18 Feb 2009
Seventy-five recipes submitted by parents, students, staff and community members
are on the semifinalists list
DALLAS–Local celebrity chefs will judge 75 entries for the "Relate to the Plate" healthy recipe contest, on Saturday, Feb. 21, from 8:30 a.m. to 10:30 a.m., at the Maria Luna Food Service Facility, 1515 Grand Ave.
The "Relate to the Plate" healthy recipe contest is sponsored by the Dallas Independent School District Food and Child Nutrition Services Department. Students, parents, staff members, and community members, along with sponsoring vendors, participated in the contest by submitting entries to create the winning healthy dish.
The goal of the program is to learn about healthy-eating habits and to create a better connection and relation between parents and students through cooking.
"Students and parents can relate better while cooking and eating together as a family and students are more likely to eat healthy dishes that they have prepared themselves," said Amy Lopez, specialist – Food and Child Nutrition Services Department.
The winners of each of the three categories: healthy recipes, delicious recipes, and appealing recipes, will receive between $200 to $400.
Some of the "Relate to the Plate" healthy recipe contest sponsors include Pepsico, Kellogs, Tyson, Land O' Lakes, and Red Gold.
Chefs judging the contests include David Duron, Executive Chef – Maggiano's Little Italy; Blyth Beck, Executive Chef – Central 214/Hotel Palomar; Robbie Lewis, Executive Chef – Fuse; Grant Morgan, Executive Chef – Dragonfly/Hotel ZaZa; Chris Svalesen, Executive Chef – Central Market; Garreth Dickey, Executive Chef – Hibiscus; Jamie Samford, Corporate Chef – Winn Meat Company; Cassondra Armstrong, Executive Chef – Culinary Concepts, Inc.; Karel Anne Tieszen, Executive Chef – Kitchen Friends; Pete Nolasco, Executive Chef – Chef Pete Catering & Ice Sculptures; Arlene Stolley, Chef/Author – Cooking Bouquet; Janice Provost, Executive Chef – Parigi; David Uyrgur, Executive Chef – Lola; and Joel Harloff, Executive Chef – Dali Wine Bar & Restaurant.
We believe that every student can perform at or above grade level and graduate college and workforce ready to compete in the global economy, is the first of the Board of Trustees' core beliefs.