print this page  Breaking Bread Together
 
 
 
The Kitchen Crew: Patrick Shay, Renee O'Harran, Jim Erb,
Daniel Dlubac, Rungroj Muanggan, Chiloris Dinney The importance of eating together is an element of the culture and community that we try to create at The Northwest School. Students learn best when they are in a community that helps them feel comfortable as well as challenged, nourished as well as stretched on many levels. In our dining room, conversations are both social and academic; the homelike atmosphere facilitates conversation, and students can engage with faculty outside of the classroom.
 
The Northwest School dining room feels more like a restaurant than a typical school cafeteria. Food is made fresh each day, from scratch. Local purveyors provide fresh ingredients to create nutritious, balanced meals. Special needs diets can be accommodated, and attention is paid to holiday and cultural observances.
 
Menus are developed with our global perspective in mind. Tomatillo turkey; garlic chicken with stir-fried bok choy and napa cabbage; pasta primavera; rosemary and lemon roasted chicken thighs and cauliflower with roasted garlic aoli; and gorgonzola polenta with grilled swiss chard and balsamic reduction are just a few of the favorites. Salad bar, fresh fruit, PB&J bar, and vegan soup are offered every day.
 
In addition to serving nearly 600 lunches each day, the culinary team also makes sure students living in the dorm start and end their days with a home-cooked meal. And special events, like Grandparents Day, Board of Trustees dinners and New Family receptions, provide endless opportunities to highlight their many skills.
 
Complete Bios of the Food Service Faculty
 
Renee's Recipes
 
Lunch Menu
 
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print this page  Renee's Recipe of Quint II
 
Butternut Squash Risotto
 
Serves 2 adults and 2 kids as an entrée
(serves 6 as a side dish).
  • 2 cups Butternut Squash, cut into small square cubes about 1/2 x 1/2 in.
     
  • 1 cup Grated Butternut Squash
     
  • 2 Tbs. Butter
     
  • 2 Cloves Crushed Garlic
     
  • 1 Tbs. Minced Onion
     
  • 2 cups Risotto
     
  • 5 cups Low Sodium Chicken or Vegetable Stock
     
  • 1/2 tsp. Kosher Salt and maybe a pinch more depending on your taste
     
  • 1/4 cup Heavy Whipping Cream (this adds a little extra richness but can be omitted)
Toss cubed squash w/ 1 Tbs. extra virgin olive oil, a pinch of kosher salt and fresh cracked pepper.
 
Roast at 425 F for about 25 minutes, looking for browned edges on the squash.
 
Sprinkle this over the finished risotto.
 
Over low heat, warm a deep sided sauté pan, turn heat up to medium and add 2 Tbs. butter.
 
Add 2 cloves crushed garlic and 1 Tbs. minced onion, sauté until garlic and onion become fragrant.
 
Add 1 cup shredded squash.
 
Sauté on medium to medium low until a nice caramel color starts to develop on the squash (about 10 min.).
 
Add risotto, sauté until rice is coated with butter, and shredded squash. Stirring frequently add 1/3 of the stock.
 
As the rice absorbs the stock add more, repeat until rice is done (this will take about 35 minutes).
 
Rice should still have slight firmness (not mushy) and be very creamy.
 
As the squash cooks with the rice it will break up and incorporate into the creamy risotto.
 
Add 1/4 cup cream for extra richness.
 
Risotto is forgiving do not worry if you need a little more stock, and season to your liking.
 
I finish mine w/ a few sprigs of Thyme, a tiny pinch of nutmeg and grated Parmesan Cheese.
 
View Renee's Recipe Archive