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Sayville Senior Breakfast is a Savory Affair

The pre-turkey day event is a longstanding school tradition for high school seniors.

The traditional pre-Thanksgiving day breakfast for the Sayville senior class was originally launched by Senior Class Advisor Mrs. Marie Joost-Cox and Principal Joseph Buderman.

Now, after a quarter of a century, the Senior Breakfast remains one of the most memorable rites of passage for future graduates in their last year at Sayville High School.   

Again this year, the entire Class of 2013 enjoyed a rare, but much appreciated, opportunity to meet over a nourishing morning meal and enjoy some nostalgic entertainment, personalized by the creative class organizers.

During the breakfast, nearly 290 seniors gathered around the decorated tables for a savory fare provided by a chef with savoir faire, Keith Filosa. Now in his third 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. Since the food program has expanded with Chef Keith, the students agree, the changes have been delicious.     

The breakfast menu offered 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 were irresistible.

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All the trimmings, from bread, rolls, muffins, juices, coffee, and tea were presented to the  students in culinary splendor as they were ceremoniously greeted at the buffet tables by high school administrators, faculty, and staff who joined them in the celebration.

Many thanks go to the organizing committee which included Class of 2013 volunteers, Class advisors Marie Sinclair and Colleen Backer, and parent volunteers who dished out the breakfast fare, as well as those unnamed students who decorated the cafeteria.

Food staff, Chef Keith, Director Linda Horrigan, Cathy Reynolds-Bender, Lorijean Leigh-Manuell, and Carmella Micelli were dedicated to making their second Senior Breakfast another success. To accomplish this, they began in the wee hours of the morning preparing the fresh ingredients. Before 7 a.m. they were joined by the regular high school food staff who helped serve. In addition, special thanks also go to Food and Nutrition staff Tammy Robinson and Cheryl Heckle who assisted in the preparations.

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