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Strategic Dining Services > Food

Food

Posted on October 18, 2017February 17, 2021 by Shanshan51

Chef Dee Carving and Plating

Beef Tenderloin Entree

Greek Salad On A Stick

Signature Dessert

Fish with rice and broccoli

Orange Garnishs

Roast Turkey with Melon Salsa

Sugar Free Apple Dessert

Roast Turkey with Raspberry Reduction

Fresh Tomato & Mushroom Appetizer

Dessert with Style

Salmon with Citrus, Mango Salsa

Miniature Crab Cake Appetizer

Salmon Trio Appetizer

Poached Pear Salad

Fresh Fruit dessert

Fresh Fruit Display

Fresh Breads Baked In-house

Trio of Home-made Soups

Beef Stew w/ Pesto & Acorn Squash

Shrimp Brochette w/ Lemon Buerre Blanc & Balsamic Mushrooms

Homemade chips, Fresh Vegetables

Restaurant-Style Dining/Crab Cakes

Balsamic Roasted Pears w/ Mascarpone Mousse

Roasted Pork Tenderloin w/ Grain Mustard Emulsion, Asparagus & Lemon Aioli

Fresh Bread & Fruit Break Innovation on display!

Andy's Meatloaf w/ Braised Cauliflower & Orzo Pasta

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Quotes
- - Cantaloupe – Strong volume and higher brix levels.
  - Romaine and Romaine Hearts – Demand is steady, due to quality issues you may notice lighter weights for a couple more weeks.
  - Broccoli/Broccoli Florets – Supply is good with very good quality.
  - Brussels Sprouts – Quality is very good; volume continues to be strong.
  - Garlic – Domestic supply is very tight. Expect volatility to continue through next summer.
David C. Koelling, President

220 South Cook Street, Suite 203, Barrington, IL 60010

Phone: 888.406.1902

David.Koelling@StrategicDining.com

RonnDa J. Peters, Vice President

220 South Cook Street, Suite 203, Barrington, IL 60010

Phone: 888.406.1902

RonnDa.Peters@StrategicDining.com

Our Address:

220 South Cook Street, Suite 203

Barrington, IL 60010

Phone: 888.406.1902

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