Monday
This morning, we received a delivery of 2 allergen kits for the wellness station. We were very excited to open the box and see what’s come with the box. Since the kit will only be used to prepare allergen friendly meals for students, we created a SOP that provide full description on handling, storing and cleaning the kit to prevent cross contamination.
At noon, we visited the Free Spirit Farm located in Sacramento, CA with Shawn, Samantha and Kristen. We were very excited to meet the owner of the organic farm, Toby Hastings as we heard many great things about Toby from Shawn. Toby will be one of the major supplies for Brown’s in the fall. Toby leased the farm from the Center for Land-Based Learning to grow fruits, vegetable and flowers for over 40 local restaurants, farmers market, and Airbnb in San Francisco. The growing season starts in May and ends around November. During winter, he grows legumes as cover crop to supply the following year’s nitrogen needs. He also grows a wide variety of fruits like peaches, plums, pluots, figs, persimmons, berries, wine grapes, pomegranate and many more. During our tour of the farm, Toby was generous enough to let us try lots of the fruits that he is growing! We tried Toby’s favorite emerald pluot and loved it so much! It was so sweet and juicy! Nothing beats fresh fruits handpicked from the farm! At the end of our tour, we even got to take some fruits home with us!
Baby walnuts
Megan tasting a elderberry.. not sure what she thinks!
Pepper plants
Delicious blackberries that we all snacked on!
Megan tasting blackberries
Baby Pomegranates
Regular Plums
Megan and Melissa's favorite new fruit called an emerald! What a treat
Fresh Fig that was super sweet and juicy
Super sweet and juicy grape tomatoes, that even Melissa liked!
Melissa grabbing a plum on the tour
The twins and their plums!
Toby even grew some grapes that he might use to make wine in the future!
Kristen, Toby, Sam, Megan and Melissa with their fresh picked produce from the farm
Sam and Toby picking some tomatoes
Look how cute these watermelons are
Toby picking fresh plums for us to try!
The crew at the farm
Where Toby collects his fresh eggs!
Toby's chicken on the farm fed with grain from his neighbors, and extra fresh fruits and veggies
Tuesday
Today we went to Brown's cafe and tasted the breakfast samples that the chefs were testing for opening next week. The chefs had prepared the yogurt parfait, two breakfast plates (below), along with two types of breakfast porridge. Everything tasted great, just as we had remembered when preparing the sample dishes with Kristen. After, we had a few projects to take care of with Lucky to help with Brown's. First, we had the fun opportunity to help pick out a new counter top for a cabinet that will be put in Browns for the sparkling water CO2 containers and other refrigerated filtered water. One of the biggest changes to Brown's along with the menu, is there will only be one drink refrigerator that will hold yogurt parfaits, and in the future fresh squeezed orange juice. Therefore, all of the soft drinks, teas and juices will all be removed! After, we took our visit to Brown's, we went back to the office with Lucky and worked on creating new menu boards for GBC. Because GBC has new products for the fall, it was necessary to rework the menu boards. We created a breakfast display, burrito and burrito bowl, sandwich, and salad displays and adjusted the pricing as necessary. After we finished working on the menu boards Kristen asked us to create an SOP for making housemade aioli. According to the health inspector, he provided a list of suggestions that should be included in this SOP because they chefs are working with and serving raw eggs. We incorporated how to make the aioli with specifications for sanitation, temperatures, preventing cross-contamination, hand washing and storing.
Breakfast plate
Sweet millet porridge
Savory breakfast made with polenta
Wednesday
Today we started working on our final presentation. After a long few hours in the office we looked forward to a yummy lunch at Brown's. We went over to Brown's for a delicious lunch. We tried many of the sampler plates and Kristen described to her staff how the food will be plated, depending on the sides ordered. After tasting the delicious food we created an SOP for Kristen for preparing homemade aioli.
Kristen explaining the sample plates to her staff
Thursday
Today again we went to Brown's and sampled all of the panini and burgers they will be offering during the re-opening of Brown's in the fall. They were so many varieties and we loved everyone of them! Also we worked with Lucky again, altering the menus. It has been very hectic with the re-opening of Brown's now that it is crunch time!
Portabello pesto panini
Curried Chicken Salad Sandwich
Caramelizad onion, spinach, tomato, and hummus panini
Ahi Tuna Sandwich
BTL
Tofo Siracha Burger
Grass Fed Burger
Friday
Today was the big day for our presentation! It went really well, we had a huge turn out and the managers all really seemed to love it. Thanks Cal for the best summer yet!! Now it is time for our travels back to school and the start of our senior year!
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