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COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
Ideally situated in the seaside area of Dover, New Hampshire, The Atlantic Culinary Academy (ACA) beckons its students to De creatively inspired by the nearby sandy shores, mountains and bustling excitement of city life. The students here are from a variety of cultural backgrounds, and they range in age from recent high school graduates to mid-life career changers. Their creative energies are also fueled by this diversity, which acts as a form of peer mentorship for those in the program.
As a division of McIntosh College, the ACA is the only regionally accredited college in the United States to offer a Le Cordon Bleu culinary program, which means local students can take advantage of this internationally renowned organization without needing to travel around the world. Le Cordon Bleu's reputation as worldwide providers of the most intensive culinary training available is evidenced by its hundred-plus years of history as well as its famous graduates, including Julia Child
The students who participated in the development of the recipes took on the Cutting-Edge Cuisine project as an elective for those with a genuine interest in vegetarianism Chef Instructor Julienne Guyette, who teaches courses in Nutrition at ACA, says she strongly urges her student chefs to create plant-based meals because of the lower rates of disease associated with a diet rich in phytochemicals.
Throughout the duration of their 18-month studies, students at ACA will feature vegetarian and vegan offerings in their recipe creations. "They learn that this demographic of clientele is growing in popularity and that they most always conform to the dietary needs of their consumers," explains Guyette.
For more information on the Atlantic Culinary Academy, visit wvwv.atlanticculinary.com or call 603.750.1500.
BLACK BEAN AND KAMUT CAKES WITH AMARANTH CRUST Serves 6 Fresh Salsa Garnish 1/2 cup diced tomato 1/4 cup diced jalapeno 1 Tbs. cilantro, leaves only, torn 1 tsp. lime juice salt to taste Kamut Cakes with Amaranth Crust 1 cup uncooked Bob's Red Mill Kamut 1 Tbs. cumin seeds 2 Tbs. Rapunzel Extra Virgin Olive Oil, plus extra for sauteing 1/2 cup diced onion 1/4 cup diced jalapeno chiles 1 Tbs. minced garlic 1 cup Bush's Black Beans, drained 1 Tbs. lime juice 1 Tbs. cilantro, leaves only, torn 1/4 cup thinly sliced scallions. cut on bias Salt and pepper to taste 1 cup Bob's Red Mill Amaranth 1/4 cup or 2 egg whites 1. To make Fresh Salsa Garnish: Combine all ingredients in a large bowl. Cover, and refrigerate until needed. 2. To make Kamut Cakes with Amaranth Crust: Cover kamut with 3 times its volume in salted cold water. Cook until just tender over medium heat, or...
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