Kitchen Class Notes

This week in Jeff’s Kitchen, we are cleaning out our fridges before the break. This means that our chefs have the limitations, and inspirations of what remains of our fresh ingredients. For this week, that meant chocolate covered strawberries, Hayground salad with everything but the kitchen sink, butternut squash soup from the Hayground garden, and sprouts on top of everything! 

For an early valentines celebration, the senior learners finished off the week with heart shaped buttermilk biscuits, and our first ever chocolate truffle. The truffles were made first as a simple bittersweet chocolate ganache, then frozen, rolled into balls by hand, and coated in cocoa powder. Our chefs wanted to keep a theme of red, so they crushed freeze dried strawberries into dust to be a perfect pink and red garnish. We were inspired by the process and plan to try other versions after we return from vacation!