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In This Issue Current Issue Archives

December 2004

International Menu Ideas
By Heidi Brumbach, CSEP

Getting tired of cheese and crackers with crudités, followed by a variation of chicken, beef, or fish, and cheesecake for dessert? Consider going international. Your attendees will most likely appreciate the change of pace, and because many of these dishes are prepared in large quantities, you may end up saving money, as well.

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