This February we kicked off Winter Break with one of the BEST events we’ve ever had in the new TPC Kitchen! We invited all of our employees kids for a fun-filled Friday night with Chef Peter & Chef Paul. The kids learned how to make fresh pasta and meatballs from scratch with Chef Peter, and got a lesson in Cookie & Cupcake decorating with Chef Paul! First we had all the kids gather around our table for an introduction of what to expect. Then, we brought them all into the kitchen and got them fitted into their aprons and chef hats! Next, they got their first pasta lesson. They learned how pasta is made from scratch, and rolled out in the pasta machine. Then, Chef Peter taught them a few different shapes and sizes of pasta and the kids got to work cutting away. They were so enthusiastic, it was amazing to watch them! After they were done with their pasta, they got to work on the meatballs. The best part was watching their faces as they stuck their hands into the bowl to mix everything up and form their meatballs! While the chefs in the kitchen got to work cooking their pasta and meatballs, the kids were sent over to Chef Paul for Cookie & Cupcake Decorating! Chef Paul made cookies in all different shapes and baked Chocolate & Vanilla Cupcakes for the kids to let their creativity run wild, and it sure did! When they were finished we had all the kids gather back around the table while our chef’s plated their Pasta & Meatballs. We served the kids “Red & White” (Cherry or White Grape Juice), to go with their masterpieces! Overall, this was such a fantastic and rewarding experience and we hope to call this the FIRST ANNUAL Kids in the Kitchen Night at TPC!
Thank you to Chef Peter & Chef Paul for all of your hard work and dedication!
Here’s our recipe for Chef Ron’s World Famous Meatballs, so you too can get in the kitchen with the kids and whip up some memories!
CHEF RON’S WORLD FAMOUS MEATBALL’S
INGREDIENTS
• 4 oz Ground veal
• 4 oz Ground beef (or Pork)
• 2 oz, sautéed mirepoix (puree of onion, carrot, celery and garlic)
• 2 tbsp. chopped parsley
• ¼ cup grated romano cheese
• 2 oz. panada (1 oz heavy cream mixed with 1 oz fresh bread crumbs)
• 1 egg
• ½ cup dry bread crumbs
TO MAKE:
1- Place both the ground beef and veal in a bowl
2- Add the mirepoix, parsley and cheese
3- Mix well with your hands
4- Add the egg and the panada
5- Mix into meat mixture
6- Add the bread crumbs a bit at a time until the mix tightens
7- Season with salt and pepper
8- Scoop and roll into balls
A silly joke in passing turned into one of the best night's in TPC history! We invited our TPC Family's Kids into our…
Posted by Thomas Preti Events to Savor on Friday, February 17, 2017