TITLE

STEAL THIS IDEA

PUB. DATE
May 2011
SOURCE
FoodService Director;5/15/2011, Vol. 24 Issue 5, p24
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article presents foodservice ideas from various people within the industry. Mary Lou Kennedy of Dining and Bookstore Services at Bowdoin College mentions that they held a dinner with a vegetarian menu to highlight the benefits of less meat. Chef Brian Place of the University of New Hampshire in Durham states that one theme dinner presented dishes of predatory animals such as alligator, octopus and shark. Georgetown, Texas district chef Bryan Norris cites their new concept named Bibbs International Greens involving salads served in Bibb lettuce cups.
ACCESSION #
60581447

 

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