Chicken Stroganoff with Mushrooms is the entrée. Stroganoff traditionally uses sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. In our version we will make it with chicken instead of beef. The commonly accepted history of Beef Stroganoff is that a French chef who worked for a wealthy St. Petersburg family created the dish for a cooking contest in 1891.
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 the Calhoun’s lunch program, the menu or the process, please reach out to Chef Bobo.
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As for today’s “PIE”: Think “Shepherd’s Pie” but make it Italian by using sautéed Italian sausage meat instead of ground lamb, and instead of mashed potatoes we’ll be using creamy polenta to make Italian Shepherd’s Pie! It’ll be layered with the meat on the bottom and the polenta on top. It’ll be baked in the oven until golden and voila! You have pie for pi day!
oday’s entrée, my #2 favorite on my list of favorite Brazilian meals, is Moqueca (moKAYka), a fish stew with coconut milk, tomatoes, lemongrass, onions, garlic, lime juice and cilantro. The sauce with all the ingredients is slowly cooked to develop a rich flavor before the fish is added. Our fish stew today will feature Cod Fish. An interesting note, Brazilians have been making moqueca for more than 300 years!