To start this post I am going to make my first of many running analogies... For me this September and October have felt a bit like running up the Harlem Hill in Central Park full tilt, after being on vacation… November feels like finally reaching the top of that hill. Everything falls into place, your muscles are warmed up and you are ready to run the rest of the loop. I’ve been enjoying the incomparable Nina Simone on my runs, both in and out of the kitchen, “and I’m feeling good”. The team in the kitchen has found their rhythm and together we are making culinary music, just like Nina.
Below is Chef Rich Okamoto preparing the French classic, ratatouille (yep, just like in the movie!). Our incredibly talented Chef de Cuisine, Jose Roman is in the background furiously stirring away, to make a new vegan protein option: chickpea panisse! Completely vegan and gluten free, this little bite of goodness, hailing from the South of France, is made with chickpea flour. We are always looking for new and innovative vegan dishes, and I think this one is incredibly satisfying.
This week we have some “Calhoun Classics'' that are perennial kid (and adult) favorites on the menu like pizza and mac & cheese. But, also some new dishes, like chicken katsu and beef with broccoli!
Chicken or tofu katsu is classic Japanese comfort food. We take chicken or tofu, marinate it in red miso and then bread it in crispy panko breadcrumbs. It is served with a tangy, homemade Japanese BBQ sauce and refreshing yuzu cabbage slaw. Yuzu is a fragrant citrus hailing from East Asia, and is floral, refreshing and absolutely delicious.
We are trying another new vegan option this week, on Wednesday we will be serving nopales, (pronounced “no-PAW-lehs”), which are the paddles (or leaves) of the prickly pear cactus. They are a bit citrusy and salty (in a good way), with marinated black beans. This dish inspiration comes straight from Sesame Street, when Cookie Monster and Chef Gonger take a trip a to a cactus farm. They then make tacos... just like we will. Thanks for the recipe inspiration guys.
Until next week!
Monday November 8th
Vegan Roasted Vegetable & Olive Pizza
Lemon Kale Caesar Salad
Chicken Salad Sandwich or Chickpea Salad Sandwich
Tuesday November 9th
Chicken Katsu Cutlets with Japanese BBQ
(V) Tofu Katsu Cutlet with Japanese BBQ
Yuzu Citrus Slaw
Apple & Cheddar Sandwich
Wednesday November 10th
Pork Carnitas Tacos w/Pico de Gallo
(V) Nopales y Frijoles w/Pico de Gallo
Papas con Rajas y Crema Ácida
Corn on the Cob
Rustic Sour Dough Roll
Thursday November 11th
Mac & Cheese
(Vegan) Carbonara Pasta
Roast Beef Sandwich on Baguette
Wild Rice & Mushroom Soup
Friday November 5th
Beef with Broccoli
(V) Roasted Tofu with Broccoli
Baby Bok Choy
Steam Bun with Pork Belly & Scallion or Tofu & Scallion
Vegan Hot & Sour Soup
Dessert: Chocolate Pudding