New Orleans Country Club Banquet Chef Tristam Solis says his rabbit-sausage-stuffed arancini was a huge hit, thanks to a few skills he learned at PlateCraft 2024—a Chef to Chef experience, held in November at Cullasaja Club in Highlands, N.C.
The event blended culinary creativity, professional development, and the latest industry innovations, featuring education sessions, open discussions, and immersive workshops in both savory and pastry disciplines. Led by chef presenters—including Scott Craig, WCMC, Executive Chef of Cullasaja Club; Geo Lanez, CEC, MBA, Executive Chef of The Patterson Club; Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team and Owner of Elizabeth Moore Chocolate Company; Andy Chlebana, CMPC, Pastry Chef Instructor at Joliet Junior College; and Shawn Loving, CMC, Executive Chef of Detroit Athletic Club—participants collaborated on a grand buffet, transforming skeleton menus into a cohesive, elaborate culinary showcase.
When Solis, one of the PlateCraft participants, returned to New Orleans CC, a member requested the culinary team recreate a dish she had on vacation overseas.
“Skills I learned at PlateCraft allowed me to refine her vision,” says Solis, citing the use of Trisol as an additive in the breading process to keep fried foods crispier longer, as well as the use of a rotating cake stand to make perfect circles with sauces on a plate.
The resulting plate, a rabbit-sausage-stuffed arancini with basil aioli and tomato coulis, served at a wedding rehearsal party, was “a complete showstopper,” Solis says.
