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.”

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Keywords: 
menu development