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.


Chef Bobo's Blog

Greek Chicken Kebabs

Chicken Kebabs will be the entrée today.  To make this delicious entrée, cubes of chicken have been marinating overnight in red wine vinegar, extra virgin olive oil, lemon juice, oregano, bay leaves, dried mint, and a mix of spices with tomato paste.  They will be roasted and served in Pita Bread.  Thus there will not be a separate sandwich.

Vegetable Kebabs, the vegetarian entrée, will be Mushrooms, Sweet Potatoes, Tomatoes and Tofu marinated in the same marinade as the chicken kebabs.  This is also best eaten in the pita bread.

  Persian Cuisine!

The entrée today is a Persian Fish Stew. It’s called Ghalieh Mahi and it is a famous and spicy stew recipe from southern province of Iran (Khuzestan province). It is a combination of fish, herbs, garlic and tamarind paste that is served with rice.  One of the herbs which makes this stew so bright and delicious is fresh Fenugreek.  We use fenugreek seeds in many dishes but the use of the fresh herb is rare.  I think it was that herb which caught my interest when I first ate it.  I didn’t recognize the flavor nor did I recognize the Persian name for it, shanbalileh.  I encourage you to try it and you’ll see what I mean.

We're making Gumbo!

Today, Ilya will start making the actual gumbo by first making a “roux”.  Roux is basically flour cooked in oil until chocolate brown.  This roux gives the gumbo a somewhat smoky flavor and it also helps to thicken the soup.  To cool the roux down, the “holy trinity” of vegetables are added along with the sausages.  Next the chicken stock will be added with the spices, herbs and garlic.  The gumbo is then allowed to simmer to develop flavors before the chicken and okra are added.  At the end, to further thicken the gumbo “file” powder is added along with a healthy dose of Tabasco sauce.  File powder is the ground up bark of the Sassafras tree.  Interesting thing here is that sassafras is also part of the flavor used in root beer!

While today’s Chicken and Sausage Gumbo uses Andouille sausage, a smoked sausage made with pork, we will have Chicken Gumbo which will be made without any of the sausage in it.

Also, we will make a Vegetarian Gumbo made with the same type of roux, our vegetable stock, the holy trinity of vegetables along with okra, mushrooms and tofu.  This vegetarian version of our gumbo is also Vegan.