Jr. Chef Elite, March

This session took place on March 1. The techniques for the month are simmering and sauteing, while the ingredient is grains. We were thrilled to have Eileen Murray, Microbiotic personal chef and cooking instructor teach this session. On the menu was brown rice pilaf, millet patties, quinoa tabbulah and couscous cake. I was anxious to see what our young chefs thought of the vegan preparation of each recipe but I needn't have worried. Leftovers were not an issue!
I'm in the process of creating individual web pages for each of our team members and will post those shortly. Meanwhile, here are pics from the session. If you'd like a copy of the recipes, send me an e-mail - info@karlaskitchentable.com
Cheers!