Well, summer has finally come and the final exams are all graded and nothing more than a fond memory. I think we had a great year!

The semester goal of the students learning to make two identical plates consisting of a starch, vegetable, protein and sauce went exceptionally well! We had Chef Luigi from the Recovery Room, Chef Antone from the Mystic Marriott and Chef Robert from the Montauk House Café come in to judge the finals, and all students received a grade of 90 or above.

Normally this would be my last post for the school year, but this year we are launching a new summer culinary program. It will meet for three sessions throughout the summer, so if your high school student is interested have them contact me. One of the things participants in the summer program will do is maintain the school’s vegetable garden. The really cool part of this is I have teamed up with Chuck Mulligan from the Science & Technology Magnet High School of Southeastern Connecticut, and he will discuss the scientific aspects of gardening.

In July we will team up with FRESH New London and have a pizza day at their community garden. Stay tuned for more details. Also, you will soon see us at the New London farmers markets selling our beautiful produce to you directly. You also will see it at some New London restaurants. We also will develop some products to sell in an effort to give the students real-life professional experience as they develop their product, learn how to price it, create packaging and work with the market to see if organizers like it or send the students back to the drawing board. Currently the students are working on rosemary garlic foccacia. We will be testing this out at a couple of restaurants, and hopefully by the first farmers market we will have a product you will love.

We also have a fishing trip planned with one of our local fishing boats, the MiJoy, out of Waterford. Not only will our students learn how to fish, they will clean, scale and learn how to cook the fish we catch right in class. One more bit of good news: For those of you that have been following all that has been going on in the culinary arts program, I have a surprise for you. We have just received our restaurant license, and in the not so distant future you will be able to come in and try some of our food.

Until then I hope you have a great summer and hope to see you around New London at the farmers market.

BAJA FISH TACOS

Serves 6

2 tablespoons chili powder

1 teaspoon paprika

4 teaspoons cumin

2 teaspoons onion powder

2 teaspoons garlic powder

1/8 teaspoon cayenne powder

2 teaspoons salt

1/2 teaspoon dried oregano

1 cup all-purpose flour

1 pound tilapia cut into 1-inch lengths

2 cups buttermilk

12 taco shells

For the garnishes:

1 cup onions, small dice

4 tablespoons cilantro, finely chopped

1 cup sour cream

3 tablespoons chipotle juice

1 chipotle pepper minced

1/8 teaspoon salt

2 cups red cabbage thinly sliced

1 lime cut into 6 wedges

Preheat fry oil to 325 degrees. Mix the chili powder, paprika, cumin, onion powder, garlic powder, cayenne powder, salt, oregano and all-purpose flour in a medium-size bowl and put aside for later use. In another medium bowl place the tilapia and the buttermilk and let sit. You can let this set for several hours if you have the time.

To prepare the garnishes, place the onions and cilantro in a small bowl and mix until fully incorporated. In another bowl place the sour cream, chipotle juice, minced chipotle and salt and stir until everything is very well mixed.

Place about 25 percent of the fish into the seasoning mix and shake until the fish is coated. Put on a sheet pan and repeat the process until all of the fish is coated. Put the fish in the preheated oil and cook for about two minutes or until the fish is golden brown. Place fish onto absorbent paper and hold for service.

Divide the fish among the 12 taco shells. Add the onion-cilantro mixture, red cabbage and the chipotle sour cream. Serve with a lime wedge. Enjoy!

“From the Whaler Cafe” presents recipes used in the culinary arts program at New London High School and classroom updates. The program is helmed by chef instructor Thomas Johnson, who welcomes questions from readers at JohnsonT@newlondon.org.