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.
Work with us and make a healthy difference in the lives of Philadelphia children! Now accepting applications for a Director of Development. Visit our careers page to explore our current opportunities and to learn how to apply for a position at the Vetri Foundation for Children.
Just one year ago, St. James School teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, with Chef Deborah Anthony leading the charge, students are eating more fresh, healthy family-style meals than ever before. We caught up with her to find out what it’s like to be part of such amazing change at St. James.
Planning for the 2015 Great Chefs event is underway! Once again, we'll have more than 40 of the country's best chefs and a selection of award-winning winemakers, brewers and bartenders gather for a night of food, fun, children and charity. Sponsorship opportunities are available. Sign up for our email alerts today!
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.
Wednesday January 21st, 2015, 6:30pm - 8:30pm
The Rittenhouse Hotel, 210 West Rittenhouse Square, Philadelphia PA
Please join Garrett Snider for a very special evening benefiting the Vetri Foundation for Children.
Cocktails and hors d’oeuvres.
Cashman & Associates
Philadelphia Style Magazine
Holly Snider Kopit
Thank you to our friends at the following organizations for their support:
Greater Philadelphia Film Office, Indra Public Relations, the Rittenhouse Hotel, Zavino Hospitality
Transforms a cafeteria from its institutionalized look to a vibrant space equipped for family-style dining, including round tables, real plates and silverware. 25 tickets included at this level.
Increases the quality of 30,000 school lunches – that’s every day for 150 kids for an entire school year. 15 event tickets included at this level.
Expands My Daughter’s Kitchen after-school cooking program to 20 new schools serving 100 new students in Philadelphia and Camden. 10 event tickets included at this level.
Covers food and instruction costs for our seasonal Culinary Classroom nutrition and cooking instruction for one school’s entire population. 5 event tickets included at this level.
Pays the grocery bill for a year of curriculum based culinary arts training at a School District of Philadelphia high school. 4 event tickets included at this level.
Allows the printing and distribution of healthy, simple take-home recipes for children to share with their families. 2 event tickets included at this level.
Individual ticket - $200
Young Friend Ticket (40 and under) - $100
For questions or additional information about sponsorship, please contact Scott Barnes of Cashman & Associates at 215-627-1060 or email@example.com.
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 330,710 healthy, family style meals.