Read Chef Dave's Biography
COOKIES & CAKES
Cajun Jambalaya with Andouille, Diced Tomatoes, and Red Peppers
Fried Apples Served with Caramel and Tender Crepes
Dinner for One - $9
Dinner for Two - $17
Dinner for Four -$30
Mon 8/30 |
Tue 8/31 |
Wed 9/01 |
Thur 9/02 |
Fri 9/03 |
Yogurt parfait with Homemade Granola, Banana Slices |
Cinnamon Life Cereal with Strawberry |
Sausage and Cinnamon Toast with Fresh Pears Milk |
Banana Pancakes with Watermelon Milk |
Lemon Poppy Seed Bread with Pineapple Milk |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Chicken Fajitas with Red Peppers and Onions with Roasted Corn and Pineapple
Milk |
Oven Roasted BBQ Chicken with Mixed Vegetables and Sliced Pears Milk |
BLT’s with Turkey Bacon, Leaf Lettuce and Tomato with Baby Carrots and Mandarin Oranges |
Turkey Tetrazzini with Sauteed Green Beans and Mandarin Oranges
Milk |
Pulled Pork with Mini Buns, Watermelon, and Blanched Broccoli
Milk |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Rice Cakes with Juice |
Goldfish Crackers with Juice |
Teddy Grahams with Juice |
Cheez-its with Juice |
Animal Crackers with Juice |
Kitchen Staff
 Chef Dave |
 Miss Sandra |
Chef Dave grew up in Bloomington-Normal and developed an abiding love for cooking from a young age. His mother would frequently include him in the homemade meals she prepared. Even in high school he knew that he wanted to attend culinary school. After graduating from NCHS (back when it was on Kingsley) he moved to Joliet to do just that.
Having worked in the Restaurant industry since he was 16 Chef Dave has seen it all. Once he graduated from Culinary school he moved back to Bloomington-Normal and took an internship at Central Station. After his internship he took a position at Biaggi’s as a Captain. Eventually he discovered that Mo Kelly, who he had known since he was just a few years old, was looking for a Chef to oversee their new facility. Needless to say being given the opportunity to build a kitchen from the ground up was a chance any Chef would jump at.
While in Joliet Chef Dave was able to gain the experience that would equip him to prepare a vast array of cuisines. This was one the most important functions of his schooling because we pride ourselves here at Katie’s Kids for the variety of foods that we serve. One of the challenges that many Chefs seems to face is whether to make their food delicious or healthy. To Chef Dave there is no distinction.