we learn we eat we cook

Rachael Ray Culinary Tuition Competition Winner Update

I got a chance to support the winner of the Rachael Ray Culinary Tuition Competition that I took part in a few months ago, recently.  It was so great to see Rachel Green in her element.  The room was nicely decorated and we all came together to raise money for her temporary move to NYC for culinary school at The International Culinary Center.

Set Pic 1DSC_0503DSC_0497

Rachel had a very nice turn out to support her, and enjoy a lovely dinner.DSC_0502 The place settings were lovely, we each had a canvas for the “Dine and Design” themed event.

DSC_0504 Rachel planned silent auction for art and a few of her gifts from The Rachael Ray Show

DSC_0500Rachel served these deviled eggs that were sinful.  I have to get the recipe.
IMG_1880We started with Rachel’s asparagus potato soup that she made in the competition, it was very tasty.  She shared with the diners that the show was her first time cooking with asparagus.

DSC_0507 We got to sample Rachel’s fried chicken in this salad.  The salad had a delicious vinaigrette. 
DSC_0511 Rachel mad a perfectly consistent grit dish with bacon and green onions and gravy.  I was impressed that because she was not pleased with the cook on the shrimp, that she refused to serve that portion of the dish.

IMG_1892 I was quite pleased with my art piece, I think it will be in a frame very soon

IMG_1891 Thank you again Rachel for allowing me to participate in this awesome journey that you are embarking on.  I can’t wait to come behind you and see where this exciting opportunity takes you.  If you are in the neighborhood, try to attend Rachel’s next “Dine and Design” event, visit her site and get your tickets now.

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2 thoughts on “Rachael Ray Culinary Tuition Competition Winner Update”

  • Great to see you support a fellow cook! Will you be doing a similar dining experience in the New York area soon? I would love to partake! Your recipes always look so delicious and full of flavor!

    On another note…I’ve heard conflicting points of view on how to cook grits. Do you prefer to have them cooked in milk or water? Does it make a difference?

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