This event is postponed due to CDC recommendations to limit groups and gatherings. Sorry. Michael Vandenberg, Executive Chef from SECC’s Great Plains Culinary Institute and the culinary students will prepare a spectacular Gluten-free Buffet Experience. The menu will include Thai Quinoa Salad, Lemon-Parmesan Green beans and Red Peppers, Moroccan Stewed Beef, Tamari Ginger Pork loin and Chocolate Flourless Torte with Strawberry Gremolata. Cost is $18.00 plus tax, collected at the event. Notify Becky by email, email@example.com if you would like to attend. Payment is required if you are included in the final count. We are financially responsible for no-shows.
Deadline is March 12.
Check payable to Beckee Moreland or cash only. No debit cards or credit cards. Collected at the event.
Hy-Vee eliminated the dietitian position, so be sure to use the new email at firstname.lastname@example.org