Local chefs teach students about healthy cooking
Georgia Brown Elementary School Principal Ellalina Emrich Keller, from left, chef Gregg Wangard, farmer Bill Spencer and chef Kelly Wangard.
Local chefs visited with students at Georgia Brown Elementary School Tuesday to cook school lunch and teach the children where their food comes from.
Chef Gregg Wangard of Marisol Restaurant at the Cliff’s Resort in Shell Beach and his wife chef Kelly Wangard of SummerWood Winery and Inn of Paso Robles prepared and served a healthy lunch to 530 students to introduce new foods and inspire a healthy lifestyle.
The menu consisted of braised chicken, crushed potatoes, fennel-kale slaw and roasted cauliflower and broccoli.
“The goal is to teach children where their food is coming from in whole form and teach what can be made with it,” said chef Kelly Wangard. The children had lessons over the entire month about the basic food groups, product identification and how to cook with their families at home.
Parent volunteers filled 530 bags to take home with ingredients and a recipe to make a butternut squash soup. The bags will be handed out to all students on Friday to take home and make the recipe with their families. Parents and teachers will demonstrate how to make the soup in their classrooms.
This program is supported with hands on assistance from facility, parents, the culinary center in Paso Robles, local farmers, Cal Fresh and Cal Poly Athletics.
Athletes came to participate during the school lunch and shared their experiences with the children about eating right and staying active. Local farmers like Bill Spencer of Windrose Farms spoke to the school about the nutrition in the produce that is grown.
Sandra Diamond with the North County Farmer’s market, The Berry Man, Cliff’s Resort, and Vivant Fine Cheese donated the ingredients and produce. Doc Burstein’s Ice Cream of Arroyo Grande and San Luis Obispo created a Carrot-Orange Sorbet with Chef Gregg Wangard.
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