Every Thursday this summer, students prepared a meal for about 50 guests at the school, and they’ve had no trouble filling up a classroom that’s been converted into a restaurant for the summer.
“We keep talking about advertising, but we keep selling out every week,” said principal Tad MacMillan, who donned a kitchen apron to help out the Clarke Middle School Garden Kitchen Corps Thursday.
Forget about calling early to get reservations, by the way. With the beginning of school coming up Aug. 11, Thursday’s was the last meal of the summer, with a menu that wouldn’t be out of place at any of Athens’ best restaurants.
Here’s what a suggested donation of about $10 got patrons Thursday:
- • Deviled “little flock” eggs with schoolhouse pickles
- • Zucchini and potato fritters with ricotta and chive oil
- • Creamed corn (without cream) and bacon
- • Shrimp salad with garden herbs and peaches
- • Coconut rice pudding with blackberry jam
Pretty ambitious for about a dozen middle school students volunteering their time over the summer, but they bring it off week after week.
They’ve got some pretty good help, to be fair. Not MacMillan, but folks such as nationally known chefs Hugh Acheson and Peter Dale, who have supported from the beginning of the program, MacMillan said.
Helping Thursday were Sarah Lockman, pastry chef at The National, Diana Prescott, a line cook at 5&10 and University of Georgia student volunteer Hillary Jourdan.
Jourdan’s has helped all summer, but it was the first time for Prescott and Lockman, who gave the children tips as they whipped up their gourmet meal just in time for their noon flood of visitors.
“I’ve been so impressed with the kids. They have taught me a lot,” Jourdan said. “They can take care of it by themselves at this point.”
“I love working with kids and I love cooking,” said Prescott. “It’s really cool. These kids know where their foods come from and they know how to do real cool things with it. They know much more than I did at their age.”
“I’m jealous I never had a classroom like this,” said Lockman as she watched Clarke Middle students Katie Upchurch and Ella Gibson slice bell peppers into thin strips.
The middle school students not only cook the food and prepare the plates, but set and serve the tables and even provide entertainment.
Rea’l Pogue sang before Thursday’s meal. “I’ve had a wonderful time,” Pogue said. “I honestly like cooking.”