SUPPER CLUB 24
Connecting Through Cuisine With so many people stuck at home, one hobby that many have picked up is cooking. Jill Elfishawy saw the potential interest for students to partake in a virtual cooking club after she offered a basic cooking class over the summer. She teamed up with parent Jen Upson (Leo ’26) and piloted a cooking club originally called Jen and Jill’s Supper Club. “The idea was for students to cook dinner for their families while learning the essentials,” said Elfishawy. The club meets once a week and Elfishawy explained some of the benefits about cooking on Zoom, “I think experiential learning on Zoom works best. The “doing” while learning helps with Zoom fatigue.” While the club has since been renamed to, Supper Club, the endless delicious meals and fun conversations have not changed. Faculty guest chefs have also paid a visit to Supper Club to share some of their favorite recipes. Theology teacher Mary Carroll made her tasty Butternut Squash Risotto and Roasted Brussel Sprouts and theology teacher Boyoung Kim shared how to make a traditional Korean dish called bulgogi. The learning factor is more than just making a meal, “Students learn to know and navigate their kitchen space. They become self-directed and independent in the kitchen,” explained Elfishawy. “We encourage them to experiment and by all meals fail. I think the kitchen is a good place to fail and try...try again.” Supper Club is something positive that students find they can talk to their parents about. And parents not only get to enjoy a delicious meal and an engaging conversation, but they are also comforted in knowing that their kids are learning an important life skill of cooking!
MINESTRONE SOUP Ingredients 2 small leaks (or 1 large) 2 carrots peeled and chopped small 2 small onions peeled and chopped small 2 medium celery stalks trimmed and chopped small 1 medium potato peeled and cut into 1/2 inch pieces 1 medium zucchini trimmed and chopped 3 cups spinach 1 (28-ounce) can whole tomatoes drained and chopped 8 cups water or veggie stock or chicken stock 1 parmesan rind salt 1 can cannellini beans drained and rinsed ¼ cup classic pesto 2 ounces pancetta (optional) Directions: Bring the vegetables, tomatoes, water or stock, cheese rind and salt to a boil in a large stock pot or Dutch oven. Reduce the heat to medium low and simmer uncovered stirring occasionally until the vegetables are tender but still hold their shape about 45 minutes. Remove and discard the cheese rind. Add the beans and cook just until heated through. Stir in the pesto and the salt. Variations Minestrone with Pancetta Mince 2 ounces of thinly sliced pancetta. Saute with extra virgin olive oil for 3 or 4 minutes. Proceed with the recipe for minestrone adding the vegetables and tomatoes in water but omitting the cheese rind. Serve with a crunchy country loaf
