'Keep It Simple.'

Weisberg, Karen
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, p50
Trade Publication
The article focuses on the food service offered for students of Saint Thomas More School in Oakdale, Connecticut. In the winter they spend a lot of money on protein, but in the summer the emphasis is on vegetables and fruit such as cherries and pineapple, and it is every single corner of the dining room. They try to put an emphasis on sustainable seafood and the children love blackened tilapia with sautéed spinach and shrimp-stuffed mushrooms.


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