Food Service

Summer Closures Dates

Food Service is closed through Sunday, July 20.
July 21: Weekday Community Lunch resumes
July 23: Wednesday Night Dinners resume

For more information, contact Chef Michael Lieb, Food Service Ministries Director, at mlieb@mdpc.org or 713-490-0916.

Chef Michael Lieb, a native Houstonian, always loved cooking, even as a child. He attended San Jacinto College for Culinary Arts under the instruction of Swiss chef, Chef Hans Huwyler. Chef Michael credits the Magnolia Bar and Grill for teaching him Cajun cuisine and Brennan’s Third Coast Restaurant for refining his skills with finer French influences, mixed with Southwest and Texas overtones.

As Food Service Ministries Director and the Executive Chef at MDPC, he has the opportunity to support and work with organizations such as Turning Point, End Hunger, The Children’s Museum, Boy Scouts of America, and many more. Chef Michael loves to teach, and periodically organizes cooking classes for adults and children.

“I want to deliver the freshest, best tasting food while keeping in mind that nutritional food does not cost any more than poor nutritional choices!”

Click here for serving opportunities in Food Service

Learn Chef Michael’s Secrets!

Wednesday, July 23 | 5:30-6:10 PM

Chef Michael will give free cooking demos during Wednesday Night Dinner. You’ll learn how to make Chef’s new favorite Peruvian dishes. So come to MDPC, get your dinner, and settle in to learn how simple it can be to make great-tasting meals at home.

Community Lunch Café and Menu


Our Community Lunch Café serves delicious and nutritious meals at affordable prices.

Prices range from $3.00 to $7.00
All lunches include iced tea and coffee.

Monday, 11:30 AM-1:00 PM

Side Salad Bar with Soup
Chef’s Special Entrée served with Seasonal Vegetables

Tuesday, 11:30 AM-1:00 PM

Salad Bar with Soup
Pizza: Homemade Crust with Choice of Toppings

Wednesday, 11:30 AM-12:30 PM

Hamburger or Chicken Sandwich
Entrée Salad with Grilled Chicken

Thursday, 11:30 AM-1:00 PM

Side Salad Bar with Soup
Chef’s Special Entrée served with Seasonal Vegetables

Fridays

No Community Lunch. Celestial Offerings Food Pantry is open 8:30 AM to 12:30 PM. See below for more information!

Wednesday Night Dinner and Menus

Prices

$10.00 Adult Dinner
$7.00 Vegetable Plate
$8.50 Entrée Salad
$4.00 Child Dinner (12 and under)
$25.00 Family Plan (2 adults, 3 children)

Serving Time

Wednesdays, 5:00-6:30 PM

Dinners Include

Iced tea, coffee, or lemonade, or milk for children
Choice of 1 side salad (small salad, fruit, gelatin, or cottage cheese with fruit)
Choice of 1 dessert from an array of pies and cakes, available à la mode

All-Church Lunch and Menu

Sunday, June 1 | 11:00 AM-1:15 PM

Entrée: BBQ Shrimp or Grilled Pork Chop with Pineapple Chutney
Served with Macaroni and Cheese, Corn Relish, and Green Beans
Children’s Entrée: Chicken Tenders
Entrée Salad: Chicken Salad with Red Grapes and Pecans

Dates Remaining in 2014:

Sundays, August 24 (Kickoff Sunday), October 5, November 2, December 7

Prices

$10.00 Adult Entrée
$7.00 Vegetable Plate
$8.50 Entrée Salad
$4.00 Child Lunch (12 and under)

What’s Included?

Drink (tea, coffee, or lemonade, or milk for children)
Choice of 1 side salad (side salad with fruit or gelatin)
Choice of 1 dessert from an array of pies and cakes, available à la mode
Homemade Bread

Celestial Offerings (To-Go Meals)


Shop our pantry for delicious frozen soups and casseroles.
Mondays, Tuesdays, Thursdays: 8:00 AM to 2:00 PM
Wednesdays: 8:00 AM to 7:00 PM
Fridays: 8:00 AM to 12:30 PM

One Quart Soup (Chicken/Vegetables)
Baked Potato Soup
Beef Vegetable Soup
Chicken Noodle Soup
Chicken Sausage Gumbo (select availability)
Chicken Tortilla Soup
Cream of Asparagus (select availability)
Cream of Broccoli Soup
Texas Chili
Tomato Basil Soup
White Chili with Chicken

Seafood (Seasonal Availability)
Shrimp Étouffée

Small Casseroles (Serve 2)
Chicken Tetrazzini
Italian Beef Lasagna

Pizzas (9″, Par Frozen)
Select Availability and Toppings

Catering

Catering is available for your next event (wedding reception, rehearsal dinner, anniversary, birthday, award ceremony, or class series), whether it be a sit-down dinner, buffet, or reception.

Guest Dinners

Entrées Available:
Parmesan-Crusted Chicken with Lemon Butter
Roasted Chicken with Peach Chutney
Grilled Chicken with Cucumber Salsa
Chicken with Artichokes and Mushrooms
Grilled Chicken with Mushrooms Port Sauce
Chicken Cordon Bleu with Caper Butter
Cornbread-Crusted Chicken with Jalapeño Tartar Sauce
Country Fried Chicken with Gravy

Vegetables Available:
Mashed Potatoes
Roasted Red Potatoes
Pecan Rice Pilaf
Carrots with Basil
Green Beans with Onions & Peppers
Corn Relish
Asparagus
Roasted Zucchini
Vegetable Medley

Italian and Cajun menus are also available.

Price*:
$12.00 per person, plus labor rate of $2.00 per person for first 200 people, $1.00 per person over 200
$7.00 per table cloth
*Additional labor charge for events after 6:00 PM may apply.
*Upon request, beef or fish menu available for an additional charge.
*Additional charge for more than one entrée choice.

For more information, visit:
Front Office/Facilities Rental or contact Chef Michael Lieb at mlieb@mdpc.org or 713-490-0916.

Reception Packages

Basic Reception Package:
All served on silver platters with china plates, cups, stainless steel flatware, footed glass goblets, glass punch cups, and display bowl.
- Array of fresh fruit, including pineapple, cantaloupe, honeydew, and red grapes
- Assorted cheese and berry platter, including Swiss, Manchego, Asiago, Pepperjack, and sharp Cheddar, with strawberries and seasonal berries
- Fresh vegetables with herbed buttermilk dip, including carrots, celery, cucumbers, cauliflower, and broccoli
Price*:
$10.00 per person, plus labor rate of $2.00 per person for first 200 people, $1.00 per person over 200
$6.00 per table cloth.

Luxury Package
Includes all mentioned above with the addition of:
- Asparagus and Ham wrapped in Puff Pastry, coated with Parmesan cheese and fresh herbs, and baked until golden brown.
- Sautéed Spinach in a creamy Alfredo sauce served with Italian flatbread slices.
Price*:
$13.00 per person, plus labor rate of $2.00 per person for first 200 people, $1.00 per person over 200
$7.00 per table cloth

*Additional labor charge for events after 6:00 PM may apply.

For more information, visit:
Front Office/Facilities Rental or contact Chef Michael Lieb at mlieb@mdpc.org or 713-490-0916.

Special Orders

Must be ordered 1 week in advance!
Contact Chef Michael Lieb: mlieb@mdpc.org or 713-490-0916

Special Order Pick-Up Hours:
Mondays, Tuesdays, Thursdays: 8:00 AM to 2:00PM
Wednesdays: 8:00 AM to 7:00 PM
Fridays: 8:00 AM to 12:30 PM

Pizzas, Quiches, Casseroles:
9” Pizzas – (white/whole wheat crust, one topping, par-cooked for freezing)…..$25.00
10” Quiche (your choice of Ingredients)………………………………………………$10.00
12-Person Casserole (Chicken Tetrazzini or Italian Beef Lasagna)……………….$36.00
24-Person Casserole (Chicken Tetrazzini or Italian Beef Lasagna)……………….$72.00

You may provide your own baking dish.

Food Service Opportunities

Chef Michael, his staff, and loyal volunteers invite you to be a part of a vital ministry of MDPC that serves the congregation and the community, while shepherding its own fold. In Chef Michael’s kitchen, you can learn new skills or refine old ones while enjoying fellowship and food in an environment that nurtures while it teaches.

Opportunities include the following:

Dishroom – Cleaning and putting up dishes on 3rd Tuesday afternoon, Wednesday evening, 1st Sunday morning, or Special Events.

Baking – Assisting with baking pies, cakes, and breads on Monday morning.

Cookies – Scooping cookies and packaging on Thursday morning.

Dessert Server – From serving pre-cut pies and cakes to scooping bread pudding and ice cream on Wednesday evening, 1st Sunday morning, or Special Events.

Drink Server – Scooping ice and pouring tea and water into glasses on Wednesday evening, 1st Sunday morning, or Special Events.

Food Preparation – From peeling and chopping to preparing edible delights on Tuesday morning, Wednesday morning/afternoon, or Saturday morning before 1st Sunday of the month.

Serving Line – Greeting dining guest and serving their plates on 3rd Tuesday afternoon, Wednesday evening, 1st Sunday morning, or Special Events.

Silverware Rollers (Our Holy Rollers) – Rolling silverware in napkins on Tuesday mornings.

Table Clean Up – Picking up tablecloth, salt & pepper, sugar and centerpiece from the tables and putting up on Wednesday Evening, 1st Sunday Morning, or Special Events.

Table Set Up – Placing tablecloth, salt & pepper, sugar and centerpiece on the tables on Wednesday Evening, 1st Sunday Morning, or Special Events

 


Dizin Ekle Site Analiz genel blog oğuz facebook son dakika haber dmoz tatlı tarifleri tatil köyü ucuz tatil tatli tarifi sosyal imleme webmaster