This last week of July has caught quite a few DC citizens taking cover from the muggy, constant heat. Here at Brainfood, there was nothing more enjoyable than hanging out in our cool, underground kitchen for one last week of summertime cooking.
The week kicked off with a guest chef visit from Brainfood hall of famer, Teddy Folkman. Once again bearing a 10 lb. sack of his favorite bi-valves, Teddy showed students how to whip up mussels two ways: one mussel dish featured endive, cream, and tarragon, while the other dish got its kick from a lemony thyme sauce with roasted chicken stock. Despite some initial reservations, students stepped up to the plate and sampled the finished product. Whether it was Teddy’s exuberant kitchen presence or developing a new taste for mussels, it was a memorable Monday for all.
But after a full day of following Teddy’s lead and a summer of meticulously recreating Brainfood recipes, participants were ready to make their own signature dishes. On Tuesday, they got the opportunity to do just that, except, since it’s Brainfood, there’s always one extra challenge. For our Grocery Store Challenge, teams of students cooked up a full meal (of their choosing) for a family of four while sticking to a budget of $15. The $15 budget was used to buy fresh food from our mock Brainfood grocery store; the recipes and execution of the meal were left up to each individual team. Breakfast was the prevailing theme among student-made meals, but then again, how can you find fault with a hefty breakfast burrito and whole wheat chocolate chip pancakes?