OPERATIONS
8. One of the first creations of the morning was a booze-free Brownie Mudslide prepared by the Orange Team. 9. Later on, the group warmed up with a Seafood Stew prepared by the Blue Team that featured both salmon and shrimp. 10. One of the rounds also included virgin Bloody Mary’s complete with multiple garnishes. 11. After a long day in the kitchen, the group enjoyed dinner on the rooftop of University of Michigan’s Munger Graduate Residences. The meal was once
again prepared by the catering team and featured Linguine with Artichokes and beans, Alouette Potatoes, Miso Braised Winter Greens, Chicken Cordon Bleu and more. 12. On the final day of the event, the group took a tour of three local food businesses. The first stop of the day was Argus Farm Stop where breakfast was waiting for attendees. They also received a tour of the space and learned more about the local ingredients they sell and the farmers they work with. 13. The group then traveled to White Lotus Farms where they enjoyed samples of the farm’s fresh bread and goat cheese followed by a tour of the farm. 14. The event came to a close at Zingerman’s Delicatessen where attendees enjoyed lunch and learned more about the deli from the Zingerman’s team.
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QUARTERLY | Q4
PHOTOS: BENITA GINGERELLA
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