This was a Fine Day

       Yes, it is Thursday and we are almost near the end of our 4-H Jr. Chef Academy Experience but we are still not out of fun and new things to do.  Today we loaded up in the vans and headed to the prestigious Pinehurst Resort.  You may have heard of the place, why just last month it was the location to this little gold tournament called the U. S. Open.  This month it is host to our 4-H Jr. Chef Day Campers.
     When we arrived we were greeted by the Pinehurst staff and asked to relax in the comfort of the front lobby while they finished preparing the private dining room for our wonderful experience.
At 11:30 we were lead to the private dining room where we learned about good posture as we sat in, as one camper described it, the softest leather chairs ever made.  As we sat with our backs straight (not leaning against the back of the chair) and feet on (or at least pointed toward) the ground we prepared for the most elegant experience of our lives.  Mr. Brian, our etiquette instructor (and the manager of fine dining), introduced us to Ms. Laura and the rest of the staff who would be taking care of us.  Our first lesson was on utensils and passing items.  He also explained that when items were set in front of us they would come from the left and our empty plates would be cleared from the right.  One other important lesson, we do not stack plates.  When we are done they will be removed we are not to stack the empty plates, becuase it really is not helping.  We also got a lesson on bread and breaking off what you plan to eat and only buttering that piece, not the entire roll.  After our salad, and learning about passing and utensils we had a surprise that hardly anyone in our group had ever seen, sorbet.  A raspberry sorbet is different than ice cream and is used as a pallet cleaner so that your taste buds are ready for the main course.  Shortly after enjoying our cold treat it was time for the main course.  We had a breaded boneless chicken breast (that was oh so tender and juicy) mashed potatoes (that were the prettiest presentation of potatoes ever) and broccoli.  As we practiced using our other utensils we also learned about napkin placement when we get up from our place but are not yet finished (next to the fork on the table).
     The dining room was the most quiet it had ever been as our youth were not sure if talking was allowed.  Although we assured them quiet chatter was appropriate, there were concerns that the etiquette police might come and write them up if they talked more than a whisper.  At the end of the meal we were treated to the most luxurious slice of Key Lime pie ever made.  After the most wonderful meal we had a chance to ask etiquette questions, including if there is such a thing as etiquette police.  At the Pinehurst Resort we were assured that there are etiquette police, Mr. Brian and his associate Ms. Laura serve in that role.  We were told that if someone should commit an etiquette faux pas such as talking on their cell phone in the dining room, or being too boisterous, they will be asked to leave the dining room until they complete their business.
  Fine dining was not the last of this visit.  Chef T, also known as Chef Thierry Debailleul, joined us in the dining room and asked us how we enjoyed the meal.  He then took us on a tour of the expansive kitchen at the resort.  We saw the menu, vats, bakery (they have their own bakery), and even a private garden out back where they harvest fresh herbs and vegetables used in their dishes.  It was a once in a lifetime experience.
     After lunch and a fantastic tour where we felt like princes and princesses, we moved on into the Village of Pinehurst for a scavenger hunt.  Taking our lesson with Mrs. April and Ms. Casey the day before on value added products, we split into three groups and visited all the stores to make a list of value added products.  As it turns out there were hundreds of products that we found.  Things we see everyday but did not realize they were value added.  Before the rain hit, we hit the vans and headed back to Robeson County with a brief stop of Geraldine's Peach Orchard where we all received a doughnut peach (she is the only grower of these grand treats in the state).  Since the weather was so rough we headed back to the office and processed all the fun we had today and all that we learned.  We promptly reported to Ms. Casey about our finds and how we applied all that she had taught us this week.
  Tomorrow looks like it will be even sweeter as we wrap up our week of day camp.  Stay tuned for more....