The Abbey Group

Employee LoginCareers

Back to All Stories ›

Check Out this Abbey Group Shout Out on the Bennington Banners in “Roses to”

This weekend, the Abbey group was given a “rose” for their collaborative efforts with the Southwest Vermont Supervisory Union in providing free school breakfast for all district students during the first two weeks of the school year from Sept. 3rd to 13th.  This is different than most programs in the state  by allowing everyone free breakfast for that time instead of just the students who qualify for  free and reduced meals.

Please visit the Bennington Banner link below for many great thanks given to area organizations.





BB article 8-24-2013

Read more ›

The Abbey Group Well Represented at St. Johnsbury. -WCAX News Story- New cookbook for Vt. cafeteria cuisine

The Vermont Education Agency and a group of local nonprofits have come together to create the first-of-it’s-kind cafeteria cookbook. Abbey Group directors and chefs were there in St. Johnsbury to help try out some of the  recipes and pick up new ideas.  Check out the WCAX link below for the full video, and quote from Abbey Chef Director Josephi Gerardi.

New cookbook for Vt. cafeteria cuisine

New cookbook for Vt. cafeteria cuisine

Posted: Aug 14, 2013 6:53 PM EDTUpdated: Aug 16, 2013 5:00 PM EDT

By Alexei Rubenstein – bio | email

ST. JOHNSBURY, Vt. -Call it a boot camp for school cooks. Dozens of school cooks and food directors from across the state are spending the week in St. Johnsbury to pick up new ideas and refine their techniques.When Penny Goss of Bakersfield started in the school kitchen back in the 1960s, it was simpler time.

“Back then there were hardly any regulations, you just fed the kids,” Goss said. “You did homemade things and you fed them. And now there a lot of things; you have to follow the rules.”

This year, the Vermont Education Agency and a group of local nonprofits have teamed up to produce a first-of-its-kind cookbook with recipes by school cooks for school cooks. Some seasonal items on the menu– sautéed greens and beans, Magenta-root slaw and corn salad.

“What we were trying to strive for was a cookbook that anybody would pick up and say, ‘wow, pictures– they’re great; the food looks wonderful,’ and that it brings up the level of school meals in terms of yeah, this is a profession, these are real culinary skills we’re talking about,” said Abbie Nelson of Vermont FEED.

Back in the classroom, the cooks fine-tune some of the recipes that will make the final cut.

There was a backlash at some schools last year over the news federal standards, complaints that there wasn’t enough to eat or that even popular local foods didn’t meet the standards.

“A little tough, but it really turned out well. And I think as we go forward with this, it’s going to change a bit. Kids are more accepting of it. I think it was the high school kids in the beginning that were kind of not too receptive. The younger kids coming up, they don’t know any better. They’re going to be really just learning it as they go and they think that is the norm,” said Joseph Gerardi of Townshend.

New England Culinary Institute students helped test many of the new recipes.

“The volume that school food service directors have to provide, the limited budgets that they work with, the limited staff that they get to work with was really a revelation for my students and myself, as well,” said Jim Birmingham of NECI.

The new cookbooks will go out to every school this fall– an effort to share the love of cooking with kids across the state.


Read more ›

The Abbey Makes the News! Cooking with Heart, Rutland Daily Herald

Another great article has been written about one of our Chef’s Meggen Hanna, who currently works at Barstow Memorial School.

Click below to read the whole article at The Rutland Daily Herald.

Thank you for your great work Meggen!


Read more ›

Recipe – Cauliflower Pizza Crust

Last week we whipped up some pizzas with a cauliflower crust in the Abbey test kitchen and the results were amazing! You can barely tell the difference between a bread crust and the cauliflower. We recommend making a few mini pizzas with this recipe or try cooking them a little longer than the recommended time using a pizza stone or a special pizza pan that will really crisp up the bottom. A brown bottom was our biggest issue with the recipe but we think making smaller pizzas or using a grated pan will be an easy fix. If you try the recipe let us know how it goes!


Servings: 2 Small Pizzas
Prep Time: 25 minutes   Cook Time: 18min



  •              1LARGE head cauliflower (or 2+ cups shredded cauliflower)
  •              1 large egg
  •              1 cup finely shredded mozzarella cheese (or try another kind!)
  •              1 teaspoon dried oregano
  •              1/2 teaspoon minced garlic
  •              1/2 teaspoon onion salt



  •             1/2 cup tomato-basil marinara sauce (or pizza sauce)
  •              1/2 cup finely shredded mozzarella cheese
  •              Favorite pizza toppings


1.            Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). Shred the cauliflower into small crumbles. You can use the food processor but be careful not to turn the cauliflower into soup. You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool.

In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on the prepared pan or two 5” crusts.  Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

2.            Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add your toppings and, spreading them out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.

Recipe adopted From: Recipe Girl

Read more ›