gs level - cadettes
New Cuisines Badge - Menus
Menu Option (A):
Dish from Another Country:
Spanish Paella (Spain): A saffron-infused rice dish made with locally sourced vegetables and chicken, cooked in a single pan to minimize waste and maximize flavor.
Dish from Another Region of the United States:
Southwest Black Bean Chili: A spicy and hearty chili made with black beans, tomatoes, and local spices, served with a side of cornbread.
Dish from Another Time Period:
Victorian Lemon Scones: Light, fluffy scones made with lemon zest, flour, butter, and a touch of local honey, reminiscent of traditional Victorian tea-time treats.
Dish That Makes a Statement:
Vegan Chocolate Mousse: A rich and creamy chocolate mousse made with avocados and coconut milk, topped with fresh berries.
Menu Option (B):
Dish from Another Country:
Japanese Sushi Rolls: Sushi rolls made with seasoned rice, nori, and a variety of fillings like cucumber, avocado, and cooked shrimp.
Dish from Another Region of the United States:
Southern Mac and Cheese: A rich and creamy baked macaroni and cheese, a classic comfort food from the Southern United States, made with a blend of cheeses and a crispy breadcrumb topping.
Dish from Another Time Period:
Colonial Cornbread: Traditional cornbread recipe inspired by early American settlers, served with honey butter.
Dish That Makes a Statement:
Rainbow Veggie Tacos with Homemade Guacamole: Soft corn tortillas filled with a colorful assortment of roasted vegetables, topped with guacamole.
gs level - seniors
Locavore Badge (Farm-To-Table Cooking) - Menus
Menu Option (A):
No-Bake Energy Balls, Fruit and Cheese Kabobs, Veggie Sticks with Ranch Dip
Farmers Market Salad: A salad using seasonal vegetables and a homemade vinaigrette.
Herb-Marinated Chicken: Chicken breasts coated with fresh herbs and baked to perfection.
Berry Galette: A rustic tart made with locally sourced berries and a flaky crust.
Menu Option (B):
Butternut Squash Soup: A creamy soup made with locally grown butternut squash.
Hearty Grain Salad: A salad made with farro or quinoa, roasted vegetables, and a lemony dressing.
Apple Crisp: A dessert made with local apples, oats, and a touch of cinnamon.
gs level - ambassadors
Dinner Party Badge - Menus
Menu Option (A)
Starter: Caprese Salad - Fresh tomatoes, mozzarella, and basil with a balsamic reduction.
Main Course: Baked Salmon with Herb Butter - Served with roasted asparagus and lemon.
Dessert: Chocolate Fondue - A fun, interactive dessert with fruit and marshmallows for dipping.
Menu Option (B)
Starter: Caesar Salad - Crisp romaine with a homemade Caesar dressing, croutons, and Parmesan.
Grilled Herb Chicken with Roasted Vegetables - Marinated grilled chicken breast seasoned with fresh herbs. Served with roasted seasonal vegetables.
Dessert:Mini Lemon Tarts - A tangy lemon tart with a buttery shortcrust.
gs level - ambassadors
Dining Theme - Menus
French Bistro:
Starter: French Onion Soup - Rich, flavorful soup topped with a cheesy crouton.
Main Course: Garlic and Herb Roasted Chicken - Roasted chicken, seasoned with garlic, fresh herbs, and butter.
Dessert: Crème Brûlée - A creamy custard dessert with a caramelized sugar topping.
Italian Feast
Starter: Caprese Salad - Fresh tomatoes, mozzarella, and basil with a balsamic reduction.
Main Course: Homemade Ricotta Gnocchi with Sage Butter Sauce - Soft, pillowy ricotta gnocchi tossed in a rich, aromatic sage butter sauce, served with a side of roasted green beans.
Dessert: Tiramisu - A classic Italian dessert layered with coffee-soaked ladyfingers and mascarpone.