Darryl W. Graves, Sr., LAUSD Food Services Manager



Origin: Natchez, Mississippi

Darryl Graves, who’s been cooking for 31 years, is an accomplished chef whose resume includes everything from fine dining to hospitals, broilers, cafes, and schools. “I grew up watching my grandma cook. She had a little store next to our house where she sold her pralines, cakes, and other things. Mostly baking. Cooking has always been a part of my life. Even though I never went to culinary school – I came up through the school of hard knocks – cooking whenever I could, cooking was what I loved. Fast food, fine dining, I even cooked at Jackson State, where I went to school, I did batch cooking for the college.”

Listening to Graves talk about food, it is clear that he loves cooking. “When I was a kitchen manager in the Jackson school district, we made everything from scratch – cornbread, greens, everything.” With a degree in marketing and management from Jackson State University, he is trained to keep his eye on the bottom line and is always marketing his food, bringing students in to taste whatever he might be serving that day, and working to get the leaders of a given group to try new things, knowing that if they like it others will go along. “If the top person in a group likes something, the others will follow,” he said.

“It’s not county food, I tell them. Just taste it. You can’t just put out a tray of something new with a name on it, like Couscous Salad. They don’t know what that is or what it tastes like. They’ll walk right by it. You’ve got to talk to them, get them to try. And then they’ll choose it. At first, they wouldn’t eat salads. Then I got them to try, and now they’ll choose it even over Hot Chicken Wings.”

If a student can choose only entrée item for lunch, he or she is going to choose what is familiar, like the Hot Chicken Wings. What if they choose the new dish and don’t like it? Darryl is dedicated to getting the students to choose and to like the flavorful, healthy food he believes in.

Darryl also includes the parents, who are part of the marketing equation.  “If a parent comes by, I give them a meal and I charge it to marketing. I tell them, ‘Don’t let your kids tell you it was nasty and then raid your refrigerator when they get home.’”

Periodically, with his own money, he buys “food I feel like cooking today’. Recently he’s cooked prime rib, salmon stuffed with spinach, wrapped in filo dough and served with hollandaise sauce, a spinach salad with fresh berry vinaigrette, and even oysters. These dishes he cooks all from scratch, and, he tells us, they’re treats for the teachers that come in and buy school lunch. “A true food chef wants to take care of you, to feed you food and drink”, Darryl says. And that is what he does, every day, with his students.

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Los Angeles, California

The mega-city of Los Angeles, the heart of Los Angeles County, is built upon the foundations of El Pueblo de Nuestra Senora la Reina de Los Angeles, “The City of Our Lady Queen of the Angels”, founded in 1781 by priests, acolytes, and a few families coming from nearby Mission San Gabriel. Where once cattle ranged, and fields and orchards were ripe with grain and fruit, now stands the most populous city in California and the second largest in the United States. Today the city is home to multiple world-class universities, museums, parks, sports teams and arenas, the famous Griffith observatory, and, of course, America’s entertainment industry.

Comprised of many communities that have been incorporated into the city over the years, the city of Los Angeles stretches from the Pacific Ocean on the west to the San Gabriel Valley on the east, and from the San Gabriel Mountains on the north down to the port city of Wilmington on the south. The city boundaries encompass communities as diverse as Pacific Palisades and Hollywood, East Los Angeles and Encino, and small mountain towns like La Tuna Canyon. Remnants of the city’s agricultural history can still be seen in the orange and olive trees visible over backyard fences and in the city seal, whose center is flanked by a branch of olives and a branch of oranges and crowned by a cluster of grapes.



“We’ve already eliminated the carnival food – corn dogs, pizzas, chicken nuggets”, says David Binkle, a man on a mission, “and our vision is to make our meals as close to the source of origin as possible and that means removing as much of the processing as possible.” Binkle’s vision is broad and all-encompassing for his district, the second largest in the nation, serving more than 650,000 students across an area covering 474 square miles. He told us that the strategy is to serve real food, like chicken on a bone, rather than a processed chicken nugget, for example, and to connect with regional farmers, the culinary arts programs, restaurateurs, and to have the support and enthusiasm of his employees as well as parent engagement to get cooking happening on the school sites. Healthful food that tastes good and helps educate the children is the goal. “It takes time and effort to get back to cooking in the schools. We’ve got to cultivate that effort. One person alone cannot do it from a building.”


Origin: Los Angeles – “a native Angeleno”

Jose Sandoval started his food service career when he was a teenager, working part-time in a hospital in Santa Monica, washing dishes. “I took any position that increased my salary, and so when I was asked if I wanted to cook, I said yes.” He rose from salads to prep cook, line cook, and eventually chef, working at various hospitals in the Los Angeles area.

When the company for whom he worked got the contract for the Los Angeles Juvenile Hall he went there.  “I took the job as production manager at the juvenile hall – we had about 750 to 800 kids. That was a challenge. We had $1.06 available per meal. That’s not very much. They were buying convenience foods to heat and serve, so I started the kitchen scratch cooking to save money, buying everything fresh, and we used USDA recipes.” We asked if it had been difficult to make the change. “ If you train your staff and teach them to use the tools, you find you can make a much, much better product than that heat and serve stuff – and the staff feels proud of what they do. “

In his current LAUSD kitchen where he is the manager, he has a chef’s knife, his favorite tool, in his but no way to sharpen it.  “We used to have someone who came around to all the district kitchens to sharpen our knives. But not anymore.”

“I cook a lot at home. I just cook whatever I have in the refrigerator and my pantry and that’s dinner,” he laughs.  When asked if he kept his recipes written up at home, he said, “No, but my daughter wants me to. She says she wants a book of Dad’s recipes.”

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Navaseia ‘Nava’ Belle, LAUSD Food Services Manager


Origin: Born in Los Angeles, roots are Arkansas and Louisiana

Nava learned cooking at her grandmother’s side, “and she’s a really great cook. She’s 85 now, with no health problems. She rarely eats out but cooks her own. She has to have meat at every meal, she cooks her greens, loves succotash – okra and corn and hot water cornbread.”


Big Mama, Nava’s great-grandmother, lived to 109, and “she ate bacon and drank coffee every day of her life. Never anything wrong with her.”

Nava continues, “I love cooking, love making people happy. There is always something going on at my house –I’ve catered family reunions, weddings, funerals. I do lots of barbecues – ribs, chicken, fish, everything. We don’t eat ribs, or pork chops all the time. I believe in moderation, all in moderation.” With a favorite cooking list that includes home-made baked beans, soaked overnight to start, cooked, then drained with a special sauce stirred in, potato salad from scratch – boiled potatoes, peeled, all mixed with mayonnaise, bell pepper, mustard, and hard-boiled eggs, it’s not a surprise that she has crowds at her house.

“When I first started with the district, 12 years ago, the school where I worked had a real cook, cooking on a range. She was cooking fantastic food, a real old-fashioned cook. The teachers ate there too. I think the kids would eat, would participate more if the food was really good. And, now they are coming to learn that they are going to get a good meal at school.”

Nava says the school food is not to blame for making kids fat. “We don’t feed them enough to make them fat. And these kids, they are walking to school every day – they are getting exercise. She continues, saying that the food in the schools is healthier than it was and that even the flavored milk is gone in her school district.

Her own children get a home cooked meal, every night. “At home, I make things like salmon and lentils for my daughter. Not all people have the money for food, but some just raise up the kids on microwaved cups of noodles, with a lot of sodium in them.”

When asked what her favorite tool was, she immediately answered, “The Chopper. Some things just got to modernize. That chopper makes the work easier.” She laughs, referring to the big chopping machine in the back of the kitchen.

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Tips : How to clean your espresso machine

Cleaning your espresso machine is a great way to ensure that it won’t stop working anytime soon and would always provide you with quality espresso. While many people think that it is not important to clean your espresso machine every day I would like to tell you that if you don’t want to maintain your machine’s durability then you can certainly ignore the daily cleaning. If you are cleaning your espresso machine daily, you make it easier to descale it and perform a thorough cleaning on it once in every few weeks. If you are looking to open any cafe, then check commercial espresso machine reviews.

Here are a few tips to how you can keep your espresso machine cleaned at all times.

Daily Cleaning

It is vital to clean your espresso machine if you don’t want to end up with a machine that doesn’t work anymore. Daily cleaning can also help you in making your espresso machine look as good as new. Here are a few steps to follow to clean your espresso machine daily:

  • You need to throw the coffee remains and detach the handles from the espresso brewing hands to prepare your machine for cleaning.
  • Then, take your espresso machine brush and use it to scrub any coffee residual which remains. Make sure there is nothing left behind.
  • Now, choose a handle and insert a blank filter into the handle. You would need to remove the old used filter first before you replace it with a new one.
  • Now take a teaspoon of MULCLEAN and add it to your new filter. Now, re-attach the handle with the new filter and MULCLEAN and run the brew head for 10 seconds and then switch it off. Don’t remove the handle. Now, run the group head for 10 seconds and then switch it off.
  • Now, run the group for the final 10 seconds run and then switch off and remove the handle. Make sure you run the group head for a final 10 seconds run to drain any residual chemical from the machine.
  • You need to perform the step 4 and 5 with other groups.
  • Take out the metal drip tray and clean it.
  • Make sure you also clean the drain which is likely to catch a lot of residual coffee grounds from the run.
  • Replace your drip tray and leave all the parts to dry overnight.

Descaling your Espresso Machine

For descaling your espresso machine, you would need to create a descaling solution. You will need to consult your manufacturer’s notes to see what can be used as a descaling solution. Once your solution is ready, you would need to disassemble all the parts of the machine. Remove the portafilter, basket, steam wand, etc. and then clean them with the help of the cleaning solution. Freshpresso has given best espresso machine reviews.

You can soak the machine parts in the cleaning solution and then fill the water reservoir of the machine with this solution. Then run a brew cycle so that the machine’s insides can get thoroughly cleaned. You also need to let the solution sit for 20 minutes before you start the machine and after you run a cycle so that the mineral deposits get broken down by the espresso machine.

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Why we only use Kitchen Aid Stand Mixers for our lunches


KitchenAid is one of the most prominent names in the field of cooking and an unbeatable favorite of most professional chefs and bakers. With its versatile and durable stand mixers, it is still known as the best Stand Mixer Company in the market. Although a lot of other companies tried to compete with it, KitchenAid is still the undeniable victor and no other Stand Mixer can compete with its products. But what makes KitchenAid so amazing and popular?

Although a lot of other companies tried to compete with it, KitchenAid is still the undeniable victor and no other Stand Mixer can compete with its products. But what makes KitchenAid so amazing and popular?

Customer Satisfaction

If you have noticed a KitchenAid at your grandparents home, you will probably know how old this company is and what reputation it has in today’s world. You will find thousands of people reviewing this company as the best stand mixer company out there. KitchenAid makes sure their customers are satisfied and have a good relationship with them which helps in the customer retainment. Now if a customer still chooses KitchenAid after 50 years, the product must be amazing right?

KitchenAid will never surprise you with a bad product, it will give you a consistently good product ensuring that you become a lifelong loyal customer of its brand.

Product Options

This company provides you with diverse options of stand mixers allowing you to go through all the different features and choose the best model for you. If you want to cook large batches or small batches, it doesn’t matter. KitchenAid will provide you with every kind of model to suffice your varying needs making sure that you don’t need to take a look at other brands at all. It also provides you with a variety of attachments compatible with your mixers making this brand the ultimate choice for all beginner and experienced chefs.

KitchenAid will provide you with every kind of model to suffice your varying needs making sure that you don’t need to take a look at other brands at all. It also provides you with a variety of attachments compatible with your mixers making this brand the ultimate choice for all beginner and experienced chefs.


This brand is known for its long-lasting products which are worth the high price you pay for them. There might be a KitchenAid which your mother or grandmother bought some 30 years back and they still use it today. This brand is specifically known for its longevity and you don’t have to worry about it not working in a year or two, it’s built to last dozens of years. This durability of the stand mixer makes it a favorite among most people as you can use it every day without worrying about getting a new stand mixer in a few years.

Good for Large Crowds

Due to its large sizes, most of the KitchenAid stand mixers are good for cooking for large gatherings and huge occasions, so if you are one of those party freaks who like to host a party every few weeks with a large crowd, then KitchenAid is the perfect brand for you. They have many products which can mix up to 12 dozen or 15 dozen of cupcake batches in a go. So, no worrying about how are you going to feed such a huge crowd. KitchenAid is there for your rescue.

Experienced chefs and bakers’ favorite

Most professional bakers and cooks use KitchenAid for their cooking purposes and have known to support it since a long time which practically testifies its value and worth. Recommended as the best brand of stand mixers by HomeGuyd, it has definitely gained a reputation among the veterans.

If you are an aspiring professional cook or baker, then KitchenAid stand mixer is the best for you. It is trustworthy and efficient and you won’t have to worry about it getting damaged too. What else could you want in a stand mixer?

Check out the best KitchenAid stand mixers below

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Earth Day and End of Year Update

Post by Cody Williams

Here is a snapshot of topics I am currently involved with at this busy time of year!

In lieu of Earth Day I thought I would do my first post on Who’s Cooking School Lunch!  There is a great movement in our public schools here in California called California Thursdays that officially launched today.  The program is put on by The Center of Ecoliteracy and encourages school districts throughout the state to serve regionally sourced ingredients that aren’t processed.  The goal is to dedicate one Thursday a month to the regional foods with hopes to increase to more days.  There are currently 42 districts serving 250 million meals annually!  There are two links below for more information.



I am the Food Service Manager at Sonoma Valley Unified School District and we are one of those 42 districts participating in the program.  Today on our menu we are serving tostada boats with local produce grown on our Altimira Middle School campus, lettuces and spring onions.  We are making guacamole in house with California avocados and using hydro tomatoes.

There are a lot of other interesting and exciting things I am working on at the moment.  One of which is the Nutri Bullet Uni Living program that one of our elementary 5th graders won as part of a grant.  As a food service director I am always looking for strategic partnerships to help with nutrition education and this program is a great resource.  Our school site was one of five sites selected to participate.  The program not only supplies each student in the class a full Nutri Bullet set for their home but also sets up a blast bar in the classroom where students get to start their day with a nutritious blast!  The program also provides $10,000 of funds to purchase the products for the three month program.  Each month the students get to custom make their own blast following the recommended menu.  more information can be found at:


I am a member of the Child Nutrition Advisory Council for the California State Board of Education. At our recent  meeting, one topic in particular which we discussed is an interest of mine — the continued advancement of Nutrition Education both in schools and in training of food service staff to promote healthy nutrition in the cafeterias.  Below is the link for more information and to see previous topics and minutes from those meetings.  More to come on that.


One program in particular I am excited about this summer is the Seamless Summer Feeding Option (SSFO) which we will be participating in for our first year.  Districts that have are in a needy area may qualify for the program which assists the USDA continue their School Nutrition Lunch Program (SNLP) during the summer months while school is out.  This program allows districts to continue to serve healthy school meals to anyone under 18 years of age regardless of income qualification.  We have designated out elementary site which will be participating in summer school as our sponsor site so not only does every students in the summer school program get to eat a free school meal we also allow the community to come for our second serve. Our program will run from June 10th through July 10th!  Last year alone California vended $990 million dollars through the SSFO program! More to come on that as well.

As if that is not enough, I am in the process of wrapping up my districts participation in the USDA Meal Cost Survey.  Every 3 years the USDA in partnership with Mathmatica Policy Research and Adt Associates selects districts throughout the country and conducts a school food cost study.  The goal will assist in understanding the true cost of the new school meal pattern including plate waist.  My hope is that this important study will show the increased cost of these new regulations and can adjust our reimbursement rates in the future.  The cost study will be available for release in 2017.  I had an analyst here the past three days looking at one elementary school one middle school and our high school.  The analyst took back a large packet of information they requested that looks a food and district staffing cost and food cost for the year and the month prior to our target week.   Second part of the study looks at our menu analysis of sale items during our target week.  So each site is required to log in everything that was prepped and sold during each day of the week. Then the study will up match up our sold items  from the invoices  provided in their hopes to capture the true cost of the program.






And lastly, I will be in San Antonio Texas May 5-7th for the Culinary Institute of America’s, Healthy Flavors Healthy Kids National Conference.  This is the second year of this conference which is now dedicated towards healthy school food.  I have participated in the California School Nutrition Association CSNA conference and I am excited to see what our leading culinary institute can do at one of its campuses.  There is no doubt that they will inspire and show hands on real world applications that participates can take back to their districts and put into action!   As a CIA graduate from Hyde Park I was lucky enough to receive a free invitation to the event and also participate in a panel discussion called “Scratch, Processed or Somewhere In Between”.  I was asked to provide 5 tips in 5 minutes, so here are mine:

  • Know your demographics (customers/ethnicity/historical importance/local products)
  • Make food a priority (balance commodity products with fresh local products/foods grown on campus, in community, counties and state)
  • Empower your employees to be a part of the decision-making process (fresh fruits and veg bars, we meet monthly on elementary menus, relinquish some control in the system and see what happens with monitoring)
  • Create strategic partnerships with shared common goals which will support your program and assist with marketing (school based curriculum /gardens, local farms/Dept of Education Grants/CAFF (Community Alliance with Family Farmers), food manufacturing, etc.)
  • Simplify (make things easier and efficient, simplify processes/menus/production/workloads.)  Your staff is your greatest asset


More to come on this as well.

Cheers, Chef Cody

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Announcing Chef Cody Williams as CoBlogger


Cody Williams

We are happy to announce that Chef Cody Williams, the dynamic Director of Food Service at Sonoma Valley Unified School District, is joining our blog, Who’s Cooking School Lunch, as a co-blogger.

Cody has introduced a number of innovations into his district’s school lunch program that we think you’ll be interested in knowing about from the inside out. He’s based the program  on what’s in season using direct purchasing from local farmers, participated in assisting with garden based learning, introduced an application for purchasing school lunch and seeing what’s on the menu, written and delivered course instruction in cooking to his staff and more. He’ll be telling you about those things and writing about other school food developments from time to time.

He doesn’t do this alone. He has backing from his school district, which is aware that Sonoma County is a destination food and wine county. They want the school district food program consistent with the premise that the county supports an authentic culture of interest in food at every level.

As we reported a year ago in our blog feature of May 21, 2014, Cody has increased purchases of fruits and vegetables from $50-60,000 2012-13 to $200,000 in 2013-14.  He has food partners in his program, such as Chef John McReynolds of Stone Edge Farm and Kathleen Thompson Hill, Food and Wine Editor at the Sonoma Index Tribune and author. They are active in the district’s garden in every school program as well, a providing fruit trees and whatever is needed to support the program.

Cody serves on the California Department of Education Nutrition Advisory Council. His background is a classically trained chef through the Culinary Institute of America and he worked in fine dining throughout Sonoma and Napa prior to beginning his work with school food in Sonoma Valley Unified.

We couldn’t be more pleased that he will be sharing his insight with you.

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Lodi’s Family Dinner from around the World


What’s for dinner? Nancy Rostimily, Lodi Unified School District’s Food Service Director, decided it would be an international taste of salads, along with hot chicken noodle soup and bread as well as fresh Mandarin oranges, locally sourced and so sweet, for parents and students at one elementary school.


On February 19, 2015, parents and students at Serna Elementary School in Lodi, a dual immersion language school English/Spanish, were treated to a “Family Centered Nutrition Education Night.” Nancy’s hope is that the concept will now travel to other schools in her district of 30,000 students K-12.

IMG_5786-300x239The event drew about 200 people and included five salad stations, one from each flavor profile around the world. Each station had a map of the area,  recipes to go of the salad samples being served, samples of typical  ingredients used in the cuisine such as sauces, spices, grains, vegetables and oils, and a student from the school’s culinary club to answer any questions — and encourage sample taking. At left was the Middle Eastern Salad — a couscous salad with raisins and parsley.

IMG_5777-300x225We, Evans & Brennan, were under contract with Lodi to conceptualize and produce the event under Nancy’s direction, along with school food service and nutrition education staff. We developed five salads to fit with five of the world’s cuisines. Each salad had toppings that could be self served. At left is the Mediterranean/European Salad – which had toppings available of Feta Cheese Crumbles, Red Sweet Pepper and Cucumbers. The kids loved this.

IMG_5783-300x232Latin American – Here Nancy’s staff prepared a Salad Base of Garbanzo Beans with extra virgin olive oil and lemon vinaigrette, with sliced radish and chopped green onions. The topping was Cotija cheese crumbles, which was especially popular.

IMG_5773-150x150Students and parents really enjoyed helping themselves, and often we saw students trying the tasting, then bringing their parents to try it, or taking one to them, or  the other way around, with parents liking it, taking a recipe card so they could make it at home. At left is a close up of the salad.

IMG_5785-300x225The African salad was a coleslaw tossed with a vinegar based dressing. Frequently coleslaw is served with a mayonnaise based dressing, so this was different for the students, and they enjoyed it. The presentation table also showed foods that originated in Africa such as vanilla beans and yams.








Asian salad had a base of Asian cabbage with cilantro and Mandarin oranges added and a ginger, soy sauce and sesame oil vinaigrette. The add on featured was toasted sesame seeds and some toasted noodles for crunch. The noodles were a big hit, and the salad was popular as well. It’s a very fresh tasting salad with the citrus. Fresh ginger root was displayed, along with various types of dry noodles such as buckwheat or “soba” noodles, and Thai coconut milk (pictured below).

IMG_57671-300x225Nancy’s staff served the dinner as a reimbursable dinner to the students. The school is 100% served by free National School Lunch meals. We had sample packets of Asian sauces courtesy of Kikoman for parents to take home, as well as sample packets of CA Extra Virgin Olive Oil provided courtesy of California Olive Ranch. First Five CA had shipped their new cook booklet with tips on cooking with kids, authored by Evans & Brennan, “Fast, Fresh and Fun – Food From First 5″, which is free and in both Spanish and English. Lodi’s Nutrition Educator was there with information to give out as well as the local Women, Infants and Children (WIC) program — with a great informational display on how much sugar is in what kind of drink. The kids loved that.


Nancy Rostimily, pictured left, is assembling the Asian salad. All the salads were prepared in a cooking kitchen and transported to the site, where they were assembled prior to dinner and plated out into sample cups. Student helpers assisted with this, as did Nancy’s staff.

The program is ready to travel to other Lodi schools now under Nancy’s direction.

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Something Special is Cooking in Yolo County’s Head Start Kitchen


Lorena Madrigal de Lopez, left, Lead Cook for the program and Leticia Valencia, right, Cafeteria Assistant

Yolo’s County’s Head Start program, under the leadership of Stephanie Gray, Nutrition Services Coordinator, has some new flavors coming to their meal program. Black-eye Pea Salad, Baked Sweet Potato with Cheese and Broccoli Topping and Corn and Cheese Grits. Lorena Madrigal de Lopez, Lead Cook for the program and Leticia Valencia, Cafeteria Assistant, pictured above with Chicken Pot Pie,  participated in a Yolo Country Farm to School Professional Development class held at the Esparto Unified School District’s Central Kitchen in January that focused on using California specialty crops in the African flavor profile. Afterwards, Lorena and Leticia were inspired to bring some of the dishes to the youngsters in the Head Start program.

Black-eye Pea Salad See Recipe Below

Black-eye Pea Salad See Recipe Below

The cooking class was presented by us, Evans & Brennan, as part of a 3-year USDA Specialty Crops grant through the Yolo County Agricultural Commissioner’s office which has funded professional development classes 3 times per school year in each of Yolo County’s five school districts. “We are now in our third year,” says Brennan, “and for the final classes we’ve been featuring the 5 major culinary flavor profiles.” These include Asian, Mediterranean/European, Middle Eastern/Indian, Latin American as well as the African. As part of each class, Evans & Brennan bring an adult snack tray with foods from the region being presented for the cooking staff to sample. “Think of it as experiential education,” says Evans.

For the African Flavor classes, Evans made bowls of Black-Eyed Pea Salad for the adult snacks, as well as her favorite corn bread, served warm with local honey. Other snacks included plantain chips and banana chips, peanuts and cashews, all products of Africa.
Stacie Vasquez, Food Service Director at Esparto Unified School district chose several recipes to cook from a suggested list provided by Evans & Brennan – Corn Grits, the sweet potato dish, and Chicken Pot Pie with Biscuits. Evans & Brennan also provided the recipe for the Black Eyed Pea Salad. At the end of the session everyone joined in tasting the various dishes prepared, and discussed how they might make their way onto school lunch and supper programs.


Baked Sweet Potato with Cheese and Broccoli Topping

A few days after the class, we heard from Stephanie that Lorena and Leticia really liked the dishes and thought the salad, sweet potato, and grits dishes would be good addition to the program’s repertoire of meals, of which they serve 220 daily.

Head Start is a federal program, administered by the U.S. Department of Health and Human Services. Head Start promotes the school readiness of children from low income families ages birth to 5 years by enhancing their cognitive, social and emotional development.

 Black-Eyed Pea Salad
25 servings; serving size ½ cup

This salad is best if made from dried black-eyed peas that have been cooked until just barely tender. Overcooked or canned peas tend to be quite soft and don’t hold up well in salads.
½ to ¾ cup fresh lime juice (from about 6 -8 limes)
2 ½ cups chopped flat-leaf parsley
¾ – 1 cup extra-virgin olive oil
12 ½ cups cooked black –eyed peas (about 6 cups dried), well-drained
20 green onions, chopped
2 large red bell peppers, stemmed, seeded, and finely chopped
2 ½ cups cherry tomatoes, chopped (do not include juice)
2 large English cucumbers, peeled and minced
4 – 5 Serrano chiles, stemmed, seeded, and minced
3- 4 teaspoons kosher or sea salt
2-3 teaspoons freshly ground black pepper

In a large bowl, whisk together the lime juice and the parsley. Continue whisking while drizzling in the olive oil. Add the drained black-eyed peas, green onions, bell peppers, tomato, cucumber, and Serrano chile to the bowl. Sprinkle with the salt and pepper, and gently turn the salad, being careful not to crush the black-eyed peas. Cover and refrigerate for at least one hour and up to overnight for the flavors to blend. Taste and adjust for salt and pepper, if needed, before serving.

Adapted from Saveur Magazine

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Five Flavor Culinary Course Inspires School Food Service


The food heritage of many immigrant and first generation students is rich and fascinating, largely healthy, and vastly untapped in school lunch — so we, Evans & Brennan, designed a half-day course for School District Food Service to introduce five international flavor profiles with the hope that these simple and diverse flavors and foods make it to the lunch plate as a sampling of what the world has to offer.


The goal? Increase staff confidence, interest and first hand knowledge of a larger food picture enhancing their ability to educate students about the diversity of food and flavors from around the world.

Blog.Lodi_.faces_.IMG_4769-300x210 Blog.Lodi_.Five-Flavor.CodyIMG_4784-300x225 Blog.Lodi_.FiveFlavor.Med_.IMG_4794-300x253 Blog.Lodi_.Nancy_.IMG_4791-300x219 Blog.Lodi_.FiveFlavor.saladmaking.IMG_4790-300x264 Blog.Lodi_.Med-Salad.IMG_4776-300x247 blog.lodi_.Indian-spice.-300x225 Blog.Lodi_.Present.IMG_4799-300x225In July, 2014, Evans and Brennan, LLC, provided a half-day, virtual culinary trip around the world for about 150 employees of Lodi Unified School Food Service, introducing them through tasting, a marketplace experience, and hands-on cooking to Asian, Middle Eastern/Indian, African, Mediterranean/European, and Latin American flavor profiles.

Chef Cody Williams, pictured in the middle at left — who is also Director, School Food Services, Sonoma Valley Unified School District — prepared tasting snacks in each flavor profile, so that every person could taste 4 flavors in each of the 5 cuisines.


Cody hand made the following: for Asian – Pork Siew Mai, for Latin American – ceviche, and for Middle Eastern – Stuffed Grape Leaves and Hummus (pictured left are staff tasting and filling out their “passport” at the Middle Eastern station), for African – Carrot Salad with Orange Flower Water and Pickled Okra.

Mid morning, after a presentation of foods from around the world, Nancy Rostimily, Director School Food Service Lodi, (pictured left in the middle) divided the staff into teams. Nancy has a history of providing enriching, hands-on professional development for her staff, and tailored the program to meet her district’s specific needs and her own philosophy of adult learning.

Each team rotated through each of five flavor profiles for tasting, marketplace and salad making. Pictured left is one such team making Cactus Salad with Radishes (Ensalada de Nopales) for the Latin American flavor profile. While many in attendance make the salad at home, for others it was a first time tasting of cactus pads — a highly nutritious and low glycemic index vegetable.

Another salad was one typically found in the summer in hot, dry Mediterranean climates, with tomatoes and mozzarella cheese – Caprese Salad. Pictured left is a salad-making team consulting on the recipe. California Olive Ranch and Corti Olive Oil both provided CA extra virgin olive oil for the Mediterranean and Latin American dishes.  The salads were later eaten as part of a lunch served to attendees, representing each flavor profile, along with a main dish, fruit and desert.

Having experiential learning which involves all the senses is key to excitement  — touching, tasting, smelling, hearing and seeing.  The marketplace for each flavor profile allowed for all that. An Indian spice tray (pictured left) shows how a typical curry mixture might be made differently in each home by the hand of the Indian cook.

At the end of the day, having filled out a “passport” for the trip around the world — answering questions about what they saw, tasted, enjoyed and learned, staff received a take home gift with spices, herbs and grains to make in their home kitchens some of the recipes provided. Cooking at home what is cooked for school lunch helps to narrow the gap between home and school — part of what this course and the four books we’ve written on school food hopes to inspire.

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