What could be hotter than the summer of ’24?
The award-winning future chefs at The Culinary Institute of Michigan (CIM), who created exclusive food items at this year’s Soaring Eagle Arts, Beats & Eats festival, presented by Flagstar Bank.
Partnering with Trattoria Da Luigi restaurant, they fashioned Suppli Di Riso (Cheesy Rice Croquettes). A custom-curated “Summer Punch” cocktail also was served to festival-goers, with proceeds benefiting Open Hands Pantry.
The recipes were a hit – and so were the students. Not surprising, given the institute's immersive approach to grooming top-tier culinary talent.
A division of Baker College, CIM gives students hands-on experience and industry insights at events like Arts, Beats & Eats, so they can rack up awards in competitions across the nation.
Take student Ashly Winkelman. She earned a Silver Medal at the American Culinary Federation Student Chef of the Year National Championship, defeating six competitors from the ACF Central Region to earn the title of ACF Student Chef of the Year Central Region Champion.
Program Director and Restaurant Manager Paula Recinella, CHE, HAAC, was nominated for the American Culinary Federation’s Presidential Medallion by ACF Central Region Vice President Chef Rajeev Patgaonkar, CEC, AAC, HOGT. This honor is awarded to only 25 individuals annually.
Dean and Chef Tom Recinella was reelected to the board of the Honorable Order of the Golden Toque (HOGT), the highest accolade a chef can receive in America. And the institute’s Knowledge Bowl Team took Silver at the ACF Knowledge Bowl Team National Championship.
CIM is one of four institutions to earn the “Recognition of Quality Culinary Education” designation from the World Association of Chefs Societies.
Check out the recipe. Then check out The Culinary Institute of Michigan at baker.edu.
Suppli Di Riso (Rice Croquettes)
Created exclusively for the Arts, Beats & Eats Festival by the Culinary Institute of Michigan.
Ingredients
- Butter, 2 tbsp
- Arborio rice, 1/ 2/3 cups
- Chicken Stock, 3 cups
- Parmesan cheese, 3 oz
- Salt and pepper to taste
- Egg yolk, 1 each
- Mozzarella cheese, small dice 6 oz.
- Whole egg beaten, 1 each
- Bread crumbs, fine dry breadcrumbs 1 ½ cups
- Oil for frying
Melt butter and lightly brown rice over high heat. Bring stock to boil; add to rice a little at a time, stirring constantly. Cook until rice is very dry; stir in parmesan cheese. Season to taste with salt and pepper. Turn rice out onto a sheet pan. When rice is cool, fold in the egg yolk and roll into balls. Push a piece of mozzarella into the center; close the rice over it. Roll each ball in the beaten egg and coat with bread crumbs. Fry until golden brown. Serve as is or with a sauce of choice.
Summer “Punch”
Created exclusively for the Arts, Beats & Eats Festival by Seungmin “Steve” Lee, Culinary Institute of Michigan Food and Beverage Management Student.
Summer “Punch” Recipe
Ingredients
- Titos Vodka, 2 ounces
- Pineapple juice, 1 ½ ounces
- Lime juice, 1 ounce
- Rosemary Simple syrup, 1 ounce
- Fresh cherries, 2
- Sprite, to top off glass
- Garnish, fresh cherry and small pineapple wedge for 1
Method
Steep fresh rosemary in simple syrup, let cool.
Muddle the fresh cherries in a rocks glass, then fill the glass with ice, add vodka, pineapple and lime juices, simple syrup and top off with Sprite. Garnish with small pineapple wedge and fresh cherry.