The specially-prepared lunch of Potato Leak Soup, Boneless Breast of Chicken with Mushroom Gravy; Green Beans Amandine and Roasted Garlic-herb New Potatoes, and dessert of Angel Food cake with Mixed Berries and Crème Chantilly were met with comments like "delicious" and fabulous" from the satisfied POTS clients.
"This is our way of sharing the holidays," said Culinary Arts Director Chef Daniel Hinder, who along with Professor/Chefs Leornard Brickel, Tracey Zimmerman, and Sean Comp, supervised the preparation of the food. |
