Slow Food East End is so proud of the students at Oysterponds School in Orient who participated in the pilot program of Chefs to Schools this spring.
Main Course
Students made vegetarian risotto with chef Noah Schwartz.
Kitchen Safety
Chef Jay Lippin teaches the children how to handle raw chicken.
Dessert Time!
Students show off their strawberry rhubarb shortcakes made with Nicki Gohorl.
Time to Suit Up
Chef Joan Turturro shows students the cool way to cover their hair.
Chefs to Schools
SFEE partnered with the school, parents, teachers and local chefs to create an eight-lesson program that will culminate on June 12, when the students will prepare and serve a five-course meal for the community.
The head chefs in charge are our own Joan Turturro of the Orient Inn and SFEE board member Jay Lippin of Barron’s Cove in Sag Harbor. Here the kids show off their strawberry rhubarb shortcakes.
Students learned kitchen hygiene, nutrition, knife skills, food prep and how to safely store raw food. Most of the ingredients were sourced from the school garden and local farms.
Participating chefs included Terrence O’Riordan, food safety; Lauren Lombardi, Lombardi Caterers; Sarah Nappa, the Winemaker Studio; Dorothy Dean Thomas, sommelier; Luchi Masliah, Goodfood; Nicki Gohorel, Simply Nicki; and Noah Schwartz, Noah’s.
SFEE would like to thank Poquatuck Hall for the use of the kitchen, Oysterponds Board of Education and Administration, Gretchen Mezyniesk for table settings, Tony Meisel for design and graphics, Chefs to Schools Co-chair Sandra Saiegh, and our fabulous volunteer and photographer Penny Rudder. And thanks to all members of Slow Food East End .
Check out the Chefs to Schools Facebook page for more pictures. Won’t you “like” us?