Dining Services Manager, Scott McFarland, asked students to bring in their favorite recipes. He then adapted them to be large enough to feed the Conserve School Community. Those students were responsible for helping prepare their recipe. They also introduced their selection before dinner began. The menu included the following: Fall Harvest Soup, Fried Chicken, Baked Macaroni and Cheese, Southern Collard Greens, Duxelle Croustades, Chessy Potatoes, Arroz Con Gandules, Tom Kha, Chana Saag, Pumpkin Bread and Rasberry Thumbprint Cookies.
Here are pictures from the meal prep, table setting and decorating, meal introduction and some of the food choices.
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