Dining Services Overview
Welcome to the Food & Beverage Department’s homepage for Stratton Mountain School. Here you will find information about our food service program, so you can make informed decisions to meet your specific nutritional and dietary needs. Our goal is to provide a top-notch culinary experience that focuses on using quality ingredients prepared in a health-conscious manner by professional chefs.
We have a four-week cycle menu that rotates throughout the school year. Our menu incorporates homestyle comfort food favorites with a splash of ethnic-focused themed menus and a touch of young adult favorites. We also incorporate seasonal and local items whenever possible and frequently make changes to the menus as the seasons change.
For breakfast we offer a fresh fruit and yogurt bar, a slection of 9 cereals, a toast and bagel station along with traditional hot breakfast items. At lunch we offer an expanded salad bar (shown below) with over 26 items to create any combination perfect for the health-conscious individual while also catering to vegetarians and vegans. Our salad bar is a favorite amongst staff and is a meal within itself.
Featured salad bar at lunch, missing are dressings, crunchy toppings & salad toppers.
Many of our items are made from scratch including hummus, pickled beets, in-house made pickles, kimchi, grain & legume salads with many other rotating items on a weekly basis. Scratch-made soups and our signature chili are offered daily rotating throughout the week. We frequently make freshly baked bread for dinner using better for you unbromated and unbleached flour, made from our own sour dough starter. To finish this off we rotate in home-made cookies and other scratch-made desserts a few times a week with recipes developed right here at SMS balanced with plenty of fresh fruit.
To address allergen concerns or restricted diets, we work with students individually to meet their specific needs, but we also minimize many common allergy-related ingredients in our cooking automatically. We do not use any nuts or nut oils in any of our cooking and frequently incorporate a balance of healthy grains, legumes, fresh vegetables, and proteins throughout the menu. To reduce and sometimes eliminate gluten, a favorite ingredient of ours to use is garbanzo bean flour which we use in many dishes. We carry a wide variety of gluten-free items that are available at anytime. For those that have lactose related allergies, we also carry rice milk and almond milk as well as other ingredients to keep items dairy free.
Click on the links below to view or print the weekly menus
**Please Note: Menus may change without notice.**
For questions, concerns or additional information about our food service program, please contact Michael Crane.
Food Service Director & Executive Chef
Culinary Fun Facts
Home-Made Fresh Baked Bread
On December 3rd, 2015 with 3 ingredients - red grapes, water & flour, I started a sour dough starter base. Over the years this starter is mantained and fed weekly, growing and developing a deep complex flavor and strength which contributes to the tangy chew in the fresh made bread frequently made for dinner. Through history sour dough starters are cherished legacies by professionals and foody hobbiests alike often lasting decades and handed down through generations.
Winter Ball January 26, 2019
Featured Desserts at this years Winter Ball
Made in house by SMS Culinary Staff
- Melt in your mouth Chocolate Truffles
- Spiced Ginger Molasses Cookie Bites
- White Chocolate Maple Fudge
- Apricot Citrus Almond Biscotti
- Chocolate Covered Salted Caramels
How Much Food Do We Go Through??
On average each week our students and staff consume quite a bit of food that keeps our culinary staff very busy. Quantities are based on an average week when students are not traveling very typical in September through mid November and again in late March until the semester ends. While we do have weeks that fluctuaute drastically this is based on an average of week of serving 1,400 meals per week. For the entire year including summer camps we serve approximately 52,000 meals. While we have many other items not listed here these are just a few of the basics.
Average weekly consumption:
400 lbs of Meat Protiens
1,100 lbs of Fresh Vegetables
250 lbs of Fresh Fruits
75 Dozen Eggs
30 Gallons of Milk
30 Dozen Home-Made Cookies or Other Dessert