Take A Bite B.C. at Centennial

1. Take A Bite B.C. at Centennial Gnocchi made with B.C. Fresh Yellow Potatoes and Herbs from SPK Plant Factory in Maple Ridge

2. Chicken Parmesan with Herb Gnocchi and Sautéed Vegetables Parmesan Cheese from the Village Cheese Company – Armstrong, British-Columbia

3. Recipe B.C. Fresh Herb Gnocchi Yield 1.5 kg • 1kg of Baked Yellow Potatoes • 2 eggs • Salt and Pepper TT • 400g All Purpose Flour • Pinch of Nutmeg • Chopped Italian Parsley, Basil, Oregano, Rosemary Procedure • Wash and prep potatoes for baking. Bake potatoes for 45 minutes or until the potato is fully cooked • When the potatoes have cooled slightly, peal the skins off and process the potatoes through a food mill. • In a mixing bowl, incorporate the potatoes, eggs and seasonings. Add 300 g of flour, fresh herbs and mix to form a soft dough. • Incorporate more flour as needed to form a medium-soft dough. • Roll the dough on a floured table to a 1cm thickness. Use a bench cutter (dough scraper) to cut 1.5cmx1.5cm shapes • Cook gnocchi in simmering salted water for 3 to 4 minutes or until they double in size.

4. Students Take A Bite BC: I am Alex Fang, a cooking student from Centennial, and I would like to thank you for the generous ingredients that you have been supporting my school cafeteria. It is an honorable thought that by degrees, this program may increase the health status of teenagers through the consumption of fresher ingredients and possibly develop them a habit of buying local which will benefit the BC economic. Currently, the food this program has provided increased our school cafeteria budget, benefiting not only our school customers through an increase in varieties and freshness of our products but also these cooking students in the cafeteria; this is an opportunity for them to experience making numerous new food items, exposing them to more than standard cafeteria food and that enriches the students’ capabilities to cook for themselves post secondary. As a cooking student in this cafeteria, I am impressed by this outcome taking place and I would like to thank this program for its major contribution to our cafeteria. Alex Fang Grade12 Centennial School

5. Staff I was hoping that you would be able to thank the local growers and producers who are participating in the “Agriculture in the Classroom Program” for Centennial School.  The very generous contributions of these suppliers has had a significant impact on the variety of healthy menu choices offered at this school.  And thanks to you, as well, for your role in having our school take part in this great opportunity. Even though the school has an amazing Culinary Arts program known throughout the district and Lower Mainland, our students have had the opportunity to work with the best and freshest of ingredients to produce food of an exceptionally high standard.  I am always impressed with the entrée choices – the quality, presentation, and taste is on par with that of high level establishments!  I look forward to seeing what items will be offered on the menu every week… Thanks again, Grace Morissette Centennial School Counsellor

6. Staff As a regular customer of Centennial's cafeteria program, I'd like to thank all of the instructors, their students and the "Take a Bite of BC" participants for the delicious and high quality food that is prepared for us at lunch. I especially enjoy the large servings of vegetables that accompany every meal -- they certainly make me feel healthier and provide a healthy alternative to the junk food that the kids seem to eat so much of. Keep up the good work! It is really appreciated. Don Fuller Media Arts Teacher Centennial School

7. Cranberry and Chestnut Stuffing 1 carrot diced ½ head of celery diced 1 large white onion diced 3 cloves of garlic 200g of butter 10 leaves chopped sage 5g of chopped thyme 2 loaves of whole wheat bread diced into small cubes 2 cups of cranberries 1 cup of chopped roasted chestnuts 2L of turkey stock Procedure Sauté vegetables with garlic and butter in a large brazier pot Add turkey stock Reduce the stock over medium heat for 5 minutes Add bread cubes and fresh herbs Cook over a medium low heat until all the liquid is absorbed Add roasted chestnuts and cranberries Season with salt and pepper to taste Use the stuffing for stuffing a turkey or you can bake it separately in a casserole dish in the oven at 325f until for 35 to 40 minutes. For added flavor you can add the dripping from the Turkey to the stuffing Make sure that the internal temperature of your stuffed turkey reaches 160f before you remove it from the oven. Allow the turkey to rest for 20 minutes before carving to allow the juices to settle. Seasonal Catering at Centennial using B.C. Brussels Sprouts, B.C. Russet Potatoes, B.C. Broccoli and Cauliflower, and B.C. Cranberries B.C. Cranberry and Chestnut Stuffing

8. Take A Bite B.C. Partners, Suppliers and Growers I would like to thank the suppliers, partners and growers for their continued commitment to the Take A Bite B.C. Program. I am continually impressed with the quality of products we are receiving It is very inspiring for me and the students to be able to create wonderful fresh food from the bounty of product we receive from this program. Our cafeteria customers are impressed and pleased with quality and freshness of your product and it is an honour to share our programs success with you. I truly believe that programs like this will help build a better future. I look forward to growing our relationship for many years to come! Thank you, Adam Jonas Centennial Teaching Chef

9. Thank You Agriculture in the Classroom! From Centennial Culinary Arts