AT XHIBITION KITCHEN, CHICKENS WERE THE HOT TOPIC OF THE DAY.
JENNIFER TRAINER THOMPSON, AUTHOR OF THE “FRESH-EGG” COOKBOOK, FROM CHICKEN TO KITCHEN, SHARED
HER RECIPES AND FASCINATION WITH CHICKENS.
“THEY SORT OF HIKE UP THEIR WINGS LIKE AN OLD LADY LIFTING HER SKIRT.
AND THEN THEY GO DOWN.”
SHE MADE THE DEMONSTRATION INTERACTIVE, ASKING FOR STUDENTS TO COME UP AND HELP.
FROM BLENDING TO MAKING PEAKS, THE STUDENTS DID IT ALL.
SHE MADE HOLLONDAISE SAUCE OVER ASPARAGUS, PICKLED EGGS AND LEMON MERINGUE PIE.
THOMPSON VIEWS HER CHICKENS AS HER PETS.
“I ENCOURAGE YOU WHEN YOU GET OUT OF SCHOOL TO GET HENS. THEY’RE REALLY FUN AND THEY’RE
REALLY EASY.
AND THEY GIVE YOU EGGS EVERY DAY, AND THEY ALSO TAKE CARE OF ALL YOUR SCRAPS.”
ALL STUDENTS ATTENDING RECEIVED AN AUTOGRAPHED COPY OF HER NEW BOOK.
“YOU KNOW, I HAD A BLAST LEARNING.
AND I REALLY ENJOYED THE LEMON MERINGUE PIE THAT SHE GAVE.
HAD A GREAT MOUTH FEEL.
AND I JUST ENJOYED IT AND I’M DEFINITELY GOING TO BE BACK NEXT WEEK.”
JENNIFER TRAINER THOMPSON IS THE CHEF AND CREATOR OF “JUMP UP AND KISS ME,” AN ALL
NATURAL LINE OF SPICY FOOD.
FOR NUTV, I’M JADE ROSENBERG
