Update: The kids are pumped! Ellie and I visited Ms. Garcia and her Science Club at Phillis Wheatley on Thursday to draw a Thank You poster for chef Bill. Lots of veggies were ready for harvest in the garden so we picked all kinds of tomatoes and even a kohlrabi — something foreign even to the grown-ups! We hatched a plan to visit the following day in the cafeteria and brought along our secret weapon — sous chef Steve Martin from Harry’s. He quickly sliced and diced a fresh salad using a combination of the harvested veggies, some arugula and house salad dressing from the restaurant and the kids’ apples from lunch that day. A great morning! Fulfilling for the kids and for us in so many ways. Thank you for your support so we can sustain this program!
Bill is ready to rock South Florida, and we are bracing ourselves. This may be Harry’s first pop chef to utilize local ingredients in every dish on the menu. Ellie and I are off to Phillis Wheatley this afternoon to visit our school garden program students and snap their picture for this event’s take home gift. Proceeds from the dinner are going to seedlings so we can replant for the 2013-14 school year. Heard that! Get your tickets while they last and keep the garden growing!
Florida Citrus Fresca
Eggplant Parm, local baby heirloom tomatoes & mozzarella
Pepper & Egg Pizzette, potato & oregano
Smoked Trout black radish sour cream & buckwheat blini
Snapper Tiradito soft herbs & radishes, sour orange vinaigrette
Shrimp & Pork Fried Rice, broccoli rabe, romanesco, garlic chives & coddled farm eggs
Wood Roasted Lake Meadow Guinea Hen, lila onions & port sauce
Grits & Corn with guinea livers & gizzards
Kale & Cranberry Beans
Macadamia Financier papaya or citrus mousse, tropical fruit with ginger & lime