Note to Readers: Don’t miss the slideshow of all menu items on the bottom of this article!

On Monday, November 13th, the Gauntlet staff was invited by Dr. Pullen to attend a food tasting event hosted by a potential new food vendor for the school’s lunch program, Metz Culinary Management (more on this later).

Gauntlet staffers were treated to a plethora of menu items that, if the deal goes through, may be added to “supplement” our current lunch menu (which consists of local vendors like Papa Johns, Chick Fil-A, Firehouse, etc.)

The possible addition of Metz, a catering-style vendor, to the lunch program is part of an effort to bring healthier, more sustainable options to our school.  This is an issue that has been on the minds of many students and parents in recent years.

The goal of Monday’s “taste testing event” was to determine how students would react to the new menu selections.

The change to our school lunch goes beyond just for a “new taste” in the loggia.  From a student and learning standpoint, a more nutritional menu would be provide a boost in student performance. The beneficial effects healthy foods have on cognitive skills and general energy levels is substantial.

Our consensus on the “likability” of the new foods was overwhelmingly positive; most items were very well-received, suggesting the new option is likely to be seen in a “test run” in the lunch loggia starting in January. This is very exciting news.

The proposed vending company is called Metz Culinary Management.  They would deliver daily or prepare the food on site. Metz has been rated in the top 20 food management companies in the country.

If Saint Stephen’s approves of the addition of Metz, the new menu would be made up of homemade-style meals, on a rotating schedule, that are served to students by servers in the same way a catering company might cater a wedding.

To avoid repetitiveness of food choice, Metz Culinary would rotate what is served every day for the entire month, adding a lot of variety to our lunches.

The menu is compiled and created by professional chefs with the goals of diversity and nutrition in mind; options include vegetarian and vegan selections to fit all of the student’s needs. The food is of a higher quality than the fast food we have currently, and would offer a nutritionally-balanced alternative. It is worth noting that the school will continue to use the current vendors in conjunction with Metz.

Metz Culinary Management, located in Pennsylvania and Florida, serves different businesses, schools, and universities around the country, including, Berry School of Law, St. Thomas University, and Hillsborough Community College.

The company’s success means that Metz understands the importance of cost and portion size in a school setting (portions are around 6 oz. and meals are around 7 dollars).

In January, the incorporation of Metz to “supplement” our current lunches is scheduled “trial” period.  Depending on the success of Metz in our loggia, the school will make a decision as to how to utilize them in coming years.

Now for the menu.  Metz Culinary has many different food types to fit everyone’s tastes. Eating the new foods, like the BBQ pulled pork and the lasagna, reminded the Gauntlet staff of a delicious meal that would be served at our homes.

For meat eaters, Metz offers different styles of chicken, beef, salmon, cod, and pork. These come in various preparation styles and ethnic approaches.

Every day, Metz offers a meal substitute for vegetarians and vegans.  With selections like quinoa,  steamed veggies, fresh salad, chickpeas with swiss cheese, three bean chili, curry eggplant, tofu stir fry, chickpea stew, vegetable fried rice, chickpea bolognese, roasted ratatouille, BBQ tofu sliders, veggie nuggets, veggie stroganoff, ,veggie gumbo, even the strictest vegetarians will be pleased.

Though tasty, a large percentage of our current lunches consist of unhealthy fast foods. These options have considerable negative effects on our bodies, so Metz Culinary Management will give our students the appropriate nutritional boost we need in the midst of our busy days.

In regard to the potential shift, Dr Pullen said,  “The lunch program is always looking to provide good food options for our students. Starting in January, Ms. Carney, the school’s Director of Food Services, will be working with Metz Culinary kitchen in Sarasota to add to the current menu some new entree meal choices such as barbecue sandwiches, a Chinese chicken dish, Mexican tacos and burritos, etc. The new hot entrees, along with some new sandwiches, salad and soup options, will be available on the menu at the end of December for students and parents to order and will continue to be available through May. We will be looking for student feedback about the new food choices throughout the second semester.”  

Having these new foods in addition to our current vendor’s meals will allow students to eat the fast food as an occasional treat, rather than the only entree, giving students more control of what they put into their body.  We’re totally excited.  Are you?