Chef Bobo’s Blog

 

Lunch is already smelling good this morning! Or is that a fresh batch of Granola baking? Both?

Sometimes in the morning, usually while I’m waking up to the radio playing, I hear something that sticks with me for a while.  Today was such a day. The radio announcer was talking about a light rain falling in New York and he said, “It’s what I call a ‘spitting rain’!”  Spitting.  Really?  Then, of course, all morning long I’m thinking of how often we use that word in our daily vernacular.  When you really think about it, spitting is a nasty and rude image!  But still we use it in ways like “spitting image” (taken literally it’s not really a pleasant thought but it is taken to mean that two things or two people look exactly alike).  How about when you want a good shine on your shoes it is called “spit and polish”. I know from my days in ROTC in high school that one is meant literally and it works!  Picasso once said, “If I spit, they will take my spit and frame it!”  Hmm, I don’t think so. Perhaps the one that I find most distasteful is “spit on your hands and get to work!”  Maybe it’s because in our work if we did that we’d have a big problem with the Health Department! Ha!  I suppose the best advice when it comes to spitting is, “don’t spit in the wind!” 

 

So much for that topic.  I hope I’ve gotten it out of my system.  Chef Mark has planned another delicious lunch for today.  Here’s his plan for today:

 

The Soup is Parsnip & Fennel Soup.  You’ll recall that parsnips are the root vegetables that look like white carrots.  They are really sweet, more so than carrots.  Fennel has the taste of anise or licorice.  The two together – nice!

 

Today’s sandwich is a Turkey Po’BoyHaving just returned from New Orleans I certainly had plenty of those types of sandwiches while I was there.  My favorite is one made with fried shrimp and oysters! It’s an amazing sandwich but of course we can’t serve shellfish here. Our po'boy sandwiches today will be "dressed".  In New Orleans that means lettuce, tomatoes, pickles and onions along with some mayo and mustard will be on the sandwich. 

POP QUIZ:  For an extra dessert next time, who can tell me where the term “po’boy” comes from?

 

Today’s entrée is Mark’s second fish entrée, Perch cooked Creole Style.  The perch is being roasted with Cajun seasonings and then will be simmered in a creole sauce using tomatoes, celery, peppers and onions along with some more Cajun seasonings. Yum!

 

Vegetarians will have Creole Tofu for their entrée and it is being prepared using the same sauce and seasonings.

 

Our side dishes today, an additional tip of the hat to Louisiana cuisine, are Collard Greens and Grits!  Double YUM!

 

Of course there will be Salad Bar and plenty of Fresh Fruit.

 

 

I hope you enjoy your day and, lastly, always remember to “taste your words before 'spitting' them out!”

Posted by chef on Wednesday March, 8
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Main Building 3rd - 12th Grades 433 West End Avenue New York, NY 10024 212.497.6500

Robert L. Beir Lower School Building 2.8 Years - 2nd Grade 160 West 74th Street New York, NY 10023 212.497.6550

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