Berry Good Menus

Kiernan, Willie
May 2010
FoodService Director;5/15/2010, Vol. 23 Issue 5, p50
Trade Publication
The article explores how non-commercial food service operations across the U.S. are incorporating berries in their menus. It provides an overview of the health benefits of berries. Caesar Desiato, executive chef for Aramark at Children's Hospital of Philadelphia, Pennsylvania, offers fresh berries as topping for pancakes and in yogurt parfaits. Shawn Lively, general manager and executive chef at RiverWoods Ridgecrest, a retirement community in Lewisburg, Pennsylvania, shares how they promote berries at different seasons of the year.


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