Bill Doyne: Innovative meals
Last week had natural disasters, political turmoil and crazy weather. None shocked me more than the Jan. 11 lunch menu for Strawberry Park and Soda Creek elementary schools.
For those of you who missed it, the K-5 kids were offered only a vegetable frittata with grilled baby octopus and focaccia bread. The high school kids with more sophisticated palates were offered scampi on couscous with garlic bread and roasted veggies. South Routt offered a burger and fries, and Hayden had spaghetti Bolognese. Christian Heritage School did their usual takeout because they don’t have kitchen facilities.
My son can eat me under the table at the sushi bar, but even he has a tough time with whole baby octopus and its texture issues. I was curious, so I went over to Strawberry Park for a taste of the little clingy buggers dressed in citrus, Frank’s Red Hot sauce, and one other ingredient I can’t remember. As two teachers and I were getting a sample, in walked Max Huppert, the school district’s director of nutritional services. He obviously knew the menu choice would raise a few eyebrows, so he was making the rounds.
“The kids at Soda Creek are eating it up,” he boasted.
I had a taste and it wasn’t bad. It needed a bit more citrus, in my opinion, but that is way beside the point. You might think that I’m leading you down a path of disapproval, but nothing could be further from the truth.
Other than diction, and audience, I applaud Max for being innovative. It’s more than I can say for many eating establishments in town. Rock on, Max.
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