Welcome back to our second edition of the Meals of the Month! We are excited to discuss and converse about all of the dishes provided by the FLIK Staff and chef Randi Burger. Since our last article, lunches and desserts have both impressed and underwhelmed us; the highest-rated dessert was the best our tongues had ever tasted, while the worst-rated meal for the month ranked among the lowest of dishes in our history of reviewing lunches. Let’s dive in!
To begin, our reviewers did enjoy the lunches overall but thought that the quality of food could have been better. The entries averaged a score of 5.76 out of 10, a decrease of over 1 point from our last issue. The reason behind this poor performance centered around poor execution, and not a lack of ambitious ideas. That being said, many meals from November stood out, including the Beef Ziti dish served on the 14th – which was heralded as a “flavor-packed delicacy.” Served on the day before, the Chicken Shawarma Bowl – which won last month’s Meal of the Month – made its second appearance and once again pleased many boys. In the end, the Pulled Pork Cubano earned this issue’s accolades, earning a score of 9 and 9.5, respectively. Pictured below, the Cubano was filled with sensational flavor stemming from the tangy mustard, slow-cooked pulled pork, and ham packed into the hearty sandwich. The dish also came with pickles and sliced cheese. Upon taking his first bite, one reviewer stated: “From each side of the bread exists serenity and exquisiteness”. A special treat, the Cubano would always be welcomed back to the menu rotation.
Additionally, our reviewers were very pleased with the desserts crafted by the kitchen crew; the average score across all of the desserts was 7.39. The desserts resembled the highs of last year’s lunch in chocolatey-rich and flavorful snacks. The Chocolate M&M Brownies were a fan favorite among many students. Our highest-rated dessert for the issue is the Chocolate Cake & Cherry Sauce, at a whopping score of 8.5 and 9.5 out of 10. The dessert’s elegant design, which included a sauce that students could pour on themselves, allowed the boys to improve their slice’s flavor profile. The chocolate itself contained just the right ratio of batter to frosting.
Overall, the meals and desserts of the past month have shown flashes of potential from the FLIK team. While some mishaps like the soggy pulled pork sandwiches have occurred, we certainly hope that the improvements will be made to make the school’s lunch a highlight of the day.
