For the today's entrée, Chef Jeffrey is making Macaroni & Cheese, or as we like to call it “Mac n Cheese”. While we like to think of this dish as the ultimate American dish, its origins are English with a recipe recorded in a cook book in the 14th century! We all know that Italians have been playing around with pasta and cheese since forever! Today our mac n cheese will start with a Bechamel sauce, which is made with butter, flour and milk. To that sauce we will add lots of sharp cheddar cheese making it a Mornay sauce. The sauce will be seasoned with salt and black pepper with a bit of Tabasco sauce added to perk up the flavor. The macaroni will be mixed with this Mornay sauce, sprinkled over with bread crumbs and parmesan cheese and baked in the oven until bubbly and golden brown.
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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Today’s entrée will be Roasted Chicken. Roasted chicken is always a good way for chefs to introduce their cooking skills. Trust me, Jeffrey’s got this one. We’ll be roasting chicken drumsticks and thighs. They will be seasoned with Jeffrey’s version of the popular latino sofrito which includes peppers and onions and herbs pureed together. This sofrito is an example of his using Dominican technique in his cooking.
Vegetarians will have an entrée of Ratatouille with Chickpeas. Ratatouille is a French vegetable stew made with eggplant, zucchini, yellow squash, peppers, onions and tomatoes. He’s adding chickpeas to the ratatouille so that vegetarians and vegans will get some protein.
The entrée du jour is Chicken Etouffee, the most soul warming, incredible comfort food in the Cajun and Creole genre of food. Etouffee means “smothered” and the partially cooked chicken is smothered with a deep rich sauce made with a roux, which is flour cooked in oil until thick and chocolate brown. Onions, peppers and celery are added to cool down the roux and to stop the cooking. Then we add our own chicken stock, chicken and some andouille sausage to cook the stew until it’s ready for lunch. The aromas will be wafting throughout the building. That’s good because then everyone will come down with a good appetite! You may even hear Ben Schwartz shouting from the third floor! You see, he does love etouffee!
Vegetarians will enjoy a rich Tofu and Vegetables Etouffee made the same way as the chicken but with vegetable stock.