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.
The Franklin Square Foundation, the charitable arm of Franklin Square Capital Partners, announced that it will partner with the Vetri Foundation.
The Vetri Foundation for Children is seeking a motivated Program Coordinator with a strong culinary background to join our team.
1 fennel bulb
1 apple (green is best, but any will do!)
1/2 cup raisins
1/4 cup lemon juice (about 1 lemon's worth)
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
Salt and pepper to taste
To cut the fennel: trim off the base of the bulb and the stalks. Remove any dark outer layers of the bulb (it should be white). Halve the bulb the long way and remove any core. Shave the bulb thinly with a vegetable peeler or mandoline, or slice very thinly. Here is a great video from the New York Times on how to cut up fennel: http://www.nytimes.com/video/2013/03/29/dining/100000002141214/cutting-up-fennel.html
Slice the apple thinly.
Mix the shaved fennel and sliced apples with the remaining ingredients. Season with salt and pepper, to taste.
Serve with whole grain crackers as a snack, or mix with fresh lettuce and pair with a hearty, whole grain bread for a light meal!
Tuesday June 10th, 2014, 6:00pm - 9:00pm
Urban Outfitters Headquarters, Navy Yard, Philadelphia
The 9th annual Great Chefs Event benefits Alex’s Lemonade Stand Foundation and the Vetri Foundation for Children. This spectacular celebration will showcase 4 dozen top chefs from throughout the US and Italy offering an unparalleled dining experience. Last year, we hosted upwards of 1,200 guests and raised almost $1.1 million. Click here for more event information!
Quintel Coles, or “Chef Q” as his students like to call him, helms the kitchen at Cristo Rey Philadelphia High School in North Philadelphia as executive chef. We grabbed him for a quick interview after a particularly delicious lunch of orange baked cod, orzo salad, roasted carrots, and fresh pears. (Yes, this is school lunch!)
I decided I wanted to be a cook by mistake, actually. Music was my first love, so I went to work as a dishwasher at a restaurant to fund my music career. Once I got there, I decided the guys that were cooking were making more money than I was washing dishes, so I figured I’d learn how to cook. Once I got into it, I learned to appreciate the art of cooking and how flavors work together. I’ve been cooking for 28 years.
What I love about working for Cristo Rey is the fact that I get to educate the kids about food. I get to actually see my customer, if you will. I worked in a lot of kitchens where I was just in the back. I’d never see the customer’s face. I just cooked for invisible people basically. Now I get to see the people, get to talk to the students, I get to get their feedback, so that’s a huge deal for me.
Their favorite dish is spinach and chicken quesadillas. That would be the first favorite. The second favorite is the curried chicken. They love the curried chicken! They definitely voice their opinions about what they like and what they don’t like.
Go to school, first of all. Get a culinary degree but only do it because it’s from the heart, because it’s something you really love doing.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 330,710 healthy, family style meals.