If you grew up in America’s public education system, cafeterias might make you shiver with flashbacks of burnt pizzas and burger patties cut with cherries as filler.
But what if you want beet gnocchi or chile rellenos instead? If you or your child is a high schooler interested in culinary arts, consider looking into the Blue Sky Cafe farm-to-kitchen program at Sky Islands Public High School.
This isn’t a standard culinary class that starts with hours of chopping onions and cutting carrots into brunoise; students gain experience in both growing the food and preparing it in the kitchen.
Students begin with urban horticulture with Michael Bagesse, where they propagate seedlings in a greenhouse, plant seasonal vegetables, install irrigation, and manage the onsite farm. Plants range from standard greens to indigenous plants such as I’itoi onions.
Plants aren’t the only focus on the farm; students also raise chickens in the chicken coop and collect eggs. Baby goats may also enter the fray soon.
Afterwards, the students cook the ingredients they’ve grown with chef Aidan Gould. Rather than practicing rote training with classical techniques, students learn techniques from several recipes a week. A couple of previous recipes include Beet Gnocchi and Chorizo-stuffed Chile Rellenos.
Furthermore, nutritious dishes that make the cut will be served to the school for lunch.
To help support the program, visit Blue Sky Cafe’s first pop-up dinner at 6 p.m. on Wednesday, March 20.
Gould and students will prepare a three-course meal, which includes two wine pairings. The suggested donation is $100 per person and all proceeds directly benefit the Sky Islands farm-to-kitchen program.
Spring Pop-Up Dinner Menu
First Course
- Slow-roasted Butternut Squash – with poached pear, lemon-infused goat cheese, roasted pepitas, and citrus balsamic reduction
Second Course
- Maqui Berry Powder Dusted Duck Breast – with duck skin chicharron and grapefruit gastrique, served on red and gold beet sauce
Third Course
- Deconstructed Tarta De Merengue – with grapefruit lavender custard, lime merengue, candied lime zest, and edible flowers
Sky Islands Public High School is located at 6000 E. 14th St. For more information and to purchase tickets, visit skyislands.org.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
