Robin Menard, Area Director
Sidwell Friends School

My involvement with food has been an ongoing journey for as long as I can remember. My food experiences on Nantucket Island from 1982 until 1998 included bussing tables, waitressing, dining room manager, and cooking professionally. All of this culminated as I was chef/owner of The Pines Restaurant (Nantucket) for almost 10 years.
I have been with Meriwether Godsey since 1994, most recently as the Director of Dining Services at Sidwell Friends School. The over 1100 taste buds to satisfy on a daily bases is a challenge I love and embrace. Surrounded by a diverse and talented team of people, we meet this challenge with nutrition, sustainability and fun in mind on a daily bases.

  


Rebecca Cunningham, Executive Chef
Sidwell Friends School

My Grandmother used all of her senses when she cooked and it was at her side that I fell in love with the kitchen. She would measure with a tea cup, the palm of her hand, or a pinch and time a roast or a pie to perfection by her sense of smell.

As an adult I pursued my cooking career under the very gifted Yannick Cam in Washington, DC, along with his Sous Chef, Peter Gaylor, who would later become my husband. In 1981 Peter and I opened our own restaurant in Lyme, NH. D’Artagnan was our focus for 14 years before we returned to the Washington area with our (then) young daughter, Nicole, to be close to family.

I became a demo chef for William Sonoma, and then worked with Whole Foods Market as a regional trainer, where I learned much about all natural and organic foods. The opportunity to work at Sidwell Friends has been the culmination of my experience. I was chef at Sidwell Friends when Meriwether Godsey began contracting there in 2007.

 

Meriwether's Chop Salad Print E-mail

Makes 6 to 8 main entrée servings

For the salad:

3 lb cheese tortellini (fresh or frozen)
8 oz garbanzo beans
8 oz grape tomatoes, local in season preferred
4 oz Genoa salami, thinly sliced, cut into ¼” ribbons
4 oz smoked mozzarella, cut into ¼” cubes
4 oz kalamata olives
4 oz sun dried tomatoes, soaked and sliced
4 oz Italian parsley, coarsely chopped

For the vinaigrette (makes 1½ c):

¼ c shallot, diced
1/8 c scallions, sliced
½ c white wine vinegar
1 tbl garlic, chopped
2 tsp sea salt
½ c good quality olive oil

  • Cook tortellini according to package directions; drain and chill.
  • Make vinaigrette; hold at room temperature
  • Combine the remaining ingredients in a large bowl with chilled tortellini and vinaigrette; toss gently
  • Serve on local greens

Hearty, zesty salad, great for picnics and light dinners

ROBIN MENARD, Area Director & REBECCA CUNNINGHAM, Executive Chef

 

Lynchburg Landmark

Take a tour of our award-winning specialty store and café featuring gifts for all occasions, gourmet foods, local artisans, and 45 years of heritage.  Farmbasket’s story started with an apple…
(read more)

 

We really are family. I believe that is what separates us from the others...

MG Employee


Copyright © Meriwether Godsey, inc.
4944 Old Boonsboro Rd, Lynchburg VA 24503
Get our updates in your inbox