Last fall, when Thomas Long began preparing a menu for the first catered doctors' dinner in his new position as Sodexho's executive chef at Holy Spirit Hospital in Camp Hill, PA, he knew just what to use to grab attention and garner favor with his guests: seafood. "I started them off with blue crab 'shooters' as a passed hors d'oeuvre," he explains. "But instead of using standard shot glasses, we took little plastic, individual medicine cups with measuring lines along the sides (there are ...

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