Blue Door Kitchen Transformation Provides Healthy, Delicious Meals to Tarrant County Children

Seasoned chicken, Mexican rice, tortillas and cheesy beans are packed into a black lunch container, all piping hot and made from scratch.

This wasn't just cafeteria food. This dish tasted just like I would have eaten it at a fine restaurant, or even at home.

Welcome to Blue Door Kitchen. It is the hub where she prepares meals for the 3,500 children who attend Boys & Girls Clubs of Greater Tarrant County each day. Food is made from healthy, high-quality ingredients rather than pre-packaged, processed foods.

“Kids really need good food,” said Daphne Stigliano, the organization's CEO and president. “It has to be something they look forward to eating, because otherwise they may not be able to really sneak in something healthy.”

Charles, a 14-year-old Boys & Girls Club member, is happy to be served a whole meal for dinner.

“I didn’t understand that before,” he said.

The COVID-19 pandemic has presented an opportunity for Boys and Girls Club leaders. How can I contribute more to the community?

The organization began delivering meals by bus to children in Tarrant and Denton counties. Currently, three vehicles serve 25 Boys & Girls Club locations daily.

But that wasn't all. Stigliano said the organization's leaders believed they needed to focus on food quality.

So they got to work. Crews destroyed the kitchen of the Nicholas and Louella Martin branch of the Boys & Girls Club. New smart stainless steel appliances have been installed. Blue Door Kitchen opened on August 24th.

Major funders of the $2 million kitchen include hospitality real estate developer Jackson Shaw and the Amon G. Carter Foundation. The Women's Auxiliary of Arlington donated a commercial truck to deliver meals to the Boys & Girls Club of Arlington branch.

Blue Door Kitchen is located in a food desert, so it's especially important for young people to have access to fresh, healthy food, Stigliano said.

“It's all about helping families find better solutions for how they care for their children, and the kitchen is just one example of that,” Stigliano said. “Kitchen is changing the way kids get nutritious food.”

Before kitchens were built, food was often served cold. Stigliano said students have noticed the change.

“I like the new meal program because it's delicious,” said Jada, 14, a club member.

Chefs also faced new and unexpected challenges. Food and Beverage Director Randy Clift said children may not recognize some of the meals being served.

The club is currently working on a project to include the origins of dishes as part of the delivery process.

The workforce program “Culinary Connection” is another way the kitchen teaches students about food. Stigliano said they will learn about culinary careers and how to prepare food.

“They love making food,” Stigliano said. “More importantly, they love the confidence they get from being proud of what they create.”

Feeding children is nothing new, and neither is having a kitchen. But Stigliano said she wants residents to understand that her organization is thinking of unique and effective ways to serve the community.

One tortilla at a time.

Keira Holmes is a reporter for the Fort Worth Report. Contact keyla.holmes@fortworthreport.org. At The Fort Worth Report, news decisions are made independent of board members and financial supporters.Read more about our editorial independence policy here.

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