Tag: menu development

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Honey and raspberries brighten up ordinary butter, elevating it for special occasion use.

Rocky Dunnam has made a difference at Bivins Foundations by creating a Chef Demo Day, organizing a culinary internship program and writing new menus.

Lauren Koff has made a difference at Houston County Schools by implementing USDA's new meal patterns, organizing a Smart Snacks Food Show and securing a grant.

Take processed sugar out of the equation by using agave in this classic sweet-roasted carrot recipe.
Iraj Fernando says this pairing of sausage with pasta is a popular dish in the company’s executive dining room.
Honey takes the place of white sugar in this slaw.
Executive chef Ricardo Abbott says this sausage is a healthy way to create a popular topping to add to whole wheat pizzas.
Golden syrup and brown sugar add a deeper note of sweetness than ordinary sugar and corn syrup could provide.

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