A partnership between DVSS and O’Shea’s has revealed some great talent and added some tasty items to their menu.
The restaurant has two new menu items thanks to the DVSS Cooking apprentice program class.
Heather Jones of the Scholarship Committee at Canalta explains this September the restaurant is coming up on its 10th anniversary and wanted to celebrate with a new menu. They looked at involving the DVSS culinary program and saw it a vehicle to use its Canalta Scholarship as an incentive.
It was a natural fit, the students had some time to work with teacher Curtis LaPierre to create a restaurant dish. The restaurant’s culinary team came to the high school to meet the participating students and try out 20 dishes.
From those 20 dishes, they picked five. These dishes were featured on O’Shea’s menu for the month of April.
To support the DVSS Class of 2016, for each dish sold, O’Shea’s donated $1 to the graduating class, totalling $382.
In the end Savannah Richardson’s dish Chicken Sausage and Shrimp Jambalaya was selected.
“We are very happy to announce that Savanna Richardson will receive a $750 scholarship for her entry of the Jambalaya with rice which was ordered 112 times with rave reviews,” said Jones.
She explains the scholarship criteria was based on the initial presentation day, execution in O’Shea’s kitchen, sales, guest feedback, menu description the students submitted and how engaged they were during the month.
She adds the competition proved too tough to limit it to just one winner. Jessica Fernando’s Grilled Steak Sandwich also proved to be popular and she was awarded a $250 scholarship.
Both dishes will make the new menu in September with Savanna's and Jessica's names being printed beside their dishes.
“We are so happy with how this feature went and are very excited to partner with the school again next April,” said Jones.
