On Monday, November 13, the Gauntlet staff was invited to a food tasting session in the lunch loggia to “try out” menu items from a potential new lunch program vendor: Metz Culinary Management.

After years of students feasting on local vendors like Chick Fil-A, Papa Johns, and Firehouse Subs, a nutritionally-pleasing change may be a-coming.

Two months ago, staff writer Jacob Whorf wrote an article reviewing the current school lunch at Saint Stephen’s, and as a result, the administration put their heads together about possible changes to the way Saint Stephen’s does school lunch.

Unlike other food vendors that currently serve our school community, Metz offers wholesome, homemade-style entrees, which (in my opinion) are way better than the options we have now.

In order to “test out” the new vendor, the Gauntlet staff was called in.

On a sunny Monday, the Metz Culinary crew served staffers an array of selections, ranging from the traditional mac and cheese to the popular General Tso’s chicken dish. In addition to these, the team tried out the lasagna, BBQ pulled pork, vegetarian sandwiches, ham and swiss sandwiches, green beans, baked beans, sauteed vegetables, and white rice.

For a full write-up on the possible coming of Metz, see Jacob Whorf and Nicky Matthey’s, but this article will give you an insight into just how our staff received each selection, with polls and quotes on each item.

Lasagna: 4/5

“It tasted clean so I didn’t feel greasy and bad after eating it” -Jacob Whorf

Mac n Cheese: 3.5/5

“A little too much mac and not enough cheese…” -Jake Ross

“Good but bland” -Kassandra Haakman

Vegetarian Sandwich: 4.5/5

“If I was a vegetarian I would like it” -Max Manning

“Healthy and flavorful” -Mr. Hoonhout

Ham and cheese sandwich: 4/5

“Tender” -Max Manning

BBQ Pulled Pork: 5/5

“Best entree there!” -Jacob Whorf

“Delicious” -Nicky Mattheys

“Melted in mouth” -Jake Ross

“Flashback to the farm with my cousins” -Chris Pennewill

“Ugh… beautiful” -Trevor Mulqueen

General Tso’s Chicken w/ white rice: 4/5

“It wasn’t a 5, but it was a 4” -Max Manning

“A little soggy and not enough crispy” -Samson Yang

Baked beans: 4/5

“Not sweet enough” -Max Manning

“Too sweet” -Samson Yang

Sauteed Vegetables: 4/5

“Effort was there, however, did not add any flavor to meal” -Trevor Mulqueen

Green beans: 4.5/5

“Very underrated. Juicy and explodes in your mouth” -Trevor Mulqueen

An obvious team favorite was the pulled pork. The baked beans, string beans, and rest of the entrees and sides were just as good, if not better. The variety we had could certainly cater to a wide range of eaters, from healthy vegetarian sandwiches to hearty, homemade lasagna.

The only overarching complaint from The Gauntlet as a whole might have been the mac and cheese, but that could easily be solved with just a slight recipe adjustment. I could definitely see Metz Culinary  Management making an impact to the health and overall satisfaction of our student body, in regard to lunch.

The main question is if the student body is ready for such a change?