This week the student chefs traveled to exotic Minnesota and prepared a MINNESOTA SHEPHERD’S PIE (TATER TOT HOTDISH), WILD RICE SOUP, and LEMON BARS 🙂
For the end-of-year Beacons Banquet, the student chefs made up trays of homemade MAC N CHEESE, BBQ PULLED CHICKEN for sandwiches, COLE SLAW, and CHOCOLATE CHIP OATMEAL COOKIE BARS!
This week we traveled to the Mediterranean to eat GYROS with KOFTE MEATBALLS and TZATZIKI SAUCE. And for dessert – BAKLAVA 🙂
This week we made CREPES! And just like in Paris, we filled them with things both sweet and savory.
A CHEESE SAUCE went over sautéed vegetables and turkey, while the sweet crepes were filled with strawberries, bananas, Nutella, apricot jam, and fresh whipped cream; tres bien 🙂
This week we baked big and small! Last week the student chefs assembled lasagna with a home-made tomato sauce that we baked up today. To that we added a green salad with a homemade balsamic vinaigrette and fresh croutons. For dessert it was scratch-made mini apple and berry pies 🙂