From the Perfect Tomato to the Perfect Pasta Sauce

Today Chef PePicking Anchoviester Rudolph, from Madera, taught the children of Juana Briones Elementary how to make home-made tomato sauce from Early Girl tomatoes (the last of the season), garlic, and anchovies. And can you believe it, many adventurous children tasted the anchovies on their own!Tomatoes

Chef Peter showed the kids how to choose the perfect tomato — what to look for when selecting tomatoes, and how to tell if they are ripe. These kids will be experts at the farmer’s market so make sure to take them with you next time you go.

At the end of the workshop, Chef Peter poured the sauce over some perfectly cooked, al dente gluten-free pasta. Everyone enjoyed a serving of the pasta, and then the kids lined up for seconds and thirds!

Everything You Always Wanted to Know About Carrots

chef Craig Von Foerster and Principal Matt Nagle at Juana Briones Elementary school

On Friday Juana Briones Elementary school hosted chef Craig Von Foerster, Executive Chef at the Post Ranch Inn in Big Sur, voted one the top 5 best restaurants in the San Francisco Bay in the Zagat. Chef Craig came all the way from Big Sur with a full carload of…carrots. The kids were a little intrigued at first, but ended up completely enthralled. He showed them the difference between supermarket bagged mini-carrots and fresh carrots from his garden. He showed them white, yellow, and purple carrots.

chef Craig Von Foerster

He made carrot soup and pickled carrots. And finished with a giant carrot cake. And while he was preparing his carrots, he answered dozens of questions from the children about his favorite and least favorite foods, his origin, what it is like working in a restaurant, and much more. At the end of the presentation, the children all lined up to get Chef Craig’s authograph on their plate!

A few moms snuck in to grab a taste of carrot soup and to talk with Chef Craig. Next year we need to plan a workshop for parents too!