Feeding the Future!
Our 8th Annual Feeding the Future event was a success! Thank you to everyone who joined us for our sold out event and celebrated the 22 student teams who created delicious trays that follow federal meal guidelines. Congratulations to all of the elementary, middle and high school students who provided the thoughtful, creative, dishes. Our trays and hearts were full!
This year, the judges awarded these winners:
Elementary: Fantastic Corn & Edamame Veggie Medley
"A mix of bright yellow corn and green edamame beans. The corn is sweet and juicy, and the edamame is soft but a little firm when you bite it. Together they taste fresh and slightly sweet. It’s colorful, healthy, and fun to eat, like a happy bowl of veggies."
Prepared by David Crockett Elementary School’s Isreal, Sarahi, George and Arely
Support for team David Crockett includes school mentor Jessica Garcia, Dianna Echeverria and BWP Chef Matt Pratta
Middle: Burrito Sabanero
"Burrito Sabanero is a warm whole-wheat breakfast burrito filled with shredded chicken simmered in a roasted tomatillo-serrano cilantro sauce. Served with crisp radishes on the side."
Prepared by Barcelona Elementary School’s Eduardo, Giselle and Nicol
Support for team Barcelona includes school mentor Alexis Tomala and BWP Chef Trevor Routman
High school:
3rd- Arroz con Pollo Burrito Bowl, Pico de Gallo & Fresas con crema
"Freshly cooked brown rice topped with diced cooked chicken, pinto beans, and locally grown romaine lettuce, all thrown in a bowl. (Pico) Freshly diced tomatoes, onion, jalapeno pepper, and topped with lime juice, garlic powder, taco seasoning, salt and pepper! (Berries) Served with Strawberries and whipped yogurt to make cream to enhance the taste of strawberries!"
Prepared by Casteel High School’s Carter and Andrew
Support for team Casteel includes school mentor Chad Faria and BWP Chef Tamara Stanger
2nd- Chipotle Kick Pulled Pork Tostada, Fiesta Jalapeno Broccoli & Fire-Kissed Grilled Tajin Pineapple
"A crispy tortilla topped with tangy BBQ pulled pork and a spicy kick from adobo peppers, served over hearty brown rice and black beans. This is paired with a hot and spicy, crunchy broccoli served with a creamy, savory cottage cheese dip on the side. To finish, sweet, juicy pineapple rings lightly dusted with Tajín for a perfect blend of sweetness, tang, and mild spice."
Prepared by Central High School’s Victor and Tycen
Support for team Central High includes school mentor Kate Gcoh and BWP Chefs Matt Pratta, Tracy Dempsey
1st- Mahn Mi Torta, Jicama Fries & Pineapple-Banana Compote
"Tender, juicy pulled pork is layered on a fresh sub roll and dressed with creamy, spicy sriracha mayo. Crisp romaine, bright cilantro, and zesty jalapeños add crunch and heat, creating a bold, flavorful sandwich that’s savory, spicy, and irresistibly fresh in every bite.(Jicama fries) Baked to tender, lightly crisped perfection, these fries balance natural sweetness with savory heat, delivering a refreshing, crunchy, and flavorful twist on a classic side.(Compote) Juicy pineapple tidbits and ripe banana slices are paired with local Arizona honey and dried thyme to highlight natural tropical sweetness."
Prepared by Perry High School’s Maddie
Support for team Queen Creek includes school mentor Angela Stutz and BWP Chef Tamara Stanger
This year we also re-introduced the opportunity for attendees to vote for their favorite dish of the day! This year's fan favorites were:
Elementary: Chipotle Adobo Mashed Potatoes
"Chipotle adobe mashed potatoes are creamy and soft, like regular mashed potatoes, but with a spicy twist. They taste smoky and a little spicy because of the chipotle peppers. The spices make them kind of reddish and give them a bold flavor. They’re warm, smooth, and a little spicy, so they make your mouth tingle but in a good way."
Prepared by Garfield Elementary School’s Sophia, Dayeo and Miútil
Support for team Garfield includes school mentor Maya Dailey and BWP Chef(s) Doug Robson and Elizabeth Meinz
Middle School: Warrior Crepe!
"Savory oatmeal breakfast crepe filled with scrambled eggs, sautéed potatoes, spinach, tomatoes, turkey bacon, and melted low-fat cheddar, served warm with fresh apples on the side."
Prepared by Pat Tillman Middle School’s Josue, Christian, Stephanie and Anthony
Support from school mentors Jessica Garcia, Dianna Echeverria and BWP Chef Matt Pratta
High School: Chipotle Kick Pulled Pork Tostada from the Central students who won second place! |
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