BE. Lunch and Learn

Chef Steve Pexton prepared a delicious three-course meal this past Wednesday for our Be Lunch & Learn. The topic was local food. This was the main course, a Wine Poached Chicken Roulade with Butternut Squash and Quiona Stuffing, Served with Johnston County Sweet Potatoes, and Curly Endive Salad.

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About Chef Ryan CEC

I'm the Executive Chef for Rex Healthcare's Culinary & Nutritional Services team in Raleigh, NC. We are doing some amazing things. We are changing the perception of "Hospital Food"- one meal at a time.
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