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Gala choice
- Source :
- Caterer & Hotelkeeper. March 4, 1999, p52, 3 p.
- Publication Year :
- 1999
-
Abstract
- Ensuring all food is fresh is the main objective of management in charge of preparing a gala dinner at the UK Chef Conference held in March 1999. Chefs make a special journey to Brixham fish market to ensure only the best and freshest fish is chosen for the gala meal. The menu consists of red mullet on a bed of dressing and noodle cakes. Beef marinated in thyme is the main course, followed by Millennium trifle.
Details
- ISSN :
- 00087777
- Database :
- Gale General OneFile
- Journal :
- Caterer & Hotelkeeper
- Publication Type :
- Periodical
- Accession number :
- edsgcl.54080661