The Daily Gazette
The Locally Owned Voice Of The Capital Region
Advertisement
Promotions

From the SCCC Kitchen

Verrines a great way to add color to meal

SCCC culinary student Kristin Hartman says Verrines are great for highlighting color and texture of tomatoes, zucchini and other vegetables.
Photographer: Marc Schultz
SCCC culinary student Kristin Hartman says Verrines are great for highlighting color and texture of tomatoes, zucchini and other vegetables.
Text Size: A | A

“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today continues a four-part series from the college’s “hot foods team,” which participates in competitions against other college culinary programs. Vegetables in long-stemmed glasses are on the menu today, Tomato and Zucchini Verrines offered by second-year student Kristin Hartman. Culinary dictionaries say verrines are appetizers or desserts made of components layered in small glasses. French chefs started the trend about a ...

You Must or Subscribe to Continue
subscribe to the Daily Gazette
Individual stories can be found and purchased from our Archives for $2.00

Enjoy this story? Share it!

Advertisement

comments

There are currently no posts. Be the first to comment on this story.
Advertisement