Platt Starts Oklahoma Food Revolution with Platt My Plate Event

Over 60 Oklahoma families learn to cook a healthy meal together

The smell of fall was in the air on Saturday, October 15, 2011. At about 11 a.m., the aroma of cooked apples, cinnamon and fall vegetables and the sounds of giggling children began to escape from a large tent in the parking lot of the Platt College’s north campus as families from all over Oklahoma City and across the state were gathering for Oklahoma’s very own “Food Revolution”. Platt My Plate was a one day event designed to provide Oklahoma families with an opportunity to learn how to cook a USDA My Plate meal.

Sam, Seth and Nathanial Blair
with Chef Blair cook
a My Plate Me

Moms, dads, grand moms, grand dads and children of all ages came from dozens of cities around the state. Martha Alford, came with a bus load from Muskogee. She said, “Platt My Plate was a FANTASTIC event and a wonderful gift to all those who attended.”

The Culinary Institute of Platt College loaded the tent with cooktops, utensils, and all the food necessary for 60 families to cook a healthy meal, in three back-to-back sessions under the direction of Chef Christine Dowd, Owner and Executive Chef of Trattoria il Centro and Aunt Pitty Pats.

According to the Oklahoma Fit Kids Coalition, a partner in the Platt My Plate event, one in three children in Oklahoma are overweight or obese and we’re on track to be the most obese state in the nation by 2018. “Financially, the numbers are just as staggering. U.S. taxpayers spend $147 billion annually on the treatment of obesity related diseases. Oklahoma spends $853 million,” said Amber England, Executive Director of Oklahoma Fit Kids Coalition.

“When we heard these statistics, we were compelled to do something,” said Mollie Hager, Chief Executive Officer of Platt College. “So, we decided to do what we do best. Platt has been teaching people to cook for almost a decade, so we decided to invite Oklahoma families to come out and let us teach them how to cook a healthy USDA My Plate meal,” “That’s how Platt My Plate was born.” Mollie also announced to Saturday’s participants that The Culinary Institute of Platt College is planning to offer four more free Platt My Plate sessions to families in 2012, as part of their “Secrets of the Chef” cooking series.

Riley Raasch came from
Muskogee with her mom Lisa.

Participants at Platt My Plate also enjoyed tasty, healthy snacks and beverages and fun games provided by The Sunflower Farmers Market, The Chickasaw Nation, Dairy Max, and the Riversport Boathouse Experience. They also took advantage of free massages and blood pressure screenings offered by Platt College Allied Health students. All participants were also placed in a drawing for a wonderful variety of gift certificates from Chef’s di Domani, a bicycle from Schlegel Bicycle and a variety of other great gift certificates from Platt College.

Sharon Frizzell of Oklahoma City brought her daughter, her grandson and granddaughter. “We all had a great, great time,” said Sharon. “My 17 year old grandson is excited to use the gift certificates he won from Platt College.”

Preston, Trevor, Michael and Lauren
Higgenbottom from Edmond
each took a part in creating their
My Plate Meal.

The Chef Instructors and students of The Culinary Institute of Platt College played a huge role in the success of the event. They helped to develop the recipe for the event (see below), purchased and prepared the food, set up the demonstration and the family cooking tables and assisted the families as they cooked their My Plate Meal. 

 

“We went straight to the store, bought the ingredients and went home to cook it again! It was so fun! My kids had a great time,” said Tasha Blair. She and her son’s Sam age 5, Nathanial age 8 and Seth age 7 came from Edmond. 

 

Platt will be announcing the dates of the next Platt My Plate session in the next few weeks. Follow Platt College on Facebook http://www.facebook.com/plattcolleges to learn more about upcoming Platt events. 

 

Platt My Plate

Sautéed Chicken with Cider Sauce and Squash “Noodles”

Makes 2 servings
1T vegetable oil
½ granny smith apple, sliced thin
1 ½ t packed dark brown sugar
2 - 4 oz boneless skinless chicken breast
¼ t cinnamon
¼ t kosher salt
¼ t fresh ground pepper
½ each medium onion sliced thin and cut into rings
¼ cup apple cider
2 T cider vinegar
1 cup julienne squash, mixed

Directions:

1. In a large nonstick skillet over med. heat, heat 1/2 of the oil. Sauté the apple until lightly browned about 5 min. Sprinkle with the brown sugar; cook, stirring frequently until tender, transfer to plate

2. On a separate plate sprinkle the chicken with cinnamon salt and pepper. In the skillet heat the remaining oil and sauté the chicken until browned, 4 - 5 minutes on each side. Transfer to another plate.

3. In the skillet, cook the onion, covered, until tender, 6 - 8 minutes; stir in the cider & the vinegar. Reduce the heat & simmer 2 minutes. Return the chicken to the skillet; simmer spooning the sauce over the chicken, until the chicken is cooked through and the sauce is reduced by half 4 - 5 minutes.

4. Return the apples to the skillet; cook until heated through about 2 minutes and set aside. Keep warm. Reheat squash in skillet, and arrange the squash “noodles” on a platter; top with the chicken pour apples over top and any remaining sauce over the chicken. Serve with brown rice.

5. Set table sit down and enjoy with friends and family.

Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit http://www.plattcolleges.edu