Dinner by Design
Imagine preparing food service for 1000+ guests in one day. Think about spring salads presented with jicama wrapped in a thinly sliced cucumber drizzled with raspberry vinaigrette. Think about grilling 500 beef tenderloins to perfection to be stacked over rich, cheesy dauphinaise potatoes. Seems like quite an undertaking right? Well, Philip Ferry, the Executive Chef … Continued