To support REAP Food Group’s Chef in the Classroom program, chef Tory Miller and chef Lisa Jacobson will cook alongside Sherman Middle School students at a March 10 benefit breakfast.
According to a release, Miller, of L’Etoile, Graze, Sujeo and Estrellón, and Jacobson, of the former Mermaid Café, will create a locally sourced breakfast to serve to community members during the Dane County Winter Farmers’ Market in the Madison Senior Center.
The Chef in the Classroom program teaches students how to cook fresh, healthy meals using local ingredients, while introducing concepts like agriculture, sustainability and nutrition. At Sherman Middle School, the entire seventh grade gets to participate and create four seasonal dishes over the course of the year.
“Chef in the Classroom is a vital program,” Natalie Aguirre, a family and consumer sciences teacher at East High School, said. “Students will think they won’t like the food, and then they end up loving it, taking the recipe home, and preparing it for their families and friends.”
The main menu item is a breakfast pizza with Cress Spring pizza crust topped with Pecatonica Valley Farm eggs, Schroeder Käse mozzarella and smoked cheddar cheese, Herb n’ Oyster mushrooms, Snug Haven frost-sweetened spinach, Westridge Organic Produce pork breakfast sausage and Renaissance Farm pesto.
Along with the pizza, they will make Driftless Organics sweet potato and Butter Mountain Farm potato home fries. They will also prepare a mixed greens. winter root vegetables and apple salad with a Hook’s Cheese Parmesan vinaigrette. Breakfast will also come with Sutter’s Ridge raspberry tiramisu.
All of the proceeds will benefit REAP’s Chef in the Classroom program. The breakfast will be $12 person.
