Chef Ike Frazee likes to cook classic foods using whole, local, seasonal ingredients. And if you’ve ever been to Ike’s Quarter Café in Nevada City, then you know he’s really good at it. (If you haven’t had the pleasure, what are you waiting for? Go try it!)
His restaurant’s “sole mission has always been to bring everyone together to eat in a better and tastier way. First, you eat real food, from clean local sources, properly cooked and spiced with love and flavor. Then “Magic in the Belly” happens: when the food is so good it turns into more than just nourishment, it changes your whole attitude from the inside and gives you a new, fresh outlook on life.”
Ike has been bringing this special magic out of his restaurant and into the classroom in Western Nevada County schools as part of Sierra Harvest’s Tasting Days for 7 years now! Originally billed as “Tasting Week,” this popular part of Farm to School is bringing 19 real life chefs into 29 schools over the month of October. In past years, all of this happened in one crazy week, but this part of the program has grown to serve so many students (nearly 3,000!) that now it’s a whole delicious month.
Earlier this month, Ike was a guest chef at Mt. St. Mary’s Academy in Grass Valley. There, he highlighted beets as his secret ingredient for eager students. When asked about his strategy for getting kids to eat new veggies, Ike replied, “I like to make something really familiar and then sneak in the veggies.” Using this approach with his demo was a hit. Ike served hot dogs with a beet pickle relish and beet brownies!
Ike’s demo was a feast of the senses; students got the chance to participate in a hands on way by cutting up cooked beets, and collectively adding an array of spices and vinegar to make the final relish. The verdict? According to one 4th grader, “I never knew I liked beets until I tried this relish!”
You too can relish the experience of adding beets to your life by trying Ike’s easy (kid approved) recipe:
Beet Pickle Relish
Ingredients
About 2 cups beets (diced small)
2 cups sugar
1 ½ cups white vinegar
¼ cup chopped fresh dill or 2 tablespoons dried
1 tablespoon dry mustard powder
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cinnamon
¼ teaspoon clove
Directions
Combine all ingredients into a small pot and bring to a boil. Turn down heat to medium and simmer for about a half an hour. Spoon out a bit to test consistency. It should be firm yet soft to the bite.
Mix it up and add celery or carrots. Eat on your favorite foods!