St. Lucie Public School Culinary Arts students cooked at Cinco de Mayo festivities. Culinary students from St. Lucie West Centennial High and Port St. Lucie High Preapprenticeship along with their teachers Chef Chris Gedke-Balachak and Chef Roland Foerster were the highlight at the Monarch Country Club’s Cinco de Mayo event. Student’s dishes included elote (fresh grilled corn with cotija cheese and cilantro), carne asada with pico de gallo and salsa de queso, sayulita shrimp, homemade corn tortillas with slow-braised shredded pork, homemade guacamole cups, sopa de frijol negro, salsa verde, tomatillo salsa, churros with fresas con crema, and agua fres de pepino.
It was a delicious feast enjoyed by the club members! Music provided by Jack Kelly, St. Lucie Public Schools Board member, and his band, Solid Gold! Big thanks to long-time business partner Chef Folker Raynolds at Monarch Country Club and Mary Grover, Club Manager for coordinating the event!
