ECPI University Press Releases: Culinary Institute of Virginia

“Par for the Course” Culinary Cook-Off to Help Support Norfolk Tourism

Winning Dishes and Scholarships to be Served at NTRF Annual Golf Tournament

Norfolk, VA - In support of Norfolk tourism, thirty five students at ECPI University's School of Culinary Arts, Culinary Institute of Virginia (CIV) will match culinary skills to see who can create the best dishes to be served at Norfolk Tourism Research Foundation's (NTRF) upcoming 9th annual golf tournament.

The "Par for the Course" luncheon cook-off is being held from 11 a.m. to 1 p.m. on Friday, Sept. 28 at the CIV Campus, located at 2428 Almeda Avenue in Norfolk. Student teams will split into four different kitchens to prepare their dishes which will be sampled by local hospitality and tourism professionals. Guests, who are also judges, will go from kitchen to kitchen meeting the student competitors, sampling each dish and casting votes for their favorites. A broad range of original culinary creations will be prepared, from traditional empanadas to unique seafood-filled popovers.

Culinary creations from the top three student teams will be served at the NTRF golf tournament banquet being held on Friday, Oct. 26 at Ocean View Golf Course in Norfolk. NTRF will award $2,000 in scholarships to the top three student teams during the awards ceremony that follows the banquet.

Proceeds from the cook-off and golf tournament benefit the foundation, whose mission is to gather research to promote tourism in the City. CIV has been partnering with the NTRF for several years.

"NTRF's work ensures the city has useful and relevant data regarding tourism investment," says Andy Gladstein, Provost at CIV. "CIV supports the NTRF and a strong tourism industry, which helps promote a growing and exceptional dining environment throughout the City."

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Culinary Institute of Virginia Announces Campus Discovery Day

Learn How Industry-Driven Curriculum Transforms
Education and Career Prospects

Virginia Beach, VA - ECPI University's School of Culinary Arts, Culinary Institute of Virginia, is pleased to announce Campus Discovery Day, an open house to be held at

2428 Almeda Avenue in Norfolk on Saturday, August 11, 2012 from 10 a.m. to 3 p.m. Admission to this event is free.

Attendees will have the opportunity to:

  • See exciting cooking demonstrations
  • Tour the campus
  • Meet with faculty and staff
  • Observe the hands-on learning environment

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Twist on Native Cuisine Yields Local Recipe
for Grilled Corn Fish Wraps

As sponsor and participant in the 2012 OpSail Virginia Fleet Chef Challenge, Culinary Institute of Virginia's chef/instructor Greg Burroughs was inspired by a dish from Ecuador. He has since created his own twist on the country's native leaf-wrap.

Using fresh local corn, Burroughs incorporates not only the leaves, but the husk as well. Splitting the leaves and husk from tip to about one-half inch above the base, he gently cuts into the cob, twists the knife and breaks the cob in half for easy removal from the husk. He then fills the husk and leaves with fresh local fish - from tuna or mahi filets to whole croaker or spot - complemented with lemon, salt, pepper and seasonings of choice. He then wraps the fish-filled husk and leaves in tin foil and lets the grill do the rest, yielding a rich tasty summer treat. The remainder of the corn cob can be mixed in a vegetable medley or served Mexican street vendor style with Cotija cheese as detailed in the recipe below.

"Native cultures have been using banana and other indigenous leaves for wrapping fish and other foods for centuries, and it's great here too," says Burroughs, who has worked at ECPI University's Culinary Institute of Virginia (CIV) in Norfolk for five years and has more than 30 years experience in the industry. "If using whole croaker or spot, you can simply hold the tail and pull the bones right out of the whole fish, fresh off the grill. Tuna or mahi filets makes the meal even easier and equally delicious. You can choose a range of ingredients to taste, and as corn, vegetables and other local seafood go into prime season, the combinations are almost endless."

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