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- Amuse Bouche – Mango gazpacho topped with Colossal Crab .
- Entrée – Foster Farms Turkey Tenderloin stuffed with FreshPoint beet greens and quesillo, Coca-Cola mole, avocado crème fresh, and a beet and corn relish.
TEAM: Curtis Mar (Chef), Nicole Fisher, Kevin Solares (ProStart student)
AWARDS: Ecolab Champ