THIS WEEK NCC - Norwalk Community College

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Students Study Culinary Arts in College for KidsProfessor Jeff Trombetta, aka: Chef Jeff, is teachingarea students entering grades 5-6, 7-8 and 9-10the art of cooking and eating well through the Collegefor Kids Program this summer. Cooking classesare being offered in four sessions featuring: SummerBBQ and Grilling, International Cooking, SummerPicnic and Breakfast Feast. Produce from the NCCCA.R.E.S. sponsored Culinary Arts Organic garden isbeing used either in or to garnish many of the dishesprepared by the students, as a way of teaching theinterconnectedness of the food chain.The day we visited, Chef Jeff had students preppingand cooking a delectable International meal ofAsian stir fry and sushi. The level of student enthusiasmand attention was remarkable. Clearly the groupwas very happy to be there learning the nuances ofInternational Cooking from NCC’s resident pro Chef.Following are two menus and several of thesummer recipes that Chef Jeff and his students haveprepared:Summer BBQ and Grilling MenuPork Tenderloin w/ Mustard Maple GlazeTomato Parmesan Spinach SquaresPotato SaladSliced Carrots with fresh garden BasilApple Raspberry StreuselInternational MenuShrimp Dashi SoupChicken Stir FrySmoked Trout Sushi Mai RollsPeach Upside-Down CakePork Tenderloin w/ Mustard Maple GlazeCut tenderloin into 2 oz. medallions. Removefat, cut on bias, pound flat slightly; brush withmaple syrup, Dijon mustard, cider vinegar withallspice, and onion powder. Grill on charbroiler.Plate and garnish with organic greens and lettuces.Extra SauceMix equal amounts of maple syrup, dijonmustard, vinegar and chopped red onion to make1 cup to brush on finished tenderloin.Peach Upside-Down CakeButter a half shallow sheet pan, slice (5)peaches off the pit and mix 4 oz. melted butter,1 cup brown sugar, and 1 cup chopped nuts. Putmixture in bottom of pan. Cream 4 oz. butterand 8 oz. sugar till smooth, add 2 eggs, blendwell. Mix 8 oz. cake flour, 1 Tbsp. baking powder,¼ tsp. baking soda, ½ tsp cinnamon, ¼ tsp.ground clove, ¼ tsp. ground nutmeg and ¼ tsp.salt together. Add to egg mixture and ½ cup wateralternately together. Add ¼ cup apple sauce,1 cup raisins, ¾ cup chopped nuts. Pour batterover peach mixture and bake until set. Unmoldon platter by inverting (after cooling slightly).
Faculty and Staff NewsNCC C.A.R.E.S. Activities/UpdateProfessor Jonathan McMenamin-Balano andstudents helpers (Robbie Robinson, Bepin Mgushi,Ricardo Harris) are keeping busy this summer maintainingthe Culinary Arts department kitchen garden,and a small plot adjacent to the West Campus cafeteriakitchen. Both gardens are filled with sunflowers(top photo), eggplants, tomato plants and herbs. Atthis point in the season, the garden is reaching maturityand the Culinary Arts department has beenharvesting lettuces and herbs for the College for Kidscooking classes being held this summer. McMenamin– Balano is already planting second rounds of lettucesto keep up with demand from classes.This summer a new garden is being prepared justoutside the windows along the West Campus cafeteria(middle photo). Plots will be created for severalstudent groups and a lottery will be offered for theremaining plots. Soil is being prepared this fall forSpring 2010 planting.Plans for additional gardens are under consideration,with ideas ranging from plots to be located inthe back of the West Campus parking lot (bottomphoto) and a cutting garden (flowers) for the hillockbeside the East Campus Faculty parking lot. StudentActivities will soon be offering a Gardening Club forstudents, and all the gardens will serve as learning sitesfor NCC students.Wellness Center HoursJune 22 - August 27Monday – Thursday 12:00 p.m.- 6:00 p.m.Closed FridaysThe Wellness Center is now located on the groundfloor of the D-wing, West Campus, in rooms W005- W006.May 2009 News Clips follow on pages 6 -8See more photos on page 8
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THIS WEEK NCC - Norwalk Community College

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