As the folks at Johnson & Wales University celebrate their centennial, their distinguished visiting chef series continued over the weekend with Richard Ingraham serving as executive chef for a four-course feast prepared and served by the school's culinary students.
If you haven't eaten Ingraham's food, it's because the busy chef doesn't work at a traditional restaurant; he opts to cook instead for some of the biggest names in sports and entertainment including Kelly Rowland, Disney on Ice, Patrick Ewing, Chris Bosh, and Dwyane Wade. When he's not dishing out food for A-listers, he's showing Miami's children how to eat better through Michelle Obama's Move 2 Schools White House Initiative or feeding homeless individuals at 13th Street and 1st Avenue in Overtown the first Saturday of every month.
The chef, along with his friend and associate Terrance R. Williams prepared a decadent meal at the university, with proceeds benefiting a student who receives a $2,000 scholarship in the chef's name. Derryann Adams was chosen to receive the award for her academic excellence.
Heirloom tomato salad and watermelon caprese salad with roasted shallot vinaigrette.
Mutton snapper on a bed of sweet rice grits in ham hock broth with Brussels sprouts and a saffron vanilla beurre blanc.
Seared scallops over parsnip puree with sweet pea and apple compote.
Chocolate toffee bread pudding, en croute, with Kahlua mousse, chocolate herb sauce, and Johnson & Wales toffee. The chef explained that since the university didn't have any toffee (or a toffee budget in the coffers), he made his own. The result? As good as the traditional British kind, any day.
Students putting the finishing touches on a dish in the JWU kitchen.
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