Mac and cheese is hands-down the most popular dish in Gann's dining hall. Roasted zucchini with herbs, vegetarian lo mein, and paninis also get gobbled up. Falafel sliders and orzo primavera? Not so much.
Since donning the head apron at Gann in 2015, Director of Food Services Steve Smith has introduced “farm-to-school” eating in the dining hall. Farm-to-school borrows its name from the farm-to-table movement, sharing its emphasis on serving fresh food sourced directly from local farmers, exposing diners to vegetable and fruit varieties they may not ordinarily encounter.
From September to November, Gann buys some of its vegetables as well as its apples from Verrill Farm in Concord. Smith works hard to come up with kid-friendly and delectable dishes using vegetables like kale, turnips, Swiss chard and every kind of squash under the sun. And Smith has figured out the secret to get teenagers to eat their veggies. “If I steam zucchini, it barely sells. But if I roast it with oil and herbs, the students will eat 15 pounds of it,” he notes.
Each day, Gann offers two dairy hot entrees in addition to make-your-own paninis, pizza, a salad bar, and a soup/pasta bar. All of the food is kosher, and there are daily gluten-free choices available.
Hear what the students have to say about their favorite Gann foods: