We hosted an eight-course farm-to-table coffee-themed dinner in partnership with a local roaster. The menu incorporated a specialty coffee into each recipe, such as mushroom and hazelnut stuffed coffee ravioli and jerk marinated scallops and coffee agar pave. Local producers were able to network, and students and staff learned about all the local product.
Jill DuncanMarketing Manager (Bon Appétit)Washington University in St. LouisSt. Louis,
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