Cafeteria Update

Mehr Singh & Tina Czaplinska Co Editors in Chief The cafeteria is always a cause for comment, whether it is good (which most times it is, considering food is a motivator for most Latin students) or bad. Recently, the cafeteria staff reached out to the Forum to get more students involved in what Quest does behind the scenes. As we sat down for our interview with George, the General Manager, and Steven, the Executive Chef, we realized the job wasn’t as simple as it seems. Before we started asking a question Steven had to dash out the room to take care of the food during the busy 11:15 lunch block. And, while George was able to sit down with us, his phone was ringing constantly. So, to get a glimpse of how the cafeteria functions, how students can get involved, and how the cafetaria might become a part of Latin’s curriculum, enjoy this video (the first video on the Forum for this year)!   The cafeteria also wishes to share one of their favorite recipes : Coq au Vin ! It is adapted from Julia Child!   Yield: Serves 4   Ingredients:   One whole chicken – cut into 8 pieces ½  cup                        all purpose flour 3 Tblsp           olive oil 1 pound         pearl onions – peeled 1 pound         button mushrooms 1 bottle           red wine 2 medium      carrots – diced 2 cloves          garlic, minced 4 sprigs          thyme salt and pepper to taste   Method: Dredge chicken with flour and season with salt and pepper. In a roasting pan large enough to fit all of the ingredients, heat the olive oil until almost smoking. Sear all pieces of the chicken until dark brown. Remove chicken from the pan and set to the side. Chicken will still be undercooked at this point.   Place the onions and mushrooms in the pan and sauté until well browned. Deglaze the pan with the entire bottle of wine and reduce it by ¼. Add in the carrots, garlic and thyme. Add in the thighs and drumsticks and bring to a simmer. After 15 minutes, add in the breast pieces and simmer for 20 to 25 minutes, or until the chicken easily comes away from the bone.   Remove chicken and vegetables and place on a serving platter. If the sauce is too thin, take 1 tablespoon each of room temperature butter and flour and combine them into a paste. Whisk butter and flour into the sauce and bring to a boil. Taste sauce for salt and season accordingly.   Serve with mashed potatoes, noodles or spaetzle. Enjoy!]]>