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PCToday Photo Gallery - Visiting Chef Series - Chef Scott Rowe

[Photo Gallery Archives]

Chef Scott Rowe, resort executive chef at Pinehurst, a renowned golf and resort destination in North Carolina, returned to his Williamsport hometown Nov. 8-10 to lend his expertise to students in the School of Hospitality and prepare an elegant, Southern-themed dinner for more than 140 guests. Net proceeds from the event will be used for annual scholarship awards and endowed scholarship funds.

— Photos by  Jennifer A. Cline, writer/editor

[Select image for a larger view]

 

A student checks rabbit to be prepared as a confit.

Warm butterleaf salad

Chef Scott Rowe looks to a diagram for plating the next course.

Students plate salads.

A student stuffs a poached crabapple.

 

 

 

Visiting Chef Scott Rowe shows students how to plate the first course.

Visiting Chef Dinner
Nov. 10, 2006

Students stack plates with traditional Southern favorites -- fried green tomatoes, pecan shrimp and blackened sea scallops.

Students gather around Chef Rowe to learn the next step in preparing the dinner.

Chef Rowe instructs a student.

Stuffed crabapples are set to accompany soup and foie gras.

Students dice various fruits and vegetables in afternoon prep session.

 

 

Students dice apples.

Students remove the insides of hushpuppies, which are later stuffed with rabbit confit.

Chef Scott Rowe instructs a student at the stove.

 

Students shred rabbit meat.

A student carefully places the tops on stuffed crabapples.

Glasses are polished meticulously.

 

 
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