Four caterers reveal how to create outstanding group menus without breaking the bank.
Oh, No, did You Say Chicken? Though chicken might be the obvious choice for F&B on a budget, that doesn't mean the meal has to be a bore. “Chicken has developed such a bad reputation,” admits Shelia Henderson, director of catering at the Benson Hotel in Portland, Ore. “However, that is really due to poor preparation and presentation.” She suggests a hearty menu of stuffed chicken breast paired with garlic mashed potatoes and fresh seasonal vegetables to keep poultry from seeming ...
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