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From Taco Tuesdays and Clam Chowder Fridays to fresh orange juice and bagels and lox, the dining hall staff is finding new ways to enhance the culinary experience at Pomfret. Over the fall term, the team focused on evaluating the dining experience and broadening everyone's palates.

That evaluation began at the most fundamental level — starting from scratch. At Pomfret, the Flik Independent School Dining team, known as Meal Team Six, is rethinking every ingredient that goes into the meals students and faculty enjoy each day, starting with the flour. The School recently switched to King Arthur Flour, celebrated for its exceptional quality and the improved flavor and texture it lends to baked goods. This premium flour is now the foundation for testing new blueberry muffin recipes, as the team works to craft the perfect muffin.

In addition to blueberry muffins and made-to-order eggs and omelets for breakfast, the dining hall is now serving New York bagels and lox, fresh orange juice from Natalie's Orchid Island Juice Company, and pure maple syrup from Schoolyard Sugarbush. They've also introduced coffee from Chubby Dog Coffee Co. & Roasters, a local roaster in nearby Putnam.

At dinner, the bread served from Little River Bread Co. in Danielson highlights the same commitment to supporting hyper-local and small-batch providers. This push to partner with area farms, bakers, and culinary businesses connects the Pomfret School community to local producers. “I’m excited to connect with more providers in the new year to establish relationships and bring their products into our kitchen,” says Executive Chef JD Mellowship. “We live in such an agriculturally rich area that we would be crazy not to take advantage of it.”

These partnerships not only enrich the dining experience and strengthen the local economy but also align with the strategic goals of Pomfret and Compass Group, Flik’s parent company. By emphasizing sustainability and minimizing environmental impact, the School and its dining team are making thoughtful choices that benefit both the community and the planet.

Director of Dining Services Andrew Trudeau is helping implement some of the changes in the dining hall. Before joining Meal Team Six this summer, Trudeau worked in wedding catering in New York City and at two of the Pomfret community’s favorite restaurants — 85 Main and the Vanilla Bean.

Some of the changes Trudeau and Mellowship have helped put into place during lunch include Taco Tuesdays and clam chowder on Fridays. During dinner service, the quesadilla bar has returned after a Covid-induced hiatus, and grilled cheese and panini bars are now available. They are also offering new cuts of meat and more options during all meals. In the new year, they plan to ramp up the number of action stations where diners can personalize the ingredients in their dish. Past action stations have included fried rice, pasta, and pho. 

Lindsey Staplins, who has been on the Hilltop for eighteen years, stepped into a role as Catering and Student Engagement Manager this year. She is working with student groups and staff to help incorporate food into the School’s celebrations. For the ribbon cutting of VISTA, Meal Team Six created a periodic table of cupcakes and atomic sugar cookies. To help observe Día de los Muertos, dining services partnered with Spanish Teacher Sara Villalba to offer a celebratory meal. And, for Pomfret School Theater’s fall production of George Washington Slept Here, Mellowship and his team created a dinner that George and Martha would be proud to have on their table, using the actual recipes that were used in the Washingtons’ kitchens in the 18th century.

Meal Team Six has received positive feedback from students and staff on their changes. The students are increasingly engaged, asking questions about how meals are prepared and sharing what they want to see served. “We want to continuously improve and provide high-quality meals that students and staff enjoy,” says Trudeau. “My door is always open. Come talk to me and tell me what you want to see and eat in the dining hall.” 

 

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