January 17, 2019
To celebrate Henniker Community School’s Artist in Residency Week we served a menu with Latin American influence in the café for all students to enjoy as well as a separate small bite tasting for the 6th grade class, teachers, parents, and their invited guests. We served vegetarian Feijoada a Brazilian bean stew topped with toasted Cassava flour, Mexican Street Corn a street food classic but served off the cob, Chilaquille Casserole a dish of crisp corn tortillas topped with a mild tomato sauce and Cotija cheese, Pollo en Chimichurri, roasted chicken breast marinated in a garlic herb marinade and cinnamon Churros filled with apples. On the small bite tasting plates, we served salsas native to Latin America served with Yuca chips and Chicharones (Fried Pork Skins), Chimi Churri, Pico de Gallo, Tomatillo Salsa, Citrus Salad and Guacamole.
Chef Matt P.
January 2, 2019
Before the holiday break, we served up a butternut ravioli with a sage cream sauce at South Meadow Middle School in Peterborough, NH. The pasta was made from scratch and we used a locally sourced butternut squash that we roasted. We served these as a "Try a Bite" on small plates. The December Harvest of the Month is winter squash.
Chef Matt P.