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The bar at Fatty 'Cue just before the boozing - we mean, Cocktail Party Fundraiser - began.
In the spirit of this Thanksgiving week, we want to offer up a huge THANK YOU to everyone who supported The Cooking Room in our very first fundraising event! Last week’s cocktail party and silent auction was held at Fatty ‘Cue, just down the street from P.S. 3 where our pilot curriculum is well underway. It is wonderful to have the support of so many parents and local business – we could not keep cooking without you!

The event was a huge success – parents swapped stories (like one of a student asking for sea salt in her Christmas stocking) and everyone snacked on some Fatty ‘Cue fare (Mermaid Cove Oysters with smoked horseradish and Meyer lemon was a crowd favorite). Oh, and did we mention we raised $8,000 for the program? That’s enough for about 9 classes to complete the whole curriculum!

A very special thank you goes out to Porter House New York, Market Table, DBGB, Lincoln, Commerce, Osteria Morini, Spring 44, Txikito, Blue Smoke, Riverpark, Employees Only, Locanda Vini & Olii, L’Artusi, L’Ecole, Niko, Tertulia, Heritage Foods, Resto, and The Lambs Club for their generous (and surely delicious) donations. And a big toast to Southern Wine & Spirits for donating cocktail provisions. Cheers to all!

Check out our Facebook page to see more photos from the event.

 
 
 
 
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Using cucumber slices to taste different types of salt.

"Of all smells, bread; of all tastes, salt."
- George Herbert, English poet

This week was our first classroom lesson with our new curriculum! The topic was salt, which proved to be a great way to introduce the concept of five basic tastes along with a bit of the science and history behind the mineral. Meadow, a salt and chocolate shop in the neighborhood, donated an array of great salts, like Kauai Guava Smoked and Molokai red and kids tasted each type of salt on cucumber slices while learning where salt comes from, what it does in food, and how your body uses it.

Then, the class whipped up a big batch of mashed potatoes and the kids used the salts to season their own bowls of mashed potatoes, tasting the difference as they added salt. When chef/instructor Julie Negrin asked the kids how these mashed potatoes compared to other mashed potatoes they have eaten, all the kids agreed that these were "MUCH better!" When she asked "Why?" they called out "Because we made them OURSELVES!"

Click on "Read More" to get the recipe for mashed potatoes we made in class.