Testing Page
Food Station 1
Chef Meaders Ozarow, Chef Mauricio Travesi
Award Winning, handmade cheese and artisanal bread
*Vegetarian Upon Request
Food Station 2
Founder & Owner Elizabeth Chambers
Mini Cupcakes, Bar Bites,
and Mini Cookies
*Vegetarian Upon Request
Food Station 3
Chef Heather Fuller, Chef Marcello Guevara, Chef Christian Marentes Sanchez
Mango Habanero Chicken Slider with Pineapple Slaw
Jalapeno & Smoked Brisket Charred Corn Elotes
Fresh Lime, Cilantro, Pulled Brisket with Cream and Tajin Sauce
Strawberry Shortcake Texas Biscuit
White Chocolate Mousse, Fresh Strawberries , Homemade Crystal Sugar Biscuit
Food Station 4
Chef Erika Dabney
Creamy Corn Grits & Birria Pork Ribs,
Topped with Cilantro Onions, Consommé, and Guajillo Oil Creamy Corn Grits & Birria Jack Fruit, Topped with Cilantro Onions, Consommé, and Guajillo Oil
*Vegetarian
Food Station 5
Chef Andrew Trollinger
Smoked Lamb Neck Arepa w/ mint and pear chimichurri and goat feta
Food Station 6
Chef Robert Baloga
Sweet corn gnocchi parisienne with tomato jam
and caper salsa verde
*Vegetarian
Food Station 7
Chef Jeff Bergus
Pork Belly burnt End Tacos with Cucumber Slaw
*Vegetarian Upon Request
Food Station 8
Chef Stephen Strickland
Brisket Steam Bun, Pickled Vegetables, Sweet and Sour Glaze
*Vegetarian Upon Request
Food Station 9
Chef Mario Roca
Prime Lobster Roll: brioche bun, maine lobster, wagyu butter, compressed celery
*Vegetarian Upon Request
Food Station 10
Chef Dunia Terselich-Borga
La Duni Cuatro Leches Jarcakes
*Vegetarian
Food Station 11
Chef Abraham Salum
Homemade Buttermilk Biscuits with
Spicy Pimento Cheese and Pickles
*Vegetarian
Food Station 12
Chef Brian Morris
Cold-Fried Banana Pudding
*Vegetarian Upon Request
Food Station 13
Chef Kent Rathbun
Smoked Brisket Quisado Frito Pie
Food Station 14
Chef Roman Murphy
Smoked Salmon Sesame Pasta Salad
*Vegetarian Upon Request
Food Station 15
Chef Luciano Salvadore
Orecchiette Alla Calabrese
Food Station 16
Chef David Castro
Flank Steak with Horseradish
Mashed Potatoes and Chimichurri
Food Station 17
Chef Dwight Harvery
Pecan Smoked Baby Back Ribs, Rose Gourmet Coleslaw w/Blue Cheese and Bacon
Food Station 18
Chef Rodman Shields
Meatball Sliders
Food Station 19
Chef Craig Rigtrup
Brisket Sliders and Pulled Pork Jalapeño Slaw Sliders
Food Station 20
Chef Gage Adams
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Contact
Perot Family Campus
3677 Mapleshade Lane
Plano Texas, 75075
Phone: 214.330.1396
Email: info@ntfb.org
Perot Family Campus Hours
Monday - Friday: 8:30 a.m. – 4:30 p.m
Pollock Campus (SNAP)
Monday - Friday: 9 a.m. – 4 p.m
For SNAP and benefits assistance, call: 1-214-269-0906.
Donations of food & funds accepted at our Perot Family Campus at the hours listed above.
Contact
Perot Family Campus
3677 Mapleshade Lane
Plano Texas, 75075
Phone: 214.330.1396
Email: info@ntfb.org
Perot Family Campus Hours
Monday - Friday: 8:30 a.m. – 4:30 p.m
Pollock Campus (SNAP)
Monday - Friday: 9 a.m. – 4 p.m
For SNAP and benefits assistance, call: 1-214-269-0906.
Donations of food & funds accepted at our Perot Family Campus at the hours listed above.