Created by Erica Holland Toll, chef at The Flavor Lab of Stanford University, this fresh soba noodle bowl with salmon is a sure sign of spring for the menu. “This recipe gives us the opportunity to showcase the...
It’s a worthwhile endeavor for your organization and your community, but in case you’re apprehensive about hiring people with physical and mental challenges, here are some pointers from two experienced general managers.
Students are savoring the outdoor grill experience, ripping into barbecued ribs, burgers and hot dogs, served outdoors and resulting in shorter lines at lunchtime in California’s Sweetwater Union High School District.
A real-deal local Italian deli, DIY sandwiches, “Mindful” bowls, comforting mini casseroles, strong coffee and more are on the menu at the newest retail dining spot on Marist College’s Poughkeepsie campus.