View our Culinary Club videos on youtube.com/calverthallcollege
C u li nary C l u b Envisioned as a means to explore Baltimore’s food scene and to share their love of a good meal with their peers, the Culinary Club (aka Culinary Cards) was founded by Caiden Baralo ‘21 and Roland Joice ’21
In many cultures, sharing food is a way of sharing love. It was our way to share our love for the whole community.
two years ago. Since then, the club has grown to include over 75
– Sylvia Doud on unifying the CHC community through food
members and encourages members to experience different cultures through cuisine. This past year, the Culinary Cards held a joint restaurant outing with Maryvale’s Cooking Club as well as added cooking classes to their programming. In an effort to keep the club connected during the pandemic, co-club moderators, Elizabeth Almeter, Sylvia Doud and Tom Fan, shared a series of cooking demonstrations native to their own cultures and passions. Besides being interactive, each video demonstration was designed to highlight a few kitchen techniques and culinary hacks that would help people while at home.
Hopefully, the videos were enjoyable and brought people a bit closer and more connected during these unusual times.
Doud’s Ingredient List: SOFRITO onions, garlic, jalapeno, can of diced tomatoes, salt, pepper, cilantro (can use parsley too) ROPA VIEJA Flank steak, Worcestershire sauce, cumin, Adobo seasoning with cumin, Olive/Caper/Pimento juice
– Tom Fan on taking the Culinary Club virtual
CABBAGE SALAD Cabbage, tomatoes, cilantro (or parsley), cucumbers, salt, pepper, red wine vinegar, olive oil
Fan’s Ingredient List:
Optional: protein (chicken, etc) dark soy sauce for coloring, Fish sauce
TERIYAKI SALMON 6oz of salmon, scallions, sesame seeds, brown sugar, light soy sauce, ginger, garlic, hoisin sauce, vinegar (rice or white wine), sesame oil. SPICY GARLIC STRING BEANS string beans, canola oil, garlic, salt, pepper, ginger, sugar, soy sauce, chili paste or red pepper flakes, cooking wine (Chinese or dry sherry) VEGGIE FRIED RICE carrots, peas, onions, bean sprouts, scallions, peppers, eggs, day old cooked rice, cooking wine, soy sauce, sesame oil. Optional: protein (chicken, etc) dark soy sauce for coloring, Fish sauce
During this time of uncertainty and feeling alone, it was a simple way of going back to basics and being grateful for the food we have and the people in our lives… even if it is breaking bread across a screen. – Elizabeth Almeter on finding the silver lining
The Cardinal | Summer 2020
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