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Weisberg, Karen
October 2008
FoodService Director;10/15/2008, Vol. 21 Issue 10, p54
Trade Publication
The article recommends menu strategies when presenting a catered event. Mark Abbott, multi-services general manager at St. Mary's Health System in Athens, Georgia created a Black & Bleu Salad which calls for mildly blackened chicken breast and sweet toasted pecans. At Cabrini Eldercare Consortium in New York City, director of culinary services Rosetta Montalbano considers Passover, Thanksgiving and Chinese New Year as the special events that really matter.


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