The meal for October's board dinner at the Church of Christ was bursting with color. The menu included fresh steamed green beans, braised sweet and sour red cabbage with roasted baby carrots, twice baked potato and seared rib-eye steak with caramelized peppers and onions. This beautiful meal was perfectly prepared by Lead Cook Katrina Martin and PM Cook Andrew Johnson. The board loved the dinner and the client raved about it the next day!