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Liz Torrey

As we celebrate the graduation of the great St. Andrew’s Class of 2020 and mark the end of the 2019-2020 year this week with our final classes and Chapel, I have begun to turn my full attention to our preparations for the opening of the 2020-2021 year. We have created a number of important task forces to study all aspects of our approach to the new academic year, and I consult regularly with our peer schools, medical experts, and the world of colleges and universities. Just as the national and global medical communities work intensively to develop possible therapeutic approaches and vaccines for COVID-19, residential schools, colleges, and universities are working together to resume the residential communities that define our particular approach to education.

Because the safety and health of our students, faculty, faculty families, and staff is so fundamentally important to me, and because the approaches to COVID-19 continue to evolve, I want to be sure St. Andrew’s has the time we need to make the best decision possible for the opening of our new year. Therefore, we will make our announcement about the opening of school on July 30 and delay sending the School’s first tuition bill until August 1. The first payment date for tuition would be due on August 20.

During the 2019-2020 year, St. Andrew’s demonstrated the strength, resilience, and brilliance of our community. We sustained and deepened our community of intelligence, hope, and grace. Our faculty and students created dynamic cultures of teaching and learning in our virtual session. Our community rituals continued to bring us together in powerful and illuminating ways. 

Our faculty, staff, and senior class are ready to rekindle the spirit of St. Andrew’s in the best form possible, beginning in the 2020-2021 year. We cannot wait to get started!




Chef Ray's Emails

Happy Fat Tuesday Andrean's!

Mardi Gras is French for "Fat Tuesday", reflecting the practice of the last night of eating rich, indulgent foods before the ritual fasting of the Lenten season.  Today is also Spring Break Eve, so we've got some fun and all in store for you, but first, your weather!  It's going to be rainy today with a high of 49.  Clearing up for this evening.

Today's lunch will feature a Slower, Lower, Po' Boy.  This will be our version of this Bourbon Street delicacy using chicken tenders (instead of oysters) and deconstructing it so you can make a sandwich of it with proper fixings and a Creole remoulade sauce.  We will be serving this with housemade chips and roasted broccoli.  For dessert, Baker May has been busy putting together some Kings Cake Cupcakes.  Don't worry, there's only a couple with the "King" on top, none on the inside!  Look for a Cajun Portobello Po'Boy as your vegan & vegetarian option inside the servery.

Break Today will feature Lava Cake!!!!

Dinner will carry on some Cajun flavors with a blackened chicken, flank steak, white rice, cajun tofu and other side dishes.

Have a wonderful and safe Spring Break and we'll see you in a few weeks!