Matthew Ferry of Children's Village prepares hundreds of fresh gourmet-worthy meals daily for some of life's pickiest eaters. He shares a few successful ones — including Indonesian beef stew.
“There is no filter on children,” said Matt Ferry, who has been head chef for his pint-size clientele at Children’s Village since 2013 .
What Ferry, kitchen administrator and head chef, doesn’t forget is every day they need to be fed. Breakfast, lunch, snacks. Menus need to be prepared months in advance and aligned with what is in season. He has to account for special dietary restrictions and allergies. Plus, the government has a long list of its own nutritional demands.Every day Ferry and head cook Stephanie Chisholm face 400 kids that are like Eagles’ fans.
“One thing that I have learned with children is that if you involve them in the process of cooking, they will be more willing to try what they have made,” Chisholm added.If Ferry and Chisholm left menu planning to the youngsters, it would be nothing but pasta. Chisholm said that mac-and-cheese with turkey ham is one of their most requested meals, but there are always signs that the palate is broadening.
“Many parents in recent years have requested recipes for certain menu items, such as oatmeal and garlic green beans,” Chisholm said. “We are always happy to provide our recipes so that their children can enjoy their food and eat healthy at the same time.” Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, approximately 30-60 seconds. Add the sauce to the garlic butter and mix well to combine. Bring to a slight simmer.To thicken the sauce, add some of the reserved noodle water until desired consistency is reached. If the sauce becomes too thick, add some water, vegetable broth, or chicken broth, as needed.Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot.
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