Menu Appetizer: Ricotta mascarpone agnolotti. Entrée: Pan seared halibut with ratatouille vegetables. Dessert: Vanilla bean panna cotta.
Menu Appetizer: Pecan-crusted shrimp with crispy polenta croutons. Entrée: Herb-encrusted lamb, batonnet carrots. Dessert: Hazelnut panna cotta with blueberry sauce.
Menu Appetizer: Asparagus spears with white truffle and goat cheese mousse. Entrée: Pan-seared squab breast, braised hindquarters. Dessert: Whipped lemon curd.
The heat was on at the Oregon ProStart Invitational featuring nine culinary and five management teams from high schools throughout the state! Congrats to all the participating schools. Below is a quick recap video… with more videos on the way!
April 22-23, 2018
Booth 415 | Portland Expo Center
Dot Food Innovations Trade Show
May 30-June 1, 2018
St. Louis Convention Center
School Nutrition Association Annual Conference
July 9-12, 2018
Mandalay Bay Convention Center, Las Vegas
Western Foodservice & Hospitality Expo
August 19-21, 2018
Booth 621 | Los Angeles Convention Center