TITLE

Today's catch

PUB. DATE
April 1998
SOURCE
FoodService Director;04/15/98, Vol. 11 Issue 4, p121
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on seafood which is considered a healthful entree. Details on Phillips Seafood Fun Days, a promotion with Phillips Seafood Restaurants; Identification of participants at the Fun Days; Comments from Valerie Norwood, ARAMARK retail manager for Sinai Hospital in Baltimore.
ACCESSION #
532512

 

Related Articles

  • Object of Desire. McLaine, Jennifer // Atlanta;Mar2002, Vol. 41 Issue 12, p192 

    Reports the snazzy entree creation of Mexican gourmet, Camarones Nayaritas seafood menu.

  • DOLLAR DAZZLER. Nourse, Pat // Australian Gourmet Traveller;Sep2004, Vol. 4 Issue 9, p18 

    Features the seafood stew main course from Rockpool restaurant in Australia.

  • Increasingly sophisticated. Weisberg, Karen // FoodService Director;4/15/2002, Vol. 15 Issue 4, p68 

    Presents information on various seafood dishes that are served in cafeterias and restaurants in the U.S. Kinds of seafood that are commonly included in the menu; Information on the Creole buffet meal at the cafeteria of the American Family Insurance; Recommendations in handling fresh fish;...

  • MAKING WAVES. Lang, Joan // Restaurant Business;12/15/2001, Vol. 100 Issue 23, p60 

    Focuses on the menu strategies of seafood restaurants in the United States. Specialties at Summer Shack restaurant; Style of food handling at Naked Fish restaurant; Entrees available at Bluewater Grill restaurant.

  • WHAT'S HOT IN WILMINGTON, N.C. Hayes, Jack // Nation's Restaurant News;10/11/2004, Vol. 38 Issue 41, p29 

    Presents several restaurants in Wilmington, North Carolina. Specialty of Boca Bay; Availability of American grill and seafood at Elijah's; Price of main courses at Port Land Grill.

  • More on the Side. Wellman, David // Frozen Food Age;Jun2001, Vol. 49 Issue 11, p21 

    Compares the market performance of frozen seafood entrees without side dish with those with side dish. Market advantage of entrees without side dish; Consumer preference for entrees without side dishes.

  • The Main Dish. Cuadrado, Susan // Special Events;Jan/Feb2014, Vol. 33 Issue 1, p40 

    The article discusses the key components and presentation of the main course offered by several caterers. Some of the caterers featured are Los Angeles, California-based Jennifer Naylor, Chicago, Illinois-based Entertaining Co., and Montreal, Quebec-based catering company Avocado. Also mentioned...

  • Good for the sole. Bavota, Michael F. // Progressive Grocer;9/1/2006, Vol. 85 Issue 12, p90 

    The article discusses the important role of flatfish in the commercial food distribution network. By any other label, the versatile flounder/sole is consumer-friendly. Since flounders have white meat and a flaky texture, most restaurants and supermarkets offer some type of the fish. The benefit...

  • Splendid Sushi and Fine Sake. Dorsen, David // Washingtonian Magazine;Mar2005, Vol. 40 Issue 6, p141 

    Presents information on the Matsuri Japanese restaurant in Washington, D.C. Description of the establishment's interior decoration; Available seafood; Dishes included in the main course.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics