May 2011
FoodService Director;5/15/2011, Vol. 24 Issue 5, p24
Trade Publication
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.


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