Chef David Luscher provides innovative, creative meals each day using the freshest local ingredients and sustainable practices to create a dining experience for every guest.
While students work hard to advance academically and socially, fueling their brains and bodies throughout the day is essential. Springdale students enjoy meals together on campus at the Dining Hall. Our head chef prepares a variety of nutritious options that satisfy even the choosiest palates. Special meals are available for those needing preparations that are nut-free, gluten free or require other dietary restrictions.
All students are provided meal service for breakfast, lunch and dinner during the week and brunch and dinner on weekends. After-hours snacks also are provided. Dining staff also prepares nutritious meals for students participating in scheduled activities off-campus. Please review the menus and recipes below.
7:30 – 8:30 a.m. Monday – Friday
At Springdale Preparatory School, students start the day on the right foot and with a healthy, balanced diet. Fresh whole and cut fruits, yogurt, whole grain cereals, and a variety of hot breakfast options are available on daily basis. Homemade blueberry pancakes, scrambled cage free eggs, fresh cut, seasoned potatoes, spicy breakfast burritos with chorizo sausage, and poached eggs over house made corned beef hash are just some of the many options found on our weekly menu.
11:45 a.m. – 12:45 p.m. Monday – Wednesday, Friday.
11:30 a.m. – 12:30 p.m. Thursday
The culinary department at Springdale Preparatory School creates menus that students and staff look forward to each day. Our exceptional salad bar features over 25 fresh fruit and vegetable options daily and a full deli is always available, featuring a variety of meats and cheeses, condiments and toppings with a range of bread and wrap options. Our hot bar provides two main entrees, starch and vegetable options each day, and our dessert station has plenty of delicious, freshly prepared selections to finish the meal. Pizza dough is made from scratch and hand tossed. Stocks, soups and sauces are made from scratch. Even chicken tenders are individually breaded and baked. Everything served at Springdale Preparatory School is carefully planned and executed to provide guests with healthy, delicious, well balanced meals.
5:30 – 6:30 p.m. Monday – Friday
At Springdale Preparatory School, we work with our boarding students to cater to their individual needs and tastes, providing meals that they are sure to enjoy, yet balanced enough that guarantee nutritional value while they reside away from home.
11:00 a.m. – 12:00 p.m. Saturday & Sunday
Throughout the year, Springdale Preparatory students are engaged in various projects associated with our kitchen and that coordinate with our engaging and experiential curriculum. Whether it’s one on one instruction with Chef Dave, incorporating a Chinese buffet lunch during study about the Chinese New Year, providing culinary training of Creole style food incorporated into their curriculum, or caring for the fresh herb garden that grows inside the culinary department walls, there are always ample opportunities for the students to be engaged with food.
We have an ambitious garden program underway at Springdale Preparatory School. With so many schools lately focusing on fresh, local products and those that are sustainable, we’ve taken it a step further and are including our students in developing our sustainable program. With plenty of space for gardens around campus and the addition of a composting program and a greenhouse by 2019, our goal is to create a sustainable practice that provides our dining program with fresh, year-round produce for our students to help grow and then taste the fruits of their studies.
In February 2018, Springdale Preparatory School started the Best Brunch in Town by opening our doors to the public and giving them a taste of what we have to offer our friends, family, staff and students on a regular basis. We also have catering options available on campus that offer the opportunity for us to be a part of our growing New Windsor community. For more information on any of our catering services, please contact Art Seibel at 443-671-0051.
We look forward to serving you! For any food service questions, please feel free to contact Chef Dave Luscher at 443-671-0074.