From: Food at Haas
Date: March 1, 2013
Subject: Haas Culinary Club March Newsletter
MARCH NEWSLETTER
TABLE OF CONTENTS
1. Upcoming Events
2. Job Opportunities
3. Local Food Happenings
4. Recipe of the Month
UPCOMING EVENTS
The Great Ribs Cook-Off
Meat, sauce, bones, and general deliciousness. Join us for an evening of culinary competition and fabulous feasting. Smoke ‘em, grill ‘em, bake ‘em, do whatever you do, just make it amazing. Compete for bragging rights and the distinguished title of “Rib Master Extraordinaire”.
This may be the closest you'll ever get to living your Willy Wonka chocolate factory dreams! Join the culinary club for a FREE one hour tour of the TCHO Chocolate Factory. You will be fascinated with the history of chocolate and what it takes to make chocolate from bean to bar. You'll then be led through the glorious chocolate factory. Finish the adventure with a guided chocolate tasting, teaching your tongue all the tips and tricks for diagnosing chocolate flavors. This event is sold out, but you may add yourself to the waiting list.
Small Group Workshop - Bagel Making
Oy Gevalt! Do you like bagels? Of course you do! The Culinary Club and Jewish Business Club are teaming up to host the ultimate bagel-making class where we will make our own bagels from scratch! As an amazing kick off to the Small Group Workshop series, resident Culinary Club “VPs of Good Times” Seth Engel and Steffanie Magnus will teach you everything you need to know about making bagels. You don't need any baking experience to enjoy this class – you just have to know how to have fun. Join us Sunday, March 17 at 11am for this unforgettable event of deliciousness! Limitied to 15 people. Sign-ups begin on March 4 at 8:00am.
Deadline: Rolling
Description: This is a great opportunity for students interested in sustainable food and agriculture and local food systems, and in particular supporting with local, sustainable farms. As Kitchen Table Advisors is getting started, we are looking for people that are passionate about building a healthier food system that may want to get involved as volunteers, advocates and supporters. Kitchen Table Advisors was started by Haas alums, and it would be great to get some more Haas folks involved!
Website for more information: http://www.kitchentableadvisors.org/
One Acre Fund, Director of Development
Deadline: Ongoing
Organization description: Most of the world's poor are farmers, representing the largest and most uniform group of poor people in the world. One Acre Fund is a start-up non-profit in Kenya, Rwanda, and Burundi that is innovating a new way of helping farm families to achieve their full potential. Instead of giving handouts, One Acre invests in farmers to generate a permanent gain in farm income. We provide farmers with a "market bundle" that includes education, finance, seed and fertilizer, and market access. Our program is proven impactful – every year, we weigh thousands of harvests and measure more than 100% average gain in farm income per acre. We have laser-like focus on generating better lives for the people that we serve.
Job description: see job flyer attached to this email
Website for more information: www.oneacrefund.org
Roast Chicken with Kimchi Smashed Potatoes
- 1 1/2 pounds fingerling or baby Yukon Gold potatoes
- 4 tablespoons vegetable oil, divided
- Kosher salt, freshly ground pepper
- 4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
- 2 garlic cloves, grated
- 1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
- 1 tablespoon unseasoned rice vinegar
- 4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)
Directions
Preheat oven to 450°F. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes. Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes. Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer. Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes. Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl. Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.
Source: http://www.epicurious.com/
Have a recipe or event you want to share with the group? Email Kristen Razo (kristen_razo@mba.berkeley.edu) so she can include it in the next newsletter!
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