stacked black bean enchiladas with carrot salad, tomatoes, and pineapple

stacked black bean enchiladas with carrot salad, tomatoes, and pineapple

Perhaps one of the unsung heroes of our center is our cook, Jennifer Biggs.  Jennifer holds a special place in the hearts of the families who have been lucky enough to have been touched by her culinary expertise.  Jennifer once worked here ages ago but left to get her degree from the Texas Culinary Academy.  She then worked at such well known restaurants as Castle Hill and as a sous chef for the University of Texas catering department.  We are so lucky that Jennifer found her way back to our center.             

When asked what her philosophy is regarding food and children, Jennifer says, "Children should eat a variety of real, non-processed food."  This shows everyday when Jennifer serves us breakfast, lunch and an afternoon snack. One day we could be having barley, beans and roasted vegetables while another day we could be having freshly baked pita bread and hummus. Our well balanced, fresh menu is unseen anywhere else, and we truly hold pride in the program that Jennifer has created for us.

 

Below is a sample of one of our weekly menus.  To see our current menu, click here.