Chef Bobo’s Blog

 

Happy Teacher's Day

Happy Teacher’s Day!!!

“It is the supreme art of the teacher to awaken joy in creative expression and knowledge.” — Albert Einstein

I believe that’s what our wonderful Teachers at Calhoun are so good at. It’s such a joy to be associated with them, to watch them work and to observe how appreciated they are by their students. Thank you for all you do to make Calhoun the great learning environment that it is.

To show our appreciation Dan has created a delicious lunch menu which is highly influenced by the cuisine of Spain.

Today’s soup is Spring Onion Soup, made by the new, bulbous onions you see in the farmer’s markets these days that look like scallions with bulbs at the bottoms. Onions will be the primary flavor in the soup but it will also be seasoned with tarragon, arugula and a splash of lemon juice.

The sandwich today is like something you would enjoy at a tapas restaurant in Spain. Cheesy Chorizo Toast has Spanish chorizo that has been chopped and sautéed with onions, garlic and smoked paprika, covered with cheese and placed in the oven for the cheese to melt over it. Wow, sounds good!

Our Entrée Tortilla de Patatas y Bacalao. We often think of “tortillas” as the flat pancakes, made with corn or flour, that are used in Mexican cooking. However “tortillas” in Spain are very much like a frittata, made with eggs that have potatoes, thinly sliced onions, and sometimes tomatoes or dried cod, called bacalao. They are usually served in small portions in tapas bars. Today our tortilla will have thinly sliced potatoes along with thinly sliced onions and fresh Cod Fish! We’ve never made this before at Calhoun but I’ve eaten Spanish tortilla many times in tapas restaurants. I think you’re going to like this.

The vegetarian option will be Tortilla de Patatas made with potatoes and onions.

A side dish to go with tortilla should be fresh and a little salty and “acidy”. For our side dish today we’ll have these flavors in a Tomato and Olive Salad. We’ll be using diced tomatoes, chopped kalamata olives, onions and parsley.

I hope you enjoy the day and this special Spanish meal that Dan is creating.

I want to share one more thought, from Carl Jung, about appreciating teachers:

One looks back with appreciation to the brilliant teachers, but with gratitude to those who touched our human feelings. The curriculum is so much necessary raw material, but warmth is the vital element for the growing plant and for the soul of the child. “

Posted by chef on Tuesday May, 9
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Chef Bobo cooking with student
Lunch Menu

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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