Page 6 - MENU Magazine - Nov/Dec 2017
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contents
21
ON THE COVER:
A rustic and aromatic turkey carving station—with a whole bird that has been brined. This nostalgic nosh is paired with contemporary avours for holiday and winter menus!
16 Agriculture: lessons in resilience
21 Wishlist: services, equipment, innovations and ingredients changing foodservice today
26 In uencers: Joe Jackman—it’s a very cool time to be in the business of food...
48
GATHERINGS
9 Event Calendar for December/January
12 Meet the Chefs: Connie DeSousa, John Jackson, Emma House
and Robert Mills
MAIN COURSE
6 MENU NOVEMBER / DECEMBER 2017
