Michael Vandenberg, Executive Chef from the Great Plains Culinary Institute and this team have created a very special gluten-free buffet. The menu will include Roasted Root Vegetables, Mushroom Parmesan Pilaf (or Thai Quinoa Salad), Tamari-Ginger Pork, Chimichurri Flank Steak, Fruit Tartlettes, Mini Crème Brulee, Tea/Coffee. Cost is $18.00. There is a possibility that the menu could change. RSVP to Becky Guittar at firstname.lastname@example.org by March 1. Please plan on attending and supporting the future chefs.