Kids’ Food Literacy Sandwich Contest: Garden Italian Sandwich

September 22nd, 2012

FINALIST

 

Name: Mark Brunkhorst

Age: 15

Grade: 11

School: Leo A. Palmiter High School Culinary Academy

 

Hello, my name is Mark Brunkhorst and I look forward to competing in the California Food Literacy Center, Kids Sandwich Contest. I believe that my Sandwich is really healthy because I concentrated in the use of vegetables from our school sustainable garden. My school has two academies the first is the Culinary Academy that I am a part of. And the other is the Sustainable Agriculture Academy that grows and provides us with delicious organic vegetables from their gardens. Together we operate a student run Culinary Café that is open to the public on Thursdays. I hope this information is useful to you so that you can get to know me and my background a little better. It will be an honor to be a participant in your event and I think that my sandwich represents “food literacy” principles of nutrition, sustainability and local farming. My sandwich is easy to make and nutritionally balanced.

I am an 11th grade student at Leo A. Palmiter Junior/Senior High School Culinary Arts Academy. Last year I did an internship at Zuchinberg and competed in the California ProStart Boyd’s Culinary Cup. We came in 20th place out of 40 schools. The competition was exciting because I got to try duck and meet Master Chefs, There are only 64 Master Chefs in the world so, it was a big deal for me. We also helped cater the Sacramento Tree foundation dinner and I got to meet and cook for Congress woman Matsui and Bobby Jackson from the Sacramento kings.

Thank you for reading my essay and I hope that you pick my recipe. Bon Appetite

 

Ingredients:

  • Rosemary Herb Foccocia bread
  • Genoa Salami
  • Pepperjack Cheese
  • Black Seeded Simpson lettuce
  • Cherokee purple Heirloom tomatoes
  • Cal wonderbanana peppers
  • House pickled garden vegetables
  • Garlic Aioli
  • Kalamata olives
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Salt and Pepper

 

Directions:

1.            Harvest all vegetables from school sustainable garden, wash and prep properly.

2.            Make bread and pickles and aioli as per separate recipes.

3.            Slice bread into portions and then in half.

4.            Toast bread portions and coat inside with aioli.

5.            Add salami and cheese to bottom section.

6.            Add lettuce and top with tomatoes, peppers, pickles and olives.

7.            Finish sandwich with evoo and balsamic. Season with S & P

8.            Serve with lightly seasoned “Squash Fries”

 

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