steamed carrots with orange and ginger

February 17, 2014 • Nancy Wolfson-Moche

I began a crisp, chilly day with this refreshing, warming dish at Isabella Freedman Jewish Retreat Center: carrots steamed  with orange and ginger, topped with a dried apricot.  IMG_2609 Head chef Adam SaNougera lived in Asia and often introduces Asian spices (like ginger) and simple cooking methods (like steaming) in his delicious, satisfying food.

 IMG_2616

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.