MAYS LANDING — Students in Chef Educator Annmarie Chelius’ new Applied Nutrition class at the Academy of Culinary Arts created dishes on Fri., Oct. 6, in recognition of Oct. being National Farm to School Month. The students gained an understanding on the nutritional value of ingredients, as well as how important it is to use locally sourced food items.
Chelius remarked, “They also learn the importance of flavor when having to adhere to small portion sizing. ”
Maurice Stanley of Ocean City presented his dish, “Leftover Makeover,” where he took the items left in the refrigerator and composed them into a gourmet-looking dish consisting of chicken, couscous, wild mushrooms, carrots, squash and zucchini.
“Green Dragon,” created by Sam Bradley of Berlin, included chicken, a green coconut curry sauce with buckwheat noodles.
Cape May – The number one reason I didn’t vote for Donald Trump was January 6th and I found it incredibly sad that so many Americans turned their back on what happened that day when voting. I respect that the…
