100 Years and (Almost) 100 Recipes: “cUiSiNe” - a New USN Cookbook
Ever wonder what the cheese to chili ratio is in Mr. Flatau’s Green Chili Mac ‘n’ Cheese, or how Ms. Morris makes her Vegan Meatloaf taste so real? What about the secrets to Ms. Phillips's Cheese Grits, Ms. Vasquez’s Rellanitos, Mr. Rod’s Meringue Cookies, Ms. Fulcher’s Granola, Ms. Clinard’s Homemade Pizzas, or Ms. Schneider’s Fluffy Cheesecake?
Well, now you can learn all those and over 90 other mouth-watering recipes from our students, parents, alumni, faculty, staff, and even local celebrities in “cUiSiNe,” the new University School of Nashville cookbook, for a mere $10.
Thirteen years ago, when I was in kindergarten, the school came out with the cookbook “Stir it Up,” which was a huge success. Now, after three years of hard work, the student-run high school Culinary Club has produced our new cookbook. If you would like to get a taste of who we are in our 100th year, you can buy a delicious slice of our history at the USN Bookstore or contact me at shaanmerchant15@email.usn.org.
The Culinary Club would like to thank two alumni without whom this project would never have taken off, Jackie Carter ’12 and Jack Spiva ’13, and of course, everybody who submitted recipes to make this possible.
University of Virginia selected Margot Ross '24 to be a Jefferson Scholar. The highly selective scholarship includes the full cost of attending UVA for four years of study as well as numerous enrichment opportunities. It has been 12 years since a University School of Nashville senior last became a Jefferson Scholar.
USN Mission: University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.