2018 Oregon ProStart: McMinnville High School
Appetizer: Asparagus spears with white truffle and goat cheese mousse.
Entrée: Pan-seared squab breast, braised hindquarters.
Dessert: Whipped lemon curd.
Menu: Team Chart House created a grilled chicken paillard with[...]
Congratulations to BJ's Restaurants for winning the Golden Plate Champ[...]
MENU Amuse Bouche – “Asian Ahi Tartare”. Ahi tuna in[...]
Dot Innovations 2020
April 15-17, 2020
St. Louis America’s Center
School Nutrition Association National Annual Conference
July 12-14, 2020
CRAF Culinary Clash
August 9, 2020
Anaheim Garden Walk
Western Foodservice & Hospitality Expo
August 9-11, 2020
Anaheim Convention Center
Tell us a little about your menu ideation plans…
and we’ll be in touch!