American Chef: Road Trip--Thursday

The Road Trip continues as we head North to New England and the cold waters of the North Atlantic, full of lobster, clams and fish. Hannah led us through Maine, Vermont, New Hampshire, Connecticut, Rhode Island and Massachusetts. Many of the campers had been to the North, and told us their stories!

Megan brought us back to our region, the Mid-Atlantic States, and we toured New York, Pennsylvania, New Jersey, Delaware and Maryland. The photos in the PowerPoint were all familiar and many of the campers could identify what was in the pictures- the boardwalk in Bethany Beach, the Liberty Bell, the White house, the Finger Lakes.
Many of the dishes for lunch were comfort foods- Chicken pot pie, Baked beans,Chicken and Waffles and Creamy New England Clam Chowder. Some of the dishes were familiar snack foods- Hot Wings with Blue Cheese Dip and celery sticks, Funnel cakes and Cattails made with pretzel sticks. There were a lot of Buckeyes that tasted like Reese’s Peanut Butter Cups. Fresh fruit starred in the Blueberry Cornbread and also in the Raspberry and apple cobbler. The Mohican Indian pudding also turned out to be a big hit!

Food Science Tip: Today’s cooking demo involved the making of cheese. A gallon of milk was poured into a deep pot, salt was stirred in, vinegar was added by Grace and suddenly- cheese curds were floating in the whey. The cheese was tasted by the campers and will be used on the pizzas for our final reception- as we head for home on our Road Trip!