farmers.

Students have taken on many
initiatives, including starting a
community garden using the
institute’s hydroponic carousel tray
system. The group enlisted the help
of professors and local farmers
to find garden space on campus
and raise funding for seeds,
equipment and plants. First, seeds
are sprouted and the seedlings are
grown in the hydroponics carousel.
From there they are tempered in an
outdoor plastic tunnel to acclimate
them to the local weather. Then,
they are transported to various
spaces on campus.

Secchia Institute for Culinary Education students connect to their local food system and demand positive change in their community.

T2T members have also worked with local farmers and area schools, catered events and engaged the community in culinary workshops that promote the use of local and fresh seasonal foods. In addition,

Classical recipe continued from page 10

Top seafood with carrot, shallot, zucchini, squash, broccoli, mushroom, and lemon and lime slices. Add parsley, thyme and dry white wine. Fold paper in half lengthwise to close; roll edges together to seal packet tightly. Place packet on baking sheet; bake for approximately 12 minutes until paper is brown and puffed. Serve at once, still wrapped in parchment paper. Open package carefully, as steam will escape. Spoon sauce américaine over seafood or serve on the side.

Sauce Américaine Ingredients: 2 oz. olive oil 1 lobster shell, cut into 4-5 large pieces Salt and freshly ground pepper, to taste 2 small shallots ½ bay leaf 1 sprig tarragon

Classical

1 garlic clove
½ cup dry white wine
½ t. sugar
Pinch cayenne pepper
2 oz. brandy
3 oz. finely chopped tomato
3 oz. heavy cream
1½ T. whole butter
Method: Put olive oil and lobster shell in
saucepan; bring to a simmer for 10 minutes.
Season with salt and pepper. Add shallots,
bay leaf, tarragon, garlic, white wine, sugar,
cayenne pepper, brandy and tomato;
simmer additional 10 minutes. Remove pan
from heat. Remove shell and bay leaf. Add
cream; bring to a simmer. Remove from
heat; gradually whisk in butter. Reserve.

they began a composting program this semester to accompany the recycling program that began two years ago.

“Tilling to Table members recognized the disconnect between talk and action,” says Randy Sahajdack, SICE program director. “They have quickly gained committed membership and are one of the most active groups on and off campus. They mean what they say and, better yet, they do what they say.” “Working in the T2T gardens gives me such a sense of purpose. I feel ownership of what we are doing,” says T2T member Tim Fritsch.

Tilling to Table members Jana Deppe, left, and Danielle Chilvere tend a rooftop garden at Secchia Institute for Culinary Education.

As far as the future, T2T hopes to expand both within the walls of SICE and outside.

GET GARDENING
Want to become an active
participant in your local
sustainable food system?
Why not start a community
garden or Tilling to
Table student chapter
on your campus? For
more information, e-mail
tillingtotable@gmail.com
or visit grcc.edu/sice.

Modern recipe continued from page 10 Modern ...continued

15. To Plate: Cut mahi mahi banana pouch in half; place on one half of plate, leaving banana leaf on fish for added presentation. Place 1½ oz. Spicy Mango Sauce on plate. Open shrimp pouch; place shrimp on sauce. Fan out al dente vegetables. Garnish with lemon and lime slices; sprinkle with parsley. Place coconut shell with additional Spicy Mango Sauce on side, if desired.

Chef’s Tips: I cook these two dishes separately because the time it takes to cook the mahi mahi and shrimp are different. Also, the banana leaves are extremely perishable, so make sure you use bright green leaves that are free of blemishes.

Spicy Mango Sauce Ingredients: 1 ripe mango, peeled, seeds removed 4-5 drops sesame seed oil 1 t. lime juice 1 T. sugar

2 oz. coconut water (coconut juice) from cracked coconut. Save shell for serving spicy mango sauce

Pinch cayenne pepper ½ garlic clove, chopped ½ t. chopped cilantro

1 t. chopped roasted red pepper 3 thin mango slices, for garnish 1 vanilla bean, for garnish 1 sprig fresh cilantro, for garnish

Method: Put mango, sesame seed oil, lime juice, sugar, coconut water, cayenne pepper and garlic in saucepan. Bring to a simmer; cook about 10 minutes. With electric hand mixer, mix until smooth. Garnish sauce with fine-chopped cilantro and brunoise roasted red pepper; simmer for 5 more minutes. Serve sauce on plate or in coconut shell half. Garnish with mango, vanilla bean and cilantro.