This was a labor intensive meal. We were one student down but the students understood that we had to work together as a team.
Here’s a couple of musings from the young chefs:
The students were concerned as we prepped the New England Clam Chowder and Cheddar Cornbread. They had reservations about the clams. I said, “Are you allergic? Are you a Vegan?” They said they just didn’t like them. Kennedy said, “And I only eat my grand mom’s cornbread.”
Everyone was reminded that herbs/spices and onions enhances that taste of a dish. Needless to say there wasn’t a morsel left. Most students had seconds, and one had thirds.