The Upper School cooking class set a new standard today. Chef Scott Osif of the Galley was the “guest lecturer” and he worked with a group of New School students to create an incredible summer feast at Fraker House. Under Scott’s guidance, the class collaboratively cooked pan seared Halibut and lobster on a bed of corn salad with olives and basil. The side dishes included red bliss potatoes and baked tomatoes. Seriously? My last cooking class, I made brownies from a box topped with junior mints and grilled sausages topped with mustard.
Karen and I enjoyed our first full Daffy weekend with a couple of friends from Maine. Our first year on the island, we walked the cars on Main Street but never went to Sconset, and that clearly was a mistake. I was not exactly sure what to expect, but it was an incredible community event and exceeded all our expectations. We saw dozens of students and NNS parents and the tone of the day was so refreshing after two years of cancelations. Thanks to all the NNS community members who welcomed us to their parties, and we are already excited about next year.
It is shaping up to be a busy spring. The 8th grade Italian dinner kicks off the weekend and in a few weeks we will be racing ducks down the creeks to support financial aid. Before we all know it, graduation will be upon us. The spring is always the fastest term of the year and 2022 will be no exception. Thanks to all the teachers and volunteers who are working with these students. I know it will be an amazing event and thank you for giving up some of your weekend to support student travel experiences.
Not much more to report from Nobadeer Farm Road this week. Have a great weekend and we will see you Monday morning.