WASHINGTON, November 8, 2017 – Real Food for Kids Montgomery joins with chapters in Alexandria, Fairfax and Loudoun County, Virginia teaching children and their parents what kids should eat, advocating for healthy food in schools.
The Real Food Festival
Organized by organized by Real Foods For Kids Montgomery, the festival took place on October 28th in Bethesda, Maryland.
Upstairs and down, there were culinary and nutrition workshops for kids and adults. Attendees were introduced to healthy food and getting young people to like healthy food, finding high-quality ingredients, school food, wellness, and even yoga, which the youngsters seemed to really enjoy.
Gastronomical choices were categorized as “whoa,” “slow” and “go” to help young diners remember what they ought and ought not to put in their bellies.
One session gave answers to such questions as, “Why are kids picky?” Hint: It is often the parents’ fault.
Quality foods at the Real Food Festival
The first exhibitor at the Real Food Festival for Kids in Montgomery, was Modern Market, offering samples of three delicious salads, one of them heavy with tasty feta cheese.
The Galley Company followed, giving tasty bites of the healthy meals it delivers. Not far behind was the TPSS Coop/TP Community Kitchen, a sort of restaurant and catering incubator serving seven small businesses.
It was sampling salads so fresh the veggies snapped like potato chips.
DC Chefs lead the culinary feast
At one end of the hall, the Capital Hilton’s Executive Chef, Philip Thompson, was helping kids prepare gourmet treats from fresh produce. At the other end, Chef Fernando Correa, from the Embassy Suites, displayed kitchen knives so kids could learn to use them properly.
Chef Correa then helped the children in making luscious lettuce wraps.
Folks from Gypsy Diva Fresh, a client of the Community Kitchen, were keeping their secrets, but the kids they led would take home the prize
Back in the Social Hall, students read questions about food, such as “What fresh vegetables could MOCO schools offer that students would choose,” and colorfully illustrated their answers.
Others worked in three groups with chefs to prepare small plates of delicious, nutritious food.
The Capital Hilton Team, in beige coats, worked up a wonderful Chicken and Harvest Grain Salad Bowl. The Embassy Suites team, in white, prepared scrumptious Turkey Lettuce Wraps Tossed in Hoisin Sauce, and the grey-shirted Gypsy Diva Fresh group produced Pineapple Tomato Chicken Skewers with Spanish rice and Parmesan Kale salad.
Everyone was able to taste the three dishes, and all got rave reviews, but only the youngsters could vote on them and the Pineapple Tomato Chicken Skewers emerged as their favorite.
With all that, there was a separate food table laden with lots of fruits and veggies.
Veggie ambassadors worked the crowd as the adults bid on a silent auction with very nice prizes. The “biggie” was a stay, in a house with many bedrooms, on Deep Creek Lake.
What did the kids have to say? Mainly, “yummy” and “great!” The festival made an impression.
They will remember it well, and their parents will also.