SCDS LUNCH PROGRAM:
A Closer Look at This past fall, SCDS launched a new hot lunch program. Founder, Teri Esensten, gives us a sneak peek behind the scenes ... How did you come up with the name NEST? “Nest stands for Nutritional Excellence for Students and Teachers. It is a branch of Cafe Stellina Catering. The catering came first and we say that the lunch program is a sort of division of the catering company. It is fun to do ‘grown up’ events, but to see the lunch program grow and develop is really exciting.” Can you speak more to your early beginnings and how your vision for the catering company manifested? “Initially we had a restaurant and catered from there. Ultimately, the fluctuating business of being in a restaurant made it difficult to run a family. I took a job at Giddens Preschool overhauling their food program and thought this concept would do really well at other schools. Last year we had a lot of interest and we continue to add more schools. SCDS is the first ‘satellite’ kitchen (aside from Giddens) where NEST is cooking on-site. For us this is an exciting opportunity to grow the program in a different way and customize to the school.” Will there be a specific chef? “Nora Gause from Bright Horizons will be manning the SCDS NEST kitchen. Barbara Bullatt will also be here every day serving. Both have early teen children and have worked with kids — there are no novices here!” How do you manage to keep lunches healthy and diverse? “We use the food processer — which we jokingly refer to as our ‘employee of the month’ — in every sauce, with freshly ground vegetables. Even if it looks like the students are having spaghetti and meatballs they are still getting kale, carrots, celery, etc. We use a lot of dark, leafy greens in the sauces. You can taste them and not see them, and our dream is they develop a taste for that. Spice things up with cumin and go in a route that is unfamiliar but familiar at the same time.” Is there a structure or pattern in the meal types each week or month? “We have a different entrée every day of the month. We try to globe trot and hit a lot of areas of the world (Latin, Asian, European-inspired dishes, etc.). Students typically decide whether they are going to eat it or not before they taste it.”
NEST Lead Chef, Nora Gause (L) & Teri Esensten, NEST Founder.
How do you manage to satisfy the sweet tooth and are dietary restrictions accommodated? “Yes! We bake treats every day and everybody receives a mini dessert of some kind. For the entrée, or vegetable on the side, there will be enough for them to have seconds if they are still hungry. If you’re not crazy about the entrée, you can have another salad or more fruit. We are using the old school lunch trays with divided compartments and aim for segmented sides.” Can I sign up mid-year? “You can sign up each month. From a purchasing and preparation standpoint, it is helpful to know ahead of time how many are signed up. A week-inadvance notice for the following month is fantastic. Go to the website to sign up: www.cafestellinacatering.com.” Do meals in your household take on a Nest-quality? “They do because my daughter is a vegetarian. In my house they fight over brussels sprouts and green beans. We are veggie happy! There is always a veggie option for those who are not meat eaters but also a few entrées each week are highlighting veggies anyhow.” How many are signed up now? “Over 200 students were signed up as of fall, 2013. We are also opening NEST up to the teachers. The cost per-month varies, however it all boils down to $4.50/day.” What most excites you about catering to the SCDS community this year? “The reputation of your school is amazing and the kids here seem to be very open to learning – learning is GREAT for them. Having new things in their life is exciting for them which also can translate into trying new foods.”
KINETICS | FALL 2013
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