YHC’s 2.0 likes to cook from time to time, especially for school volunteer hours. Here’s what was served:
- Free range artisanal chicken breast filets lightly battered and fried with optional tangy barbecue glaze
- Fresh seasonal fruit diced and drizzled with a sweet lemon reduction
- Crispy kettle cooked sliced potatoes dusted with salt and barbecue spice
- Vanilla mousse parfait layered with sliced organic bananas and wafers and finished with a light crème fraiche topping and wafer crumbles
- Squeezed lemons combined with raw cane sugar and natural spring water served over cubed ice
Numberama, Nameorama, COT
MOLESKIN
Nailed it! Always a pleasure to give back.
