By MARY L. KIRBY
Things have been cooking at Gilmer High this fall, and those working in the Buckeye Stadium press box benefit from the culinary explorations of the Food Preparation Class.
While all the members of the class prepare food for the press box on Friday evenings, some of the members of the class have also been on the field as members of the Black Flag Defense of the Gilmer Buckeye football team.
Hannah Henderson, Teasia Brooks, Sting Salgado, Wes Wynne, C.J. Kyle, Tia Hall, Kaci Crawford, Erica Flatt, Dominique Buchanan, Dunterius Goodman and Aston Grigsby worked together to prepare a different menu for each of the four home football games this fall.
After the food is finished, Wynne, Kyle, Buchanan and Goodman prepare for the evening’s activities on the field. The four are starting members of the defense.
In the press box, visiting scouts, camera crews from both teams, representatives of the media, public address announcer Jeff Rash, his spotters and others snack off the various foods prepared as they work in their respective jobs.
Unlike the menus at some neighboring press boxes, the students prepare a different menu each week. In the opinion of their principal, Gary Whitwell, they offer the best press box food in northeast Texas.
The first week, the class prepared deli ham and cheese sandwiches served inside potato rolls. Hot broccoli dip and chips, pickles, and assorted cookies baked from scratch accompanied the ham sandwiches.
The second week, the recipe for Taco Soup found in the HUMdinger of a Cook Book of the Historic Upshur Museum was the principal item. Cornbread muffins with cheese, cream cheese roll-ups with picante dip, and Earthquake Cake filled out the menu.
Next, the students prepared meatballs in sauce with homemade French bread loaf with cheese and a Texas chocolate sheet cake.
In the photograph accompanying this article, the students gather around the large pot where they are cooking chili. Rice, Fritos, cheese and jalapenos where furnished for the individuals to use as desired to prepare the perfect bowl of chili.
Strawberry and banana breads and blueberry muffins completed the fourth dinner.
Mirror Photo / Mary Laschinger Kirby
GILMER FOOD PRODUCTION students C.J. Kyle, left, and Hannah Henderson stir the chili pot, while Wes Wynne, Mrs. Kathy Langford, Dominique Buchanan, Dunterius Goodman and Sting Saldado hold the various breads and muffins prepared for the enjoyment of the press box workers Friday night.
Things have been cooking at Gilmer High this fall, and those working in the Buckeye Stadium press box benefit from the culinary explorations of the Food Preparation Class.
While all the members of the class prepare food for the press box on Friday evenings, some of the members of the class have also been on the field as members of the Black Flag Defense of the Gilmer Buckeye football team.
Hannah Henderson, Teasia Brooks, Sting Salgado, Wes Wynne, C.J. Kyle, Tia Hall, Kaci Crawford, Erica Flatt, Dominique Buchanan, Dunterius Goodman and Aston Grigsby worked together to prepare a different menu for each of the four home football games this fall.
After the food is finished, Wynne, Kyle, Buchanan and Goodman prepare for the evening’s activities on the field. The four are starting members of the defense.
In the press box, visiting scouts, camera crews from both teams, representatives of the media, public address announcer Jeff Rash, his spotters and others snack off the various foods prepared as they work in their respective jobs.
Unlike the menus at some neighboring press boxes, the students prepare a different menu each week. In the opinion of their principal, Gary Whitwell, they offer the best press box food in northeast Texas.
The first week, the class prepared deli ham and cheese sandwiches served inside potato rolls. Hot broccoli dip and chips, pickles, and assorted cookies baked from scratch accompanied the ham sandwiches.
The second week, the recipe for Taco Soup found in the HUMdinger of a Cook Book of the Historic Upshur Museum was the principal item. Cornbread muffins with cheese, cream cheese roll-ups with picante dip, and Earthquake Cake filled out the menu.
Next, the students prepared meatballs in sauce with homemade French bread loaf with cheese and a Texas chocolate sheet cake.
In the photograph accompanying this article, the students gather around the large pot where they are cooking chili. Rice, Fritos, cheese and jalapenos where furnished for the individuals to use as desired to prepare the perfect bowl of chili.
Strawberry and banana breads and blueberry muffins completed the fourth dinner.
Mirror Photo / Mary Laschinger Kirby
GILMER FOOD PRODUCTION students C.J. Kyle, left, and Hannah Henderson stir the chili pot, while Wes Wynne, Mrs. Kathy Langford, Dominique Buchanan, Dunterius Goodman and Sting Saldado hold the various breads and muffins prepared for the enjoyment of the press box workers Friday night.
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