THE KINKAID SCHOOL
ANNUAL REPORT
Menu Musings from Mark
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ince Executive Chef Mark Harris came to Kinkaid in 2007 when the School entered into a food service contract with SAGE Dining Services, Inc. ®, the School’s meal service has evolved, expanded and improved greatly, much to the delight of our students, faculty, staff and guest diners. SAGE is a leading food service provider to more than 175 independent schools and colleges nationwide.
When I first arrived at Kinkaid, most of the students selected items you might find at the local ballpark concession stand: fried chicken tenders, hot dogs, hamburgers, pizza and fries. Although those are all kid friendly options, we felt that only offering one of those items per day made a lot more sense and we could include some healthier choices. The best way that we balance kid friendly foods and healthy options is by variety. Homemade smoothies, yogurt parfaits, salads and fresh fruit are just some of the healthier items we offer everyday. We use zero trans fat products and nothing in the kitchen contains MSG. Today, 95% of our offerings are made from scratch, whether it’s lasagna, mac & cheese, vegetable calzones or brisket. We have a salad bar, a taco bar, and a steam table to offer pasta and baked potatoes. We offer a full breakfast every day, including an omelette station on Tuesday and Thursday, and a waffle station on Wednesday. I work with Sage dieticians who review and approve all menu offerings for their nutritional value. The company’s commitment to nutrition extends to the Sage Spotlight Program® and its messages of variety, balance and moderation. These concepts help students develop a positive relationship with food and understand how to make informed choices.
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from Kraftsmen Baking, and our produce company brings in fruits and vegetables from local farmers when it can. With the new dining hall, we will be able to provide an even bigger variety of offerings and have the space to have a more efficient kitchen that also will allow us to go more “green”. Having a temporary kitchen next year will be a challenge, but we are up for the task. It has been a pleasure to work with the Building Committee and
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The eating habits of the students and of the faculty and staff have leaned towards healthier options in a big way in the past five years. We offer fish options twice a week and seem to have to cook more each time. We offer a lot of vegetarian options and we nearly always run out of our salads with quinoa, couscous, farro and wild rice. All of our bread comes
Chris Pappas with Chef Mark Harris
especially Chris Pappas on the design of a temporary kitchen that will be located next to the auditorium. The Ogilvie Family Lobby in the Katz Performing Arts Center will be our eating area. By continuing to make the food on the premises, we will be able to still offer a full breakfast and a lunch with many options.
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10/22/14 12:55 PM