TITLE

King of the Protein Roost

AUTHOR(S)
Kiernan, Willie
PUB. DATE
September 2009
SOURCE
FoodService Director;9/15/2009, Vol. 22 Issue 9, p34
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article deals with the popularity of chicken in the U.S. menu and the challenge for chefs to find new ways to prepare chicken menu. According to Gabriel Gomez, an executive chef, chicken is the most popular dish in the U.S. Gary Arthur, associate director of dining services at Stanford University, says they also use duck, quail and Cornish game hens for catering and special meals. Most popular items at Holy Cross Dining at the College of the Holly Cross according to director Linda Nardella are chicken fingers, chicken parmesan and turkey dinner.
ACCESSION #
44256303

 

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