We catered a high level Innovation Meeting for 100 visiting guests at our corporate dining account in Connecticut. The lunch menu were selections from our 2019 Fall Catering Menu. We served pumpkin cranberry oat muffins, blueberry orange crunch muffins, premium deli sandwiches, grillin’ greens with roasted beef tenderloin, grilled chicken and roasted tofu, fall greens salad, roasted root salad and a grain salad with melted leek vinaigrette. Thanks to Chef Charlotte and her crew, our Connecticut Floating Chef Ian, our District Managers Matt and Bob for the fun and action packed day. We were a solid team!