The winning team in the Aramark Culinary Excellence (ACE) Challenge came from the company's Southeast Region Business Dining unit. they beat the champions of the two other regions. The team's winning menu consisted of an appetizer duo: a petite salad of pan-seared striped bass with pickled shallots, tomato concasse and citrus dressed micro greens and shrimp ravioli with vegetable ragout, leek puree and shrimp cream sauce; entrée: roast breast of chicken stuffed with apricots, braised ...
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