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Post Oak's Annual Brazos Bend Cookoff
The Zhou Advisory's burgers. Left to right: Ryan Mantel, Emma Lai, Wyatt Quillin, Federico Sanchez, Camila Yengle, Katie Prestwood, Gloria Morales.
An exciting afternoon awaited the Post Oak high schoolers on October 20th! Every year, the high school goes on a team-building evening field trip to Brazos Bend, which concludes with an advisory cook-off. After completing a practice PSAT exam in the morning, they departed to Brazos Bend where the fun began.
Once they arrived, students chose different pastimes for their hour of freetime. Some played board games, poker, and Uno under a pavilion; while others went on nature walks around a lake, and played soccer and volleyball. Others helped heat the coals for grilling and fire-making. Those who went on the hikes came back with stories about seeing alligators!
The Grisbee Advisory's Gris-Bowls. Left to right: Amelie Pederson, Kamilla Spencer, Julian McGill, Madeleine Klopp, Khadijah Ahmed.
After enjoying themselves, they gathered in advisories for the exciting cook-off. A week before, advisories met and planned a menu they could cook together. Their only limits were a small grill, one knife, an hour-and-a-half to cook, and a $70 budget. That morning, the seniors went shopping with an agreed-upon shopping list while the freshmen, sophomers, and juniors took the PSAT.
At Brazos Bend, advisories each hustled around a grill and picnic bench. Ingredients were laid out, coals warmed the grill, and students were rushing - but mostly failing - to stay organized. Students took turns cutting vegetables, making patties and chopping meats, getting supplies, washing, and cooking (although most advisories only had one person willing to cook on the grill).
The Novak Advisory's steak. Left to right: Adam Benighil Davis, Aurora De Gaetano, Aiden Cunningham, Ben Abrahams, Mia Perez, Chiara Abel, Kien Tom.
Menus ranged from burgers, grilled zucchini and mushroom, guacamole and chips, to chicken fajitas, kebabs, wraps, and rice bowls.
The winning advisories were Ms. Novak’s and Mr. Grisbee’s. The Novak advisory made a delicious steak which won both Taste and Appearance categories, and the Grisbee advisory won in Creativity for their Mexican “Gris-Bowls.”
Students and faculty loved the opportunity to unwind, socialize, cook and eat some great food!
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