At Thanksgiving we held a turkey cooking class. Parents signed up for the class, which featured free-range, organic and vegetarian-fed turkeys. It was a one-hour class that taught everyone about organics and sustainability. We had a variety of recipes to choose from, along with all of the organic herbs. They then took home their oven-ready turkey to roast for Thanksgiving.
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Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.