Welcome “HK 24” — our latest session of youth trainees! As our students in “HK 23” continue on with their training, we are joined by another generation in the evenings who have been enthusiastic about cooking since Day ONE!
In just the first week, HK 24 finished their ServeSafe Food Handler training and got down to business crafting our signature Harvest Kitchen applesauce with apples from Horse Listeners Orchard in Ashford, CT.
Not to be outdone by their companions, HK 23 has branched into recipes of their own design, experimenting with Japanese Dongos that our trainee “Z” was interested in (shown being made at top). Dongos are Mochi — a Japanese rice cake made of mochigome, a short-grain japonica glutinous rice — in a sweet glaze on a stick.
Our lovely volunteer Joel helped tie the meal together with a demonstration on Chicken Teriyaki. And guest expert Chef JJ also gave us a demonstration on knife sharpening — which our sharp friend “L” excelled at!
Thanks to all our amazing volunteers who made this week possible!