Kitchen Training and “Chopped” Extravaganza

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.”