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What's hot on menus for 2020?

Ad-hoc offerings

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Ad-hoc offerings
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We leave one station without a planned menu for the two slowest nights of the week. The chef determines how to best use up extra produce, marinated meats, thawed-out food items or leftover proteins in a new way to create an exciting menu.

—Chris Studtmann, Sodexo/Seattle Pacific University

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