Kitchen Class Notes

In Jeff’s Kitchen, we have been cooking to keep our school community warm. Aside from many soups and stews, we have experimented with various curries and dishes that are warm, nourishing, and flavorful. We recently made a vegetarian version of Indian Butter Chicken, using Tofu. Along with cold and windy days, we've also gotten quite a bit of snow. At Hayground, when it snows, it calls for BFL! One of the all time school favorites- Breakfast for Lunch. As we normally flip 300 pancakes on the griddle, we’ve explored some alternative BFL menus to keep up with the snowy season. Making pancakes is one of the most labor intensive and skill based lunches in the kitchen. Our younger groups are in need of a more user friendly BFL We have experimented with a french toast casserole, using challah and organic maple syrup straight from our supplier in Vermont. We've also put our own nut-free spin on the Eleven Madison Park famous granola. With this, we built yogurt parfaits with fruit salad, and frittatas full of sprouting broccoli from Hayground’s gardens. We have been experimenting with vegan lunches and desserts, and trying to create new classics. Last week, we made our first ever batch of Hayground toffee- which we broke apart and used in our classic brown butter chocolate chip cookie, topped with flakey sea salt.