What’s Cooking At Nashotah House?

Or perhaps the better question is “Who’s cooking?” If you’ve stopped by the James Lloyd Breck refectory sometime this Fall, you have probably had a chance to try some of the amazing food students, faculty, staff and guests have been feasting on. If you have not been to campus (and more importantly the refectory) recently, I encourage you to find an excuse to visit! Join us for Morning Prayer and Eucharist and then walk over to breakfast where you will find things like quiche, oatmeal bake, homemade biscuits and sausage gravy, eggs and bacon, cheesy grits, crunchy french toast or homemade scones. There is always fresh fruit, yogurt, cereal and oatmeal if you want to go continental. Don’t feel like getting up early to make it to breakfast? You are in luck–lunch is just as fantastic! You can go light (but really why would you?) and have the fresh salad bar with the typical salad fixins or try the daily featured salad. Entrees we’ve enjoyed lately have included shrimp and grits, gumbo, melt in your mouth pot roast, homemade mac and cheese that should have been illegal, enchilada bake, cottage pie, lasagna Bolognese, homemade soups and a host of delectable desserts. So back to the question–who is cooking? Margaret Mosley, wife of Middler student Richard, came on board in June to head up the refectory and has been shaking things up ever since! She has the restaurant business in her blood–her parents owned Caro’s Mexican restaurant. She also worked for a catering company called Feastivities in Fort Worth and credits her time there for giving her the skills to run the refectory. She joined forces with Shelly Tinsley who has worked in the refectory for the last three years. Shelly lives with her husband and daughter in town and makes many of the yummy desserts people just can’t resist! Daniel Farr came on board in August. Daniel was the Sous Chef at a cafe/gourmet market in Florida for seven years. He moved to Nashotah this summer with his wife Meghan, an MDiv Completion student, and their two boys. Rounding out the team is Britney Braddock and Jorge Rangel. Britney is the wife of Junior student Zack and they have one son and a baby girl on the way. She worked in catering prior to coming to Nashotah. Jorge has called this area home for the last two and a half years. He has a degree in hospitality management from FIU and he and his brother owned two restaurants in South Florida.

Aside from the fantastic meals the culinary crew serves up Monday through Friday, they worked tirelessly to set out an amazing spread for Convocation Week with meals that featured duck, seared tuna, cornish game hens, baked brie, shrimp cocktail, braised asparagus, lamb meatballs, a prime rib carving station and an upscale taco bar. They recently cooked for a Men’s Conference held here at Nashotah and don’t forget about the monthly community dinners! I’m exhausted just typing about all this talented crew does! So next time you find yourself at Nashotah House around meal time be sure and stop by and sample the best cousine you’ll find at any seminary and pretty much anywhere. Then poke your head in the kitchen and say thanks to Margaret, Shelly, Daniel, Britney and Jorge. We are blessed by their gifts, talents and hard work!

Meghan Farr

About Meghan Farr

I am an MDiv completion student here at Nashotah House in my last year of seminary. I am a Candidate for Holy Orders in the Episcopal Church in the Diocese of Central Florida. I'm wife to Daniel and mom to Aidan and Declan. I am a proud Member of the Gator Nation-BA in History '03. When I am not studying and spending time with my family, I enjoy reading historical fiction and cheering on my favorite sports teams. We look forward to where God will lead our family after graduation!