Meal No. 313: Deviled Chicken Thighs

This is the second week in a row for the Roediger House to play host to people from New Orleans College Prep Academies, a charter school that I have worked with for the last several years. Last week it was strictly a pleasure visit. This week, it's business.

A team of 11 educators from NOCP came to town to join in on instructional coaching training I was doing for Winston-Salem/Forsyth County Schools. The three principals from NOCP (elementary, middle, high) stayed here at the house, and the rest of the crew was in a downtown hotel, which gave them the chance to take advantage of local happening places in the short time they were here.

Last night, only Anne Felter (middle school principal) had arrived when dinnertime rolled around, so she pulled up to a table full (including Ben Phillis and Emily Ellis) of folks. I was ready to have the oven-baked deviled chicken recipe that showed up over the weekend on drumsticks. This time I went with bone-in thighs. Fresh steamed broccoli and three-cheese pasta bake were on the menu as well. And in true Louisiana tradition, I washed it down with an Abita Turbodog.