Go Mediterranean
Dining Services Director Colin Targett, who designs menus for Unidine’s corporate accounts and also manages Cafe 1000 at Unidine’s headquarters, turns to Mediterranean-inspired flavors for the summer season. “Traditional Greek salad does not have lettuce in it. It has peppers, feta, tomatoes, kalamata olives, some chopped mint in there,” Targett says. “So I’m going to take that and add fennel to give it a little twist, and we’re going to do grilled lamb kebab served with charred-tomato yogurt dressing.”