Area gourmets give culinary students high marks

Monday, September 12th 2011

The Foundations Restaurant of the Platt College Culinary Department is a found treasure, not only for members of the Tulsa Chapter of the Chaine des Rotisseur – a part of the international culinary fraternity La Chaine (you pronounce it “shen”) – but also for foodies across the city and state.

A group of serious food and wine lovers enjoyed the delightful setting and gourmet menu at Foundations; proceeds from the evening went to the Platt Foundation scholarship fund.

Certified Master Chef and Chaine member Tiffany Poe, who oversees the culinary program, explained that Platt has a general education scholarship fund that provides need- and merit-based scholarships. “Companies and organizations give to it often,” she said.

La Chaine president Sue Gerkin and the Board of La Chaine made the presentation.

Everyone agreed that the convivial ambience make it a special occasion.

Foundations Restaurant reserved its facility for the event to showcase the talents of the students and the star-studded cast of staff members – some of whom are graduates of the Culinary Institute of America – and their certified wine professionals.

Chef Curt Hermann headed up the kitchen crew, while chef and certified sommelier Tim Fitzgerald ensured their guests wanted for nothing.

Chef instructor John Bieloh added his talents to the mix, along with students Andrew Taylor, Momo Caine, Jason Moore, Anessia Jackson, Neqwana Lewis, Julius Clayborn, Kelly Douglas, Meseidy Rivera and Pamela Jamaillo.

What should one expect at such an occasion?

Passed hors d ‘oeuvres of corn chowder, fresh gazpacho, as well as fig and bacon with jalapeno on a freshly chip introduced a first course of grilled mozzarella, chorizo, caper berries, oregano and heirloom tomatoes with a sherry reduction.

Fitzgerald matched the innovative course with an Austrian white, Gruner Veltliner 2008, by All Ram.

The second course offered a seared, cured duck served with house-made ravioli with beet and saffron pasta, creamed greens and duck liver, anchored by a cherry reduction and glace de canard. Dolcetto d’Alba 2009 provided a spicy red complement in the glass.

A cantaloupe sorbet was served before a dessert of elegant chocolate beggars purses with raspberries and fresh cream and a brilliant red sparkler. Pineto Brachetto d’Aqui 2010 from the Piedmonte area of northwest Italy was a delightful finale.

All in all, rave reviews for the Platt College Foundations Restaurant, which is open Wednesday through Friday serving three and four course prix fixe menu options with wines moderately priced less than $30.

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