This Week at CHoP: June 3

Tomorrow, meet the Reagan Building's new Pastry Sous Chef, Tyler Donahue. A native of Lexington, KY, he realized his passion for cooking at a young age, working with his grandmother in the kitchen to help feed the family during holidays. Tyler is a graduate of Johnson and Wales University and was most recently the Pastry Chef of DC’s Fiola Mare. Passionate about fresh produce and local flavors, he is constantly pushing creative boundaries to develop and execute new and exciting menu items.

Stop by the Chef Demo tent at 12:00 PM and watch Tyler prepare the featured recipe below.

The Rounds

The Rounds is on a mission to keep your home stocked with the stuff you use every day without cardboard or packaging waste. This zero-waste refill and delivery service delivers 100+ household essential items and local goods, straight to your door with zero packaging waste. This means no more boxes inside of boxes. Items are delivered in reusable containers and bags.

Visit The Rounds' tent at CHoP tomorrow to learn more and check out samples.

Cucumbers

Though commonly thought to be a vegetable, cucumber is considered a fruit. They contain seeds and grow from flowering plants. Cucumbers are low in calories and full of good nutrients. They are made up of about 96% water, making them ideal for hydration and weight loss. Leaving the skin on increases the nutritional value of a cucumber. They can be eaten raw or pickled. Cucumbers are excellent as an appetizer served with dips, hummus, and other fresh fruits and vegetables.

Tips for buying and storing:

When shopping, look for cucumbers that are firm, have round edges, and are medium to dark green. Avoid cucumbers that are yellow or have “soft spots”.
Cucumbers should be stored in the refrigerator so they can last for several days. They should not be left out at room temperature for too long; this may cause them to wilt and become limp.