Chef and restaurant owner Charles Gilliam created recipes for three New Orleans-style dishes: Red beans and rice, sweet corn bread and Maquechoux—a corn dish.
According to Cafeteria Manager Nancy Potter, 697 of the featured meals were served (about 98% of all meals sold that day).
Pizza is the only menu item that has been as popular at Mayfield, she said.
"This food is awesome! I want to eat it all day, every day," said one student. His friend added that "I have never tried something new that was this good. I want to take the recipe home!" Many children tried the dish because, as one fifth grader said, "it's something different that we don't usually have." One student asked, "Can we have this every week, like every Monday and Friday?"
The menu item will be replicated in April.
Mrs. Potter and her cafeteria staff embraced the Mardi Gras theme, wearing beads, masks and crowns and decorating the cafeteria for the event. Cafeteria staff include: Kim Morgan, Elaine Cooke, Rosa Torres, Darlene English, Helen Sorto, Sarah Fields and Maria Martinez.
Chef Gilliam is working with MCPS Director of Food Services Cecily Anthony as part of Michelle Obama's Chefs Move to School national program. He helped make and serve the same menu item at Metz Middle School last month and plans to eventually work with each Manassas City Public School.
Information from: Mayfield Intermediate School.