You can't get much fresher than stepping up to a lunch buffet and having your salad hand cut for you. Selecting from red leaf, butter, arugula, romaine and a variety of other lettuce was the only difficult problem. This Living Salad Bar was showcased at the GMIC Oregon Chapter luncheon. Appropriately, the focus of the meeting was on "Sustainable Food and Beverage."
As if that wasn't enough, lunch also featured locally-caught salmon, crabcakes and marinated vegetables which still tasted of the summer sun. To finish off lunch, handmade (local) truffles.
Perhaps it should have been called "Pampering Your Guest Food and Beverage," but isn't that really what sustainability is all about?
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