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March 2010

March 31, 2010
Easter Glazed Ham

Shared by:  Ted Farrand, FMP – President & COO Washington, DC Office ½ Smoked Ham ¼ cup Whole dried cloves  For the Glaze: ½ cup   Maple Syrup ¼ cup   Brown Sugar ½ cup   Apple Cider or Apple Juice 2 tbls.   Dijon Mustard Score the ham in diagonal pattern, aprox. ½ inch deep Push whole cloves into […]

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Kerry Bowden
March 25, 2010
Value Engineering Up-Front with the Right Energy Efficient Equipment!

By Kerry Bowden, Senior Associate Los Angeles Office Let’s take a look at the definition of value engineering as defined by Wikipedia: Value engineering (VE) is a systematic method to improve the “value” of goods or products and services by using an examination of function. Value, as defined, is the ratio of function to cost.  […]

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March 17, 2010

Shared By:  Ted Farrand, FMP – Vice President Washington, DC Office 3 lbs  Potatoes, scrubbed 2 sticks (16 oz.)   Butter, unsalted 1 ¼ cups  Hot Milk To taste  Black Pepper, freshly ground 1 head Cabbage, green, cored and finely shredded 1 lb piece Ham or bacon, 2 each Green Onions, finely chopped  ¼ cup Parsley, chopped, for garnish DIRECTIONS: Put ham or […]

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March 11, 2010
College Meal Plans: Mirroring the Real World

by Bernadette Ventura, FMP Senior Associate Washington, DC Office Long gone (I hope) are the days of college meal plans with cafeteria tray lines – and all that they conjure up like meatloaf, instant mashed potatoes, overcooked peas and cubed Jell-O.  Campus dining has come a long way to match the real-world expectations of the consumer-savvy […]

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March 3, 2010
Statler Chicken with Herb Pesto Sauce

Shared by our client :  Massachusetts General Hospital – Boston Lorraine M. Allen, MBA, RD, LDN Assistant Director, Food Production, Quality & Safety 8 Statler Chicken Breasts -8-10 ounces each 4 tablespoons fresh Thyme-finely chopped 4 tablespoon fresh Rosemary-finely chopped 4 tablespoon fresh Chives-finely chopped 2 tablespoons chopped garlic 1 tablespoon salt ½ tablespoon freshly […]

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