Baylor School Dishes Up International Specialties
Gary Klein, Catering Director at Baylor School, provides a unique experience to those who frequent the school’s dining hall for meals.
Klein’s extensive travels throughout the world coupled with his culinary background gives him the ability to serve dishes that are the envy of many boarding schools. “These [boarding] students are far from home, and dining is an important factor in their overall happiness, particularly for the international students,” says Baylor’s head chef Brian Biggs.
“Traveling gives me a chance to see a wide variety of foods and different ways to present them,” adds Klein. “I have been to the oldest restaurant in the world (Sobrino de Botin in Madrid), where they specialize in roasted pig. My all-time favorite dinner experience was the wood-charred ahi at Merriman’s in Kauai, Hawaii. I would have to vote for Thailand as my favorite area to eat because they are so passionate with their food. They use all of the senses to bring out the best in what they offer.”
Some of the Baylor Dining Hall menu options include:
- Bulgogi (Korean barbeque stir fry)
- Ginger roasted salmon salad with mizuna greens
- Rice noodles
- Pad Thai noodles
- Wasabi peas with a green tea vinaigrette
- Mongolian beef
- Mu shu pork
- Kalbi ribs
- Lo mein pho (Vietnamese noodle soup)
- Hibachi-style rice bowls