Fall Culinary Current Events


We cook all the time at Stratford!

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Chef Charlie Trotter's Signature Dinner

     On August 28th, Stratford University had the honor of hosting Master Chef Charlie Trotter as a guest chef for the day. Chef Trotter owns and operates the highly acclaimed five-star Charlie Trotter's Restaurant in Chicago. He has written six cookbooks and hosts a PBS television series on cooking, "The Kitchen Sessions with Charlie Trotter."
     During the afternoon Chef Trotter spoke with over forty students about his philosophy, his cooking, his restaurant, and a wide range of other culinary topics. Each student was required to ask Chef Trotter a question. He answered them all thoughtfully and enthusiastically. At the end of the discussion, he introduced the members of his staff, Sari, Reginald, and Giuseppe.
     After the presentation, Chef Trotter and his staff worked with Stratford students to prepare the six-course signature dinner for the public. Guests, who each paid $100 for the event, enjoyed cuisine that included recipes from six Trotter cookbooks. The students worked diligently to meet Trotter's standards of food preparation and presentation. When the guests arrived for dinner at 7 PM, all was calm, but focused. Students formed assembly lines to create the seventy plates for each course, keeping every plate hot and clean.
     The following menu was created by Chef Trotter and the Stratford students for this event.  Top


Charlie Trotter's Signature Menu
Stratford School of Culinary Arts
August 28

Chilled Heirloom Yellow Tomato Soup with Avocado-Coriander Sorbet

Red Snapper with Macadamia Nut Crust, Bok Choy & Spicy Lemongrass-Coconut Emulsion

Sea Scallops with Braised Turnips, Watercress, Preserved Ginger & Beet Juice

Braised Beef Cheeks with Celery Root Puree, Hedgehog Mushrooms, Gnocchi Galette & Sage

Comet Rice Pudding with Fresh Fruit Gratin

Chocolate-Ginger Truffle Tart with Pear-Caramel Sauce


      In addition to working with the students, Chef Trotter spent some time in the dining room speaking with guests and signing books, which were sold by Drum and Spear Books, a cosponsor for the event. Nearly every student went home that evening with a cookbook signed by Charlie Trotter. Many of the dinner guests left with a complete collection of Chef Trotter's written work.
     Finally, to cap off the evening, Stratford graduate Christy Velie, chef at Café Atlantico, treated Chef Trotter and his staff to a seven-course meal at Café Atlantico. Chef Trotter's only complaint of the entire evening was that he doesn't have a Stratford graduate at his restaurant in Chicago. Dean Traster noted that Chef Trotter doesn't have a Stratford graduate at his restaurant yet. Top


Charlie Trotter shows students how to inspect each plate to insure the highest degree of quality.

Finished plate of the chilled yellow heirloom tomato soup.

Sari, Chef Trotter's assistant, shows students how to assemble each dish per Trotter's direction.

Students carefully assemble chilled yellow heirloom tomato soup with avacado-coriander sorbet.

Wente Vineyards and Stratford Host Wine and Food Event
     On August 22nd, Chef Kimball Jones, from Wente Wine Vineyards, prepared a three-course meal with matching wines for the American Institute of Wine and Food at Stratford University. Students had the opportunity to work closely with Chef Jones as he prepared: Grilled Figs with Mascarpone Mint, Port, and Prosciutto; Pan-Seared Fish Cakes with Avocado Salsa Verde; and Chocolate-Hazelnut Soufflé Cake.
     In addition to learning new recipes, students also took part in a wine and food pairing discussion after the event to learn why Chef Jones matched those particular recipes with Wente's wines. Students loved the education and a good time had by all.
     The American Institute of Wine and Food had approximately fifty guests in attendance. Everyone commented on the professionalism of the student servers and the quality of the food and plate presentations coming from the kitchen. While Chef Jones was in dining room discussing each wine and food item with the guests, students ran the kitchen and the dining room service. The AIWF is already planning to hold another event at Stratford in the near future.
     Finally, one of the greatest compliments came from Chef Kimball Jones himself. In a letter he sent to the school and students, Chef Jones remarked that this was one of the smoothest events he's ever worked. He was impressed by the caliber of our students and staff and was pleasantly surprised at how much of the work was done before he arrived so that he could relax and enjoy the evening. Many of the students plan to take up Chef Jones on his invitation to Wente Vineyards. Who knows? The next Wente chef may turn out to be a Stratford graduate.   Top

Spotlight on a Stratford Graduate: Christy Velie
Christy Velie
Café Atlantico Head Chef
     Chef Christy Velie, a 1995 graduate of the Stratford School of Culinary Arts, is now one of the hottest chefs in Washington, DC. After graduation from Stratford, Christy joined Café Atlántico’s culinary team as a line cook. She was quickly promoted to Sous Chef after only six months, and since then has been instrumental in the daily operations of the kitchen, producing outstanding Nuevo Latino dishes for the 120-seat restaurant.
      In December of 1999, Roberto Alvarez, owner of Café Atlántico, appointed Christy Velie as Acting Co-Chef, a managing position she shared equally with Katsuya Fukushima until September 1, 2000, when she was promoted to Head Chef at age 24.
      In 2001, Velie has created an entirely new signature menu for Café Atlántico focusing on ingredients that are true to the Caribbean and Latin America. In addition to her responsibilities at the restaurant, Velie volunteers as a cook and guest chef at DC Central Kitchen. She also participates annually with the Café Atlántico team at Zoofari.
     Christy has received spectacular reviews in publications ranging from the Washington Post to Bon Appétit. Despite her success, she still manages to make time for fellow alums by taking them on tours of the restaurant and giving them inspirational speeches on cooking. In fact, the last time that Chef Velie brought the honor society through her restaurant on a tour, the society made Christy Velie an honorary member. For all that she has done for the culinary field, for the community, and for her alma mater, Stratford University is pleased to call her one of our own. We are all proud of Christy's accomplishments and her dedication to the culinary profession. Top
Culinary Current Events is edited by Chef Daniel Traster. Send suggestions for future issues and comments about this issue to dtraster@stratford.edu. Special thanks to Chef Craig Scheuerman for the photographs.
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