Grade 4 continues their study of the 5 regions of the United States. We recently wrapped up our journey of the Southeast. We read about its diverse population and melting pot of customs and cultures. We were drawn to some of the foods we read about so we asked Chef Adam if we could craft a Southeast Lunch. The Chefs created a delicious lunch of crispy chicken fingers with homemade BBQ sauce, roasted corn, vegetarian gumbo and beignets! Beignets which hale from New Orleans are fried dough with a hearty sprinkle of powdered sugar. We happily assisted in the making of the beignets. We also announced both lower school and upper school lunch providing a brief background on each dish.