Food & Nutritional Services Newsletter
Post date: Feb 8, 2016 6:53:54 PM
I will begin with an update on our Jr. Iron Chef VT. Teams. Both teams have been working very hard to create the perfect recipe to enter in the competition on March 19th. We need to submit our recipes for approval by February 15th. Both of the teams are at a point where they have decided on what they want to enter they are now fine tuning the recipes. A big thank you to the coaches for giving the teams so much of their time and support.
I will keep everyone posted on our progress.
We are pleased to announce that our all new pay on-line system will be going live this month. This system will allow parents to access their children’s lunch account anytime from home. It also allows parents to make payments on their children’s account on-line. We will be mailing out more information this month.
I am also looking into establishing a new web-site for food services. This new site will offer our menus, nutritional information, and news of our Farm to School Program, items like when we have our Harvest of the Month Taste Tests and so on. It will be a great place to visit to see what we are doing here in the kitchen.
We just passed our 100th day of classes and this is the point I try to change up the menu a bit and add new items. By this time of year the kids are getting bored with some items. We just introduced our Breakfast Pizza and the kids love it. Made with Whole Grain Crust, low fat Mozzarella, and whole eggs it is a great breakfast item. Our wraps at lunch are going very well, we offer a pulled pork wrap that the kids go crazy for. I roast fresh pork for up to 8 hours then add a BBQ sauce. We try to scratch cook whenever we can. We are still serving Local Ground Beef also.
Please feel free to join us the first Wednesday of each month for our Senior
Citizen luncheon at noon, we have a great time seeing all our friends each month. Please call me anytime with any questions or concerns.
Jack Carroll, Director Food and Nutritional Services