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 SRC cooked up a Moroccan spiced chicken paillard[...]
The 2017 Oregon ProStart High School Culinary Challenge, sponsored by[...]
Menu: Team BJ’s created a pan seared chicken breast 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!