Secondary Lunches 2016-2017

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The CCS lunch program is offered to secondary students and staff to support healthy eating and to raise funds in support of extra-curricular activities. Order online HERE through HOT LUNCHES.com

Week 1:

Tuesday:  Penne w/ Meat sauce: Slow cooked beef & pork bolognese sauce served with pasta and garlic bread.

Wednesday:  Ginger Chicken Stir fry: Chicken breast cooked in a Tamari (gluten free) soy sauce with Ginger.  Topping a portion of steamed rice and sauteed mixed vegetables.

Thursday:  Spolumbos Sausage: Spolumbos mild Italian sausage served on a fresh roll with potato wedges, sauteed onions & peppers available if desired.  No roll for gluten free option.

 

Week 2:

Tuesday:  Baked Macaroni & Cheese w/ Caesar SaladPasta smothered in homemade cheese sauce and baked together and served with Caesar salad made with homemade dressing.

Wednesday:  Pulled Pork w/ ColeslawSlow cooked BBQ pork served in a roll with a side of coleslaw and potatoe wedges.  No roll for gluten free option.

Thursday:  Chili & Baked PotatoeBaked russet potatoe topped with a savory beef & bean chili.  Toppings available include sour cream, cheddar cheese & fresh green onion.

In addition, there are several special lunches put on by the Belize mission group and the French class.

Trained at SAIT, Chef Chris served his apprenticeship at Rouge Restaurant. In 2004, he was invited to take the kitchen at Piq Niq (and Beat Niq Jazz Club) where he had a successful 5 year run. Since then, he has been enjoying being a “full time parent” for his boys who both attend CCS.

Chef Chris is creating a menu of healthy, “made-from scratch” foods that will be available starting October 12. In addition to great, hot entrees’, Chef Chris is also developing a sideline of fresh baked goods.  Meals will only be guaranteed through this pre-order process.