GRCC In the News, 9-30-14

Winner of Consumers Energy SMART Art competition to be named during ArtPrize’s final 20

Sept. 29, 2014;  MLive

GRAND RAPIDS, MI – Consumers Energy on Sunday, Oct. 5, will announce the order of its top 10 finalists from Grand Rapids Public Schools who created energy-related art work for the SMART Art competition and college scholarship winner.

…A panel of art professionals from Kendall College of Art & Design at Ferris State University, Grand Rapids Community College and Grand Valley State University picked the top 10.

COLLEGE ROUNDUP: Bialik leads Raiders at Lawrence Tech

Sept. 29, 2014; Manistee News Advocate

Grand Rapids Community College’s Zack Bialik led the Raiders to a first-place finish at the Lawrence Tech Invitational after besting Wayne State in a sudden death overtime playoff.

Jimmy Carter: Jesus Accepted Gays

Sept. 29, 2014; Edge on the Net

Former President Jimmy Carter said this month that Jesus did not discriminate against gays. His comments were made when asked about LGBT rights during an appearance at the 100th anniversary celebration of Michigan’s Grand Rapids Community College, Gay Star News reports.

EDITORIAL: Washington stands in way of real cure for economic malaise

Sept. 29, 2014; The Washington Times

Cheerful headlines last week celebrated an uptick in holiday hiring and expanded economic growth in the latest quarter, but the woods are dark and deep and we’re still not out of them

…Former President Jimmy Carter speaks at Grand Rapids Community College’s Ford Fieldhouse as part of the Diversity Lecture Series, Monday, Sept. 22, 2014. GRCC is celebrating its 100th anniversary.

100 Ways to Give: Heritage lunches to benefit Kids’ Food Basket


The Secchia Institute for Culinary Education has developed a tasty 100 Ways to Give project: For four Fridays throughout the semester, The Heritage lunch menu will feature a special dish celebrating the different decades. These dishes will be prepared by Chef Campbell and his students, and proceeds from the sale of these special menu items will go to Kids’ Food Basket.

We celebrated 1914 and the “Teen Decade” with Saddle of Veal Prince Orloff on September 19. On October 3, the special dish is Roasted and Braised Pigeons with Raisins and Rosti Potatoes, in celebration of the 1920s.

The Heritage serves lunch from 11:15 a.m. to 12:45 p.m. Tuesdays through Fridays. To learn about the other “decade dishes,” click here.

The SICE experts have shared some background and a recipe:

The term “Epigram” has been around for a centuries and one of the earliest recordings relates to a dish called “veal hocks à l’epigramme,” which appeared in La Varenne’s 17th-century cookbook, “Le Cuisinier François.” Over the years, the method of cooking has been applied to many meats, including lamb and pork, and the way it was prepared has also changed during the years.

The most popular modern dish is Epigram of lamb, which uses lamb belly, this alters people’s perception of the dense, fatty cut of lamb by transforming it into thin, breaded cutlets. “Epigram” is prepared from a lesser cut of the animal that is braised slowly in savory broth until very tender, it is then cooled and cut into an attractive shape. These circles or triangles of meat are then brush with mustard and seasoned, passed through a pane and pan fried golden brown. The result is a succulent tender piece of highly flavored meat with a very crisp and crunchy exterior. In our case for this dish, we have confit the meat instead of braising, which even adds more to the flavor and texture. Using the confit method does have its disadvantages, in that the meat tends to not stick together as well as with braised meats because of the absence of gelatin. A little glace with agar added to the pulled confit meat before setting overnight will help solve this issue.

The French word confit means “preserved,” and the process was created to preserve a variety of meats and poultry. The most traditionally ingredients associated with confit are goose, duck and pork. The process involves curing the meat in salt, then poaching it slowly in fat, and storing it covered with the fat until you are ready to eat it, or use it in further cooking. The technique evolved over thousands of years in cultures around the world and is easily recognized in many cuisines to this day. Curing the meat in salt makes the water in it unavailable to microorganisms which inhibit bacterial growth slowing down spoilage. Covering the meat with at least an inch of fat after it has been cooked keeps air from reaching it, further retarding the tendency to spoil. If the meat has been properly cured, a confit will keep in a cool, dark place (a cellar or refrigerator) for six months. You can also renew a confit after the first six months by re-cooking it, in which case, it will last for another four to six months. For best, flavor, however, the confit should be consumed within three to five months of the initial cooking.

For the confit

Pigeon legs

Kosher salt spun with parsley and sage in the robot coupe

Chicken fat

Duck fat


  1. Lightly dust the legs with the salt and sit a room temp for 1 hour
  2. Repeat the dusting and allow to sit for 30 minutes
  3. Wash thoroughly of all salt and cover with equal quantities of the fats
  4. Sprinkle with peppercorns and cover tightly with tine foil
  5. Cook slowly at 250 F for 2.5 hours until fork tender
  6. Allow the fat to cool until the meat is cool enough to handle
  7. Flake the meat of the bone
  8. Strain the fat and separate the liquid at the bottom
  9. Combine that liquid with the meat and press into a pan about 1 inch deep
  10. Cool overnight
  11. Cut into shapes and pane

For the pigeon breast marinade

1 T fine diced shallot

1 T fine diced garlic

4 bay leaves

½ C juniper berries

Zest of two lemons

Zest of one orange

½ C olive oil

2 C red wine

  1. Combine all the ingredients except the oil and bring to the boil
  2. Cool and add the olive oil
  3. Marinade the breasts overnight
  4. This marinade 20 breasts

 For cooking the breasts

  1. Drain the breasts and season well with salt and black pepper
  2. Sear the breasts in hot olive oil
  3. Roast medium rare to order and serve whole

 For the golden Raisin sauce

4 Q. pigeon stock

4 oz. brown roux

4 C. red wine boiled for 2 minutes

2 C. Port

1 ea. Jar redcurrant jelly

2 C. golden raisins

  1. Add the roux to the stock and the red wine and port
  2. Reduce by half
  3. Add the redcurrant jelly
  4. Add the raisins and allow to stand overnight

To serve the dish we will use:

 Raisin sauce

Roasted breast of pigeon

Pan fried Epigram of pigeon

Rosti potatoes


Rutabaga tourne

Carrot potato puree



The 2014-2015 GRCC International Guitar Series Presents: Anton Baranov

The 2013 Guitar Foundation of America’s International Solo Competition Winner – Anton Baranov

Thursday, November 13, 2014, 7:30 PM

Russian guitarist Anton Baranov is a prizewinner of more than fifteen prestigious international guitar competitions, including the Koblenz Guitar Competition, Andrés Segovia Competition, Agustín Barrios Competition, Robert Vidal Competition, and Pittaluga Guitar Competition. At the height of his young career, he won both the Guitar Foundation of America International Concert Artist Competition and the Francisco Tárrega Competition in 2013.

Known for his daring interpretation and innovative programming, guitarist and composer Roland Dyens calls him, “a real musician, one of those rare guitarists who are able to have their attendees almost forget the instrument they play, managing to have them focus on the expressivity of the music and only this.”

As part of his prize from winning the GFA competition, Mr. Baranov will embark on a 50-city concert tour throughout the United States, Mexico, Canada, and Brazil, and has just recorded his first album on the Naxos label. Mr. Baranov has been a D’Addario artist since 2013. He currently teaches at his alma mater, the St. Petersburg Conservatory.

Anton Baranov was born in 1984 in the Northwest region of Russia. He graduated from the famous St. Petersburg State Rimsky-Korsakov Conservatory in 2010 under grants from the Russian Ministry of Culture and the Russian Performing Arts Foundation.

The concert will be held in the Recital Hall (Room 200) of the Grand Rapids Community College Music Center at the corner of Ransom and Lyon.

Admission is $15 for general admission and $10 for students and seniors.

One dollar parking is available in the GRCC student parking ramp with a GRCC guest parking voucher sold at the door.

Call 234-3940 for further information or e-mail:

5K Turkey Trot with Exercise Science Department and Grand Public Schools Athletics

The Exercise Science Club, Exercise is Medicine Team, and the Exercise Science Department are teaming up to promote a training program for the Annual 5K Turkey Trot which supports Grand Rapids Public Schools athletics. This training program will progress you from walking to running a 5K over the course of the next 10 weeks leading up to the annual race held in downtown Grand Rapids at the Van Andel Arena on Thursday, November 27th. Grab a friend or family member and plan to move your feet before you eat this Thanksgiving!

You can access the training guide here.

If you plan to use the training program and want to join us at this great event, please complete this form so we can keep in touch with you.

Registration and payment for the race itself can be done by visiting Grand Rapids Athletics: