St. Joseph Gets History Lesson

King, Paul
November 2006
FoodService Director;11/15/2006, Vol. 19 Issue 11, p10
Trade Publication
The article focuses on the lessons learned by the Saint Joseph College in West Hartford, Connecticut from the use of available farm produce for its menus despite the lack of beef and chicken during the Eat the Local Challenge luncheon hosted by Bon Appetit Management Co. The menus offered by the college are Yukon Gold potatoes and eggplant parmigiana. Chef Derek Roy was able to use ingredients that he often takes for granted as a result of produce shortage.


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