Don’t miss out on this summers CSA program.
Chef Mark recently had a FUN FRIDAY project with the students. Everyone had a great time participating. Mark told us that the students had pulled all the vegetables from the garden on Thursday. (Remember, this is from their very own school garden. Sustainability at it’s finest) Chef stated that he had enough broccoli left that he switched the menu, and made 2 types of broccoli salad with fresh greens, again from the school garden. He then made a delicious tomato-basil viniagrette as well as a ginger-apricot dressing. Word got out, that everyone loved it!
Now think back to a time in your school days, when you as a child helped prepare your very own school lunch! Or did you just settle for the old Friday menu of…CHEF’S SURPRISE? And if we found out what they threw in it, we definately would of been……SURPRISED!
We received an e-mail from one of the fathers, who’s daughter attends one of the schools we provide services to. Below is what he said about our very own Chef Mark:
Subject: Chef Mark
“I felt compelled to share this with you:
My 6 year old, J******, was adamant that she HERSELF cut up the fresh pear that she wanted for dinner tonight. I gave her a small paring knife, fully expecting to have to get the first aid kit after about 30 seconds.
She grabbed the knife, started slicing away and said, “See Dad, Chef Mark taught us to hold our OTHER hand like a panther claw so that we wouldn’t cut ourselves”.
Your staff is awesome.”
That is a great email to read. We are thrilled that we can be a part of teaching your daughter the joys of cooking and eathing healthy. And thanks Chef Mark, you make us proud!
A few days ago, Chef Mark decided to have a “bobbing for apples” contest at Oakhill. No clear winner was determined, but there were plenty of smiles, giggles and laughter to go around, proving that Our main ingredient was part of the day……FUN!
It’s a…………………New Culinary Class Instructor for Kansas City. I’d pass out bubble gum cigars but I chewed them all on my drive back from Clearwater Fl. to our home office in Estero Florida. Okay it’s not the home office but it’s where I’m at and it’s home and an office so……okay anyway….
BISTRO KIDS IS PLEASED TO WELCOME MARK ZUKAITIS JR. TO OUR STAFF!
We are thrilled to have Mark on our team and look forward to what he will bring to our company and our Kansas City Customers. Here’s Mark’s Bio in his own words:
“I have had a passion for food since I can remember. Both of my parents loved to cook dinner for the family, and I began helping at a very young age. By the time I was 10 years old, my parents were letting me take turns with them cooking dinner. I attended Johnson and Wales University in Charleston, South Carolina to get professional training and graduated second in my class of over 500 students with an Associates Degree in Culinary Arts. I have extensive background in Low Country cuisines of the Southern United States as well as Southwestern fare and Meditterranean foods from Spain, France, Italy and Morocco. I was a Culinary class instructor at Williams-Sonoma for over five years and have done private classes, caterings, and wine tastings at people’s homes for the past 10 years for groups of all sizes. Today, I enjoy cooking at home with my two daughters, Isabelle, seven years old, and Evelyn, 5 years old. We focus on fun, yummy food that is healthy and full of energy for our busy lives. I am very excited to be a member of Bistro Kids and to help teach other children about the wonderful world of food and the benefits of eating well balanced meals.”
Mark Zukaitis Jr.
Welcome to the staff Mark. We are happy to have you here!
I know that when I was a student, knowing what was in our school lunch was sometimes a mystery. Here’s a few pictures from a couple of days of serving lunch to our customers at Oakhill Day School. Keep in mind….this isn’t the exception, IT’S THE NORM!
Example A:Good Natured Family Farms All Beef Hot Dog Local Whole Wheat Buns Winter Harvest Squash Soup 7 grain Kashi crackers Apples Carrots