menu development

The bowl can be eaten by students following vegan and lactose-free diets.
New program has increased number of breakfasts served from 500 to 3,000 per week.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.
The goal of the program was to expose students to new foods and various cultures.
Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes festive garnish.
Chefs say menuing the lesser-used fish is a cost-effective way to support local fisheries.
A new program aims to expose students to more local items and give them nutritious choices.

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