Paul DelleRose, Associate Professor of Culinary Arts, said he remembers the multiple courses his family shared on Christmas Eve, a tradition they continue, according to a release on the CIA’s website.
Sturdy, long pasta comes first, followed by stuffed clams and mussels, fried shrimp, scallops, flounder, fried squid, shrimp and scallops sautéed in white wine and butter, baked salmon and eel.
Vegetables include baked whole artichokes, stuffed mushrooms and broccoli rabe and roasted potatoes and a mixed green salad. Dessert always has some kind of fried dough and he said the entire meal lasts for hours.
Richard Coppedge Jr., Professor of Baking and Pastry Arts, says his enduring holiday memory is trying to copy his mother’s sweet potato pie. He confesses that in a pinch he’ll substitute Mrs. Smith’s sweet potato pie, which he promises is almost as good.
Jorg Behrand, Lecturing Instructor, Culinary Arts (CIA Singapore) said he was introduced to the marathon feasting of the Lunar New Year thanks to his wife’s Asian/Singaporean Chinese background.
He broke the traditional mold of every household serving up the same food items whether it’s breakfast, lunch or dinner, day after day. While every household continues their traditional Lunar New Year cuisine, family and friends visiting he and his wife’s home are treated to specially planned Western meals, according to the time of the day, usually lunch-tea-dinner. After five years, their home is a Lunar New Year highlight for relatives and friends.
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