Chef Jean Louis from Gastronomy (Market Street Grill) brought a very entertaining and delicious eventing to the FTR kitchen! Guest chefs help the mission of Food to Recover by getting people excited and curious about food!
We began by making a fresh "caprese in a glass" starting with blending and straining the tomatoes ourselves! Then, we drizzled some basil olive oil, and added a mozzarella ball to top it off! The special glasses made us feel like we were dining in style!
Then, we chopped tart apples to throw together a quick apple tart!
Simple phyllo dough topped with apples and a light brush of butter was popped in the oven for 15-20 minutes. The result was a crisp and sweet apple tart that is simple enough for even a weeknight! Desserts that highlight fruits are always supported in the FTR kitchen!
Finally, we enjoyed a 4-ingredient ratatouille (bell peppers, onion, garlic, and zucchini) with garlic sautéed shrimp on top. The shells of the shrimp were left on while cooking to increase the flavor. Jean Louis spoke about his home country, France, and the attention and time they spend preparing and enjoying food. We all enjoyed sharing a meal together and could sure taste all of the love that was put into the food!
Simple phyllo dough topped with apples and a light brush of butter was popped in the oven for 15-20 minutes. The result was a crisp and sweet apple tart that is simple enough for even a weeknight! Desserts that highlight fruits are always supported in the FTR kitchen!
Finally, we enjoyed a 4-ingredient ratatouille (bell peppers, onion, garlic, and zucchini) with garlic sautéed shrimp on top. The shells of the shrimp were left on while cooking to increase the flavor. Jean Louis spoke about his home country, France, and the attention and time they spend preparing and enjoying food. We all enjoyed sharing a meal together and could sure taste all of the love that was put into the food!
Chef Jean Louis
provided such a fun and interactive evening! He connected so well with the FTR members and his passion for food was infectious! Thank you, Jean Louis!
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