Themes, Themes and more Themes!

It was a very themed week at Brainfood's Summer Institute! Everyday was different, and out students embraced the changes beautifully.

Monday was Thanksgiving day, and students made many of the classic holiday dishes.  There were staples like dinner rolls, mashed potatoes and gravy, apple pie, and two types of collard greens.  Instead of a turkey, Brainfood students seasoned and roasted a chicken. 

On Tuesday, Brainfood hosted a jobs panel, and students got an inside look at four different food industry jobs from professionals around the area.  Polly Brown of PollyStyle explained the ups and downs of owning her own artisanal baked goods company, while John Murphy expressed his passion for giving back to the community and how fulfilling his work at Miriam’s Kitchen has been for him.  Domenica Marchetti talked to students about how she juggles the many different responsibilities that come with being a cookbook author, while Bryan Moscatello of Zola and Potenza explained the rigors of running restaurant kitchens in the nation’s capital.  Students were able to ask each guest questions about their experience in the food industry.  The cooking for the day was quick, but no less exciting!  Brainfood students participated in a Food Pyramid Sandwich Challenge, where they created and named their own sandwich using at least four different food groups.

On Wednesday, a Brainfood staff member introduced students to foods from her home state of Wisconsin!  Authentic Wisconsin bratwurst and cheeses were shipped to Brainfood’s kitchen for students to work with.  Students prepared the bratwurst and served it with sauerkraut, while they used their cheese to top miniature turkey burgers, which were served on homemade buns.  Students also made a cheesy bacon potato soup, and for dessert they made some scrumptious cream puffs from the Wisconsin State Fair recipe.

Thursday kicked off Brainfood’s internationally themed classes with Italy day!  Students learned some basic principles of Italian cuisine, as well as some fun facts about the country.  Then they set out to make both ravioli and tortellini from their own fresh pasta dough! Students made both red sauce and alfredo sauce to top their pasta, and they finished off the meal with both tiramisu and Italian ice. 

Friday’s theme was also international; students made Chinese food!  After discussing some differences between Chinese and American cuisine, students made sweet and sour beef, fried rice, egg rolls with spicy mustard sauce, and a Chinese almond cake.  They also made a pot of green tea to accompany their meal, and to complete their day’s theme authentically.

- Lanie Kruszewski, Brainfood Summer Staff

Lanie is a student at James Madison University and is living in DC for the summer.