High Altitude Society: Healthy food for healthy schools
May 10, 2011
The words “lunch line” were probably the last thing on anyone’s mind when food began appearing from Executive Chef Douglas Dodd’s kitchen at the Arrabelle at Vail Square during the first Fresh Approach fundraising event on May 7. Rock Resorts donated the opulent Great Room at the Arrabelle and Chef Dodd donated his time, all to support the new “Healthy Food for Eagle County Schools” initiative.
Designed as an updated and delicious take on cafeteria meals, Dodd charged his staff with the task of creating a high-end version of traditional school lunch items with an added twist: no butter or cream could be used.
Dodd and his team rose to the challenge, and the results were spectacular. The first course, tomato soup and a grilled brie cheese sandwich, was paired with a crisp, dry Lulu B chardonnay. The second course, a seafood pot pie laden with shrimp, lobster and spring vegetables, was complimented by another Lulu B chardonnay. The entree, which included a truffle kobe Salisbury steak, vegetable medley, smashed red potatoes and a family-style veggie macaroni gratin, was paired with a smooth Lulu B cabernet sauvignon. Not to be outdone, the dessert course, a grilled pineapple banana split, was paired with a light, refreshing Lulu B pinot grigio.
Baroness Wines donated all of the wine for the event and worked with Dodd’s team for the perfect pairings.
Local guests and valley visitors alike were impressed, not only by the menu, but also by the venue. If you didn’t reserve a seat fast enough to enjoy this first Fresh Approach event, you have plenty of time to jump on board for another event at several locations each season this year to raise funds for healthy food in Eagle County Schools. Visit http://freshapproach.giveo.com to peruse the event selection, make reservations or a donation to the Fresh Approach initiative.
Holly Woods is the Director of Fund Development at Eagle County Schools, and has worked with parent volunteers to initiate the Fresh Approach Chef Dinners. Contact at 970-328-2755 or firstname.lastname@example.org.