Happy New Year! With a new year comes a new #BeatsbyFlik music theme! The 1950s bring a ton of diner classics you will be sure to love! We also bring you a new VegRev cauliflower and our superpower food is citrus fruits. The TF Express is still stopping in Paris which means more fantastic cuisine! We hope you've enjoyed your stay and our looking forward to our next stop in Munich! As part of our Eat Well program we will be serving a Revved Up Mac & Cheese perfect for staying in during winter. Happy January!
Cauliflower is a yummy vegetable that can be eaten raw or cooked. It can be white, purple, green, yellow, orange, or even brown! It is often mashed in place of potatoes, steamed, or baked. Our Grilled Cauliflower Steaks are an easy way to incorporate this veggie in your meal! Make sure to take home it's recipe card this January!
This year's Food Focus program, #BeatsbyFlik, will explore music and it's connection to food. What food comes to mind when you think Pop music? Salsa? What about Country music?
New year, new #BeatsbyFlik focus! Get ready for some 1950's diner classics. We are excited to feature burgers, house-made fries, and other 50's favorites this month!
Our Traveling Flavors program will take you on a tour of culinary delight via the TF Express. All aboard to taste the flavors of Paris, Munich, Budapest and Istanbul! Be sure to tweet its arrival with #TFEXPRESS.
January's superfood is citrus! Citrus fruits have the superpower of regeneration. The collagen building nutrients help rebuild strong and healthy skin! Oranges, Tangerines, and Lemons are great superpower foods!
Our Tastings program made to offer samples of nutritious foods in enticing ways. As we know, healthy eating is about balance and variety. While many children are interested in different kinds of foods and are willing to try new things, others are often averse to trying new foods. Ongoing encouragement to try a small amount of a new, healthy food or dish is key in acceptance –and enjoyment! –of this food. It can then be incorporated into the menu soon after the tasting and on an ongoing basis for students.