Stephanie Weltz, left, Spanish teacher at Battery Creek High School, enjoys her meal Wednesday prepared by Joshua Poticha, right, owner and chef of Bricks on Boundary restaurant in Beaufort. Poticha prepared the authentic Spanish, gourmet meal for students in Weltz’s International Baccalaureate Spanish program. Mike Kelley, center, also with Bricks, helps with the meal of serrano ham, manchego cheese, calamari fritta with light olive marinara sauce, potato croquettes with roasted garlic aioli, tomato gazpacho with a traditional seafood paella, and flan for dessert.
Stephanie Weltz, left, Spanish teacher at Battery Creek High School, enjoys her meal Wednesday prepared by Joshua Poticha, right, owner and chef of Bricks on Boundary restaurant in Beaufort. Poticha prepared the authentic Spanish, gourmet meal for students in Weltz’s International Baccalaureate Spanish program. Mike Kelley, center, also with Bricks, helps with the meal of serrano ham, manchego cheese, calamari fritta with light olive marinara sauce, potato croquettes with roasted garlic aioli, tomato gazpacho with a traditional seafood paella, and flan for dessert. BOB SOFALY | The Beaufort Gazette
Stephanie Weltz, left, Spanish teacher at Battery Creek High School, enjoys her meal Wednesday prepared by Joshua Poticha, right, owner and chef of Bricks on Boundary restaurant in Beaufort. Poticha prepared the authentic Spanish, gourmet meal for students in Weltz’s International Baccalaureate Spanish program. Mike Kelley, center, also with Bricks, helps with the meal of serrano ham, manchego cheese, calamari fritta with light olive marinara sauce, potato croquettes with roasted garlic aioli, tomato gazpacho with a traditional seafood paella, and flan for dessert. BOB SOFALY | The Beaufort Gazette

Students get a belly full while learning

September 30, 2009 06:13 PM

UPDATED September 30, 2009 06:14 PM

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