Eggs were front and center as chef showed how to cook a soft boiled egg (for 3 minutes) and then a hard boiled egg (for 10 minutes) using a handy egg timer gadget. Next was a roux demonstration and the campers learned how to make a Bechamel Sauce. Just in time—Katelyn, Katerina, and Morgan needed to do that for their recipe!
Soon the campers were back in their units, baking potatoes, zesting oranges and lemons, chopping vegetables for chili and salad. It was quite a kitchen session! While listening the the Songs from the Vineyard, the campers made themselves a potlatch of interesting dishes, very nicely arranged--and tasty too!
The buffet lunch included the perfectly sauced Chicken Tetrazzini, California Club Salad with Avocado and Bacon, Orange County Muffins, Monte Cristo Sandwiches, Steak Fajitas, Refried Beans, Mexican Rice, Blueberry Pudding Cake, Ranger Cookies, Buffalo Chili, Twice Baked Idaho Potatoes,Teriyaki-glazed Salmon, Plum Crisp and Nectarine Crisp, Peach Cobbler and several variations of Strawberry Lemonade. The Apple Cheddar Bread wasn't ready in time, but it sure smelled good!
After lunch, the campers learned how to make a Blueberry Bliss smoothie—banana, blueberry, with almond milk, almond butter, and a dash of cinnamon. That ended the day and tomorrow continues our Road Trip across the United States. Next stop on our Road Trip: the Heartland!