Seafood, Sugar and a Service Project

It was quite the busy week at Brainfood! Each day was jam-packed with new and exciting learning experiences, and of course, delicious food! 

Monday kicked off the week with a build your own semi freddo day, including a huge variety of mix-ins. From bananas to Butterfingers to brownies, each student enjoyed their own tasty creation! 

Tuesday brought a change of pace as the class explored the value of community service and prepared spinach and mushroom lasagnas for the women’s dinner program at Thrive DC. Students were able to consider ways in which they could become more involved in their communities and brainstorm important issues that they feel need to be addressed in DC. 

Guest Chef Teddy Folkman stopped by the Brainfood kitchen on Wednesday for a quick lesson on street foods from around the world. With the help of the talented Teddy, the class threw together scrumptious skirt steak tacos, kielbasa, curried lamb kabobs. 

As Thursday rolled around, the class learned about the benefits of omega 3 and various ways in which to prepare seafood. The end result was a sampler of pan-seared tilapia with a mango black bean salsa, salmon with a red pepper coulis, and spicy shrimp lettuce wraps. 

The week ended with the theme of “sugar”. Friday was designated “dessert day” due to the high number of student requests. The kitchen was a buzz of excitement, resulting in peanut butter mousse cakes, chocolate crunch cakes, and red velvet cake cookies with cream cheese frosting. And although the treats were fantastic, the students came to the realization that there is such a thing as too many desserts.  Week 4 definitely brought about fun-filled explorations of new foods and new ideas!

- Mallory Smith, Brainfood Summer Staff

Mallory is a student at University of Wisconsin, Madison and is living in DC for the summer.