Chef Reylon Agustin, executive sous-chef at the Rosewood Hotel’s Madera Restaurant – visited Juana Briones Elementary school today. He shared a recipe that he learned from his grandmother when he was a child – a simple home-made apple sauce. Starting from several apple varieties (namely the tart Belle de Boskoop and the sweet Hudson golden gem), chef Reylon steamed the apples in a small amount of water and blen
ded them with absolutely nothing else added! The kids smelled several spices that can be added to enhance the flavor – such as cinnamon, allspice, clove and star anise, but the plain natural apple sauce was a big hit on its own, warm directly from the blender.
Inspired by Grandma
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Chef Ellie Lavender wowed the students at Palo Verde Elementary School with her workshop on vegetarian Mediterranean foods. The children journeyed to Morocco with Chef Ellie, explored this land of magical spices and food, and then feasted on a Vegan Moroccan Couscous Salad with Lavender Tahini Dressing. To read more about the workshop, see more pictures, and get the recipe for yourself – visit 
She shared a bit of her own journey, having grown up in France, the Netherlands, Italy, and Tunisia. Students had a chance to ask her about her experiences and favorite French pastries, and were able to make several cultural comparisons between attitudes towards food in France and the United States. The class ended with a hands-on cooking lesson to learn how to make crème Chantilly. The students were absolutely delighted by Chef Guillemette’s visit. One remarked on her way out that she couldn’t wait to get home to make her own crème Chantilly! Special thanks to Rebecca Scholl, organizer extraordinaire of Tasting Week in the Bay Area. It brings incredible richness to our cultural understanding of other cultures.
