Eggplant Parmigiana is the entrée today. Our eggplant parm is a bit different than most. We don’t bread and fry the eggplant before assembling. The breading tends to make the dish heavier than it needs to be and the breadcrumbs soak up a lot of fat. Instead, we slice eggplant on the thick side and roast it until it is golden brown. After it has cooled we put tomato sauce on it and top it off with mozzarella and parmesan cheeses. We return it to the oven until the sauce is bubbly and the cheese is turning brown. This is a vegetarian entrée. For vegans we will have roasted eggplant slices with tomato sauce.
The Eat Right Now lunch program has proven itself to be a successful role model for healthy lunches. Learn more.
Calhoun's Eat Right Now Lunch Program
Calhoun's holistic approach to healthy eating has earned the school its position as a leader and pioneer. With Chef Bobo at the helm, Calhoun’s Eat Right Now lunch program aims to provide students with healthier meals while building a deep understanding of the importance of a well-balanced diet.
The program fosters numerous opportunities for Calhoun students to learn about food and its relation to their physical and mental well-being. The chefs frequently visit classrooms to offer cooking demonstrations and teach about the health, science, culture and politics of food. The integration of the food program into the life of the school creates an environment that promotes healthier attitudes about food and eating habits.
If you have any questions about Calhoun’s lunch program, the menu or the process, please reach out to Chef Bobo.
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We don’t serve today’s entrée often – maybe once or twice a year, but it is very popular when we do serve it. Fried Chicken Fingers are strips of chicken meat cut from boneless thighs. They are marinated overnight in buttermilk and today they will be tossed in seasoned flour and deep fried until golden and crisp in canola oil.
The tacos today will be Braised Beef Brisket Tacos. To get the brisket ready for braising, Jeffrey coated it with a spice rub which includes chili powder, ground cumin, smoked paprika and salt and black pepper. He browned it it on both sides. Next he sautes poblano peppers, onions, garlic and additional spices along with coriander and oregano. Tomato juice and chicken broth were added along with the beef briskets. The beef was cooked slowly overnight and today it is fall apart tender. Once cooled the meat will be moved to a cutting board and sliced. Fat is removed from the braising liquid and vinegar will be added to bring out all the flavors. The sliced brisket will be put back in the liquid to heat it. The brisket will be served on freshly made corn tortillas (gluten free!). Pico de gallo will be available for you to add to the top if you want. Pico de gallo is a salsa of tomatoes, onions, jalapenos, cilantro and lime juice.