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THE NOURISH LETTER
Meet the Team Behind Your Meals AUGUST 2022
OctoberKitchen.com | 860-533-0588 | 309 Green Rd., Manchester, CT 06042
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Most of My Favorite College Memories Come From the Ocean House
I still remember the day I moved into my dorm room at Johnson & Wales University. Although it was 34 years ago, that memory feels like it was yesterday. I received a full ride to the university’s culinary school because of my experience and management positions during high school. I took classes and worked in the culinary business for two and a half years in high school, and I was an officer for Future Homemakers of America (FHA), which is a vocational club nationwide. At first, I was a local officer, but then I moved to the state and national levels. I would travel around the country for speaking engagements and conferences. It may seem like culinary school at Johnson & Wales would be a cakewalk because I had an advantage and years of experience. But on the first day of classes, I remember feeling lightheaded, and I thought I would pass out. I was so nervous because I was taking a massive leap into a profession I had always wanted to do. After the nerves finally disappeared, I began to come into my own. My classes were delightful, and I learned a lot of strategies and techniques that would help me in the coming years.
My college experience was amazing, and I am thankful for my time at the university. I made lifelong friends who I still connect with today. But networking while in college with other chefs and interning for other businesses made my college experience so memorable. I participated in my first internship the summer before my sophomore year. I was 18, and a teaching assistant told me about a summer position in Rhode Island at the Ocean House. The house was in a wealthy neighborhood right by the ocean. It was a popular vacation spot for tourists and locals alike. I wanted all the experience I could get, so I packed
THE FRIENDS I CREATED, THE NETWORKING OPPORTUNITIES AND THE OCEAN HOUSE MADE MY TIME AT JOHNSON & WALES UNIVERSITY SPECIAL.
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And Now It’s the Home for Others THE HOTEL WAS HOME FOR NITSA’S FAMILY
we stayed in was the exact room I lived in during my internships. We enjoyed our trip so much, and we want to stay at the Ocean House every year for our anniversary — we already booked our next stay! I’m grateful for the experiences I created while in college. I wish I could go back and relive those days. The friends I created, the networking opportunities and the Ocean House made my time at Johnson & Wales University special. Thank you for those wonderful memories. help them mobilize themselves. On top of providing this care, Michael also listens to each guest’s story. She wants to provide financial and emotional support in any way she can. “Seeing all the people staying here and how happy they are is all because of [my mother],” Michael’s daughter says. Michael visits the hotel once a week and she loves to see the children around the hotel. It reminds her of raising her own children there and seeing families heal and become a family again brings her great joy. The Seaward Hotel is listed on Homes for Ukraine , where Ukrainians can find places to stay. The hotel is open for anyone in need of a place to call home. If you want to donate and help Michael and her family support refugees, go to SeawardHotel.co.UK.
After receiving my associate degree in culinary arts, I studied for another two years for my bachelor’s in management. But my networking didn’t stop there. I continued to work under some fantastic chefs and created connections to last a lifetime. As I climbed the networking ladder and worked in restaurants until I opened October Kitchen, I always thought about the Ocean House. The house was the best part of my college career, and I wanted to take my wife there. The house was old — it was built around the 1860s, so when it officially closed, a developer bought it and renovated it. They kept the initial decor and aesthetic of the original house. Last year for our wedding anniversary, my wife and I stayed at the Ocean House. The room their homes with nothing to their names,” Michael says. The situation in Ukraine hit home for Michael and her family. She empathized with them and wanted to find a way to give back in any way she could. She didn’t want these families to suffer like her family did before they found a home. Michael and her husband became the owners of the Seaward Hotel shortly after they entered Britain and raised their four children there. Now, they want to share their home with others. Currently, 22 refugees live in the hotel, where they share meals and time together. Once new visitors arrive, they receive a welcome bag with essentials such as shower gels, deodorant, toothbrushes and other items. In addition, the local government is providing $250 to each person who seeks refuge in Britain to
When war erupted in Ukraine this February, millions of Ukrainians fled to seek refuge in other countries. These people, mostly women and children, left behind everything they’d ever known in pursuit of safety. At the time, they didn’t know where they might end up. But 84-year-old Nitsa Michael had a plan to make them feel comfortable and at home. Michael owns Seaward Hotel in Weston- super-Mare, England and she closed her hotel so that Ukrainian refugees could stay there. “I felt for them,” Michael tells the Good News Network. She understands the hardships Ukrainians are going through because she was in the same position decades ago. In 1974, Michael and her family evacuated The Republic of Cyprus when Turkey invaded. “Everyone fled
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my bags and headed to Rhode Island. My fondest memories come from there. During the internship, I got to live in the Ocean House. I helped prepare breakfast and lunch, then I had the afternoons off. You could always find me by the ocean — it was my go-to spot! I worked with some fantastic people and learned so much about the business side of owning a kitchen. Charlie, the chef I worked under, was incredible. After leaving the Ocean House, he moved to California and became the first chef for Google when they were a startup company. I continued to intern in Rhode Island at the Ocean House for the next two summers. The experience was spectacular — I never wanted to leave!
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Eating plenty of fruits and vegetables is the cornerstone of great health. They help control your blood pressure and cholesterol; keep arteries flexible; protect bones and improve your eyes, brain and digestive system. Unfortunately, many of us have difficulty consuming five or more servings of fruits and vegetables a day. Luckily, you can meet your goal of eating more fruits and vegetables by incorporating these strategies into your eating routine. Start small! It’s intimidating — not to mention incredibly difficult — to change your diet overnight. So, start by adding them to the foods you already eat. For example, stir fruits into your cereal or yogurt. Add strawberries and blueberries to your pancakes and waffles. Load your sandwiches with extra veggies and add vegetable toppings to your pizzas. You can even incorporate vegetables into your favorite pasta or omelet dishes. Purge your junk food cabinet. When you have junk food around, you may want to grab the bag of chips rather than an apple. BMC Public health published a study in 2018, which stated that eliminating less-healthy options likely results in healthier food choices. So, it’s time to throw out your junk food and stock up on some tasty but delicious snacks. Buy snack-size fruit cups, apple slices, grapes or carrots. They will satisfy your sweet tooth and benefit your body simultaneously! Try smoothies! Putting fruits and vegetables in a blender with some yogurt, milk or peanut butter is a great way to get your nutrients. If you don’t like the texture or taste of certain fruits and vegetables, this is the best option because they will all blend together and turn into a thick liquid, masking anything you may not enjoy! October Kitchen cooks premade meals filled with delicious vegetables! We cook everything with the finest ingredients that are both mouth-watering and healthy. So, if you need some help, we got you covered. Try one of our meals today; your taste buds and body will thank you. NOT GETTING ENOUGH FRUITS OR VEGGIES? INCORPORATE THEM IN MEALS YOU ALREADY LOVE!
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INSIDE
This Place Is So Special to Me
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Nitsa Michael’s Empathizes With Ukrainian Refugees
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Word Search
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This Is the Cornerstone of Great Health!
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What to Do With Leftover Egg Whites
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Tired of Egg White Omelets? 3 WAYS TO USE UP LEFTOVER EGG WHITES
whites, they fill with air. You’ll notice that when you first start whisking, you’ll create big bubbles, but as you continue to whisk, they become smaller with more surrounding bubbles. When the whisked egg whites are folded into cake batters, for example, each air-filled bubble expands during the baking process, resulting in a fluffier cake! Crispy Homemade Fries If you’re whipping up some homemade french fries in the oven, coating them in frothed-up egg whites before baking them ensures that they come out crispy and delicious, just like in the restaurants! The recommended ratio for this is one egg white for every two potatoes that have been peeled and julienned.
Has a recipe ever called for just the egg yolks and you’re left wondering what to do with the remaining egg whites? Some recipes require just the yolk of an egg for their emulsifying properties and fat content to provide a smooth, velvety texture and a rich taste. Luckily, you don’t have to toss the leftover egg whites (also known as albumen). There are many ways to repurpose them, and the best part is that they don’t need to be used up right away — they freeze well! Great Leavening Ingredient Egg whites are a great ingredient to give your baked goods, such as cakes, a little “oomph”! When you whisk egg
Tasty Desserts If you used the yolks to make some heavier custards or flan, the egg whites can be used for great treats as well. Macaroons, muffins, cakes, cupcakes and brownies all can be made with just egg whites, as long as the referenced recipe calls for the whites! If you’re tired of making egg white omelets or if they just aren’t your style, there are still so many other great uses for this ingredient and tons of creative ways to ensure that they never go to waste.
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