Thursday Fun

Yesterday we accomplished a series of preparations for our Lower School visitors and our lunch trip to Avero Pizzaria in Devon. To prepare for the Lower Schoolers we mixed the ingredients that needed to be refrigerated overnight prior to being completed. These ingredients that we refrigerated overnight we help us make a apple caviar, blueberry caviar, chocolate spaghetti, strawberry yogurt spheres, and peach yogurt spheres. The lessons of the day were to learn about gluten since we were off to a pizzaria for lunch. We completed a lab where groups of two were given a specific amount

of different flours and then mixed it with a small amount of water to create a doughy structure. We then rinsed the dough ball with water above a colander to rinse away the starch and be only left with a ball of gluten. The size of the ball of gluten varied in size which determined the type of flour each group was given. After the lab, we headed over to Avero where Mr. Morrison met and spoke to us and another Jterm group named "Coming to the table". He spoke for about an hour about the business behind opening a restaurant and how difficult it can be. Though the focus was not on kitchen chemistry or molecular gastronomy, the presentation was interesting and extremely informative. We then were given lunch which consisted of bread, pasta Bolognese, arugula salad, and both cheese and pepperoni pizza, as well as strawberry and original cannoli. A few students and Mrs. Miklavcic made a quick trip to Whole Foods to buy ingredients needed to complete the Lower School presentation.

-Jack Brinker and Maddie O'Reilly