Farm-Fresh Frittata showcases teen's growing culinary skills
Mashiki, how did you hear about the Boys Grow program and what made you decide to apply? (Founder) John (Gordon Jr.) came to our school and did a presentation on the program. My English teacher encouraged me to apply and now I am in the first year of my two years there.
I like being part of Boys Grow, and I think it’s very fun and productive work on the farm. I like working in the ground, planting seeds and watching how fast things grow. Also, my time there helps me excel in my lifelong goal of wanting to be a chef.
Who inspires you to be a chef? My dad is a cook and I want to follow in his footsteps, although we each cook different kinds of food. It’s fun cooking with my dad, and I especially like when we make rice and beans together with biscuits.
I also like to make Southeast Asian and West Indian dishes, because they are exotic in flavor but are relatively easy to prepare using fresh ingredients. I like being at Boys Grow, because if I need some fresh ingredients for a dish, I just have to go to the garden for the produce.
Make plans to attend the Greek Food Festival
- “The idea behind the dinner series is to contrive a black space — a space that welcomes everybody yet prioritizes the experiences and perspectives of black folks in Boston,” he says. “It is something to see black folks speak honestly about their
- Jug Mountain Ranch, 13834 Farm to Market Road near McCall, recently hired a new chef. Larger plates include a cast iron-smoked pork chop ($17), kecap manis and lime-glazed king salmon ($17) and roasted bell pepper chardonnay pasta ($14).
- and call it dinner. Here is a look at delicious appetizers and the places you will find them: Editor's note: Restaurant menus are subject to change, so if you are craving any of the following dishes, check with the restaurant before visiting. Pigs