Chef Bobo’s Blog

 

Great Lunch + Cousin Brucie is coming!

I’m so excited today. My favorite cousin is coming to Calhoun this evening. The fun thing about my cousin is that he’s your cousin too! Does that make us related? Who knows….maybe. Of course, I’m talking about my good friend “Cousin Brucie”, the New York radio legend who knows more about the movement of Rock & Roll in this country than anyone. He’s been broadcasting since his late teens and was there at Shea Stadium to introduce the Beatles on their first visit to the United States. He’s been broadcasting continuously for over 40 years and he’s still going! He’s here tonight to have a conversation with Steve on the history of rock and roll in this country. Can’t get much cooler than that! Imagine the stories he’ll have to tell. Someone on Facebook, after seeing my post about the event, said, “but can he cook?”. Hell yes he can cook! We’ve cooked together many times and he prepared one of my favorite birthday dinners a few years ago –his famous Cousin Brucie Meatloaf! That’s our “Cousin”! You’ve got to be there. It’s open to everyone and it’s free! What a fun night it’s going to be!

For the remaining few weeks of the school year, we’ll have short menu plans by everyone in the kitchen. Some are 3-day plans others are 4 days. Today, Dan Trimble, starts a 4-day menu plan:

The soup today kind of reminds me of a soup we used to make called “happiness soup”. It was a good one but I think Dan’s soup today, Summer Squash with Lemon, is going to be even better. From looking at the recipe, it’s going to make me happy.

The sandwich today is also our entrée. Chipotle Chicken Torta on a French baguette. The chicken has been marinating overnight in chipotles, tomato paste, tomatoes, onion, garlic, smoked paprika and apple cider vinegar. It will be roasted off today and assembled with a spread of Avocado on one side and Pureed Black Beans on the other side. We’ll sprinkle on some Mexican cotija cheese, a squirt of lime juice and finish it with pickled onions and jalapenos. Now that’s what I call a deeeeelicious sandwich.

Vegetarians can enjoy the same sandwich but without the chicken.

Side dishes today include Creamed Corn made from fresh ears of corn, and Arroz Verde (green rice) made green with cilantro, parsley and tomatillos.

Chef Ilya will be making some special composed salads for the salad bar and we will have plenty of Fresh Fruit available.

Enjoy the day! I’m hoping to see you this evening when our “Cuz’n” comes to see us.

Posted by chef on Thursday May, 4
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