The End is Nigh

From Guest Blogger Zoe Middleton, Brainfood summer intern…

Brainfood's fourth week of Summer Institute revolved around applying knowledge gleamed from the last few weeks (MyPlate, knife skills) in unfamiliar and delicious ways. 

On Monday, our students took breakfast beyond the cereal box, creating multi-grain pancakes, miniature (but protein-packed) quiches and honey-based granola bars. 

Next up, Brainfood unpacked vegan and vegetarian recipes discussing the environmental impacts of a meat-free diet and the wacky world of soy-based alternatives ( even adding tofu instead of ice cream to their highly addictive Banana Breakfast smoothies). 

Wednesday saw a return to meat, in the healthiest way possible, with gently flavored poached chicken being incorporated into two of our salads (a creamy Avocado Chicken Salad and  an artfully composed Cobb Salad). 

On Thursday, we left the confines of our Chinatown kitchen for a tour of a nearby Grand Hyatt with its many kitchens, gorgeously appointed rooms, a maze-like "backstage" all in addition to an  inventive and mouth-watering lunch compliments of Cure restaurant. 

With their many newfound skills and expanding knowledge our students are ready to approach the final week of Summer Institute which includes a surprise guest and Open Kitchen Night with aplomb.     

- Zoe Middleton, Brainfood Summer Intern
Zoe is a student at Michigan State University who is living in DC for the summer