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DANIEL MORGAN TECHNOLOGY CENTER
S P A R T A N B U R G 1 1 / 2 - 1 1 / 9 / 1 8
D I S T R I C T
T H R E E
DMTC CULINARY COMPETITION TEAM SHOWCASED THEIR SKILLS AT THE MARCH OF
DIMES CHEFS AUCTION. THEIR MENU CONSISTED OF ROASTED BEEF SHOULDER WITH
BROCCOLI RABE, CRISPY PARSNIPS AND JUS LIE AND SPICED SHRIMP WITH A SMOKED
OYSTER AND SPINACH RISOTTO.
W E E K L Y E D I T I O N
