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Recipes from the 2018
Maine Farm to School Cook-Off
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INTRODUCTION
About the Maine Farm to School Cook-off …………………………………………..3
Special Thanks………………………………………………………………………….4
Meet the Cook-off Teams…………………………………………………………….5-6
Project Team Members………………………………………………………………...7
RECIPES
Breakfast Entrees & Sides………………………………………………………….8-16
Lunch Entrees……………………………………………………………………...17-24
Lunch Sides, Sauces & Dressings……………….………………………………...25-34
TABLE OF CONTENTS
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About the 2018 Maine Farm to School Cook-Off
Introduction
The Annual Maine Farm to School Cook-Off is a skills-based competition
offered to school food service staff using local ingredients. For School Year
2018, teams were expanded to include students. Participation in the cook-off
was voluntary and was made available to all school districts across the state of
Maine. Two regional cook-offs took place at the Bath Regional Career and
Technical Center and Hampden Academy and a finals cook-off took place at
the Kennebec Valley Community College– Harold Alfond campus.
The Set Up
Teams of two, consisting of one student and one adult, were tasked to prepare
a breakfast and lunch meal that meets the National School Breakfast and
Lunch Program requirements. Each meal contained at least three ingredients
that were grown, raised, caught or manufactured in the state of Maine as well
as one USDA food. Local yogurt and fish were used as “challenge”
ingredients in the breakfast and lunch meal, respectively.
A panel of judges consisting of a student, school nutrition director, and
professional chef scored the dishes based on presentation, taste, creativity, and
feasibility to be used in a school breakfast or lunch program, as well as food
safety and time management.
The Goal
To recognize school nutrition staff and students for their culinary skills and
creativity, while producing high-quality meals that can be replicated in a
school kitchen.
Pictured: Caleb Pratt– Skowhegan
Area Middle School student
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Special Thanks
Bath Regional Career and Technical Center, Hampden Academy and
Kennebec Valley Community College– Harold Alfond Campus for
generously sharing their wonderful facilities for the competitions.
Bath Regional Career and Technical Center culinary arts students for
giving their time and assistance during the Bath regional cook-off.
P.J. Merrill Seafood Inc. for their generous donation of local pollock and
haddock for the competitions.
Maine Dairy and Nutrition Council for their generous donation of local
yogurt for the competitions.
Thank you to the following judges for taking time out of their day to
participate in the competitions:
Chef E.B. Baldwin- Culinary Arts Instructor at the Bath Regional Career and
Technical Center
Jalin Coleman, Patrick Conlin & Maggie Chipman- Culinary arts students at
the Bath Regional Career and Technical Center
Erin Dow– Nutrition Director for RSU 5
Chef Mike Flynn– School Nutrition Director for Hyde School
Cadence White –Student at Philip W. Sugg Middle School
Andy Hutchins-Director of Food Services for RSU 9
Chef Robert Dumas– Certified Executive Chef/ Director of Freshies brand
Kathy Kittridge– School Nutrition Director for RSU 22
Chef Stephanie Enjaian– Culinary Arts Instructor at the Kennebec Valley
Community College- Harold Alfond campus
Cassie Staples– Student at Hampden Academy
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Meet the Cook-off Teams
The Mustangs
RSU 3
Melissa Nealley
Team Soup-A-Stars
Cherryfield Public Schools
Lucy Berry & Patricia Blanchard-Beal
Team Son-day
RSU 54
Gina Bailey & Caleb Pratt
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The Blue Devils
Lewiston Public Schools
Makennah Pelletier & Fern Langlois
The Galley Gang
Falmouth Schools
Jacob Mitchell & Justin Deri
The IncrEdibles
Yarmouth Public Schools
Nikki Pilavakis, Bobby Cole (left) & Isaac
Pendleton (right)
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Project Team Members the team that made this cook-book possible
Stephanie Stambach MS, RD, SNS, Child Nutrition Consultant
Michele Bisbee, Child Nutrition Consultant
Meal pattern contribution completed by: Michele Bisbee
Formatting completed by: Kate Fayle & Stephanie Stambach
We hope that you enjoy using these recipes in your school kitchens!
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Breakfast Entrées & Sides
Apple Maple Bacon Muffin
Bananas and Milk
Fiesta Scrambler
Fruit Yogurt Wrap
Hot Parfait with Maine Apples and Wild Blueberries
Mixed Berry Crisp Parfait
Red, White and Blue Parfait
Yogurt Crepes with Fruit
Pictured: Caleb Pratt– Skowhegan Area Middle School
student
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Lunch Entrees
Baja Cajun Fish
Fish Quesadillas
Fish Sticks
Fish Stick Tacos
Fish Taco Salad
Flakey Fish Sticks
Pan Seared Fish with Mango Salsa
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Lunch Sides, Sauces & Dressings
Black Bean and Corn Salsa
Easy Lemon and Garlic Broccoli
Fruit and Veggie Slaw
Mediterranean Millet
Strawberries and Pineapple
Turmeric Rice
Tzatziki Sauce (Falmouth)
Tzatziki (Yarmouth)
Vinaigrette Base Recipe Pictured: Nikki Pilavakis– Yarmouth Public Schools
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