Read Chef Dave's Biography
COOKIES & CAKES
Homemade Lasagna with Seasoned Beef, Ricotta & Mozzarella Cheese
with a Fresh Rosemary Tomato Sauce
Homemade Carrot Cake with Cream Cheese Frosting
Dinner for One - $9
Dinner for Two - $17
Dinner for Four - $30
Mon 2/06 |
Tue 2/07 |
Wed 2/08 |
Thur 2/09 |
Fri 2/10 |
Whole Wheat French Toast with Sliced Bananas |
Toasted Bagels with Cream Cheese and Pineapple |
Whole Wheat Banana Pancakes with Pears Milk |
Cheerios with Fresh Oranges Milk |
Homemade Chocolate Chip Muffins w/Bananas Milk |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
BBQ Chicken Pita Pizza with Fresh Marinara, and Mozzarella with Green Beans and Sliced Peaches Milk |
Turkey Sloppy Joe’s with Mini Buns, Mixed Vegetable and Sliced Pears Milk |
Turkey and Swiss on Handmade Baguettes with Baby Carrots and Red Grapes Milk |
Whole Wheat Penne with Pesto, Sausage and Tomatoes with Pineapple and Steamed Peas Milk |
Stir Fry with Brown Rice, Peppers, Carrots and Broccoli with Chicken and Mandarin Oranges |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Vegetarian: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Baby Food: |
Pretzel Sticks with Juice |
Applesauce with Grahams |
Cheez-its with Juice |
Raisins with Cheerios |
Animal Crackers with Juice |
Kitchen Staff
 Chef Dave |
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, whom 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.