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Community

Dining

We are very proud of our school dining program. Every day our students, faculty, staff and volunteers gather in the Green Family Commons for a meal. Not only does the Green Family Commons offer a variety of fresh, healthy, delicious food choices, but it reinforces the importance of community.
 
Together with our dining partner, FLIK Independent School Dining, we work to provide fresh meals that support local and sustainable agricultural practices. We believe fresh-made is the best-made and we prepare our foods accordingly, limiting the use of processed foods and avoiding products containing artificial colors, flavors, preservatives and high levels of sodium.
 
Every day of lunch offering includes: a hot entree consisting of a lean protein as well as a vegetarian option, a prepared vegetable and starch. Our salad bar boasts a generous variety of lettuces and toppings and always includes two composed salads, low-fat yogurt, fruit salad and home-made dressings. On our deli bar, we offer a variety of lunch meats including our signature house-roasted turkey, chicken salad, tuna salad and egg salad and a selection of cheeses and spreads. We also offer home-made soup. Students can enjoy their lunch with skim or 2% milk, sparkling or still water as well as daily infused water.
 
Mindful of dietary preferences, we create menus that encourage students to explore diversity through food and learn the importance of making healthful choices that influence a lifetime of smart eating. To continue to support this belief, we have integrated sustainability, food sourcing, healthy choices and more into our curriculum.
 
How it Works:
Each student (EEP through Grade 8) is offered snacks every morning and lunch. All EEP through Lower School students are provided with an afternoon snack. Parents do not need to prepare and pack lunches. Weekly, we post on our website the menu for the upcoming school week. We encourage parents to read through these menus and talk with their children about various options and choices they will have, especially at lunch.
 
The cost of the dining program is woven into tuition and is not incremental. Because it’s included in your tuition there isn’t an option to “opt-out.”
 
For children with allergies, FLIK has a specific protocol for allergens. The FLIK team will work directly with student/family and teachers to address the child’s dietary allergens. In an effort to educate students about ingredients, every day in the Commons, we highlight the top 10 allergens that could be an ingredient in our entrees, sides and soup. We also ensure there is a variety of snacks that are gluten and nut-free.
 
Our Dining Program Practices:
  • We offer whole grains as an option on our salad bars and as side dishes on the hot line.
  • We only serve chicken and turkey that have been produced with the restricted use of antibiotics. Our beef is grass-fed with no added hormones. We purchase meats grade “choice” or higher. Turkey and roast beef are nitrate-free and roasted in-house. Ham served is low sodium and all products are free of MSG, filler and gluten.
  • We feature organic, and Fair Trade fruits and vegetables as availability and pricing allow. We offer a variety of fruits and vegetables daily. Items are local and organic as availability permits.
  • Our salad bar items are prepared fresh on-premise. A selection of house-made dressings and low-fat yogurt are available daily.
  • We serve only cage-free shell eggs.
  • We have made a commitment to serve fresh milk only from cows that have been certified to be free of the artificial growth hormones rBGH/rBST
  • Our soup bases are low-sodium and do not contain MSG.
  • We use minimal amounts of fat in food preparations. We use olive and non-hydrogenated canola oils which have more monounsaturated fat and less saturated fat than other cooking oils. Our oils do not contain trans fats.
  • We use cleaning products that contain less packaging and are significantly less toxic to the environment than conventional chemicals.
 
 

FLIK Dining

List of 2 members.

  • Photo of Todd Mosher

    Todd Mosher 

    St. Mary's School
    Executive Chef (FLIK)
    x122
    California Culinary Academy - A.A. Culinary Arts
    2019
  • Photo of Dana Stache

    Dana Stache 

    Director of Dining Services (FLIK)
    x122
    Le Cordon Bleu - A.A. Culinary Arts
    2019