OUR FOOD PHILOSOPHY
Transparency matters. We pride ourselves on providing our chefs with ingredients that not only taste great, but are as clean as possible. We put a lot of time and effort into sourcing and procuring the products we use in our kitchens. And, rest assured, we never sacrifice quality for cost. To ensure exceptional offerings at Stephen Gaynor School, we regularly visit our vendors and manufacturers.
Nutrition and sustainability go hand in hand. Our dedication to sustainability goes beyond making responsible food decisions. We care about our planet and respect the resources it provides.
OUR STANDARDS FOR QUALITY PRODUCTS
Note: While these are always our goals for standards and quality products, these offerings are subject to supply chain availability.
From scratch cooking; nothing is ever canned, frozen, or pre-made.
Even our dressings are created by us.No Antibiotics Ever (NAE) and 100% vegetarian feed for the animal proteins we offer.
Eggs come from certified humane and pasture-raised hens that roam freely and forage outside.
Fish is selected from Monterey Bay Aquarium Seafood Watch® recommendations.
Produce is sourced seasonally and locally first before we venture out.
Snacks and condiments contain minimal ingredients and never contain high fructose corn syrup, carrageenan, or other offensive additives.
Dessert options often include iced fruit bars made with just three ingredients: water, fruit, and a little organic cane sugar.
Bread and bakery items are delivered fresh daily from a local source that is also certified nut free.
We are conscious of emerging health and nutrition trends, adjusting our procurement standards as necessary.
SOME OF OUR PREFERRED PRODUCTS
