Durham Bowls Recipes Debuting in DPS Cafeterias
See which dishes made their way into schools
Photo courtesy of Durham Bowls
In October 2018, 10 Durham Public Schools cafe managers and 10 Durham chefs combined their skills for the Durham Bowls culinary challenge. Each team produced samples of their recipe-in-a-bowl concepts designed to meet student tastes, school kitchen constraints and federal meal regulations. Nearly 400 students, families and community members turned out to test the food and vote for their favorites. One parent who attended the event wrote, “My kids and I were blown away by the ingenuity, creativity and deliciousness displayed at this event. Durham Bowls made me so proud of DPS and of our community.”
A monthly rollout of six of the most popular recipes began in December. The first was Sweet Potato, Kale and Mozzarella Flatbread created by Chef Ricky Moore of Saltbox Seafood Joint and Glenda Collins, food service manager of Club Boulevard Elementary School. This dish featured locally grown sweet potatoes and kale from Farmer Foodshare.
The next dish released was Cuban Pork and Rice, featuring pasture-raised pork from Firsthand Foods, brown rice, veggies, dates, figs and spices. This was the creation of Chef Roberto Copa, owner of Copa, and Gwen Coley, food service manager of George Watts Elementary School. More dishes are slated to debut and all will include local ingredients. Learn more at durhambowls.com.