On The Menu

This week’s menu provides Dining Room guests with exactly what they’ve come to expect from St. Anthony’s ever creative Executive Chef, Michael Perry. A graduate of the Culinary Institute of America, Chef Perry employs a “home cooking” model in the Dining Room kitchen, where he and a team of trained cooks are known to combine a variety of delicious flavors and ingredients. The food served at St. Anthony is fresh and local, a huge step up from the USDA pre-packaged food our guests are subjected to elsewhere. The meat and produce are seasonal and delivered from the SF Food Bank and other local venders. Executive Chef Perry’s culinary expertise and experience allowed the Dining Room to serve better tasting, more nutritious food while lowering the program’s food costs. Culinary creations this week range from classic corned beef and potatoes to pomegranate chicken with North African spices. Monday’s tasty salt-cured beef, more commonly known as “corned” beef, will be served with locally grown, golden-brown baked potatoes. The star of Tuesday’s dish is Orzo, an Italian style rice made from hard wheat, that  will be served with various Italian ingredients. At the end of the week, guests will enjoy dishes with ingredients like pomegranates, pasta, and peppers.

May 18 Baked Potatoes and Corned Beef: served with vegetables

May 19 Chicken, Orzo, and Feta: seasoned with basil and olive oil

May 20 Pork Smothered in Onions: marinated with caramelized onions

May 21 Hoisin Beef: served with fresh vegetables and rice

May 22 Pomegranate Chicken: with lemon and North African spices

May 23 Pasta Marinara: spaghetti and tomato vegetable sauce

May 24 Beef w/Green Peppers: flavored with chili sauce, and served w/rice and veggies

Please check back for weekly installments of On The Menu!