Teaming up to Enhance Scratch-Made Menus for WA Students

The Ellensburg School District, located in central Washington, is revamping school meals for its 3,300 students across six schools. Working to transform offerings with more scratch-made recipes, vegetarian options and locally sourced meats and produce, the team is now led by a dietitian and chef partnering to develop meals that are nutritious and flavorful.

Together, they have successfully introduced popular dishes such as miso-ginger ramen with tofu or beef, scratch-made Alfredo pasta, vegetarian enchiladas and build-your-own bowls.

As a dietitian for the district, Child Nutrition Director Alexandra Epstein-Solfield developed balanced menus on paper but recognized a gap in culinary expertise needed to scale recipes to serve hundreds of students.

“We were strong on nutrition and meal patterns, but we needed someone with professional cooking skills to take our scratch recipes to the next level. Lunch entrees like tofu, pork shoulder or salmon were a real challenge for us,” said Epstein-Solfield.

To meet that need, the district hired Chef Todd Berry, a culinary-trained professional with restaurant and hotel experience. Although new to school nutrition, Chef Todd embraced the challenge of creating meals that meet strict nutrition guidelines while remaining creative and delicious to appeal to students.

Before they brought on a chef, this district was able to scratch prepare about 20 to 40% of offerings, according to Epstein-Solfield. That effort has ramped up significantly, and the team evaluates recipes regularly to balance student preference, nutrition and cost. Some menu options, such as salmon tacos, are more niche. Revamped favorites such as pizzas and quesadillas continue to be student hits.

Local sourcing is also a priority. Seasonal fruits and vegetables are featured heavily in fall salad bars, while local beef, pork, bison and salmon are incorporated into entrees like burgers, spaghetti, pulled pork sandwiches and tacos. Vegetarian and vegan options are expanding too, including black bean quesadillas and vegan chicken nuggets, offering more variety and meeting community requests.

“Highlighting farm-to-school and scratch cooking has been incredibly well-received. It’s a story everyone can get behind. Kids eating good, local food,” said Epstein-Solfield.

Together, the team is proving that scratch-made, locally sourced meals can make a meaningful difference for students every day.