Today's our final epicurean exchange of recipes, craft, and delicious indulgence! Gather from dawn to dusk today at Palladio High Grounds. Twelve tents stand tall, each in focus color*, drawing a resonance with that power from on-lookers.
Entres crafted from ingredients -intended by each chef team to cultivate a featured power -grace tables in each of the twelve tents. You've got to see it to believe it folks! (See preview pictures posted on Flicker...link is on my website.)
Read on for a rapid review:
On Friday night we enjoyed exposure to the AMAZING food prep tools developed by Pampered Chef and hosted by Kerry Grootenoff on the Delacorte Campus Kitchens. The winners in the APPETIZERS category: the chicken and the shrimp fajitas...some like poultry, some prefer seafood...we make room for both at Palladio!
Saturday's extravaganza hosted in canvas tents on the plaza of our Armory Campus became a cluinary version of the old Barnum and Bailey Three Ring Circus. Each of the three tents pulled in the crowds with its own fragrant focus:
INSALATES (Salads in Italian)
SUPPE (Soups in German)
SOPREMESAS (Desserts in Portuguese...naturally low-fat AND redeeming nutritional factors)
Praise to Professor BonTempo's exceptional dedication to collaboration-based leadership the diversity of Palladio "Rings" has expanded exponentially since August 2010. Our community commitment to the wise use of technology across all endeavors responsibly brought about esquisite unions of minds, knowledge, and know-how. Our students, parents, faculty, and council reps have managed to make a greenhouse (of some just right size and structure ) readily available to every kitchen on and off campus.
Greehhousing a myriad of vegetables and herbs throughout this school year, we experience now ultimate delight in the array of organic vegetables and flavors that became par for every course (Yes, pun intended!). Our students' recipe testing science program on each campus sprouted shoots of enthusiasm among our students' "resident families" for healthy food and vibrant lives generated from the inside out!
Ten new dishes today will win a feature setting on the Palladio menus for summer meals and further exploration. Cultural adaptations will show up on our breakfast, dinner, and supper tables across campus at-large for the upcoming fall, winter, and spring terms.
(Palladio Journalism Team, lead by Gustavo Multado, Seventh Year, Green Chef Apprentice Program)
* Dark Blue, Spring Green, Yellow, Pink, Purple, Light Blue, Gold, Silver, Olive Green, Orange, Russet, Red
