Lunch has not always been an epicurean highlight at CSUS! The first Crystal meals were offered in our temporary setting at The First Congregational Church in San Mateo. Kristi Cotton Spence '59 remembers the girls standing around lunch tables waiting for a faculty member to arrive at each table. While standing, grace was said, and she remembers that often it was merely the word "grace." She remembers fondly tuna fish with potato chips on top, creamed celery and mashed sweet potatoes as culinary highlights in the early days.
In the fall of 1956 when the school officially moved to the current Mansion, there was at least elegant ambiance when lunch was served in the marble walled Mansion dining room where Tempelton Crocker offered lavish meals during the "roaring 20's." The Crocker's original and expansive kitchen was more than enough to feed the fifty or so young ladies and the faculty.
As the school grew to about 200 girls there was a demand for more space for classrooms, arts, indoor sports and a theater. The Intermediate School opened its doors in the fall of 1965 and the central pride and joy was the multipurpose room which boasted a cafeteria, theater and open space for games. But I digress from the theme of food at Crystal. When I arrived a decade later, the facility was tired and overused. The kitchen was small and staffed by three "cooks" who opened cans of food, warmed the contents and served us what had to be the most unappealing food imaginable.
Food quality, quantity and presentation began trending upward with the installation of our first commercial food service, Chartwells and a real chef, Willie Branham!
Currently we are in food heaven with food service provided by Epicurean Group, www.epicurean-group.com. Home cooked, nutritious meals are served daily and it is a real pleasure to go to a Crystal lunch these days.
Just to make your mouth water, see this week's menu from Epicurean.
Monday, May 11
Assorted Cereal Bar
Creamy Tomato Basil
Grilled Niman Ranch Burgers
Grilled Garden Veggie Burgers
Ruffles Potato Chips
Steamed Broccoli, Pasta Salad
Grilled Pesto Vegetable Salad
Roasted Turkey and Provolone
Frozen Yogurt
Tuesday, May 12
Cinnamon-Sugar Oatmeal
Cream of Broccoli
Chicken and Cheese Quesadillas
Roasted Veggie Quesadillas
Spanish Rice, Black Beans
Steamed Summer Squash
Mediterranean Pasta Salad
Honey Ham and Swiss
Wednesday, May 13
Cream of Wheat w/Blueberries
Spring Vegetable Soup
Lasagna Bolognese
Spaghetti w/House Marinara
Cheesy Garlic Bread
Steamed Organic Green Beans
Chef's Salad
Tuna Salad on Whole Wheat
Chef's Treat
Thursday, May 14
Special Cereal Choice: Captain Crunch
Black Bean Soup
Balsamic-Roasted Pork Loin
Balsamic Tofu and Veggie Saute
Roasted Asparagus
Buttermilk Mashed Potatoes
Crystal Cobb
Roast Beef and Cheddar
Friday, May 15
To-Go Snack
Vegan Butternut Squash
Meat Lovers' or Cheese Pizza
Veggie Lovers' Pizza
Spaghetti w/House Marinara
Tossed Garden Salad
Grilled Chicken Caesar
Egg Salad (w/Bacon)
Frozen Yogurt
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