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Catering & European Cuisine

posted Apr 14, 2012, 8:24 AM by Christy Sharp
We catered an Honor Roll Dinner for 70 people on Wednesday, April 11.  The classes created a menu of Toss Salad, Onion Green Beans, Baked Beef Pasts, Homemade Garlic Biscuits, Fruit Tea Punch, and Cake.  We then create a French Tart and Italian Meatballs in our labs.
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