“Okay. Wow. That’s pretty good. But, now, I don’t mean that you took spaghetti noodles out of the box and boiled it. How many have made pasta out of flour and eggs?” One hand stayed raised.
Chef Ethan McKee was getting a sense of his students. He could see right off that they were good listeners and excited participants, but I bet he had no idea how awesome they would be at making pasta.
Last week, 30 fifth graders from the School Without Walls at Francis-Stevens Elementary took a walking field trip a few blocks away to Urbana, a popular Dupont Circle restaurant specializing in Italian food. It was a real treat.
You see, normally, FoodPrints sessions are presented to our various schools as “in-school” field trips. Sure, the teachers are pretty accomplished cooks and instructors, but this time, class was taught by a professional chef, in a beautiful restaurant located in the Hotel Palomar -- it was the result of a wonderful collaboration between Urbana, FRESHFARM’s FoodPrints program, and a DC public elementary school.
Before walking the four blocks to Urbana, the students harvested spinach (grown from seed!) along with kale, oregano, thyme, and chives in their school garden.
Many thanks to the team at Urbana for making this most fun field trip possible. We hope to continue this fun and delicious partnership!