Cutting-Edge Cuisine: the third edition of Cutting-Edge Cuisine for 2003 features talents from a Chicago-area culinary school with a high-profile reputation.(Kendall College School of Culinary Arts)(article includes recipes )

Publication: Vegetarian Times

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COPYRIGHT 2003 Vegetarian Times, Inc. All rights reserved.

As one of the most reputable culinary schools in the country, The Kendall College School of Culinary Arts in Evanston, Illinois, provides its students with a strong foundation in nutrition, cooking and management. Its small class size grants students the confidence and tools they need to network and succeed in the highly competitive food service industry. Kendall College also boasts accreditation with the American Culinary Federation.

The school's Associate of Applied Science in Culinary Arts degree balances classroom instruction with laboratory experience and supervised internships, leading to careers in some of the most prestigious restaurants, hotels and corporations in the Chicago area and beyond. And students have the opportunity to participate in the Culinary Competition Club.

The school also features The Dining Room, an intimate, professionally run restaurant staffed by culinary students. Doubling as a classroom, this fine dining establishment opens to the public during academic terms and offers students an unparalleled real-world experience.

The Kendall students who created the following recipes were part of an intensive elective on Vegetarian Cuisine. Under the guidance of Chef Instructor Elaine Sikorski, the students examined the basic principles of vegetarianism and learned cooking techniques for many of the key ingredients used in vegetarian fare.

For more information on Kendall College, visit www.kendall.edu or call 877-588-8860.

Anasazi Beans with Confetti Polenta Cakes

Felicia Shallow-Davis Serves 8

Anasazi Beans

1/2 lb. dried Bob's Red Mill Anasazi Beans, rinsed 4 cups vegetable stock or water 1 bay leaf 1/4 cup extra virgin olive oil 1/2 cup chopped onion 1/2 cup chopped and peeled carrot 1/2 cup yellow bell pepper, seeded and chopped 2 cloves garlic, minced 1 tsp. salt 2 tsp. Rani Ground Cumin Rani Ground Black Pepper to taste 1/2 cup sliced scallions

Confetti Polenta Cakes

1 cup Bob's Red Mill Polenta 1 cup Bob's Red Mill Unbleached All-Purpose Flour 1/3 cup dark brown sugar 1/2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 Tbs. unsalted butter 1/2 cup thinly sliced scallions 1/4 cup seeded and diced yellow bell pepper 1/4 cup seeded and diced red bell pepper 1/4 cup seeded and diced green bell pepper 2...

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