Our school cafeteria prepares scratch-cooked meals every day. Chef Zach, Bing, and Debbie put out an average of almost 200 breakfasts and 300 lunches for our K through 12 public school kids - without fail, fresh made breads and delicious entrees cooked from scratch and with a smile.
What was on our plates, April 2017: Tuna melts with tomato soup and potato salad; Chili and baked potatoes; Chicken teriyaki with rice and vegetables; Chicken tamalie pie with corn; Pork taquitos with black beans and Spanish style rice; Turkey dinner with strawberry shortcake; Sweet and sour pork over fried rice; Philly cheese steaks with sweet potato fries and fruit bowls; Taco boats with chips
What was on our plates, March 2017: Chicken gyros with hummus; Pork sandwiches; White bean and chicken chili with baked squash; Meat loaf with mashed potatoes, gravy and homemade rolls; Lasagna with garlic bread and Caesar salad; Lemon chicken over rice pilaf with baked squash; Pizza, Caesar salad and blueberry crisp; Turkey sandwiches, soup, sweet potatoes and black bean salad; Cheese ravioli, Italian zucchini, and cheese bread; Beef paprikash on rotini, kale and grapefruit salad; Pot pie with rolls; Clam linguine and ravioli
What was on our plates, February 2017: Chicken pot pie; Chili, cornbread with baked squash; Chicken and bean tacos; BBQ pork sandwiches with coleslaw; Cajun jambalaya with cornbread and Spanish rice; Local beef stew with garlic rosemary roll; White bean chicken chili with baked squash; Spaghetti taco and carrot cake served by the Elementary Student Council; Beef and broccoli on rice with egg rolls; Fish burgers with potato salad and coleslaw; Chicken enchiladas with Spanish rice; Chicken gyros, hummus, carrot and celery sticks; Fried chicken with sweet potato mash
What was on our plates, January 2017: Roasted chicken with mashed potatoes and gravy and homemade roll; Turkey sandwich, soup, sweet potato and bean salad; Steak with mashed potatoes, green bean and roll; Chicken stir fry, egg roll and brown rice; Penne pasta with garlic bread; Chicken teriyaki, brown rice, and veggies with broccoli noodle salad; BBQ pork sandwiches with coleslaw and beans; Shepard's pie, kale salad, roll and applesauce; Butternut coconut curry on rice; Beef or lamb stew with roll and strawberries; Chili with cornbread and baked squash; Fish burger with beans; Chicken pot pie and handmade roll
What was on our plates, December 2016: Minestrone soup; Caesar salad wraps; Chicken noodle soup; Sweet chili thai chicken over rice with egg rolls; Turkey and beef pot pie with squash; Pulled pork sandwiches with coleslaw; Ham, sweet potato casserole, brussel sprouts and strawberry short cake; Pigs in a blanket, veggie chili and potato salad
What was on our plates, November 2016: Chicken noodle soup with homemade rolls; Chicken teriyaki and veggies on rice and Asian broccoli salad; Ham and cheese sandwiches, split pea soup and tabbouleh salad; Clam or corn chowder; Chicken pot pie and squash; Baked fish with rice pilaf; Local beef stew with homemade rolls; Local beef tacos; Philly cheese steak, tomato basil soup; Sweet and sour chicken over rice
What was on our plates, October 2016: Here are a few meals we enjoyed in the cafeteria this month- Turkey deli sandwich with veggie soup and potato salad; Shepard's pie with homemade rolls, kale salad and applesauce; Butternut squash and chicken curry on coucous; Smoked salmon pasta with broccoli; Pork carnitas with coleslaw and Spanish rice; Chicken noodle soup with homemade rolls; Chicken wraps with lentil veggie soup; Beef stroganoff over rice; BBQ chicken sandwich with coleslaw and beans; Fish burgers.
Taste Washington Day, October 5, 2016: The WSDA Farm to School and the Washington School Nutrition Association partnered to sponsor "Taste Washington Day," an annual celebration of Washington grown foods served in school meals. The Orcas Island School District was one of forty districts signed up to participate in the event. Debbie, our Food Service Director, procured produce and meat from seven local farms. Chef Zach and Bing then prepared a delicious autumnal meal for our students and staff to enjoy. Click here to read more about how we celebrated Taste Washington Day.
What was on our plates, September 2016: Here are just a few items we cooked up this month- BBQ Pork Sandwiches with coleslaw and baked beans; Pasta Primavera with cheese bread and strawberry spring salad; Fish with apple slaw and pesto salad; Chicken Ceaser salad on homemade rolls; Enchiladas with red sauce, Spanish rice and beans; Chicken teriyaki with fried rice and veggies; Beef paprikash and homemade rolls; Chicken and beef chili with house made cornbread.
Celebrity Chef Event: Raymond Southern, May 2016: The Mediterranean-inspired menu included the following: Youvetsi (Jones Family Farm beef, orzo & tomatoes), Pide (Turkish style bread) and Ekmek (custard like dessert with a graham cracker crust). Maple Rock Farm salad greens were served with freshly chopped vegetables, feta cheese, kalamata olives, pepperoncinis, sliced tomatoes with fresh basil, grapefruit wedges and tatziki sauce. Click here to read more about Raymond's visit in our Blog!
Celebrity Chef Event: Madden Surbaugh, March 2016: Fresh hand-made spätzles, tender Jones Family Farm pork and in-house pickled cabbage made by Madden and staff filled all 363 plates. Our wonderful Farm to Cafeteria volunteers helped serve an abundance of chocolate bread pudding, welcome guests into the new cafeteria and restock the rapidly disappearing salad bar. Click here to read more about Madden's visit in our Blog!
Celebrity Chef Event: Charles Dalton, October 2016: Charles will be teaming up with our wonderful kitchen crew to cook up meat balls with plum ketchup sauce over rice, oven fries, carrot chips, cucumber dip and pumpkin cake with cream cheese frosting for dessert.
Huxley's 2011 Senior Project: All Local Cafeteria Meal - Click here for Video