Brewsterconnections - Brewster Academy

What’s for Dinner?Delicious, Nutritious Meals are Always on the Menu at the EstabrookBy Marcia EldredgeEach day Executive Chef Chris Dill and his culinary team serve1,200 meals in the Estabrook Dining Hall – that’s 8,400 meals aweek!Dill’s team includes 14 full-time and seven part-time staff as well as aseparate 12-person catering crew for internal and external events aroundcampus, including nine weddings last summer.Although regular Brewster diners can attest to the careful attention anddelicious ingredients that go into menu planning, including American,nouvelle, vegetarian, and ethnic cuisine, and everyone’s favorite comfortfoods, the uninitiated need a little convincing.One of the most common questions new families ask, according toAdmission Director Lynne Palmer, is “What if my student doesn’t like themain entrée?”Dill has a hearty answer. In addition to the main entrée, all lunch anddinners include a vegetarian option; a full salad bar; two or three specialtysalads, such as Caesar salad, insalata caprese, Belgian endive and applesalad; a deli bar; and homemade soups. There are gluten free options,fresh fruit, and soft, chewy cookies that students and staff grab as theyhustle off to class.“Sometimes we will have ‘Mark’s dinner.’ If a student has a favorite recipefrom home, and he or she can give us the recipe, we will try to make it,”Dill explains. “Anything that feels like comfort food for them, what’sgoing to make them comfortable, we like to do these small things for them.“Our philosophy in the kitchen is that we are always open,” Dill says.“This is why we have a dining committee set up through the kids. I try toget them talking as much as possible. It allows me to get to know the kids,which allows me to say ‘Hey let’s do a sushi night, or French cuisine orflambé...’ the more open we are in the kitchen, the better we can serve thestudents.”Sydney Baker ’13 (North Conway, New Hampshire) was a member of thedining committee last year. “I personally worked with Chris Dill and therest of the kitchen staff to change the way we walk in and out of the dishline. This was something every kid did [the opposite way] so I decided totake initiative and change it.”She added, “I like how friendly the staff are and how they have workedhard to accommodate those with different allergies as well.”Baker noted that many beverage options have disappeared this year.“I think we need to bring back Powerade for one.” With ongoingconversations between students and the dining services team that justmight happen.Baker’s favorite dining hall meal: the chipolte bar and her favorite dininghall dessert: ice cream.Sunday BrunchDill admits brunches are pretty special. It’s well known, at least amongthe Brewster community, that the Estabrook has the best Sunday brunchin Wolfeboro. “It’s Tom that’s the special part,” Dill says, referring to SousChef Tom Kelliher. “He treats every person like they are his best friend andthe kids warm up to him immediately. By himself he will throw out 200made-to-order ‘Tomeletes’ on average. With the Grateful Dead playing inthe servery and dining tables draped in white table clothes, students andfaculty are treated to omelets; fresh fruit; homemade granola; warm, freshpastries; lox and bagels; waffles and pancakes; eggs Florentine; and more.On January 1, 2012, the dining services program became an officialAcademy department. Previously a contractor had run the diningoperation. Chris Dill, executive chef, took the helm of DiningServices and most of the staff stayed on to continue providingexceptional service to the community.14 BrewsterConnections – Fall 2012