See what the Fresh Picks Café chefs have been cooking up!
Chef Tania and our food service team in Farmington, NH served these amazing Gyros at the High School. They also made the homemade tzatziki sauce, along with fresh dill, YUM!
NH ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow’s industry leaders. It gives students a platform to discover new interests and talents to open doors for fulfilling careers. I was very excited to be a part…
What better time than Earth Day to showcase the products grown using a Hydroponic Grow Station! High School, Life Skill students have been hard at work growing herbs, lettuce and a few other vegetables. The student’s picked a few items for our Food…
Each year, Rindge Memorial School in Rindge NH, does an entire week focusing on wellness subjects and asks us to serve some tastier bites of healthy menu items during lunch. This year we did fresh made quick pickles, honey mustard…
Chef Ali and her team at Brattleboro Town Schools took students and staff on a culinary tour to Tibet today! Students were treated to curry chicken, spicy potatoes and cabbage slaw. She tied it all together with Tibetan music and…
Amazing Fresh Picks Pockets at Somersworth! Buffalo chicken topped with barbecue ranch or pulled pork with barbecue sauce, a fresh garden salad and a pear crisp. Made by Guest Pop Up Chef Chris B!
Here are some pictures of the catered breakfast and lunch for the Teachers Workshop held at the Plymouth School. Breakfast menu items included fresh fruit, fruit salad, pastries, bagels, biscuits, juices and for lunch smoked pork loin w/braised cabbage and…
I had the opportunity to work with the team in Hartford. We planned a fun Chef’s Table and Try A Bite of a potential new personal pizza promotion. We hand stretched the pizza dough and simply added cheese and sauce,…
It was a great show at the Mountain View Grand Resort in Whitfield, NH last week as they hosted the 2019 Tri-State ASBO. Chris F., Frank G., and I were in attendance seeing some familiar faces and building new connections….
At Camp Takodah’s Outdoor Education Function we served pan seared salmon, roasted pork roast with caramelized onions and leeks, white wine braised spring vegetables, wheat berry salad, quinoa tabbouleh, roasted beet salad and rice pilaf. We finished the meal with…