Menu and Dining
This week's menu.
We at CulinArt pride ourselves on the passion of our people, our staunch commitment to wholesome, nutritious meal preparation, our stringent sanitation and food safety programs, and our dedication to serving the students well.
CulinArt similarly understands that environmental stewardship is important to the educational development of students. Going beyond simply environmental awareness, CulinArt is a true partner in Penn Charter's sustainability mission. Together, we want to be environmentally innovative, instructive, creative and proactive.
Today’s kids have sophisticated palates. We strive to provide menu choices that go far beyond chicken nuggets and fries. Our chefs create well-balanced and exciting offerings to nourish young bodies and minds. Extensive staff education on special dietary needs (vegan, vegetarian, gluten-free and other allergens) is part of each school’s back-to-school training program. Educational information (through café tips and lectures) always strives to send a positive message about food by reinforcing the power of fresh vegetables, fruits, legumes and whole grains – versus focusing on numbers.
Menu subject to change.
Director of Dining Services: Kaitlyn Norton
Much of CulinArt's food is locally sourced. The farms include:
Country Hill Produce, Kinzers. Sustainable growing practices, high-quality soil, and pest-management methods like row cover and beneficial insects ensure healthy, reliable crops. Family owned.
Frecon Farms, Boyertown. A family business since 1944 that builds healthy soil through composting and uses pest management methods like scouting, insect trapping and biodiverse habitat to encourage pollinators.
Fresh Tofu, Allentown. Vegan, preservative-free and made with the highest quality ingredients. Organic soybeans are sourced from a group of certified organic farms in the Finger Lakes region of upstate New York.
Mother Earth Mushrooms, Landenberg. Certified organic operation encompasses all aspects of production from spawn to harvest, which ensures high-quality, flavorful fungi. Family owned.
Pequea Valley Farm, Lancaster County. Always free of antibiotics, and hormones, their yogurt and cheeses are made from the rich milk of grass-fed jersey cows. Family-owned.
South Mountain Creamery, Middletown, Md. Family-owned egg and dairy farm raising cage-free chickens fed non-GMO, vegetarian feed as part of their Certified Humane egg production.
Sunny Harvest, Lancaster County. A cooperative of 22 family-owned farms growing an assortment of vegetables using cover cropping and composition to build the vitality and biodiversity of their fields. All farms are certified in Good Agricultural Practices, demonstrating commitment to food safety.