As part of dietary education, cultural committee at elementary school (public!) organized a cooking class for parents, taught by Namae chef from Michelin 1 star ranked restaurant in Nishi Azabu, called L'effervescence. Menu was roast beef, maitre d'hotel butter, French fries, and salad. We didn't use oven to cook roast beef, used hot water to cook it through, and fried at the end to brown it. Off course it was according to the restaurant's receipt, rightfully tasted GOOD! Plus, the beef was from an organic livestock farmer in Iwate Pref. called Kakigi Chikusan, fresh vegetable harvested this morning at an organic farmer Eco Farm Asano in Yachimata, Chiba Pref., potato carefully prepared and boiled at the restaurant prior to frying. The chef also taught a class of "taste" to students, along with another famous chef at school, to educate healthy, good eating to children. I'm so glad my daughter is with this school, and I'm so fortunate to have such chance to be involved in the special activities they offer. When should I cook these menu? Oh, and, I have to go check out the restaurant as they're open for lunch, too!
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