Cy-Fair families taste test lunch items for next school year
Adults in the Cy-Fair community were hit with a dose of nostalgia in the form of lunch trays, as they recieved plates of fruit cups, drumsticks and tamales alongside Cy-Fair ISD students and faculty.
The 2018 Annual Food Tasting event at the Berry Center invited the community to try breakfast and lunch food items that could potentially be served in CFISD schools. During the 11th annual event, held on Feb. 7, attendees sampled and submitted feedback on food items from vendors such as Integrated Food Service, Lazo Food Brokerage and Chef’s Corner Food.
Darin Crawford, director of nutrition services for CFISD, said the event is important for showing the community what kind of food CFISD offers for students and receiving feedback for the 2019-2020 school year menu. Attendees scored items from one to three and were given the chance to write individual comments.
“It was originated as a way to connect with our community and showcase the nutritious and delicious food offerings in the district to students, parents and community members,” Crawford said. “We use this event to solicit feedback on items that we are considering adding for next year’s menu. Several school cafeteria staff members will be on hand to serve the food that is supplied and prepared by our vendors.”
Items served at the free event included chicken wings, fruit cups, biscuits, tamales, chow mein and more.
Attendee Doris Allen said the food tasting was beneficial for her since she wanted to see what kind of food her two grandchildren, in elementary and middle school, in CFISD were eating in school.
“This is my first time and I’m surprised they had so many choices,” she said. “I didn’t know it was going to have flavor. I think the chicken wings are excellent. All of them. They range from all threes to all twos. ”
Attendees also had the chance to win prizes after turning in the comment card they used to give feedback. Prizes included two bikes, basketballs and volleyballs. School cafeteria staff served the food in cardboard dinnerware in small portions.
“Our purchasing department works with over 18 vendors to procure new items for the event,” Crawford said. “The feedback is always candid and plays a key role in making decisions regarding next year’s menu.”
Allen said she was glad to see the quality of the food available at the event.
“It’s a huge range and I like that,” she said. “I’ve been wanting to come and taste for a couple years. Some of it is really, really good but some of it I don’t care for. But, I don’t know what the kids may like. ”