Welcome to Christian Heritage School

WOOHOO! Welcome back to school! We have some fun and exciting things planned for this school year and we can't wait to share them with you! Our #FoodFocus this year is #FlikSoCheesy! Yes, you guessed it a different GRILLED CHEESE every month and we’re starting it off with ooey gooey Mozzarella. This year we are also focusing on #FlikGrains so barley will be the star of September along with this month’s #SuperPOWERFood, apples! If you are ready for some more #Tastings, Chervil will be featured in some delish dishes! Make sure to check out this month’s #RevvedUp Alfredo sauce when grabbing a plate of pasta! We hope you’re ready to jump back into your classes and into our dining hall!
What's Happening at Christian Heritage School

Healthy Foods Matter

Healthy Foods Matter focuses this year on grains! Grains come in all shapes, sizes and flavors and our goal is to get everyone to try them all.  Each new grain comes with a 'How to Cook' card to make trying them at home easy also! 


Food Focus

#FliksoCheesy as this year's Food Focus will have you head over cheese for grilled cheese. Each month we will test your taste buds with a different type of grilled cheese sandwich. August kicks us off with a classic cheddar cheese!  


Traveling Flavors

Around the World in 80 Days...ok, so maybe like 180 but we will still hit all the destinations!  Starting in London England making stops in Bombay, India, Yokohama, Japan and finally ending in San Francisco, United States be sure to catch the train, ship or hot air balloon to the next food destination. 


Superfoods

Superpower Foods are ready to explore all the ways super foods help you shine! From tomatoes in August helping to keep you youthful right through to leafy greens in April making stronger bones, these Superpower foods will give you super "powers"!


Tastings

Our Tastings program made to offer samples of nutritious foods in enticing ways. As we know, healthy eating is about balance and variety. While many children are interested in different kinds of foods and are willing to try new things, others are often averse to trying new foods. Ongoing encouragement to try a small amount of a new, healthy food or dish is key in acceptance –and enjoyment! –of this food. It can then be incorporated into the menu soon after the tasting and on an ongoing basis for students.
Here's what we're serving this week:

September 2017



 
 
 
 
 
Friday 9/1
Saturday 9/2
Sunday 9/3
Monday 9/4
Tuesday 9/5
Wednesday 9/6
Thursday 9/7
Friday 9/8
Saturday 9/9
Sunday 9/10
Monday 9/11
Tuesday 9/12
Wednesday 9/13
Thursday 9/14
Friday 9/15
Saturday 9/16
Sunday 9/17
Monday 9/18
Tuesday 9/19
Wednesday 9/20
Thursday 9/21
Friday 9/22
Saturday 9/23
Sunday 9/24
Monday 9/25
Tuesday 9/26
Wednesday 9/27
Thursday 9/28
Friday 9/29
Saturday 9/30

Sunday 9/17

Monday 9/18
Lunch
Soup
Bean & Tomato
Entree
Baked Cod w/ Panko Topping
Sides
Rice Pilaf
Green Beans
Specialty Station
Pesto Salad
Cereal Bar
Fresh Fruit

Tuesday 9/19
Lunch
Soup
Roasted Corn Chowder
Entree
Sausage & Pepper Grinder
Sides
Italian Pasta
Saute Onion & Peppers
Lower School
Pasta w/ Sauce
Fresh Fruit

Wednesday 9/20
Lunch
Soup
Cream Of Mushroom
Entree
Baked Chicken
Sides
Roasted Red Potato
Saute Vegetable
Cereal Bar
Fresh Fruit

Thursday 9/21
Lunch
Soup
Spinach and Tomato
Entree
Vegetable Stir Fry
Sides
Lo-Mein Noodle
Lower School
Pasta w/ Sauce
Fresh Fruit

Friday 9/22
Lunch
Soup
Florentine Soup
Entree
Cheese Pizza
Sides
Roasted Vegetable

Saturday 9/23


Daily Offerings
Did You Know?

  • We prepare our foods from whole fresh ingredients, limiting the use of processed foods and avoiding products containing artificial colors, flavorings, M.S.G., preservatives, and high levels of sodium.
  • We feature organic, local and Fair Trade fruits and vegetables as availability & pricing allows.
  • We serve rBGH and Antibiotic Free Milk. The milk is produced at farms that do not inject cows with the growth hormone rBGH (recom-inant bovine growth hormone).
  • In our effort to become more socially responsible we have moved to using only biodegradable paper products.
  • Our eggs are always from cage-free hens.
  • We use cleaning compounds which are much less toxic to the environment than conventional chemicals, and contain less packaging.
Comment Card
We want you to have the best dining program possible. We can do a better job each and every day with your help. Please utilize this form to share your ideas, suggestions and comments. If we’re doing something right, we would like to know so we can keep doing it. If you have a suggestion, we want to hear it!

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Our Friendly & Professional Staff


Kitchen staff Christian heritage crew
The Team
Paul Stone Ontae Blow Jamie Zizzo Wesley Douglass Walter Ward

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Chef Manager

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Chef Manager

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