Signature Series: Seafood
Published in FSD Update
These seafood recipes have made a splash on non-commercial menus.
Catfish Dijonnaise - Gunderson Medical Center, La Crosse, Wis.
“This recipe was created for a new cafeteria menu cycle,” says Thomas Sacksteder, executive chef at Gunderson. “We were determined to use sustainable ingredients, so we selected farm-raised catfish. It quickly became a customer favorite. It’s a signature of ours both from the ingredient combination and the method of preparation. We try to use as many local, fresh and sustainable products as possible.”
