Segment: Colleges & Universities

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Snapshots of all the recipes for the July 2014 issue.

As part of our ongoing Signature Series, we asked operators to share their unique pork recipes, including soup, salad and carnitas.

We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy”...

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