On October 11 Chef Sam Minin from Tratto Italian restaurant visited Mrs. Farrell's class as part of the celebration of National Farm to School Month. He, along with his Tabitha Kenney, explained how to make ratatouille. He also talked about how he became a chef and growing up in Italy. Chef Sam cooked a lot with his grandma when he was a child.
The ingredients in this recipe are yellow squash, zucchini, eggplant, thyme, basil and oregano. Chef first showed the children each ingredient and then each child got a piece and cut it into smaller pieces. He showed them how he held the zucchini when cutting with his big chef's knives.
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| Cutting eggplant |
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| The ingredients |
Chef showed the children how to take the small pieces of thyme off of the stem. They also tore small bits from the basil and oregano. The children added the contents of their plates to the skillet and Chef cooked the mixture with olive oil before adding a can of organic tomatoes that he had mixed with an immersion blender. He explained that he uses the canned variety for such a recipe.
Each child got a spoonful of the ratatouille with parmesan cheese. The ratatouille was delicious!
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