Chef Bobo’s Blog

 

Quality of Ingredients

A couple of years ago, I had the opportunity to visit it with a graduate of Calhoun who, for the past few years has been cooking in the kitchens of some of the best restaurants in New York, After graduating from college she decided she wanted to become a chef.  We spoke when she was making her decision about which culinary school was best for her and she ended up going to the same school that I (and all my staff) went to.  On the day of our visit, I asked her why she decided to become a chef and she told me that her lunch experience at Calhoun was a big factor in her decision.  When I asked her, “how so..?”,  she went on to explain that that it came down to the quality of ingredients we use in the food we prepare.  She felt, for the first time, that she was connecting with the real taste of food.  By that she meant there was no processed food since everything we prepare is made from scratch every day. This aroused her curiosity and that’s when she decided she wanted to pursue a career in which she was able to create using the same type of ingredients.  Today’s she is working in new restaurant in Brooklyn that is already attracting a huge following.

 

In fact, many of the ingredients we use to prepare lunch come from local farmers who are committed to raising healthy and tasty food products on small sustainable farms. We are happy to support what they do.

 

Here’s what some of that tasty food will include today:

 

Today’s soup is White Bean & Tomato Soup.  This is a hearty soup that features the sweet flavor of roasted fennel in its flavor base.  Fennel is a member of the onion family but has a slight taste of anise (or licorice) but sweeter.

 

Our sandwich is a delicious Caprese Sandwich on a Baguette. This sandwich comes from the Isle of Capri in Italy and features sweet, juicy tomatoes, sliced Mozzarella cheese and fresh basil.  We’ll dress the bread with a sprinkling of balsamic vinegar and extra virgin olive oil.  It’s important to serve this type of sandwich now while fresh tomatoes are still abundant.

 

Today’s entrée is perhaps the most famous Italian chicken stew, Chicken Cacciatore, a hearty braised stew made with chicken thighs, tomatoes, peppers, onions and mushrooms.  

 

Vegetarians and vegans will have the same type of dish but made with tofu, Tofu Cacciatore.


On the sides there will be Roasted Zucchini & Squash and Polenta which is made with cornmeal that is boiled and stirred until it is thick and creamy.  The polenta will be delicious with the juice from the chicken or tofu over it. You’ll find other choices on the Salad Bar.

 

Fresh fruit for dessert today.

Posted by chef on Thursday September, 28
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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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