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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