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With Cura Hospitality as host the Pittsburghs chapter banquet featured ButterPoached Lamb Tenderloin with herb Dijoncrusted chop an Iceplate by Maestro and in the background Crab Cake with Lobster Diavialo
With Cura Hospitality as host, the Pittsburgh’s chapter banquet featured Butter-Poached Lamb Tenderloin with herb Dijon-crusted chop; an Iceplate by Maestro; and in the background, Crab Cake with Lobster Diavialo.

29 Value-Adding Catering Tips

FM talked to operators who offered up tips on how to win new business and keep your steady clients coming back for more.

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