Recipes from the 2018

Maine Farm to School Cook-Off

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INTRODUCTION

About the Maine Farm to School Cook-off …………………………………………..3

Special Thanks………………………………………………………………………….4

Meet the Cook-off Teams…………………………………………………………….5-6

Project Team Members………………………………………………………………...7

RECIPES

Breakfast Entrees & Sides………………………………………………………….8-16

Lunch Entrees……………………………………………………………………...17-24

Lunch Sides, Sauces & Dressings……………….………………………………...25-34

TABLE OF CONTENTS

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About the 2018 Maine Farm to School Cook-Off

Introduction

The Annual Maine Farm to School Cook-Off is a skills-based competition

offered to school food service staff using local ingredients. For School Year

2018, teams were expanded to include students. Participation in the cook-off

was voluntary and was made available to all school districts across the state of

Maine. Two regional cook-offs took place at the Bath Regional Career and

Technical Center and Hampden Academy and a finals cook-off took place at

the Kennebec Valley Community College– Harold Alfond campus.

The Set Up

Teams of two, consisting of one student and one adult, were tasked to prepare

a breakfast and lunch meal that meets the National School Breakfast and

Lunch Program requirements. Each meal contained at least three ingredients

that were grown, raised, caught or manufactured in the state of Maine as well

as one USDA food. Local yogurt and fish were used as “challenge”

ingredients in the breakfast and lunch meal, respectively.

A panel of judges consisting of a student, school nutrition director, and

professional chef scored the dishes based on presentation, taste, creativity, and

feasibility to be used in a school breakfast or lunch program, as well as food

safety and time management.

The Goal

To recognize school nutrition staff and students for their culinary skills and

creativity, while producing high-quality meals that can be replicated in a

school kitchen.

Pictured: Caleb Pratt– Skowhegan

Area Middle School student

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Special Thanks

Bath Regional Career and Technical Center, Hampden Academy and

Kennebec Valley Community College– Harold Alfond Campus for

generously sharing their wonderful facilities for the competitions.

Bath Regional Career and Technical Center culinary arts students for

giving their time and assistance during the Bath regional cook-off.

P.J. Merrill Seafood Inc. for their generous donation of local pollock and

haddock for the competitions.

Maine Dairy and Nutrition Council for their generous donation of local

yogurt for the competitions.

Thank you to the following judges for taking time out of their day to

participate in the competitions:

Chef E.B. Baldwin- Culinary Arts Instructor at the Bath Regional Career and

Technical Center

Jalin Coleman, Patrick Conlin & Maggie Chipman- Culinary arts students at

the Bath Regional Career and Technical Center

Erin Dow– Nutrition Director for RSU 5

Chef Mike Flynn– School Nutrition Director for Hyde School

Cadence White –Student at Philip W. Sugg Middle School

Andy Hutchins-Director of Food Services for RSU 9

Chef Robert Dumas– Certified Executive Chef/ Director of Freshies brand

Kathy Kittridge– School Nutrition Director for RSU 22

Chef Stephanie Enjaian– Culinary Arts Instructor at the Kennebec Valley

Community College- Harold Alfond campus

Cassie Staples– Student at Hampden Academy

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Meet the Cook-off Teams

The Mustangs

RSU 3

Melissa Nealley

Team Soup-A-Stars

Cherryfield Public Schools

Lucy Berry & Patricia Blanchard-Beal

Team Son-day

RSU 54

Gina Bailey & Caleb Pratt

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The Blue Devils

Lewiston Public Schools

Makennah Pelletier & Fern Langlois

The Galley Gang

Falmouth Schools

Jacob Mitchell & Justin Deri

The IncrEdibles

Yarmouth Public Schools

Nikki Pilavakis, Bobby Cole (left) & Isaac

Pendleton (right)

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Project Team Members the team that made this cook-book possible

Stephanie Stambach MS, RD, SNS, Child Nutrition Consultant

Michele Bisbee, Child Nutrition Consultant

Meal pattern contribution completed by: Michele Bisbee

Formatting completed by: Kate Fayle & Stephanie Stambach

We hope that you enjoy using these recipes in your school kitchens!

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Breakfast Entrées & Sides

Apple Maple Bacon Muffin

Bananas and Milk

Fiesta Scrambler

Fruit Yogurt Wrap

Hot Parfait with Maine Apples and Wild Blueberries

Mixed Berry Crisp Parfait

Red, White and Blue Parfait

Yogurt Crepes with Fruit

Pictured: Caleb Pratt– Skowhegan Area Middle School

student

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Lunch Entrees

Baja Cajun Fish

Fish Quesadillas

Fish Sticks

Fish Stick Tacos

Fish Taco Salad

Flakey Fish Sticks

Pan Seared Fish with Mango Salsa

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Lunch Sides, Sauces & Dressings

Black Bean and Corn Salsa

Easy Lemon and Garlic Broccoli

Fruit and Veggie Slaw

Mediterranean Millet

Strawberries and Pineapple

Turmeric Rice

Tzatziki Sauce (Falmouth)

Tzatziki (Yarmouth)

Vinaigrette Base Recipe Pictured: Nikki Pilavakis– Yarmouth Public Schools

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