The Chefs Plate

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See what the Fresh Picks Café chefs have been cooking up!

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At Camp Takodah’s Outdoor Education Function we served pan seared salmon, roasted pork roast with caramelized onions and leeks, white wine braised spring vegetables, wheat berry salad, quinoa tabbouleh, roasted beet salad and rice pilaf. We finished the meal with build your own brownie sundaes for dessert. Camp food never tasted so good!

Ali

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