eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.
Now in its 10th year, the Great Chefs Event is bringing dozens of high-profile chefs from across the country and around the world to the beautiful Urban Outfitters, Inc.’s corporate campus in Philadelphia's Navy Yard for an evening of fun, food and charity. Don't miss out -- buy your tickets today!
In January, our team spent the day with reporters from BBC Newsround, a news program aimed at children in the UK. Their story was on childhood obesity in America. The resulting videos aired last week and we couldn’t be more proud to be recognized across the pond for the work we’re doing here to improve the health and nutritional foundation of children in Philadelphia.
Every student, from what I observed, was willing to at least try all part of their meal — nothing like some of the picky 5, 6, and 7-year-olds I’ve known. Whether they were taking tiny bites of their sandwiches, carefully deciding whether they liked it or not, or devouring it quickly — the point was, they were trying healthy, delicious food that they may have never tried before.
1 pound boneless chicken thighs
1 bunch of kale
1 small butternut squash
16 oz. bag of shredded Monterey jack cheese
8 whole grain 6” tortillas
½ cup canola or olive oil, divided
Salt and pepper to taste
Preheat oven to 350°.
Roughly chop kale, discarding thick or tough stems. In a large skillet, cook kale with a small amount of olive oil until wilted. Set aside.
Cut off 1-inch from both ends of the butternut squash. Discard ends. Use a peeler to remove outer skin from squash. Cut in half lengthwise and scoop out seeds. Working from the bottom, cut the squash into thin slices.
Lightly coat slices with oil, salt and pepper. Arrange on a sheet pan and roast until tender, about 20 minutes. Sprinkle with ¼ of the cheese when finished roasting.
Layer kale, squash and cheese on one half of the tortillas, dividing evenly among 8 portions. Fold the other half of the tortilla over and press down. Arrange folded quesadillas onto a sheet pan and bake at 350° until cheese has melted.
Remove from oven and cut into thirds. Serve hot.
Tuesday June 9th, 2015, 6:00pm - 9:00pm
Urban Outfitters, Inc. corporate campus, 5000 S. Broad St., Building 543
The Great Chefs Event began in 2005 by partners Marc Vetri and Jeff Benjamin to benefit Alex’s Lemonade Stand Foundation, a local non-profit that raises funds and awareness for pediatric cancer research. In 2008, Vetri and Benjamin founded the Vetri Foundation for Children, which helps provide healthy food and nutrition education to Philadelphia youth. Today, the event is a dual fundraiser for the two foundations, raising more than $750,000 in 2014.
Now in its 10th year, the event brings dozens of high-profile chefs from across the country and around the world to the unique space of Urban Outfitters, Inc.’s corporate campus in Philadelphia for an evening of fun, food and charity.
Click here for more information.
Just one year ago, St. James School administrators teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, the kitchen is beautiful and functional, and with Chef Deborah Anthony leading the charge in partnership with the Vetri Foundation, students are eating more fresh, healthy family-style meals than ever before.
To get a feel for the impact she’s making in the lives of everyone at St. James, here’s just one of the many glowing testimonials we’ve received from students: “Chef Anthony is an amazing chef and she knows just what to cook on the right days. We get to have food that we never even thought existed! She is so amazing. She is nice, kind and everything that is good wrapped into one!”
So, we caught up with her to learn about her background and to find out what it’s like to be part of such amazing change at St. James:
I started at Girard College, first as a server. The managers recognized that I could do food because I had ideas and a good sense of taste. They put me on the salad bar, which I really enjoyed because I love working with fresh food. Then I became the day cook and I was making breakfast and lunch for about 400 people a day. I learned about the Vetri Foundation through Dream Camp, which was held at Girard College. I helped out in the kitchen with them and Marc saw me making my own salad dressings and creating menus, and he said he liked what I was doing. Years later, the Vetri Foundation put me in touch with St. James School because they needed a chef and I’m so glad that I decided to take the position!
I was interested in the Vetri Foundation because it’s all fresh, healthy food. I was also amazed by how the kids took to it, even things that you wouldn’t expect them to eat!
I enjoy challenging myself to learn new things in the kitchen. And also the appreciation I get from everyone in the school – students and teachers! I like to make things pretty and they notice that. What I always hear is: “Wow, I thought yesterday’s lunch was the best meal ever, but today is even better!”
Pigs feet! I make it during the holidays for my family. At school, everyone really likes the oven-baked cornflake chicken and the frozen yogurt with berries.
I would tell them to be passionate at all times.MORE >
Wissahickon Charter School's Kristi Littel describes how the Vetri Foundation helped supplement her vision for the school. LEARN MORE >
Ziegler Principal Paul Spina: Eatiquette is So Much More than Good Food
LEARN MORE >
An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >
Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change
The Vetri Foundation for Children helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.
Together with our partners we have served 430,454 healthy, family style meals.