Dinner With A Purpose

I don't know about you, but I learn by doing. I love reading, and I certainly learn plenty that way, too. But hands-on learning seems to be glue for my brain.

I'm guessing that some Stafford High School culinary students learned more in a day than they would have reading textbooks for a week. For a recent fundraiser dinner at school, SHS alumni Barry and Meta (Newell) West shared skills they developed working at the former Kirby House Restaurant in Abilene. 

The students diced.

They sliced.

They stirred.

They sauted.

They baked.

Then they set the table.

They made things pretty.

And they served a delicious three-course meal to 29 people.

 

Barry and Meta then "schooled" the adults who came to the dinner through demonstrating the techniques they refined through years at the Kirby House and at similar cooking demonstrations throughout the state. (The overhead demonstration mirror in the newly-remodeled culinary kitchen came in pretty handy during their presentation.)

As I said, I learn by doing. So, I experimented with some of the Wests' recipes at home. The Wests served a pork loin and mustard sauce for their main dish at the fundraising dinner. It would make a delicious Easter dinner.

But since we have beef in the freezer, I seasoned ribeye steaks and then grilled them. The mustard sauce was equally tasty on beef, my taste tester and I concluded.

Barry's Multi-Mustard Sauce

1 small white or yellow onion, minced
2-3 tbsp. extra virgin olive oil
2-3 tbsp. chicken concentrate
1 cup white wine (such as Beringer White Zinfandel)
1/2 cup Dijon mustard
1/4 to 1/3 cup yellow mustard
1 tbsp. dry mustard
1-2 tbsp. whole mustard seed
2 cups heavy cream

In a 2- to 3-quart saucepan, saute minced onions in olive oil until tender. Add the chicken concentrate to onions and simmer about 1 minute. Add wine and then the four mustards. Stir in a whisk to mix. Add cream and summer until reduced to sauce consistency.

One thing the new school kitchen doesn't have is natural light. The plate with the Peppered  Pork Loin, buttermilk mashed potatoes and sauted vegetables was beautiful, but the color in this photo is a little off. Notice the carrot rose they used to garnish the plates.

Barry's Peppered Pork Loin

(Serves 10-12)

1/4 cup peppercorns (or use 3-4 tbsp. ground pepper)
1 cup bread crumbs
1/2 cup chopped fresh parsley or 3-4 tbsp. dry parsley
2 tbsp. olive oil
1 tsp. coarse salt
2 1/2-pound pork loin
1/4 cup Dijon mustard

Trim excess fat and silver skin from the loin. Brush with Dijon mustard. Combine peppercorns, bread crumbs, parsley, salt and olive oil. Spread the peppercorn coating mixture out on parchment paper. Roll loin in coating and press to help mixture adhere.

Place on a roasting rack in a roasting pan and bake until internal temperature reaches 160-165 degrees (about 20 minutes per pound). Barry says they prefer to cook to a temperature of 180 degrees; the coating keeps the meat moist and very tender.

Allow loin to rest at least 10 to 15 minutes before slicing.

Pork loin can be coated in advance and refrigerated. Bake to desired temperature prior to serving.

Buttermilk Mashed Potatoes

(Serves 6-7)

6 to 7 cups russet potatoes, peeled (about 2 1/4 pounds)
1 1/2 cups buttermilk
2 tbsp. butter
Salt and white pepper to taste

Cut peeled potatoes into 1-inch chunks and cook in salted water until tender. Mash potatoes in large bowl. Stir in buttermilk and butter. Season with salt and white pepper to taste. 

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For more information about the new culinary arts program at Stafford High School, click here. For more about the partnership between Stafford County Flour Mills and SHS, click here.

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Today, I'm linked to Wake Up Wednesdays at Wichita blogger Ashley's Kitchen Meets Girl.

A Blend Between A School and Community

 

Stafford Schools USD 349 may be small. But leaders sure don't "loaf" around when it comes to big ideas. Stafford Schools has converted its Family and Consumer Science classroom to a commercial kitchen. It's giving students a career pathway for their future. In addition, it has sparked cooperation among hometown businesses and the school to make new opportunities for all involved.

 "The Commercial Kitchen is a project that was built out of a desire to have culinary arts curriculum available at SHS," said Mary Jo Taylor, superintendent at Stafford. "This hope became a reality when a grant from the state became available called a Rigorous Program of Study (RPOS grant).  The effort to earn the grant was successful.  For the past two years, the Board of Education and staff have worked at planning curriculum and kitchen space.  Teachers have had to be trained for this unique method of teaching and learning.  In the end, the entire Family and Consumer Science Room has been remodeled and turned into a commercial kitchen.  It is an exciting new venture for the school."

Bread made from a 60/40 whole wheat/white flour blend is being tested by the school and Stafford County Flour Mills.

One of those ventures is working with Stafford County Flour Mills, maker of Hudson Cream Flour. In 1881, Gustav Krug migrated from Saxony, Germany, and settled on a farm north of Hudson, Kansas. His father, Karl, was in the milling business in Germany. In 1905, Gustav's and his brother-in-law Otto Sondregger organized the "Hudson Milling Company" and began producing 75 barrels of flour a per day. More than 100 years later, it was named as one of the 8 Wonders of Kansas Commerce by the Kansas Sampler Foundation.  It is one of the last independent flour mills remaining in the U.S. Many home bakers (like me!) are already loyal to the Hudson Cream Flour brand.

But a new cooperative endeavor with Stafford Schools is addressing the need for school cafeterias to comply with new USDA guidelines for whole grains in students' diets. As of the 2014-15 school year, all grains served in schools as part of the National School Lunch and Breakfast Program must be whole-grain rich. Currently, school cafeterias must use baked products using at least a 50/50 blend of flour - 50 percent whole wheat flour and 50 percent enriched, all-purpose white flour. However, food service directors cannot order such a product already mixed, according to Superintendent Taylor. For example, Stafford Schools food service director Sheila Zehr mixes it by hand.  

Taylor approached Stafford County Flour Mills President Reuel Foote about a partnership which would team the school's new culinary career track with the mill's products and name recognition. Taylor also worked with Stafford County Economic Development Director Carolyn Dunn, who suggested developing mixes for for school cafeterias and recipes that optimize the flavor. 

At a fundraiser meal recently,  Culinary Arts Instructor Denise Dickson said they are working with the mill on a mix that uses 60 percent whole wheat flour and 40 percent enriched all-purpose flour. The mill purchased a "ribbon mixer" for this project and can also add other ingredients to the mix, including additional gluten and other seasonings.

Dunn wrote a successful grant which is being used to research, develop and market the flour blend. They are also using the services of two area foods professionals - a dietitian and a food scientist - to help with market research and recipe testing.  

Currently, they are conducting a survey among school districts statewide to determine what they would like to have available in a mix to be used for school lunches and breakfasts. The school and the mill hope there will be sufficient interest among food service directors that they will request it from vendors and vendors would, in turn, carry a pallet of the new product on their distribution trucks. If there is sufficient interest and schools order the new product, it would create a small income stream for the culinary arts program, Taylor said.

The cooperation between Stafford County Flour Mills and the school is just the first step in a bigger vision, Taylor said. 

"Our vision includes the baking, moving on to vegetables utilizing the schools' greenhouse and ultimately 'suppers to go,' a service we tried offering a few years ago. We'll see how it goes," Taylor said.

One slice - er, step - at a time, it seems.

**If you're in the Stafford area, you have an opportunity to see the commercial kitchen, as well as other new features of the school, including a greenhouse and safe room. The school will host an open house from 6:30 to 8 PM, TONIGHT, Tuesday, April 8. Enter through the high school and check in at the Commons Area for tours.**  

If you're interested in learning more about the Stafford County Flour Mills, this is a great short video: