Ingredients Seafood Curry Chowder Base: Yields 1 1/2 gallons 2 lb unsalted butter 1 lb onions (rough chopped) 1 lb fennel (rough chopped) 1 lb celery (rough chopped) 1/2 cup […]
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September is National Food Safety Education Month! At CALV, we take food safety seriously with students and staff. “We are a school and it’s our responsibility to teach the students […]
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Ingredients Watermelon Gazpacho: 24 oz diced watermelon 1 lb fresh tomatoes (plums-Roma), core removed 1 large cucumber, peeled and chopped 1 white onion, peeled and chopped 1/4 cup extra virgin […]
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