Home>Our School>Headlines>Uncategorized>Aspiring chefs make carrots a heavenly lunch choice
Tuesday, November 28, 2017
Hospitality & Tourism students from the Muskegon Area Career Tech Center (MACTC) served up 500 pounds of Ryker’s Heavenly Glazed Carrots and Leah’s Cheese-y Carrots during lunch periods at Whitehall District Schools and Montague Area Public Schools November 15-16, 2017. The special tasting is part of an on-going effort to promote locally-grown foods spearheaded by Food Services Director, and Cultivate Michigan supporter, Dan Gorman along with Student Engagement Coordinator, Lynn DeVleig.
Leading up to the event, Hospitality & Tourism students did their homework. They researched the nutrition values of carrots and began experimenting with recipes. Initial recipes featured in smaller tastings held at the MACTC included carrot enchiladas, smoothies, whoopee pies, soup, muffins, a vegetable medley and more. Students and team narrowed the field down to two recipes created by students Ryker LaFlame (Holton) and Aaliyah Backensto (Fruitport) for the lunchroom visits.
During tasting at R. R. Oehrili Elementary in Montague one elementary student had this to ask, “Are you guys cooking carrots next time? You make everything that’s my favorite!”
This is the fourth year MACTC students featured their recipes at the two school districts. Each season a different local food crop is selected as the feature. This fall’s carrots were sourced from Malburg Farms in Hart, Michigan. To enjoy Ryker’s Heavenly Glazed Carrots and Aaliyah’s Cheese-y Carrots at home, follow their recipes below.
Oakridge student, Kayne Picklesimer, prepares to rinse freshly minced parsley for Ryker’s Heavenly Glazed Carrots.
Yield: 4 – 6 servings
Ingredients Yield: 4 – 6 servings