Bite of Brainfood Blog

Open Kitchen Celebration 2013

This past week, Brainfood Kitchen All Stars had their spring Open Kitchen celebration. Similar to our Holiday Celebration in December, the students choose and cooked all the dishes served. This event was a time for our remarkable students to enjoy an afternoon with their fellow students, family and friends in celebrating their accomplishments at Brainfood this year.

It's all about technique

Yesterday, chef David Shewmaker joined Brainfood at our Columbia Heights location. After nearly 30 years of work in kitchens around the country, David had quite a few tricks up his chef's coat sleeve.


Community MVPs Take Their Show On The Road

Blog post by Sarah Lange, Spring Intern

What comes to mind when you think of a typical 2nd grade classroom? Probably not portable burners, cutting boards, or tomatillos. But that is just what our Community MVPs used to transform a classroom into a kitchen when they traveled to Smothers Elementary School for a mobile cooking workshop with The Literacy Lab last Thursday.  


Salad Challenge!

This week brought out the creative side in all of us. We had our annual signature salad challenge, which was a huge success! We brought back our knowledge of MyPlate and the food groups to create balanced and innovative salads. We had the Rainbow Wonder, Tropical Fusion, Salad from the District, Brittany styled Chipotle, and so many more.

Our ingredients ranged from relish to rice, bacon to strawberries, with of course the classic lettuce and tomato thrown in there. Our amazing volunteers also had time to shine, creating their own personalized salads.

Take a look at our creations!





Community MVPs FIRST Workshop!

Written by Maeve Rafferty, Program Coordinator, Community MVPs

We made believers out of our MVPs (alright, and me) that a moist, crispy round the edges, soft in the middle, sweet, gotta-have-more-than-just-one, healthy cookie, does in fact exist!   Though the true test, as to whether these cookies were as good as we thought, was held last Thursday.   Twenty four kids from DC Scores, ages 9-11, came to our kitchen to try a hand at making and tasting them as well.  
Now I love words but the real story of this workshop has to be told with pictures.  

The workshop began in our classroom and lets just say all hands went right up when Sylverline asked, “Who likes Cookies?!”


Granville Moore's at Brainfood!

Last week Brainfood had the honor of hosting Chef Teddy Folkman, of Granville Moore's, in our class at Chinatown.  Teddy filled the kitchen with energy and passion.  What was up his sleeve this time?  Arugula Pesto Pasta with Shrimp and Blackened Chicken with a homemade ranch dressing.  

Volunteer Spotlight...Alan Seifert!

Volunteer Spotlight….because we can’t do it without them!

         We rely very heavily on our volunteers here at Brainfood.  They come to class once a week and work one-on-one with students, help prevent cooking disasters, clean up spills and lend words of wisdom and kind thoughts to participants.   Our volunteers are such rock stars that we thought you all should have a chance to see Brainfood from their perspective.  

        This month we would like to present to you, Brainfood Weekly Classroom Assistant, Alan Seifert!  Alan volunteers every Thursday at our Chinatown location.  Here are some of his thoughts…

1.  Why did you join Brainfood?
 I enjoy interacting with young people.  I like getting to know them, bantering with them and passing along some mentoring in a low key way.  Also, eating and cooking are a big part of my life.  Brainfood serves both these interests.


My (Yummy) First Week at Brainfood


Blog post by Sarah Lange, Spring Intern

I can safely say there has not been a dull moment during my first week interning here at Brainfood. Between assisting with both Kitchen All Stars and Community MVPs classes, taking a peak at the Youth Garden (we’ve got chard and broccoli, everybody!), and seeing the MVPs in action at their first demonstration, I have gotten a taste (literally) of the awesome things going on at Brainfood---and this is just the beginning!

Making Stuffed Peppers

A guest post by weekly Kitchen All Stars assistant, Ellie Wigodsky

What’s a better way to end an unseasonably cold day than with a hearty meal of chicken and spinach meatballs, stuffed bell peppers with turkey sausage, or spicy chicken tacos? Last week at Brainfood students were challenged to cook with ground poultry. Each group braved the texture of the ground meat and created unique and delicious dishes that were full of flavors from around the world. My group made colorful red bell peppers stuffed with rice, spinach, ground turkey, Parmesan cheese, onion, spices and topped with breadcrumbs for a delicate crunch.

What did you do during Inauguration weekend? Me, I went to the White House….

I arose early on Saturday morning to bike out and meet six Brainfood MVPs who had been invited to decorate cookies that would be handed out by Mrs. Obama during a post-Inauguration open house. One by one, Simone, Keron, Nayion, Gerlena, Sylverline, and Yasmeen arrived at our meeting point outside of the McPherson Square metro station, bundled up and excited. After we made our way through the series of security gates, we were warmly greeted by executive pastry chef, Bill Yosses, who showed us around some of the back kitchens – we marveled at how tiny the spaces were, especially considering the quality and quantity of food they must no doubt produce on a regular basis, and discussed how our Brainfood kitchen was downright spacious by comparison! –then down to the room where we would be working on frosting, decorating, and individually packaging dozens upon dozens of beautiful White House cookies.

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