As Westwind shakes off its winter slumber, our team is working hard to prepare for another busy year of programs, rentals, and guests. Recently, the Westwind kitchen team met for a day of training and culinary celebration. In the second annual edition of Westwind Chopped, our kitchen team worked together to prepare an appetizer, a main course, and a dessert for our esteemed panel of judges.
Each round was centered around a mystery basket of ingredients that the kitchen team had to highlight in their dish. The afternoon started with a luscious arugula salad with blood oranges, avocado, and roasted pinenuts. The second basket brought new surprises, and the kitchen was up to the task. The main course was a rich orzo alfredo complete with wilted spinach and sundried tomatoes, and topped with sauteed scallops. Having only forty-five minutes to complete dessert presented another challenge that the kitchen team was more than up for. With a basket of fresh raspberries, cream cheese, filo dough, and chocolate chips, they whipped up a mouth-watering raspberry turnover, finished with a beautiful chocolate drizzle.
Our incredible kitchen staff are a vital part of the Westwind team. They serve up food year-round for all of Westwind’s programs and Outdoor School and are available to all rental groups that we host. With several returners and a couple of new faces, make sure to stop by the galley on your next visit and say hi. You may even get a demonstration of their “Wall of Catchphrase Buttons.”
