Chefs Move to Schools, my time at the White House abbreviated

When I was young every night at the dinner table my mom would say, "Would you behave that way at the White House?"She was referring to our manners, it's like we were groomed to sit at a long fancy table with the president and all the dignitaries. We never took her seriously but maybe we should have. Of the three kids I was voted least likely to be invited to the White House, artist, free spirit, and I live in California to boot! My brothers are the "professionals" the doctor, the historian and then there is me, artist/chef. Well I did get invited, my culinary group IACP was invited and I jumped at the chance. I never got to sit at the long table with the president, which is a good thing because my manners are surly not up to par. I did get to be very close to the First Lady though, just close enough to see her beautiful skin.

So a plan was hatched, go to DC, take the family and make a vacation out of it. Life did get in the way, we had a family tragedy, so we diverted to LA and then to DC. This is why I am so behind on my blogging, I have not read any other posts or done much of anything but the everyday regular stuff. I'm going to tell you about DC in an abbreviated form, so forgive the lack of details. If I don't just write something now I never will. I am not going to explain the politics, or how we are supposed to go about this huge task because you can read all of that here .

The Let's Move Initiative was set in motion by Michelle Obama when she planted the White House Garden last year.

This is how it went:

On Friday morning, Sam Kass, White House assistant chef and and Education Secretary Arne Duncan told about 600 of us how we can make a difference in schools at a Share Our Strength breakfast.

After breakfast we all walked over to the White House to pass through, not one, not two but three security screenings. We all had to be pre-screened prior to getting there, I guess they were just checking up on us one more time for good measure.

Once on the lawn we had free regine to walk down to the garden and take photos.

There were photo ops with big cooking celebs like, Cat Cora, Ellie Krieger, Aaron McCargo, Jr. and Anne Burrell, Tom Colicchio, Marcus Samuelsson, and Lidia Bastianich. I think Rachel Ray was there although I did not see her. I was lucky enough to get a photo with Jose Andre

and Tom Coliccho, Carla Hall just to name a few.

Let me set the stage, it's 95 degrees, about 100% humidity, close to 1000 chefs, in whites are bouncing with excitement. Cute as a button the First Lady steps on to the South Lawn and we stand an cheer, soggy as we were! The call to action has been heard and we are motivating, like a small army, different backgrounds, different skill levels but all for the same cause, the kids. Help us get our kids back on track, healthy eating, playing outdoors and the main goal changing school lunches!!

I love this photo of the first lady, she looks like a warrior, the queen of fennel!

(Photo by Marvin Joseph /The Washington Post)

If you are a chef or culinary educator and want to get involved go here and sign up.

For a creative look at Washington seen through the eyes of Renegade Kitchen click here.

Dirt to Dine Camp - 28 kids, 2 locations, a lot of happy campers!

I never would have thought that in one week 28 kids could learn as much as they did.  This camp took the kids from farm straight to table every day, and they got it, they really got it. Lucky for me, my connection with Eileen Gorden and her great idea and great people, has made this has a reality. She came to me with an idea to start a camp where the kids could spend time on a working farm and then translate the knowledge in to cooking class. Marie Sayles was the brains behind the

 farm side and I acted as the chef and coordinator of the cooking part. Eileen worked tirelessly to put all our ideas together, working to secure beautiful locations for the week.  It worked out beautifully!

These kids now know how to milk a cow or goat and make fresh cheese within hours. They know that the animals have to be taken care of, fed, and cleaned. They know how to grind wheat from the stalk into flour for dough. They know how important bees are to our world and how to extract honey from a hive. They did things I have never even done!

They know carrots come from the dirt not from a plastic bag, and how much work it is to pull sunflower seeds from the flower. They know that a farm fresh egg tastes so much better than one stamped with a date from a store. They have the knowledge to make informed choices at a young age!

Here is a sample of one of our days:

• Day 3: Chickens & Eggs
• Animal care, farm chores, chicken diet, harvesting fresh eggs from chickens
• Making chicken stock with whole chicken
• Make fresh egg pasta noodles
• Make chicken noodle and Italian egg drop soup
• Make savory french toast with Parmesan 
• Compare raw eggs for color; conventional versus farm fresh free range 
• Taste test: fast food nuggets versus free range chicken breast
• Feast on the food they made, discuss and recap the day.

 

DIRT TO DINE ADVENTURE CAMP
FOR BUDDING YOUNG CHEFS

At Connolly Ranch in collaboration with Chef Michael Chiarello & Bottega Restaurant 

Dirt To Dine is week-long summer camp bridging farming, gardening and cooking experiences in a dynamic, hands-on, youth-driven environment. The camp brings your young epicurean’s enthusiasm for all things cooking back to the source of the ingredient’s: land, soil, seeds, animals, plants and more.

Dirt To Dine is set in two locations: the epicurean center of the Napa Valley, Yountville; and Connolly Ranch, Napa County’s only family farm dedicated to education. Visit the website for bios of the "Dirt to Dine" team, click on camps.

 I would also like to thank our volunteer teachers Greer Westerink and Kim Kendall-Stubbe who worked so hard to make this camp a success. 

The fruits or vegetables of our labor...or not

A few months back I did a post about our Magic Garden, well the time has come to show it off.

Here is a shot of some of our beans in different stages and our Echinicha flower.  The reason we call it our Magic Garden is because a while back my dad sent me an envelope marked Irv's magic beans. Of course I thought he was just being silly, he usually is.  When we spoke he told me that he had a photo of he and his sister in the 30's in front of a bean plant. He'd been searching for the same heirloom bean and found it, that is what was in the envelope!  We planted them and they grew beautifully and without much attention in our garden. It is so nice to be growing something that I can pass to friends and has a great history to it.

My daughter likes to make soup from the beans, she gets out her spices and adds herbs from and vegies. Tonight she made up a "soup" with curry, cinnamon cherry tomatoes, beans and basil, it wasn't half bad!

So when you need a quick meal don't forget about beans even if you did not grow them yourself!