progressive education lab
join us on facebookThe January/February edition of Fairfield Living magazine included a great article on Unquowa’s dining program. They noted that “our dining program … sets an example of sound nutrition, clear ethics and environmental awareness.” Click here for the article and photos.
Greetings from the Unquowa kitchen where we are all still basking in the glow of yet another fun and successful Iron Chef Unquowa competition. This fall’s challenge featured six fearless teams of Upper School students pitting their skills and recipes against each other and the clock. A prerequisite for submission of recipes was that they must include one local ingredient, as well as the use of Chef Peter’s secret ingredient, delicious peppers grown by our friends at Sport Hill Farm.
As the gong sounded to signal the starting of the clock, the
kitchen erupted as the teams scrambled to gather all of their ingredients and necessary cooking wares. Those coming to witness the competition were rewarded with the sights and aromas of Sunday Sauce with Meatballs, Chicken and Vegetables, Maple Cumin Roasted Sweet Potatoes, Chicken Quesadillas with a Trio of Salsas, Corn Chowder, and Sesame Baked Chicken. At the end of the hour time limit, all dishes were expertly prepared and plated. After careful deliberation, Victoria and Brienne’s dish of Chicken and Vegetables emerged as the favorite dish of the panel of judges which was comprised of last year’s winners, Paul and Michael, and Unquowa Alums, Andres Ayala ‘10 and Tristan Schietinger ‘10.
All teams were inspirational in their collective dedication and hard work. As a reward and show of appreciation for their efforts, each recipe will make its way onto the school lunch menu for the enjoyment of all the students.
Our own Chef Peter is the Featured Chef for Farmers’ Cow. In the article on their web page, Peter explains that, “The Farm-to-Fork dining program at The Unquowa School is a nationally recognized, sustainable dining program that emphasizes regional/seasonal menus using mostly organic fruits and vegetables, baking all of its own bread, using grass fed and free range meats and, of course, The Farmer’s Cow dairy products.”
Click here to read the entire article and get Peter’s recipe for Fresh Mozzarella Pizza.
“What is the favorite meal you have in your house?”
The question is simple but sometimes the recipe is not. Converting a family recipe from 6 to 200 people can be tricky, but we managed in recipes from many parents. First Anne R. came with her stuffed shell recipe this past February. With 20 pounds of spinach in those shells, the meal was a hit! Later that month, Jeff B. took over the kitchen and made penne Bolonaise to rave reviews. Marilynn H. makes Cowboy Pizza at their ranch to satisfy appetites. Her grilled chicken, BBQ sauce and cheddar cheese made a wonderful pizza here at school! Priyanka S. made an Indian meal comprised of lamb vindaloo and basmati rice, samosas and naan made on our grill, and Joan W. wanted to convert a coffee cake recipe borrowed from Joel Barlow High School in the 70’s. It was delicious! Alla V. brought her mother Anna in to prepare a Czech meal of chicken and dumplings with steamed bread and Anna’s gravy. I could not have reproduced the gravy if Anna was not present. Yesterday, Mary F. gave instructions for her daughter Kylee’s favorite meal - breaded chicken cutlets, mashed potato and green beans. There were standing ovations for all lunches.
So I guess home really does have our favorite foods. We’re glad to have families share their flavors with the Unquowa community.
(click on the image to play the video)
Unquowa hosted our 2nd annual Iron Chef competition on October 29, 2010. Seven pairs of students faced off, competing with their own recipes that had to include at least one local ingredient. After two hours of cooking, the final dishes were judged on creativity, taste, overall presentation, and kid friendliness. The winners were 6th grader Paul and 7th grader Michael. The winning recipe the two boys prepared consisted of homemade sausage, chicken, potatoes, and onions- all roasted together, served with an antipasti of roasted red peppers, mozzarella, salami, and mixed spring greens.
The dish was served for lunch at Unquowa and was a big hit with the students. In addition, Paul and Michael appeared on Connecticut Style by WTNH on Tuesday January 25, 2011.
The winners of the Unquowa 2009 Iron Chef competition and Sharon Lauer were the stars of a CT Style segment on Channel 8 this week. Student chefs and seventh graders Jessica and Erin did a wonderful cooking demonstration of their winning recipes for turkey cutlets, rutabaga fries and baked seasonal vegetables. Their demonstration focused on the fries and included step-by-step instructions on how to prepare the rutabagas…including the dramatic tossing of the slices and seasonings!
Jessica and Erin were real pros under the pressure of the hot lights and television cameras in the studio and we want to thank them for representing The Unquowa School so well.
Click here to watch Jessica, Erin and Ms. Lauer on the air.
Next month the winners of this year’s Unquowa Iron Chef competition, Paul and Michael, will be the guest chefs on the same program on Channel 8. We will share that segment as soon as it airs!
Congratulations again to all our chefs and thank you to Chefs Peter and Lauren for all their help and encouragement!
Yesterday, The First Lady announced a new component of her Let’s Move initiative, called “Chefs Move to Schools.” I was privileged to be one of 400 chefs listening on the South lawn of the White house. Michelle Obama’s speech
Chefs Move to Schools will adopt chefs to public schools to teach kids about delicious foods that many of them have never seen or tasted.
The day kicked off with a breakfast at the JW Marriott. Speakers included Secretary of Education Arne Duncan, White House Assistant Chef Sam Kass, Share Our Strength Founder and Executive Director, Billy Shore. Inspiring talks on how planting, harvesting, cooking and eating delicious food and their impact on kids were given. I am so proud that Unquowa’s Farm to Fork program has been doing this for five years now. We are a successful model to schools that will be slowly changing to a healthier/delicious eating style.
When we arrived at the event we were led through the security in a sea of “whites”. A tour of the White House garden was wonderful. I was surprised at the number of people who knew of The Unquowa School; I won’t be in the future. The First Lady’s reach to the 1,000 chefs who have signed up for Chefs Move to Schools will inspire many more before school starts in September. Be ready, America; here come the chefs, here come the chefs, here come the chefs.
Chef Paul, our Chef for the Day, brought in his grandmother’s recipe for meatballs and sauce and prepared a spectacular lunch for us with the help of Chefs Peter and Dan. Delicious! He cracked dozens of eggs, crushed garlic, cut up pepperoni, formed meatballs, and made a delicious batch of spaghetti sauce that was enjoyed by all.
Chef for the Day is one of the many Auction items up for bid each year - here’s hoping Chef Paul wins it again! Thank you, Chef Paul and Grandma for such a wonderful lunch!
Last year it was Elk 101 - this year’s Steak 102 was a great end of the winter blues!
The Horse Tavern proudly presents a
TRADITIONAL NEW YORK DRY AGED STEAK DINNER
On Saturday, March 6th, 2010 Unquowa had its 2nd annual wine & beef dinner. Forty-two people attended this delicious event.
Starting with a classic lump crab-meat cocktail with horseradish sauce accompanied by 2008 Domaine du Salvard Chevenry.
Second course was Urban Oaks winter greens, pomegranate vinaigrette, local Hungarian sausage and goat cheese, honey walnut whole wheat bread and cracker bread.
The entree - aged Porterhouse steak, wild mushroom ragu, baked Yukon potato, creamed spinach, roasted root vegetables accompanied by 2005 Top of Form Chateau Maris Syrah Minervois La Liviniere Old Vine.
Finally - cheese cake, roasted berries in Grand Marnier accompanied by 2004 Bodegas Dulce Monastrell.
Iron Chef Unquowa came off with a blast o’heat and scurrying feet. Six teams of two students had one hour to prepare, cook and present an entrée with local ingredients and cook-able for Unquowa lunch. With a blast from the cymbal, presentation of the secret ingredient (micro-greens) 12 students put on chef hats & aprons and under the guidance of team coaches and Chefs Dan & Peter began their time sensitive cooking projects. Vegetables from the Fairfield winter farmers market were peeled, cut & cooked. Beef, chicken, pork, turkey, and many veggies were prepared at lightning speed as the clock ticked and only 10 minutes were left. The spectators wondered what was being prepared, as knives chopped and all six burners on the stove piped flames to cook sizzling meats and an oven full of olive-oiled vegetables and roasting potatoes.
Show-plates filled up with beautiful food as the clock ticked down, and the cymbal crashed as the last plate came up for judging. The cooking was over, but the pressure was still there as Judges Mary Faulkner, fifth grader Paul & John Turenne smelled, tasted and pondered the six entrées. This was not an edited show and judges took careful measure of the carefully prepared foods. Erin and Jessica took best in show for their Turkey Cutlets, Rutabaga Rosemary Fries, Broccoli & Cauliflower. Erin and Jessica spent two full nights in their home kitchens to prepare their entrée.
Andres and Tristan made Pulled Pork with Roasted Apples, Mashed Potato w/ Celeriac Biscuits - delicious! Kai and Peta-Gay made Blue Chip & Nacho Cheese and Chicken & Rice. We had this meal Tuesday at lunch and it was a big hit! Andrew and Paul made Chicken Française, Roast Garlic Mashed Potatoes, Broccoli & Cauliflower. Michael and Parker made Philly Steak on a roll, Provolone Cheese Peppers Mushrooms & Onion Sweet Potato Fries - a classic entrée. Aaliyah and Hannah made Baked Potatoes w/ Cheddar & Black Bean Chipotle Yogurt, Lime Zest Corn Salad and Cherry Tomatoes - the only vegetarian entrée.
All meals were prepared with care and it showed in the beautifully presented show plates. Congratulations to all contestants! Erin and Jessica will be joining Head of School, Sharon Lauer on Channel 8 in New Haven with their winning entrée for The Unquowa School. We will serve all entrées for lunch throughout the school year!
The next Iron Chef is to be announced!
