Sponsoring Teachers: Leslie Katz, Jeff Sandler, and Keith Hubert

Overview

An exploration of food: procurement, preparation, and presentation - all mixed in with some art and science! 

Over the course of five days we will examine how food makes it from grower to the table.  Students will be introduced to the Slow Food movement with a visit to the Farmer’s Market where we will meet local growers, purchase ingredients, and bring them back to school.

At school, we will learn some kitchen survival skills and how to prepare some basic dishes.  In doing so, we will also learn new recipes, along with the art of food presentation.

The Details

Arrive at School each day on time and ready to go!:  9 am
Done: 3:00
Students should bring a light lunch on Friday, Monday, and Tuesday.

Culminating project will be a cupcake design contest.
Prizes will be awarded for:

• Best in Show
• Best theme (by a group of cupcakes)
• Most Creative
• Most Colorful
• Most Delicious

Cupcakes will be sold at lunch on January 14 to benefit the Student Council.

The Week’s Menu

Wednesday January 7:  Starters/Appetizers 
Salsa Variations/Guacamole/Nachos
Bruscetta
Cheese and Fig Tart
Baked Garlic, Brie Cheese, and Apples
Artichoke and Cheese Dip
Mexican Won Tons
Spring Rolls
Hummus, Pita, and Crudite
Mexican Cornbread

Thursday January 8:  Soup and Salad
Farmer’s Market in San Rafael
Salads
Dressings
Soups
Vegetable Carving

Friday January 9:  Main Courses
Meat and Fish
Grilling and Marinades
Chili
Shish kabob
Fish Prints

Monday January 12:  Chocolate
Breakfast
Sharffen Berger Factory Tour
Brownies
Fudge
Cookies

Tuesday January 13:  Breads and Dessert
Yeast and Breads
Cupcake Contest!