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Our innovative dining programs offer great selection, quality products, and the freshest ingredients available. We constantly work to ensure our program meets the quality, safety, and presentation that our customers expect.
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Latest on the Blog
Summer 2019 Culinary Roadshow was all about utilizing pork in today's menus. A nationally renowned pork expert made a presentation for all Elior Chef's, butchering an entire pig, and discussing the great cuts to serve in our operations. The chef's then broke into...
West Virginia Wesleyan College's BBQ is getting a serious look. A national look. It has recently been featured in the Summer BBQ Edition of Food Management Magazine. https://www.food-management.com/food-beverage/19-smokin-hot-barbecue-side-dishes 19 Smokin’ hot...
West Virginia Wesleyan College's FSD Patrick O'Brien, and Executive Chef Jason Fleck traveled to Canonsburg PA to throw a very special BBQ at the Aladdin Corporate Office. The Chef's set a beautiful spread at the end of May featuring rib tasters with guajillo BBQ...
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