Kitchen Class Notes

This month in Jeff’s Kitchen, we have been working with a few students who chose to center their senior learner projects around cooking and food. Lucia Lear worked with Scott to explore the magic of freshly made pasta in a variety of shapes, and sauces. She made linguine, tortellini, ravioli, butterfly, and pappardelle. She paired these beautifully crafted shapes with marinara, brown butter and sage, alfredo, and a garlic herb sauce. Jean Carlos Reyes Rodriguez worked with Phoebe to craft the perfect cupcake. He baked a classic vanilla batter, a chocolate batter, and a vegan chocolate batter. He made a buttercream icing, and a rich chocolate ganache. His final cupcake consisted of a vegan chocolate cake filled with dulce de leche and pretzel crumbles, topped with chocolate ganache, and edible gold leaf. Miles Mobius worked with Arjun to explore the world of fishing, and dazzled the panel with a baked striped bass coated in spices, breadcrumbs, and a squeeze of lemon. Next week, we will host a thank you dinner for mentors and panelists. The senior learners will prepare and serve the dinner. Beyond our senior learners, we have been enjoying the new harvests of the garden that come in the spring. We look forward to more vegetables, herbs, lettuce, and edible flowers in our lunches! We loved to taste the bok choy flowers!