Big Birds

Weisberg, Karen
September 2004
FoodService Director;9/15/2004, Vol. 17 Issue 9, p42
Trade Publication
The article discusses ways foodservice operators feature turkey in their operations year-round. Information on several turkey dishes created by Chris Ottens, chef and manager at Novel in Provo, Utah; Preparation of turkey tips menu according to Martin Breslin, executive chef for residential dining at Harvard University in Cambridge, Massachusetts; Utilization of turkey products at the Ralston Public School in Nebraska. INSET: Pureed turkey a Suburban hit.


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