Students and Chefs Prepare Local Foods

Third graders from Samuel J. Green Charter School teamed up with chefs Woody Ruiz, Linda Green, Jackie Blanchard, Todd Pulsinelli, Mason Hereford, Mike Doyle & Jess Stokes, Gary Granata and Jeff Barron to “Make Groceries.”

The event, hosted by ESYNOLA, is part of the 3^rd grade edible experience at Green Charter School. Before getting dirty in the Green Teaching Kitchen, students and local chefs headed to Crescent City Farmers Market to do some grocery shopping. Each team received $15 in market tokens to buy local ingredients for their main dish. 

After each team of students browsed the market, spoke with farmers, and bought all the necessary ingredients, Green 3^rd graders headed back to the school’s teaching kitchen. Using ingredients purchased at the market, along with ingredients from the ESYNOLA garden at Green, the chef-led student teams started on their special dish.

The 3^rd grade edible experience concluded with a multi-course lunch.   Students, chefs, and faculty shared their creations with friends and family in the Green Charter School Cafe. The menu featured a market salad; creole tomato sausage and chicken stew; roasted kale and carrots with fava beans with a yogurt sauce; ya ya fried rice; pinto chili with ground goat; pulled hen pizza with fresh tomato ragu and white cheddar.  For dessert the menu included strawberry upside down cake and pizza with strawberry coulis and Chantilly cream.

Find more pictures from the Samuel J. Green Market-to-Table 3^rd Grade Edible Experience on the ESYNOLA Facebookpage or at NOLA.com.