During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad dressing “shooters” [instead of one vessel for the table]. I brought this idea back for our catering events. We’re able to cut back on how much dressing we’re putting on the table, and have the chef influence the salad and dressing.
Damian MonticelloSenior Manager of Corporate Hospitality ServicesFlorida BlueJacksonville, FL
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