Just completed our 3-day Holiday mini-camp for December. Our 12 participants chopped, diced, stir-fried, baked, sauteed and created a number of great dishes.
Day 1
Roasted Chinese Chicken, Brown Coconut Sticky Rice, Stir-Fry Vegetables
Double Lemon Bars
Day 2
Orzo w/Farmer's Market Roasted Vegetables & Feta
Individual Meatloaves w/Crispy Bacon
Fresh Herb Garlic Bread
Seasonal Fruit Salad w/Blood Oranges & Persimmons
Day 3
Blue Corn Meal Cakes
Oven Fried Chicken, Smashed Potatoes w/Parmesan Cheese
Lime Yogurt Cake
It was a pleasure hosting them in the kitchen as they worked alongside Jr. Chef Elite member Megan (seen in the chef's jacket). Miss Leona is still on her 2-month whirlwind vacation so Everett returned as my 2nd in command. He's left cafe plan b to return to school full time and I hope to have him working with us sometime during summer break (if he's not teaching sailing again at the Sausalito Yacht Club).
