Take A Bite B.C. at CentennialTake A Bite B.C. at Centennial

Gnocchi made with B.C. Fresh YellowGnocchi made with B.C. Fresh YellowPotatoes and Herbs from SPK Plant Potatoes and Herbs from SPK Plant

Factory in Maple RidgeFactory in Maple Ridge

Chicken Parmesan with Herb Chicken Parmesan with Herb Gnocchi and Sautéed VegetablesGnocchi and Sautéed Vegetables

Parmesan Cheese from the Village Cheese Parmesan Cheese from the Village Cheese Company – Armstrong, British-ColumbiaCompany – Armstrong, British-Columbia

RecipeRecipe

B.C. Fresh Herb GnocchiB.C. Fresh Herb GnocchiYield 1.5 kgYield 1.5 kg 1kg of Baked Yellow Potatoes1kg of Baked Yellow Potatoes 2 eggs2 eggs Salt and Pepper TTSalt and Pepper TT 400g All Purpose Flour400g All Purpose Flour Pinch of NutmegPinch of Nutmeg Chopped Italian Parsley, Basil, Oregano, RosemaryChopped Italian Parsley, Basil, Oregano, RosemaryProcedure Procedure 1.1. Wash and prep potatoes for baking. Bake potatoes for 45 minutes or Wash and prep potatoes for baking. Bake potatoes for 45 minutes or

until the potato is fully cookeduntil the potato is fully cooked2.2. When the potatoes have cooled slightly, peal the skins off and process When the potatoes have cooled slightly, peal the skins off and process

the potatoes through a food mill.the potatoes through a food mill.3.3. In a mixing bowl, incorporate the potatoes, eggs and seasonings. Add In a mixing bowl, incorporate the potatoes, eggs and seasonings. Add

300 g of flour, fresh herbs and mix to form a soft dough.300 g of flour, fresh herbs and mix to form a soft dough.4.4. Incorporate more flour as needed to form a medium-soft dough.Incorporate more flour as needed to form a medium-soft dough.5.5. Roll the dough on a floured table to a 1cm thickness. Use a bench Roll the dough on a floured table to a 1cm thickness. Use a bench

cutter (dough scraper) to cut 1.5cmx1.5cm shapescutter (dough scraper) to cut 1.5cmx1.5cm shapes6.6. Cook gnocchi in simmering salted water for 3 to 4 minutes or until Cook gnocchi in simmering salted water for 3 to 4 minutes or until

they double in size.they double in size.

StudentsStudentsTake A Bite BC:Take A Bite BC:

I am Alex Fang, a cooking student from Centennial, and I would like to thank you for theI am Alex Fang, a cooking student from Centennial, and I would like to thank you for thegenerous ingredients that you have been supporting my school cafeteria. It is an generous ingredients that you have been supporting my school cafeteria. It is an

honorable honorable thought that by degrees, this program may increase the health status of teenagers thought that by degrees, this program may increase the health status of teenagers

through through the consumption of fresher ingredients and possibly develop them a habit of buying local the consumption of fresher ingredients and possibly develop them a habit of buying local which will benefit the BC economic. Currently, the food this program has provided which will benefit the BC economic. Currently, the food this program has provided increased our school cafeteria budget, benefiting not only our school customers through increased our school cafeteria budget, benefiting not only our school customers through an increase in varieties and freshness of our products but also these cooking students in an increase in varieties and freshness of our products but also these cooking students in the cafeteria; this is an opportunity for them to experience making numerous new food the cafeteria; this is an opportunity for them to experience making numerous new food items, exposing them to more than standard cafeteria food and that enriches the items, exposing them to more than standard cafeteria food and that enriches the

students’ students’ capabilities to cook for themselves post secondary. As a cooking student in this capabilities to cook for themselves post secondary. As a cooking student in this

cafeteria, I cafeteria, I am impressed by this outcome taking place and I would like to thank this program for its am impressed by this outcome taking place and I would like to thank this program for its major contribution to our cafeteria.major contribution to our cafeteria.

Alex FangAlex FangGrade12Grade12Centennial SchoolCentennial School

Staff Staff

I was hoping that you would be able to thank the local growers and producers who areI was hoping that you would be able to thank the local growers and producers who areparticipating in the “Agriculture in the Classroom Program” for Centennial School.  The very participating in the “Agriculture in the Classroom Program” for Centennial School.  The very generous contributions of these suppliers has had a significant impact on the variety of generous contributions of these suppliers has had a significant impact on the variety of healthy menu choices offered at this school.  And thanks to you, as well, for your role in healthy menu choices offered at this school.  And thanks to you, as well, for your role in having our school take part in this great opportunity.having our school take part in this great opportunity.   Even though the school has an amazing Culinary Arts program known throughout theEven though the school has an amazing Culinary Arts program known throughout thedistrict and Lower Mainland, our students have had the opportunity to work with the best district and Lower Mainland, our students have had the opportunity to work with the best and freshest of ingredients to produce food of an exceptionally high standard.  I am always and freshest of ingredients to produce food of an exceptionally high standard.  I am always impressed with the entrée choices – the quality, presentation, and taste is on par with that of impressed with the entrée choices – the quality, presentation, and taste is on par with that of high level establishments!  I look forward to seeing what items will be offered on the menu high level establishments!  I look forward to seeing what items will be offered on the menu every week…every week…  Thanks again,Thanks again,  Grace MorissetteGrace MorissetteCentennial School CounsellorCentennial School Counsellor

StaffStaff

As a regular customer of Centennial's cafeteria program, I'd like to As a regular customer of Centennial's cafeteria program, I'd like to thank all of the thank all of the

instructors, their students and the "Take a Bite of BC" participants instructors, their students and the "Take a Bite of BC" participants for the delicious and for the delicious and

high quality food that is prepared for us at lunch. I especially enjoy high quality food that is prepared for us at lunch. I especially enjoy the large servings of the large servings of

vegetables that accompany every meal -- they certainly make me feel vegetables that accompany every meal -- they certainly make me feel healthier and provide a healthier and provide a

healthy alternative to the junk food that the kids seem to eat so healthy alternative to the junk food that the kids seem to eat so much of. Keep up the good much of. Keep up the good

work! It is really appreciated. work! It is really appreciated.

Don FullerDon FullerMedia Arts TeacherMedia Arts TeacherCentennial SchoolCentennial School

B.C. Cranberry and Chestnut B.C. Cranberry and Chestnut StuffingStuffingCranberry and Chestnut StuffingCranberry and Chestnut Stuffing

1 carrot diced1 carrot diced ½ head of celery diced½ head of celery diced 1 large white onion diced1 large white onion diced 3 cloves of garlic3 cloves of garlic 200g of butter200g of butter 10 leaves chopped sage10 leaves chopped sage 5g of chopped thyme5g of chopped thyme 2 loaves of whole wheat bread diced into small 2 loaves of whole wheat bread diced into small

cubescubes 2 cups of cranberries2 cups of cranberries 1 cup of chopped roasted chestnuts1 cup of chopped roasted chestnuts 2L of turkey stock2L of turkey stockProcedure Procedure 1.1. Sauté vegetables with garlic and butter in a large Sauté vegetables with garlic and butter in a large

brazier potbrazier pot2.2. Add turkey stockAdd turkey stock3.3. Reduce the stock over medium heat for 5 minutesReduce the stock over medium heat for 5 minutes4.4. Add bread cubes and fresh herbsAdd bread cubes and fresh herbs5.5. Cook over a medium low heat until all the liquid Cook over a medium low heat until all the liquid

is absorbedis absorbed6.6. Add roasted chestnuts and cranberriesAdd roasted chestnuts and cranberries7.7. Season with salt and pepper to tasteSeason with salt and pepper to taste8.8. Use the stuffing for stuffing a turkey or you can Use the stuffing for stuffing a turkey or you can

bake it separately in a casserole dish in the oven bake it separately in a casserole dish in the oven at 325f until for 35 to 40 minutes. at 325f until for 35 to 40 minutes.

9.9. For added flavor you can add the dripping from For added flavor you can add the dripping from the Turkey to the stuffingthe Turkey to the stuffing

10.10. Make sure that the internal temperature of your Make sure that the internal temperature of your stuffed turkey reaches 160f before you remove it stuffed turkey reaches 160f before you remove it from the oven. Allow the turkey to rest for 20 from the oven. Allow the turkey to rest for 20 minutes before carving to allow the juices to minutes before carving to allow the juices to settle. settle.

Seasonal Catering at Seasonal Catering at Centennial using B.C. Centennial using B.C. Brussels Sprouts, B.C. Brussels Sprouts, B.C. Russet Potatoes, B.C. Russet Potatoes, B.C. Broccoli and Broccoli and Cauliflower, and B.C. Cauliflower, and B.C. Cranberries Cranberries

Take A Bite B.C. Take A Bite B.C. Partners, Suppliers and GrowersPartners, Suppliers and Growers

I would like to thank the suppliers, partners and growers for their I would like to thank the suppliers, partners and growers for their continuedcontinued

commitment to the Take A Bite B.C. Program. I am continually commitment to the Take A Bite B.C. Program. I am continually impressed impressed

with the quality of products we are receiving It is very inspiring with the quality of products we are receiving It is very inspiring for me and for me and

the students to be able to create wonderful fresh food from the the students to be able to create wonderful fresh food from the bounty of bounty of

product we receive from this program. Our cafeteria customers product we receive from this program. Our cafeteria customers are impressed are impressed

and pleased with quality and freshness of your product and it is an and pleased with quality and freshness of your product and it is an honour to honour to

share our programs success with you. share our programs success with you.

I truly believe that programs like this will help build a better I truly believe that programs like this will help build a better future. I look future. I look

forward to growing our relationship for many years to come!forward to growing our relationship for many years to come!

Thank you,Thank you,Adam JonasAdam JonasCentennial Teaching ChefCentennial Teaching Chef

Thank You Agriculture in the Thank You Agriculture in the Classroom! Classroom!

From From Centennial Centennial Culinary Culinary

ArtsArts