A Better School Lunch

eat·i·quette noun \ˈee-ti-kət, -ˌket\ a school lunch program implemented in select Philadelphia schools that uses fresh healthy food, family style dining, and other principles to improve the lives of children.



What's Hot

New Recipes

Summer Vegetable Salad

Quantity 8
Skill Level

1 small red onion, thinly sliced

2 tablespoon coarse salt

1 tablespoon sugar

1/2 cup water

2 cup white vinegar

1/4 cup fresh lemon juice

1/2 cup Apple Cider Vinegar

1 cup Extra Virgin or Virgin olive oil

1/4 cup fresh parsley or other herbs, roughly chopped

2 tablespoon coarse salt

1 teaspoon ground black pepper

2 medium cucumbers

2 medium carrots

1 pint cherry or grape tomatoes

1 yellow bell pepper

1 bunch scallions

1 can cannellini beans, drained and rinsed

Optional add-ins: avocado,
olives, sliced pepperoncini
peppers, garbanzo beans,
canned tuna


Place thinly sliced onions in a container with tall sides.

Heat water on the stove or in a microwave until hot. Dissolve salt and sugar in hot water and stir in vinegar

Pour pickling liquid over sliced onions, pushing onions down so all are submerged.

Let steep while assembling the salad, about 20 minutes.

Combine all ingredients in a container with a tightfitting lid. Shake container until oil and vinegar are emulsified and no longer separated. Alternatively, all ingredients can be whisked together in a bowl.

Set aside until salad is assembled, shaking or whisking again once before dressing vegetables.

Wash all produce.

Remove waxy skin on cucumber with vegetable peeler and discard. Cut off one end of cucumber and stand cucumber up with the flat end on the cutting board. Press the palm of your hand on the other end of the cucumber to keep it steady. Using the peeler, peel downwards towards the cutting board, removing strips of cucumber until you can see the seeds. Turn cucumber to get strips from all sides. Discard seeds and place cucumber strips in large bowl.

Holding the carrot by the stem end, peel away from your hand to remove the outer layer and discard. Continue to remove strips of the carrot, turning the vegetable to peel strips from all sides. Place strips in the bowl with cucumber.

Cut pepper in half lengthwise and pull out stem and all seeds. Cut pepper halves into thin strips, then turn strips and cut crosswise to produce a small dice. Add to bowl with vegetables.

Thinly slice or snip scallions on an angle. Slice cherry tomatoes in half. Add both to bowl.

Add drained, rinsed beans to bowl.

Add a big pinch of pickled onions to bowl with other vegetables.

Season with a pinch of salt and pepper.

Add 1/2 cup vinaigrette to bowl and toss to coat all vegetables. Add more dressing, if desired.

Can be eaten immediately or prepared and stored in the refrigerator for up to 12 hours.


The 11th Annual Great Chefs Event


Tuesday June 14th, 2016, 6:00pm - 9:00pm


Urban Outfitters, Inc., 5000 S. Broad Street - Building 543, Philadelphia, PA


The Great Chefs Event began in 2006 by partners Marc Vetri and Jeff Benjamin to benefit Alex’s Lemonade Stand Foundation, a local nonprofit that raises funds and awareness for pediatric cancer research. In 2008, Vetri and Benjamin founded Vetri Community Partnership, which helps provide healthy school lunch and nutrition education to Philadelphia youth.

Today, the event is a dual fundraiser for the two nonprofits, raising more than $800,000 in 2015, which marked its 10th year. The event brings dozens of high-profile chefs from across the country and around the world to the unique space of Urban Outfitters, Inc.’s corporate campus in Philadelphia for an evening of fun, food and charity.

Tickets are available at


Chef Spotlight

Deborah Anthony

Just one year ago, St. James School administrators teamed up with Di Bruno Bros. to renovate its tiny, outdated kitchen. Today, the kitchen is beautiful and functional, and with Chef Deborah Anthony leading the charge in partnership with the Vetri Foundation, students are eating more fresh, healthy family-style meals than ever before.

To get a feel for the impact she’s making in the lives of everyone at St. James, here’s just one of the many glowing testimonials we’ve received from students: “Chef Anthony is an amazing chef and she knows just what to cook on the right days. We get to have food that we never even thought existed! She is so amazing. She is nice, kind and everything that is good wrapped into one!”

So, we caught up with her to learn about her background and to find out what it’s like to be part of such amazing change at St. James:

How did you become a chef?

I started at Girard College, first as a server. The managers recognized that I could do food because I had ideas and a good sense of taste. They put me on the salad bar, which I really enjoyed because I love working with fresh food. Then I became the day cook and I was making breakfast and lunch for about 400 people a day. I learned about the Vetri Foundation through Dream Camp, which was held at Girard College. I helped out in the kitchen with them and Marc saw me making my own salad dressings and creating menus, and he said he liked what I was doing. Years later, the Vetri Foundation put me in touch with St. James School because they needed a chef and I’m so glad that I decided to take the position!

What do enjoy about working with the Vetri Foundation?

I was interested in the Vetri Foundation because it’s all fresh, healthy food. I was also amazed by how the kids took to it, even things that you wouldn’t expect them to eat!

What do you love about your job?

I enjoy challenging myself to learn new things in the kitchen. And also the appreciation I get from everyone in the school – students and teachers! I like to make things pretty and they notice that. What I always hear is: “Wow, I thought yesterday’s lunch was the best meal ever, but today is even better!”

What would you say is your signature dish?

Pigs feet! I make it during the holidays for my family. At school, everyone really likes the oven-baked cornflake chicken and the frozen yogurt with berries.

What career advice would you give a student who wanted to be a chef?

I would tell them to be passionate at all times.


A Day in the Life

Lending a Hand in the Eatiquette Kitchen
Preparing enough food for nearly 400 people makes any kitchen task tiring. Yet performing them is incredibly fulfilling. LEARN MORE >


Kristi Littel
Wissahickon Charter School's Kristi Littel describes how the Vetri Foundation helped supplement her vision for the school. LEARN MORE >


Ziegler Principal Paul Spina: Eatiquette is So Much More than Good Food


An Intern’s Perspective: Eatiquette
Read on for our intern Katherine's perspective on Eatiquette in the lunchroom! LEARN MORE >


Table Captains
Five or ten minutes before lunch at each of our Eatiquette partner schools, table captains arrive. LEARN MORE >


Teaching Kids to Cook
On a recent Thursday, the lunch crowd at Osteria had to make a little extra room for some Kindergarteners from Philadelphia's Bache Martin Elementary School. LEARN MORE >


Our Mission


Food Can...Empower Children, Food Can...Create Community, Food Can...Inspire Change

The Vetri Community Partnership helps kids experience the connection between eating well and feeling good. Through food, education and social interaction, we give children the nutritional foundation they need to grow and thrive.


Together with our partners we have served 526,540 healthy, family style meals.