Newport Restaurant Owners Teach Melville Students the Importance of Eating Local, Fresh

The first-graders at enjoyed fresh salads made with local ingredients Tuesday afternoon, while also learning about dining etiquette.

Melville School particiated in “Chefs Move to School," a partner program with Newport restaurant Tallulah on Thames.

The chefs' program is run by the U.S. Department of Agriculture (USDA) and “will help chefs partner with interested schools in their communities so together they can create healthy meals that meet schools’ guidelines and budgets, while teaching young people about nutrition and making balanced choices.” First Lady Michelle Obama is a strong advocate of the program.

Physical Education Teacher Pamela Storme organized the event and its curriculum at the school.

“This is an amazing experience, having a professional chef and management to give them the knowledge of farm to table. They also benefit by knowing how to perform proper etiquette from Tallulah on Thames’ wait staff,” she said.

“This is the new health class, where they have 'hands on' and not from a text book. When they have hands on, they remember better. I like to raise the bar here at Melville."

For student Gavin Bicho, that statement was very true.

"I never tasted all the different types of vegetables. It was real neat to find out we can get food from farms nearby. I also found out how to serve the food, too,” he said.

For first-grader Kristin Kelly, it was fun as well as educational.

“I learned that there are many different kinds of vegetables and fruits. I love it,” she said with a smile.

Tallulah on Thames is owned and operated by Chef Jake Rojas and Kelly Ann Maurice and has been opened for about a year and a half. "Tallulah" was Maurice’s nickname when she was a little girl.

Tallulah is a farm to table restaurant and uses only local ingredients in all their offerings.

“We want to raise awareness and invest in the future of the next generation. I want the students to care about what they eat and to ask the question, ’what am I eating, where does it come from?’” said Maurice, who is spearheading the efforts for the restaurant.

It all started several months ago when Maurice and Rojas found out about the program from friends Matt and Kate Jennings. The Jennings own another farm to table restaurant in Providence called Farm Stead. 

“When we started working with Melville, we decided to create a salad from all local ingredients. We want the kids to know they can go right out their backdoor and get what they need,” she said.

After they made the connection with Melville, Rojas and Maurice brought in food for the first graders to experience.

“We want them to have fun as well as an awareness that food doesn’t have to come in a box or a jar," Maurice said.

Basil micro greens from Lori of Farming Turtles in Exeter were also delivered. It was the job for the students to keep these greens alive.

“Our salads contain apples from Hill Orchards, strawberries from Sweetberry Farm, lettuce from Farming Turtles and radishes from Schartner Farm,” said Rojas.

Also, an assignment was given out by Maurice for the children to draw a salad based on local produce. The pictures will later be added into a recipe book.