Teens learn healthy cooking habits from celebrity chefs at the Boys and Girls Club in Carson City
Submitted by Jim Gustafson on Sat, 01/20/2018 - 11:53am
Charlie Abowd, award-winning chef and co-owner of Café at Adele’s in Carson City, presented a class in the Celebrity Chef Cooking Classes — A Healthy Lifestyles Program at the Boys & Girls Clubs of Western Nevada, on Friday.
The series has been featuring notable chefs, once a month, from around Northern Nevada since last fall. Chef Clint Jolly, of Reno, David Stern of Battle Born Social in Carson City, Mark Estee of Liberty Food and Wine Exchange and Chez Louie (Reno) and The Union in Carson City, Tommy Linnett, the head chef of The Union in Carson City and Josh Deri of Blend Catering in Reno.
Abowd prepared Crunchy Chicken Thighs and Zucchini during his presentation, adding to the eclectic menus that that have preceded him including Jolly’s Loco Moco and Stern’s Mac & Cheese.
“Our goal is to teach the teens how ro prepare healthy food choices,” said Katie Leao, Executive Director of the Boy’s and Girls Club. “They learn the nutritional value of the ingredients and compare them to less healthy options like fast food.”
Abowd said giving back to the community that’s given so much to him is what it’s all about.
“There is no other place in the country like Carson City and I am fortunate enough to live and work here,” Abowd said. “In order for our tremendous community to continue to thrive, giving back, especially to our youth, is paramount. The Boys & Girls Club does great work for our city’s families, so being part of this is a special opportunity.”
The teens will be holding a special dinner in culmination where they will cook a healthy meal at the Boys and Girls club for their parents.
The program is interactive and the participants not only learn how to cook, but also learn how to shop for quality ingredients, and how to compare products to choose the healthier and better quality choice.
Aspiring chef and participant Michael Powers, age 16, said,”I think that fair food isn’t always the best food because good food should take time.” He added, Distance (in distribution) makes food less fresh. Go for food that was frown closer.”
Chef Abowd has provided his recipe for the Crunchy Chicken Thighs with Zuchini below:
Crunchy Chicken Thighs with Zucchini
By Chef Charlie Abowd, chef and co-owner of Café at Adele’s in Carson City.
(Serves 2)
2 large boneless chicken thighs
1 teaspoon canola oil
¾ teaspoon salt
½ teaspoon garlic powder
¾ teaspoon fresh ground black pepper
1 ¾ cup diced zucchini
½ cup cherry tomatoes cut in half
Heat the canola oil in an 8 to 10-inch nonstick skillet. Place thighs skin side down in the skillet and season with ½ the seasonings (salt, pepper & garlic powder). Cook for 3-4 minutes over high heat, making sure that they are not sticking to the skillet.
Next, tightly cover the lid, reduce the heat to low and cook the thighs for about 30 minutes. The skin should be crunchy.
Meanwhile, heat the oven to 170 degrees.
Transfer the chicken to an ovenproof serving plate, leaving the cooking fat in the skillet. Keep the chicken warm in the oven while you prepare the zucchini.
Add the diced zucchini to the skillet and cook over high heat for about 4 minutes. Add the remaining seasonings and fresh cherry tomatoes. Cook, tossing for another minute.
Arrange the zucchini mixture around the chicken on the plate and serve.
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