Issue link: https://imageup.uberflip.com/i/1543313
| LIFE IN SOLERA | MARCH 2026 | 21 The Bon Appétit Cooking Club celebrated Super Bowl LX in winning fashion. Dressed in their favorite team jerseys, members enjoyed an outstanding culinary demonstration by Chef Jonathan Weiner from Beaumont High School's Culinary Arts program — known to all as "Chef W." Chef W presented Knife Skills 101, guiding members through proper knife handling and safety techniques, including the essential "claw grip" to keep fingers tucked safely away while chopping and cutting. He explained the difference between cutting motions, such as the high cut for chopping and the low, rocking cut for precision work. Members learned a variety of classic cuts, including dicing, slicing, julienne (matchstick), bias cuts at a 45-degree angle for green onions, mincing for rough cuts, and chiffonade — a very fine shred perfect for herb garnishes. After sharpening their knowledge of knife skills, members enjoyed a Super Bowl–themed appetizer potluck filled with game- day favorites. Chef W and students from Beaumont High School prepared fresh pico de gallo for everyone to sample. The celebration continued with football trivia, a Super Bowl scratcher game with multiple winners, and a fun raffle drawing to close out the event. All proceeds from the raffle support the Solera Bon Appétit Cooking Club's $1,500 scholarship, which will be awarded this May to a deserving student in the Culinary Arts program at Beaumont High School. Our next meeting is on Fri., March 4 at 1 pm were we will enjoy "A Taste of Ireland." If you are interested in joining this delicious club, contact Patty Meinhardt at (9808) 723-3847. Please be sure to leave a message. BON APPETIT CLUB Ingredients: • ½ # butter or two sticks ½ ea. • Medium onion thinly sliced • 56 oz. San Marzano peeled canned tomatoes • ¼ C. heavy cream, add more if needed • ½ Tbsp. sugar, add more if needed • Salt & pepper to taste Cream Tomat Sou• Directions: 1. In a saucepan on med high melt butter and sweat onions until translucent, season with salt & pepper. 2. Once onions are soft and translucent add canned tomatoes, cook for 15 - 20 min on med low heat. (Do not bring to a boil). 3. After cooking for 15 - 20 min, add cream & sugar, cook for 10 min. 4. Blend with a blender or a stick blender and season with salt & pepper. Recipe from the students at Beaumont High School's Culinary Arts program