On Saturday, April 9, Dr. Renita Miller, Professor Sabine Kastner, and Chef Alex Trimble joined together with Forbes students to share in the preparation (and eating!) of a meal. Hosted at the Dining Services Innovation and Research Center, just over the green on College Road West, the group worked together to make a salad celebrating the flavors of springtime--field greens, cucumber, and a white balsamic dressing--as well as a main course of chicken with sautéed mushrooms, broccoli rabe, and penne pasta tossed in a white wine lemon butter sauce. On the side were garlic knots, and for dessert, the class baked a warm bread pudding served with vanilla ice cream.
Part of what made the class extra special was a knife skills lesson--everyone enjoyed feeling like they were on Chopped. Another hands-on highlight was the homemade vinaigrette dressing--something many don't realize is very simple to create fresh in your own home.
Of the menu, the major crowd-pleasers were the garlic knots, which were also flavored with basil and sundried tomato; and of course all chefs on hand gobbled up the bread pudding.