On Thursdays, House of Blue at Needville High School is usually filled with staff members from across the district picking up their carryout orders, but last Thursday it was the cooks’ turn to sit and enjoy themselves.
The menu consisted of turkey and dressing, mashed potatoes and gravy, macaroni and cheese, and many more delectable goodies, all made from scratch by the students themselves, and all deliciously tasty.
Desserts included peach cobbler and apple pie, which junior Dyson Miracco declared his favorites.
Horchata, a Spanish spiced rice milk also made by the students, was one of the drink options, and cornbread and Hawaiian rolls and were the breadstuffs of choice.
“I made the cornbread,” Diego Mendez said proudly, at which time four of his buddies announced the Hawaiian rolls were their creation, using a recipe with pineapple juice.
Each component of the meal was made by either an individual student or small groups of students, such as Miracco, sophomore Jackson Filla, and seniors William Tejada and Hugo Mata, who were rightfully proud of their fluffy rolls.
When Filla announced he was still hungry, Miracco pointed to Filla’s food and announced, “That’s his second plate, too, mind you!” as the entire table burst into laughter.
“It’s fun; I enjoy it a lot,” Miracco said of the culinary class. “I’ll take it again next year.”
Meals served weekly
House of Blue is the school’s student-staffed cafe, serving meals to district employees most Thursdays and Fridays during the school year.
Take-out orders are served on Thursdays, with Fridays reserved for dine-in customers.
“We also cater small parties like bunco groups and Fort Bend German Society,” Pugh said. “We make whatever people want.”
The Culinary Arts and Restaurant Management training facility is state-of-the-art, and its students earned their Food Handler’s Certificates earlier in the school year.
House of Blue teacher and chef, Sarah Pugh, watches as Alexa Guerro carefully removes the apple pie she made from the oven. The dessert was one of several entrees made by students of the café’s culinary class.
Culinary Arts students focus on recipe skills, food production and plate presentation as well as table-setting, serving, and cleaning and organizing duties. Thery also take care of reservations, atmosphere, and publicity for House of Blue.
The cafe offers a relaxing setting with a wide variety of delicious, home-cooked meals made by students with a passion for cooking.
“I do my best to give students a good foundation for careers in the food service and hospitality industry,” Pugh said. “They get practical experience in entrepreneurship, preparing the meals and learning managerial skills as well.”
Meals include everything from pot roast with mashed potatoes and green beans to baked tilapia with fruit salsa over confetti rice to a German Feast of pork cutlet and wiener schnitzel, spaetzle dumplings, red cabbage and German chocolate cake.
Desserts feature a wide variety of cakes and pies as well as specialties such as pavlova (an Australian meringue with whipped cream and toppings) and Boule de Neige (snowball fudge cake covered in whipped cream).
Just about any design and flavor of decorated cookies are also available to order, and everything at House of Blue is made from scratch.
“We’ll try anything,” Pugh said.
Giving thanks and sharing laughs Seniors and besties Gissel Correa and Sarah Gonzalez Lopez were joined at their table by teacher and chef, Sarah Pugh, who said this is the second year for both girls to take her class.
“They’re great,” she said. “If I need something done, I just say, ‘Go do this’ and they do it. They can cook just about anything.”
Just then, students at another table gave a toast, with each person sharing the things for which they’re thankful.
Pugh joined every student in wearing a homemade “hat” of sorts, listing three things for which they are thankful. Most had “God” front and center, with “family and friends” high on the list as well.
Along with those two items and the beauty of nature, Pugh listed her students among the things for which she is most thankful; and the feeling is obviously mutual, as all her students agreed she is kind and caring, and a great teacher.
Perhaps the most unusual item listed on the students’ hats was “Suburban” on Mendez’s hat.
He got a little goodnatured ribbing from his friends, but simply shrugged and explained, “I like my Suburban,” which garnered more laughter.
Once students return from Thanksgiving Break, they’ll be tweaking details for their Christmas meal of holiday ham with all the trimmings, which will be served Thursday and Friday, Dec. 4 and 5.
The following week, construction of gingerbread houses for House of Blues’ annual contest will begin.
On Friday, Dec. 12, an open house featuring a silent auction, wassail and cookies will take place for staff members throughout the school day, with each attendee voting for his or her favorite gingerbread house.
All proceeds, just as all tips at House of Blue, are used for scholarships for graduating seniors.
Weekly meals are $13 and include a drink and dessert, while catered meals vary according to the options chosen, number of people, and other options.
“I’m going to be very sad when this class graduates. They are so talented,” Pugh said. “The good news is, we also have a lot of good ones coming up.”
E-mail Pugh at pughs@needvilleisd. com for more information.
Jackie Marroquin, left, and Gissel Correa prepare their plates at House of Blue’s Thanksgiving meal. Meals at the Needville High School cafe are prepared by the students and served each Thursday.
Dining and Cooking