Wild Lunch

A Local Weatherford restaurant, The Wild Mushroom Steak House and Lounge, recently agreed to provide lunches for the 2012-2013 school year for four area schools: Weatherford Christian School, The Schoolhouse, Heart 2 Heart Montessori and Couts Christian Academy. These meals will be made fresh each day and delivered to the schools for lunch.

The Wild Mushroom, opened in 2009, is co-owned by its head chef, Jerret Joslin, and John Shepherd. They boast an impressive two decades of restaurant industry experience between them. Their expertise shows in their ability to offer classy, up-scale food in a more intimate setting. The Wild Mushroom will be providing hot, gourmet lunches to the schools according to the USDA food pyramid guidelines established for all public school menus. This is a considerable update for the children because small, cramped kitchens had hindered offerings in previous years, and lunches at these schools had consisted of fried or frozen food.

Joslin took this as a challenge saying, “It’s wonderful to be able to teach children at a young age that the food they consume can be delicious and flavorful while being healthy at the same time.”

“We are constantly striving to improve our operations as a whole at WCS, and being able to give our students a much healthier lunch menu for the same affordable price accomplished just that,” said Weatherford Christian School Director of Development Leslie Chalmers. — Joshua MitchellA Local Weatherford restaurant, The Wild Mushroom Steak House and Lounge, recently agreed to provide lunches for the 2012-2013 school year for four area schools: Weatherford Christian School, The Schoolhouse, Heart 2 Heart Montessori and Couts Christian Academy. These meals will be made fresh each day and delivered to the schools for lunch.

The Wild Mushroom, opened in 2009, is co-owned by its head chef, Jerret Joslin, and John Shepherd. They boast an impressive two decades of restaurant industry experience between them. Their expertise shows in their ability to offer classy, up-scale food in a more intimate setting. The Wild Mushroom will be providing hot, gourmet lunches to the schools according to the USDA food pyramid guidelines established for all public school menus. This is a considerable update for the children because small, cramped kitchens had hindered offerings in previous years, and lunches at these schools had consisted of fried or frozen food.

Joslin took this as a challenge saying, “It’s wonderful to be able to teach children at a young age that the food they consume can be delicious and flavorful while being healthy at the same time.”

“We are constantly striving to improve our operations as a whole at WCS, and being able to give our students a much healthier lunch menu for the same affordable price accomplished just that,” said Weatherford Christian School Director of Development Leslie Chalmers. — Joshua Mitchell