Va. high school adds 'premium' items to menu

The new program, featuring larger portions and higher-quality foods, started at Bridgewater-Raynham Regional High School on Nov. 6.

Dec. 2—Brendan St. Laurent was in the lunch line Friday for chicken tenders made with solid “whole muscle” meat, one of the new “premium” options on offer in the B-R cafeteria.

“They look good. They look like a quality meal,” said the junior from Bridgewater.

That’s music to B-R Food Service Director Eric DeLisle’s ears.

The Bridgewater-Raynham Regional School Committee last month unanimously approved a proposal by DeLisle to offer the new premium options at the high school and the program kicked off on Wednesday, Nov. 6.