For our final Fearless Friday of the 2018-2019 school year, Super Chef Yessie Roman whipped up a fresh chopped watercress salad dressed with a red wine and dijon mustard vinaigrette. Food Service Director Laura Reynolds-Gorsuch and an intrepid group of Lower School taste testers tried it on Friday, May 31st. The verdict: thumbs up with some qualifications, though one student said it was the best thing she’s had all year, and Mrs. Reynolds-Gorsuch really liked it! (more…)
For our final Coffee Connection of the year, Ryan Pierson from The Good Food Collective will talk with our community about how The Good Food Collective works, answer any questions about our upcoming food share option, and also speak about AC’s partnership with their wholesale component, Headwater Food Hub.
All current parents and grandparents are welcome! Tasty treats and coffee from the kitchen will be served.
Wednesday, May 8th
8:00-8:30 a.m.: Snacks and coffee
8:30-9:00 a.m.: Presentation
No need to RSVP! We look forward to seeing Wednesday, May 8th!
Posted in: LS Birches, MS Birches, PACK, The Birches, US Birches
What words or images go through your head when you think about school lunches? How about “healthy” and “sustainable?”
At Allendale Columbia, it may start with providing healthy, sustainable, fresh, tasty, and allergy-safe sustenance, Food Service Director, Laura Reynolds-Gorsuch related at Wednesday’s Parents of Allendale Columbia Kids (PACK) Coffee Connection. But healthy and sustainable goes beyond the food. Laura and her team also seek to contribute to students’ overall well-being and develop practices that will sustain students into their adult lives. (more…)
Posted in: Highlights, Lower School, Middle School, PACK, Pre-Primary School, Upper School
It’s Fearless Friday, and Super Chef Yessy Roman made a vegan, protein-rich side or snack for cold winter days. Food Service Director Laura Reynolds-Gorsuch, who generally does not like vegetables, and some Lower School taste testers gave it a try before it was available to everyone. While the first few tasters loved it, the last two had a different opinion.
Recipe: Ginger-infused Edamame
- 2 lbs cooked shelled edamame
- 1 large red or white onion, finely chopped
- 1 small sweet red pepper, chopped small
- 1/4 cup peeled and grated fresh ginger root
- 1/4 cup fresh parsley (or cilantro)
- 2 cups olive oil
- 1/2 cup rice vinegar
- 1 Tbs ground black pepper
- Zest and juice of 1 lemon
- Whisk all ingredients in a bowl.
- Add to edamame.
Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, Second Grade, Third Grade
On Fearless Friday, Super Chef Yessy Roman prepares a vegetable for Food Service Director Laura Reynolds-Gorsuch to try, along with a panel of Lower School students. Today, Super Chef prepared Crispy Sunchokes, adapted from Bon Appetit’s Crispy Jerusalem Artichokes with Aged Balsamic. We omitted the butter and roasted them instead of making them in a skillet. We are using organic white sunchokes from Maum Gardens farm.
Posted in: Lower School, Middle School, Pre-Primary School, Upper School
This week’s Fearless Friday treat is a little different — it’s often eaten as a dessert! Super Chef Yessy Roman used to make this for her son, who had digestive difficulties as a child. Food Service Director Laura Reynolds-Gorsuch thinks Super Chef was infringing on her dessert territory, and she felt a little fearful going in, but she and four intrepid students gave it a try. Watch the video to see their reactions! (more…)
On November 30th, Super Chef Yessy Roman whipped up a batch of Homemade Fire Roasted Red Pepper Hummus, which was offered with pita bread, but can also be served with vegetables or chips. Food Service Director Laura Reynolds-Gorsuch and our student tasters all liked it! Try this one on your holiday appetizer tray! (more…)
Super Chef Yessy Roman prepared a Fearless Friday treat that was so good, one Lower School student took the entire plate back to his table. The Roasted Purple Cauliflower with Pickled Red Onions was a surprise hit!
Food Service Director Laura Reynolds-Gorsuch, who notoriously doesn’t like vegetables but is willing to have Super Chef make a preparation that she might like, wasn’t so sure about the cauliflower dish. She knew what the ingredients were, since she does the food purchasing, and she even had some chocolate milk ready to wash it down if she didn’t like it. Maybe it was the purple color, but she declared it one of the best vegetable dishes she’s ever had!
Recipe: Roasted Purple Cauliflower with Pickled Red Onions
- 1 lb. purple cauliflower, cut into florets
- 6 garlic cloves, minced
- 1 tsp sea salt or kosher salt
- 1 tsp black pepper
- Juice of 2 limes
- Juice of 1 lemon
- 2 cups olive oil, divided
- 2 Tbs garlic powder
- 1 large red onion, sliced
- Preheat oven to 350 degrees.
- Mix 1 cup of oil, garlic powder, salt, and pepper in a large bowl.
- Add cauliflower florets to bowl and mix to coat.
- Spread cauliflower on a shallow pan, and roast in a 350 degree oven for 15 minutes.
- While cauliflower roasts, heat remaining 1 cup of oil in a deep frying pan.
- Add garlic and red onions, and cook until onions sweat.
- Add lime and lemon juice, and cook over low heat until onions soften slightly.
- Set onion mixture aside to cool slightly, and add salt and pepper to taste.
- Put roasted cauliflower in a bowl, pour onion mixture over the cauliflower, and serve.