Buffets-with mouth-watering selections of breads, salads, entrees, side dishes and desserts-boast a flexible format that suits an almost infinite variety of service applications.
Satisfying Summits
Executive Chef Daniel Pliska of the University Club of Missouri (C&RB, April 2008,) has lined up his club to host a series of themed dinners for the Central Missouri Chapter of the American Culinary Federation (ACF). This year, an “Asian Food Summit” was held in November; next year, the focus will be on Latin American…