On October 17 Sugar Beet Schoolhouse partnered with Autre Monde to present our first Family Dinner and we raised $1000 to support our Schoolhouse Scholarship Fund. Owners and Chefs of Autre Monde, Christine + John Aranza, Beth Partridge and Dan Pancake welcomed young chefs into their beautiful restaurant for an unforgettable evening.
The idea for the event was inspired by Matthew Miller, lead chef educator at Sugar Beet Schoolhouse. He wanted to offer his students another opportunity to learn about good food while bringing the community together.
The fall inspired dinner was prepared and served by 8 young chefs who have participated in previous Schoolhouse Cooks! cooking classes:
Ella Coffaro, 9 - Whittier Elementary
Boris Miller, 9 - Longfellow Elementary
Cedar Muñoz, 9 - Whittier Elementary
Cora Muñoz, 6 - Whittier Elementary
Cat Nickles, 11 - The Children’s School
Madeleine Niewoehner, 12 - Longfellow Elementary
Sophie Rutkowski, 14 - Brooks Middle School
Addison Schultz, 10 - The Children’s School
The menu included Caldo Verde Soup, Black Bean + Pumpkin Soup, Corn Bread, Farro Salad with Roasted Beets, Flatbreads with Squash, Gruyere + Sage, Roasted Root Veggies, Green Salad with Cranberries and Apples, Grilled Brats, Chocolate Quinoa Cake and Cardamom Apple Crumble.
See recipes below!
SCHOOLHOUSE COOKS! SCHOLARSHIP FUND
We are now excited to be able to offer our classes at a discounted rate to students who qualify. Please contact us if your child would like to participate in our program with the help of scholarship funds.
Also, don't be shy if you'd like to make a tax deductible donation.
RECIPES FROM FAMILY DINNER OCT 17
Caldo Verde - this Portuguese Potato + Kale soup is a Schoolhouse favorite. We often use greens and garlic from the garden and the students get to sauté the onions in a big pot on the camp stove before we add the potatoes and water to boil. Because we rarely cook with meat in our classes, we omit the sausage and add a tablespoon of smoked paprika to give it a smoky taste and earthy spice.
Pumpkin Black Bean Soup- Black Beans are a kid friendly base for all sorts of healthy meals and we use beans a lot in our cooking classes. The addition of roasted pumpkin and cumin makes this soup a little more interesting and makes great use of all of the pumpkins at the market! We omit the meat when we cook this recipe with kids but try it if you like.
Corn Bread - Butter and buttermilk make for a tasty and moist corn bread. Try making this in a cast iron skillet to yield a delicious crispy crust.
Fried Sage Flatbread with Gruyere + Squash - Executive Chef, Dan Pancake, taught several young chefs how to make flatbreads using a traditional pizza dough and a pasta roller. The thin rolled breads were then topped with roasted squash, cheese and sage and drizzled with chipotle honey. Everyone LOVED this combo and we were happy to see the kids try some new flavor combos.
Farro Salad with Beets + Greens - In our cooking classes we urge kids to think about whole ingredients... and use every part. Even the beet greens! This salad is so hearty and flavorful and used a big bunch of tarragon and parsley from the Longfellow School Garden.
Chocolate Quinoa Cake - When asked, our students would like to be baking sweets than learning how to dice onions... and we aim to please. Making this flourless cake from quinoa is a unique treat and has become a Schoolhouse favorite.
Cardamom Apple Crisp - Endlessly versatile, fruit crisps can be delicious and nutritious. Using whole grains, limited sugar and lots of fresh fruit, this dessert is healthy enough for breakfast.