|
|
|
|
Culinary Students of MCST
|
|
|
|
|
Create A Thanksgiving Feast from the Past
|
|
|
|
|
Re-creating the Past
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Culinary Students Cook Special Meal as Final Exam
|
|
|
|
|
|
|
|
|
|
|
Photos By Joe Gigli
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Denville - (top)
Dan Seaman, of Parsippany Hills; T.C. Calvert, post grad; James Bellando, of Morris Knolls; Tom Pollio, of Morris Knolls;
|
|
|
|
|
|
|
|
|
|
and Tim Dangler, of Butler. (above left) Steven Babich, of Roxbury; (above right) Tim Dangler, of Butler. (far right) Chef
& Instructor Steve Remillard, tells the story of the first Thanks giving.
|
|
|
|
|
|
|
|
By Jeanne Dikdan Gigli
DENVILLE –
As a tribute to the Native Americans who helped the Pilgrims survive their first year in the New World, 19 junior and senior culinary arts students at the Morris County School of Technology
|
|
|
|
|
|
|
|
|
|
(MCST) researched recipes, organized, prepared and served a meal that was similar to the very first harvest feast back in the early 1620s.
The seeds for this event were planted this past
|
|
|
|
summer when Steve Remillard, chef instructor at MCST, began his quest to discover some of the foods that were served at the first, what we now call,
Thanksgiving. This fine culinary occasion has been graded and will count as the students' final exam for the marking period.
Approximately 15 guests from Fox Hill
|
|
|
|
|
|
|
|
|
|
|
|
|
|
senior citizen community in Rockaway and school administrators were treated to a spectacular array of food including roasted wild mushrooms and sliced
herbed venison as appetizers; a corn and red pepper soup and one of two salads was mixed greens with pumpkin vinaigrette.
It has been said that since the Pilgrims settled in Massachusetts near Cape
|
|
|
|
Cod, they ate a lot of seafood. Hence,
|
|
|
|
|
|
|
|
|
|
|
|
|
lobster in champagne sauce was one of the entrees to enjoy. Others were maple glazed turkey and pineapple glazed ham.
To complete this feast were side dishes - Jack Daniel's sweet potatoes, fruit and rum stuffed acorn squash and grilled asparagus; assorted
rolls – a nut twist, apple cheese quick bread and pumpkin gingerbread muffins; and dessert – Indian pudding, pound cake and pumpkin swirl cheesecake. Is your mouth watering yet?!
"They did such a remarkable job," said Mr. Remillard of his students. "They were so focused
|
|
|
|
|
(above) Dan Seaman, of Parsippany Hills, serves Mr. James Rogers, Superintendant and other guests.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
in their research to come up with the menu items, then watching them pull it all together was also very impressive."
In addition to the consumables, the students also set up the dining room and crafted the table centerpieces, some of which were made of modeling
chocolate and pastillage, which is confectioners sugar, water and gelatin that forms a moldable dough. A sight to see were the petite marzipan grapes, apples and bananas atop a bundt cake as a decoration.
Mr. Remillard explained that the rating the guests gave to the entire experience - excellent, good, fair, poor - were a large portion of their
grade. Most of them said the food was wonderful, and that they were available to come back and do it all over again any day next week!
|
|