Sharp knives.
Hot stoves.
Good dirt.
Middle schoolers.
Could be a recipe for disaster, but these budding chefs in the JW Iron Chef & Gardens program know how to handle serious tools – and end up with a delicious result.
Today, on the first class day, students made risotto with ingredients from McCaffrey’s (our newest funder!) and with peppers, tomatoes, chard, basil, oregano, chives and from the Iron Chef gardens they planted in the spring.
