2010-6-16

We do many customer events in a year. I enjoy doing them because it really gives everybody the opportunity to show some creative juice. Though they are stressful and and some times harder to do than say plate for a thousand people, It's well worth it to see the Chefs ideas come to life. This is Craig, one of our Banquet Chefs putting together a dish consisting of pickled fennel, heirloom tomatoes, Poussin with natural juices. I'm really proud of what our staff can accomplish and even more proud of of how far they have come since we first joined forces.