recipes from the 2017 maine farm to school cook off...sides, salads & drinks 23-42 3 about the...

Recipes from the 2017 Maine Farm to School

Cook-Off

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TABLE OF CONTENTS

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

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

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

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

Our Maine Farms, Growers and Producers…………………………….. ………….8

RECIPES

Entrees ……………………………………………………………………………..9-22

Sides, Salads & Drinks……………………………………………………………23-42

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About the 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. 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 Westbrook

Regional Vocational Center and the Capital Area Technical Center and a finals

cook-off took place at Freeport High School in the spring of 2017.

The Set Up

Teams of two 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. As an added

twist Maine wild blueberries and Maine potatoes were used as “challenge”

ingredients.

A panel of judges consisting of a culinary arts 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 for their skills and creativity, while

producing high-quality meals that can be replicated in a school kitchen.

Pictured: Martha Poliquin– Falmouth

Public Schools

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Special Thanks

Westbrook Regional Vocational Center, Capital Area Technical Center

and Freeport High School for generously sharing their wonderful facilities

for the competitions.

Westbrook Regional Vocational Center culinary arts students for giving

their time and assistance during the Westbrook regional cook-off.

Maine Wild Blueberry Commission for their generous donation of Maine

wild blueberries for the competitions.

Maine Department of Agriculture, Conservation and Forestry, Maine

Agriculture in the Classroom, and Maine Dairy and Nutrition Council for

their donations.

Kaitlin Fayle for capturing great photography during the

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

participate in the competitions:

Chef Charles Limoggio- Culinary Arts Instructor at the Westbrook Regional

Vocational Center

Jasmine Mason-Culinary arts student at the Westbrook Regional Vocational

Center

Charles Butler– School Nutrition Director for RSU 13

Chef Heidi Parent– Culinary Arts Instructor at the Capital Area Technical

Center

Abby Dostie –Culinary arts student at the Capitol Area Technical Center

Susan Boivin-Food Service Director for Five Town CSD and MSAD 28

Chef Michael Flynn- Director of Student Nutrition Services at The Hyde School

Kim Austin– School Nutrition Director for RSU 5

Tyler Lowe and Stacia Easler- Culinary arts students at Region 10

Pictured from left to right: Stephanie Stambach– Maine

DOE, Nikki Davoren & Blair Currier– Yarmouth Public

Schools

Pictured from left to right: Tyler Lowe, Stacia Easler– culinary arts students, Chef Michael Flynn– The Hyde School & Kim Austin– RSU 5

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Meet the Cook-off Teams

Team Local Motives

Lewiston Public Schools

Amanda Caravona & Stephen Soulia

Team Krew 54

RSU 54

Gina Bailey & Jana Wacome

Team River Valley

RSU 52

David Roberts & Denise Cochran

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Team Jeanne‘s Kids RSU 14

Ryan Roderick & Amy Manning

Team Hoophouse Heroes Falmouth Schools

Justin Deri & Martha Poliquin

Team The IncrEdibles Yarmouth Schools

Nikki Davoren & Blair Currier

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

Stephanie Stambach MS, RD, SNS, Child Nutrition Consultant

April Taylor, Child Nutrition Consultant

Recipe crediting completed by: Stephanie Stambach and April Taylor

Formatting completed by: Kaitlin Fayle

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

8 *Note: this is not an exhaustive list but is a representative sample of the products used

The following Maine products were used in the Farm to School Cook-off*:

Allen’s Blueberries, Ellsworth……………………………………………….…………………………………..……..…………..…..Blueberries

Archer Angus, Chesterville………………………………………………………………………….……...….…….……….....…....Ground beef

Aurora Mills and Farm, Linneus………………………………………………………………………….…….……….……..Whole wheat flour

Blackie’s Farm Fresh Produce, Auburn………………………………………………………………….…….………….………….…....Produce

Bowden’s Egg Farm, Waldoboro ………………………………………………………………….….……….….………...……..…….…...Eggs

Farm Fresh Connection, Portland……...……………………………………………………………...….…....Cabbage, Onions, Garlic, Potatoes

Huhtamaki, Waterville…………...……………………………………………….................................................................................Lunch trays

JP Merrill Seafood, Portland……..………………………………………………………………………………..…….………...……..…Pollock

Kate’s, Old Orchard Beach………………….……………………………………….…………….…………….……...….…………..........Butter

Little Ridge Farm, Lisbon Falls………………………………………………………………………………..……….………..…….….Potatoes

Mailhot Sausage Company, Lewiston………………………………………………..…………………………….…………...………....Sausage

Maine Maple, Madison…………………………………………………………………………………….………………...…..…....Maple syrup

Mulberry Farms, Raymond……………….. …………………………………………………………………………………….………....Onions

Oakhurst Dairy, Portland……………………....……………………………………………………..………………….………...……….....Milk

Ocean Approved, Portland…………………..………………………………………………………………….………………......……...….Kelp

Pineland Farms, New Gloucester….................................................................................................................................................Cheddar Cheese

Plucked Salsa, Windham……………………………………………………………………….…………………………..….….…………...Salsa

Ricker Hill Orchards, Turner……..………………………………………………………………………….….………..….….…...……...Apples

Snell Family Farm, Buxton……….………………………………………………………………….……………..……….….….……...Kohlrabi

Strawberry Hill Farms, Skowhegan………………………………………………………………………………..….……………....Maple Syrup

Swan’s, Albion …………………………………………………...................................................................................................................Honey

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Entrée Recipes

Blueberry Muffin Bread

Blueberry Pancake Squares

Blueberry Quinoa Breakfast Cake with Lemon Yogurt

Blueberry Teriyaki Burger

California Burrito

Chicken Quesadillas

Fish Tacos

Granola Encrusted French Toast

Grilled Bacon, Apple & Cheddar Sandwich

Loaded Potato Soup

Maine Grain Crepes

Maine Sausage Frittata with Maple Toast

Scrambled Ham, Egg & Cheese Muffins

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Sides, Salads & Drink Recipes

Apple Salsa

Baked Garlic Panini Bread

Black Bean and Corn Salad

Blueberry Compote

Blueberry Kelp Smoothie

Blueberry Lassie

Farm Alarm Spice Blend

Fresh Fruit Compote

Fresh Fruit Salsa

Grilled Potatozana

Hand Tossed Strawberry-Spinach Salad

Maine Maple Blueberry Syrup

Mandarin Orange-Parsley Salad

Mexican Mango

Potato Soup

Roasted Potatoes

Spicy Farm Fries

Strawberry and Melon Mint Salad

Strawberry Yogurt Smoothie

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