The new Quarter 3 menu starts on Monday, February 5.
Check it out ⇨⇨⇨ https://www.greatriverschool.org/nutrition

You like it, you really like it! Last quarter we sold three-quarters of a ton of our homemade macaroni and cheese. How much is that? That’s as heavy as a bison, a 10-foot pool table, three upright pianos or six full-size refrigerators. However you measure it, that’s a lot of cheddar!

Hot news in house-made hot sauce! Chef Dan has created a new sweet-&-spicy condiment that goes on just about everything. It has some surprising ingredients that give it a smoky-sweet boost like Morita chili peppers, celeriac and carrots. You gotta try it to believe how good it is.

Staff Spotlight: We recently asked Sam Lauer, our fabulous culinary arts instructor, what chef he most admires and respects. He chose two: his Grandma Edith and his Father Tim. Grandma Edith was an amazing cook who survived the Terezin concentration camp in the Czech Republic with handwritten family recipes intact. The Lauer family still makes them to this day. Her Pischinger cake, made with Oblaten wafers and covered in chocolate ganache makes family celebrations sweet. His father Tim is a gifted chef, talented fishmonger, author of The Saltwater Cookbook: Fish and Seafood - From Ocean to Table, and all-around culinary genius. The most important thing Tim taught Sam? Food is for everyone. It should be delicious but never overly fussy or pretentious. And what does Sam want to pass on to his students? That food is life, culture, history, heritage, identity, geo-politics and the stories we tell each other. Food, while prosaic and everyday, also touches on the deepest parts of human experience. Well said, Sam!

See you in the lunch line–

Your friends in the Great River kitchen, Mel, Dan, Tess, Sam and Julie