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A Friendsgiving-inspired meal created by four Herndon High School seniors is headed for Fairfax County school cafeterias after winning a regional student cooking competition.
Sidney Ide, Syeda Fazeen Rizvi, Winnie O’Hanlon and Clarissa Dantes took first place in the lunch category at the 13th annual Culinary Challenge, held March 8 at Hayfield Secondary School.
Their winning menu paired “Creamy Dreamy” gnocchi soup with whole-wheat garlic dippers and a Zesty Sunshine Salad. The soup features sweet potato gnocchi, cannellini beans and fresh spinach.
The students adapted the main course from a dish Ide prepared for a Friendsgiving gathering the previous year. They added cannellini beans to increase its protein and nutritional value, choosing them partly because their texture complemented the soup.
The team also credited the garlic dippers’ fluffy texture and seasoning with helping secure the victory.
Organized by healthy-school-meals nonprofit Real Food for Kids, the competition asks middle and high school students from across the D.C. region to create flavorful dishes that comply with federal nutrition standards and tight cost limits.
About 200 people attended this year’s event, which featured 10 teams representing eight schools in Fairfax, Loudoun, Prince William and Montgomery counties.
Students had to do more than develop and cook their recipes. They also learned to price ingredients, coordinate with vendors and produce nutritionally balanced meals costing less than $2.70 per serving, according to Herndon High family and consumer science teacher Lauren Spector.
Chefs and other mentors advised the competitors before and during the event. Silver Diner executive chef and co-founder Ype Von Hengst, a mentor for seven years, praised the students’ sophisticated flavors and preparation, saying their dishes elevated the idea of school lunch.
A judging panel of chefs, restaurant professionals, nonprofit leaders and other specialists selected the lunch winner. Panelists included Ritz-Carlton D.C. General Manager Oliver Lau and Virginia Department of Education farm-to-school specialist Bee Thorp.
C.D. Hylton High School placed second in the lunch contest with edamame soup, brown rice, vegetable dumplings and mango berry mousse. Luther Jackson Middle School in Merrifield finished third with a Beantastic Medley, fried okra with mint chutney, a crunchy salad and caramelized banana parfait.
The public voted in two other categories. Falls Church High School won the breakfast competition with a vegetarian burrito, while Shady Grove Middle School in Montgomery County captured the snack category with a Mexican street corn quinoa salad.
As the lunch champion, Herndon’s team will have its meal incorporated into Fairfax County Public Schools’ cafeteria menu, with the possibility that other school systems could also offer it. The accompanying salad combines romaine lettuce, clementines, cranberries and feta cheese.
The victory comes as FCPS Food and Nutrition Services seeks more student feedback about cafeteria offerings. Hundreds of students recently sampled and reviewed proposed dishes during a food show in Chantilly.
Real Food for Kids was founded by Fairfax County parents in 2010 and launched the Culinary Challenge in 2012 to give students a stronger voice in school meals. Executive Director Bonnie Moore said the event also highlights the need to expand children’s access to healthy food at school.