Wow! Can't believe it's been weeks since our last post - sorry! Since then, our Jr. Chef Elite team members have been busy perfecting their pastry making skills; and today they had a lesson in sautéing and simmering grains from macrobiotic cooking instructor Eileen Murray. From quinoa to millet to a couscous cake, they rinsed, minced, shaped, zested and tossed. We're creating individual pages for each team member with their comments and pictures - look for those in about a week’s time.
I'm also happy to share our excitement about taking our Jr. Chef program into the Robla School District as part of an after school intervention program. For the next 12 weeks, we're working with 4-6th graders in the kitchen, cooking 3 course meals from scratch. It's one component of a program being run by a school in the district that's focusing on health, physical exercise and nutrition and its impact on learning skills.
On another note - I had the pleasure of taking my daughter and niece to Ginger Elizabeth's Chocolate shop last week - her chocolaterie. Located on 18th & L, it's a beautiful shop showcasing her awesome line of all things chocolate - tarts, cakes, candies, truffles, cookies, and even hot chocolate! (We've put in a request for chocolate milk...) The night we stopped in there were samples of her chocolate covered peanut butter featuring her own peanut butter of course. And for the record, her chocolate chip cookies are the best I've ever had anywhere. For directions, shop hours, etc. visit her website www.gingerelizabeth.com. Be sure and try her chocolate caramels with sea salt.
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