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Creole Mushrooms Over Dirty Pecan Rice
08-23-2010
Grilled Eggplant and Smoked Mozzarella Sandwich
08-23-2010
Idaho Potatoes Three Ways
08-23-2010
Turkey Meat Loaf
08-23-2010
Lupa’s Roasted Cauliflower
08-23-2010
Snapper and Green Tomato Club
08-23-2010
House Smoked Trout and Jumbo Lump Crabmeat Cakes with Cracked Mustard Sauce
08-23-2010
Sautéed California Swordfish with Shiitake and Marsala Cream Sauce
08-23-2010
Seafood Rice Cakes
08-23-2010
Grilled Salmon on Portobello Strips
08-23-2010
Root Vegetable Lasagna with Mushroom Broth
08-23-2010
Mushroom Strudel
08-23-2010
Ancient Americas Grain Salad
08-23-2010
Ham with Pepper Jelly Glaze and Corn-Green Chile Soufflé
08-23-2010
Alaska Salmon & Pasta Chardonnay
08-23-2010
Turkey Spring Rolls
08-23-2010
Beet Chip-Crusted Trout
08-23-2010
Grilled Cheese Sandwich with Mushrooms and Truffle Oil
08-23-2010
Smoked Salmon and Mascarpone Terrine
08-23-2010
Potato and Raspberry Grilled Chicken Salad
08-23-2010
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Health & Wellness
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FSD Magazine Issue
FoodService Director | May 2013
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Reel Chefs
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Eileen Staples: Staying Ahead
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VCU students protest fast food locations on campus
Five Questions
On sustainability teams, for Mark Petrino
Research
20 Years of FSD’s Compensation Study
Under 30
Katie DeCamp
Under 30
Melissa Parmer, R.D.
Recipe Revamp
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Replacing Oils in Baking

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