The Maine Department of Education Child Nutrition office kicked off their 4th annual Farm to School Cook-off last month. Cook-off teams representing nine school districts from across Maine participated in the event. The teams, consisting of a student and school nutrition staff member, served up tasty and nutritious breakfast and lunch meals within a specific time frame that showcased Maine grown ingredients. Apples donated from Ricker Hill Orchards and dried black beans donated from Fairwinds Farm were used as “challenge” ingredients in the competition. The regional cook-off’s were hosted by the culinary arts programs at the Lake Region Vocational Center, Bath Regional Career and Technical Center and Eastern Maine Community College.
South Portland, RSU 12, and Cherryfield will be advancing to the Farm to School Cook-off finals competition on April 23rd from 10:00 a.m. to 1:30 p.m. at the Kennebec Valley Community College- Alfond Campus in Clinton. A panel of judges including a student, chef and school nutrition director, will score the dishes based on presentation, taste, creativity, and feasibility to be used in a school breakfast or lunch program. Other criteria will include food safety and time management.
The winning team will be awarded a plaque and have the opportunity to be spokespeople and participate on the judging panel for the cook off in School Year 2020. Recipes used in the cook-off will later be shared with all schools in a Maine farm to school cook-book.
Members of the media are welcome to attend the final cook-off but need to confirm prior to the day of the event.
For more information about the event, please contact Stephanie Stambach at firstname.lastname@example.org, or to confirm media coverage, contact: Kelli Deveaux at email@example.com or 207-624-6747.