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, 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, 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