Culinary Update And Family Workshop

FAMILY WORKSHOPS

It was a very busy week last week prior to Family Workshop and getting the new tile floors put in at the Hunter House.  It looks beautiful and makes our dining and kitchen area look like a different house.

Thanks to the installers for their speedy and efficient job in the time frame that we had to work with.  Thanks to the B2B residents for their willlingness to do all the cleaning after returning from the outdoors and making sure we were ready to go for Family Meet and Greet.  Go Team!

I made the decision to do the prep work for the food at my house on Thursday night.  I had the efficient support of Spencer who helped me with the quiche prep, chopping vegetables, cracking eggs and grating cheese.  Thank you Spencer, I couldn’t have done it without you.  We bought pizza for the guys and had a dine and dash meal at Litzler.

The Meet and Greet was a heart felt meeting, with families gathering, munching on delicious treats, and preperation for the welcoming meeting led by Roy and Grace.  A few tears were shed, as everyone shared in a little about their journey here.  Always a heartfelt moment.

Workshops and groups were held through out the day and then off to free family time in the eveing.  The B2B second anniversary was held on Saturday afternoon at the New Delhi Palace where we spent time with families, shared some warm stories about how B2B got started and the experiences of

some of our families today.  The food and service were excellent.

Once again, B2B continues to move forward in culinary.  Due to having a full house of residents, we will be splitting the class into two days: Friday and Saturday mornings.  This will enable us to work more efficiently in the kitchen and use the equipment at our disposal.

HOW DOES THE GARDEN GROW?

We are officially planted and growing in the garden, as of Monday.  We had a wonderful variety of peppers, colored bells to spicy habaneros.  Tomatoes of reds and yellows, round to tear drop, eggplant, lettuces, squash, beets, carrots, corn, and broccoli.  An abundance of herbs fill our oak barrels up on the deck, from basil to rosemary, dill, garlic, oregano and sage.  I am look forward to using these in our culinary class and sharing how the flavor of a fresh herb can enhance a recipe.  We are having exceptional hot days here in Flagstaff, however, this is just what we need to help our garden grow.  I will keep you updated as we nurture our garden along.

Happy summer everyone!

— Kathy DuPrez, B2B culinary director and contributing blog writer