Cinco de Mayo is on the horizon and we're gearing up here a Y.U.M. Chefs! This week we made a Mexican-inspired feast! We started with some masa, which we mixed up, rolled into balls, and smashed in a tortilla press.
Then, once our tortillas were nice and flat, Chef Katy grilled them a la plancha to crispy, golden perfection.
But what are chips without dip, you might ask?! Don't worry, we had dips galore! We mashed up avocados into guacamole; we diced tomatoes, onions, cucumbers, red bell peppers, and mango to make a pico de gallo; we even made a cheeseless 'queso' with nutritional yeast and potatoes! Que rico!
Best of all, we were able to enjoy our bounty while we sipped sour orange agua fresca, made with oranges picked from the tree in our garden. At Y.U.M. Chefs, we value the act of sitting together and enjoying a meal, of sharing in a beautiful and collaborative moment, that nourishes not only our bodies but also our souls.
We got our hands (and faces!) dirty this week in the Teaching Kitchen! With cherry blossom petals aswirl and jasmine perfuming the air, we've got spring fever! This week, our budding chefs explored some time honored spring treats: chocolate and eggs.
In one of our Spring Celebration Pop-Up classes, we used ingredients you'd find in any kitchen (cocoa powder, coconut oil, powdered sugar) to whip up some chocolate bark - kind of like a thin candy bar. We made them into fun shapes and sprinkled them with toppings of our choice. Next, we shaped some coconut milk ganache into truffles - so indulgent! Of course, we took some time to eat some chocolate, too, which got amazingly messy.
After our luxurious lesson in chocolate, we turned our attention to eggs: pickled, dyed, and turned into mini gardens! We cooked up some natural dyes with beets, cabbage, and turmeric to color our hard boiled eggs red, blue, and yellow; we also used some leaves from the garden to make prints on an egg or two! Next, we made a southern favorite of pickled eggs - one pink from beets and one brown from salty soy sauce. Finally, we hollowed out some egg shells to fill with soil and chamomile seedlings. Practical, delicious, and adorable!
This week is coming to an end, but spring has just begun! We are SO excited.
What an eventful, delicious week we had here at Y.U.M. Chefs! We spent this week exploring Indian foods like biryani rice, mango lassi, and 3 kinds of chutney - cilantro, roasted red pepper, and mango! Our ever dynamic Chef Annie even led students in learning some bhangra dance moves. So tasty and so fun!
Another highlight of our week was the Taste of the Nation event, a food-centric fundraiser put on by No Kid Hungry. It is by way of events like this that Children of Shelters, one of our partner organizations, is able to fund our cooking classes on site at transitional living facilities around the city. We feel so lucky to be part of a larger whole of folks who are working to use food for good in our community.