FVCC Blog

Even Heroes Need Help

September 21, 2017 by asmeltz
At some point, everyone needs help. Even decorated military veterans and high-achieving students can find themselves in a place where they need to swallow their pride and ask for assistance. Karl Dirham III knows this as well as anyone. Karl...

Seared Salmon Filet with Jasmine Rice and Sautéed Zucchini

September 6, 2017 by asmeltz
By: FVCC Culinary Arts Instructional Assistant Louis Bertino I created this salmon dish for our senior capstone restaurant, OnFire, last summer when I was a student in FVCC’s culinary program. I had been reading Chef Alfred Portale’s “Gotham Bar and Grill...

Zucchini Fritters

August 16, 2017 by asmeltz
Zucchini Fritters By FVCC Executive Sous Chef Michaella Irbeck My zucchini plants have been providing me with more squash this summer than I know what to do with. There is only so much zucchini bread a person can eat in...

Coffee-Rubbed Flat-Iron Steak with Steamed Purple Asparagus and Smashed Red Potato

July 26, 2017 by Allison Smeltz
Coffee-Rubbed Flat-Iron Steak with Steamed Purple Asparagus and Smashed Red Potato By: FVCC Culinary Arts Instructional Assistant Louis Bertino This dish is not overly complicated or fussy, making perfect to try at home. As soon as the heat hits the coffee...

Farm Stand Week 7, July 9, 2017

July 19, 2017 by Allison Smeltz
Hi Folks, This week's post is brought to you by another student in the Integrated Agriculture and Food Systems program, Gracelyn Abel. She is entering her second year in the program this fall semester. Today she is talking about our...