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

Happy Summer Vacation!

The last lunch entrée is a Louisiana dish that i think everyone loves.  How about some Chicken and Sausage Jambalaya!  That’s the Cajun version of paella made with long grain rice, chicken and andouille sausage along with the Cajun trinity of vegetables (peppers, onions and celery).  It will be seasoned with traditional Cajun spices.

Vegetarians and Vegans have the option of Vegetarian Jambalaya with tofu and beans along with the trinity of vegetables and those delightful Cajun seasonings.

Get it while you can!

Fish has often been a difficult entrée to sell.  We have tried many types of fish and have cooked it many different ways  but it comes down to two types of fish, cooked simply, which are popular with kids.  One of them we’re having today.  Today’s entrée is Roasted Salmon glazed with Honey & Soy Sauce.  We learned early on that kids really like honey and they like soy, so we put the two together as a glaze for salmon. It was a hit and, along with Cajun Catfish, is one of the fish entrées that we feel sure kids will eat

Vegetarians and Vegans will have Roasted Tofu glazed with Honey & Soy Sauce.


he entrée today is Lemon & Garlic roasted chicken (Pollo con Ajo y Limon)Chef Jose has been making this for the Calhoun Carnival for the past few years.  It was always a popular item as people enjoyed the bold, umami taste.  The chicken was marinated overnight in garlic and lemon with sprigs of fresh oregano.  Today we are roasting it to a crisp golden brown.  The lemons that were in the marinade for the chicken will be roasted with the chicken.  One of my favorite parts of this dish is the dark roasted, crisp lemon slices.  They have their lemon taste to be sure but they also have all of the other tastes – the garlic, the oregano and the fat from the chicken.  I could make a lunch of those lemon slices.  A few years ago we had a chef who decided he would roast the lemon slices separately….not the same. That just tasted like limp, overcooked lemons.  They had no character.

Vegetarians and Vegans will have Artichoke and Fava Beans Stew.  The stew, straight from our Greek chef, is seasoned with fresh dill.