Seniors Celebrate Breakfast Tradition
Class of 2014 Enjoy Traditional Senior Breakfast
It’s been more than a quarter of a century since Senior Class Advisor Mrs. Marie Joost-Cox and Principal Joseph Buderman originated the concept, but the enduring tradition of Senior Class Breakfast continued!
Usually the event is held on the Wednesday before Thanksgiving, but this year, because Thanksgiving Break began on Wednesday, nearly 247 members of the Class of 2014 gathered for a Tuesday morning feast in their last year at Sayville High School.
And what a meal it was! The Breakfast menu offered great variety: from a steaming oatmeal buffet to the standard favorites of bacon, eggs, home fries, and sausage. Western-style eggs, with fresh diced peppers, onions, and ham, were also a popular offering. For those who chose pancakes or French toast, hot fruit toppings of strawberry or cherry as well as Maple Syrup proved irresistible. Completing the fare were bread, bagels, rolls, muffins, juices, coffee, and tea.
Another part of the tradition involved volunteers among the Class of 2014 parents who served at the buffet tables and ensured that the Seniors partook of the most important meal of the day. Joining in the celebration were the High School administrators, faculty, and staff who mingled in conversation with the students.
After the nourishing meal was served, the Senior Class enjoyed nostalgic entertainment, personalized by the creative class organizers.
There are many to thank for continuing this favorite tradition. Besides this year’s Class organizing committee and Class Advisors Doug Shaw, Audra Feeley, and Stephanie Adamson, the dedicated Food and Nutrition staff deserve recognition, especially for arriving in the wee hours of the morning to prepare the fresh ingredients. Celebrating his fourth year at the High School, the ever-popular Food and Nutrition’s Chef Keith has been preparing healthier choices and tasty lunches in the revitalized cafeteria as part of the financially self-sustaining Food and Nutrition Program under Director Linda Horrigan.
This year, the successful food program has been able to take on a second Chef, Morgan Ritchie, to keep up with the demand. Along with Chef Keith, Chef Morgan, and Director Horrigan, the food staff that devoted time and energy to this year’s Senior Breakfast were Cathy Reynolds-Bender, Carmella Micelli, Sharon Selanikio, Cindy Hanken, Eileen Lorthioir, and all the rest of the High School Staff. In addition, special thanks also go to Food and Nutrition Account Clerk Tammy Robinson who assisted in the preparations.
Above photo of Food Nutrition Staff: Morgan Ritchie, Cathy Reynolds, Eileen Lorthioir, Pat Landicina, Pat Arth, Linda Horrigan, Liz Turchak, Sharon Selanikio, Cindy Hanken, Carmella Micelli, and Eileen O'Brien