Our Food Philosophy

We believe food should nourish the body and be served in the spirit of community. Students contribute to the friendly, welcoming atmosphere in the dining room by setting tables, serving one another, and helping with clean up. We serve vegetarian, gluten- and dairy-free alternatives daily. Lunch is included in tuition.

Ninety-nine percent of the food served is made from scratch using fresh, often organic produce and proteins locally sourced from New England area farms and purveyors. This gives Chef Lisa the ability to create seasonal menus and develop recipes using only the best ingredients.

Her mission as a school chef is not only to educate children on the value of good eating but give them the opportunity to try new foods, experience the excitement of different tastes and textures and ultimately help them understand that nutritious, healthy food need not be dull but rather delicious.

Many of our snacks are homemade-- from granola, to hummus to a wide range of sweet and savory dips--in addition to the popular creamy cheese curds from Vermont's Maplebrook Farm. Our poultry and beef come from farms committed to humanely raising animals and are always antibiotic and hormone free. Our fish is supplied by a local, family owned fishmonger known for its dedication to sustainability and the freshest of catches--delivered to our door the same day.

Our commitment is to ensure all children eat healthy, fresh, nourishing meals.