Edition-35Savor the Season

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Foodie Magazine

A Toast to the New Year

Featuring Chicago, LA & NYC Chefs

Culinary-Inspired Cocktails, Mocktails, and Desserts

Passion Meets Purpose:

Honing in on Hospitality with Culinary Specialist Chef Jeff Bell
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Recipes in This Issue

Greco Sausage Stuffed Crimini Mushrooms

Recipe by Chef Brooks Buchanan

King Grits

Recipe by Chef Brooks Buchanan

Parsnips, Grilled Grapes, Roquefort, Honey

Recipe by Chef Griff Dumeyer

Chocolate Bread Pudding with Ginger Whipped Cream & Sugared Cranberries

Recipe by Chef Tselani Richmond

Butternut Squash Quinoa, Pomegranate Molasses

Recipe by Chef Griff Dumeyer

Crispy-Skin Porchetta with Sofrito

Recipe by Sysco Culinary Team

Articles in This Issue

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