Locally Grown - Convention centers look to
socially conscious concessions to meet demand
Author: Pam Sherborne
Date: October 01,2006
Gil Logan, executive chef,
Churchill Downs, Louisville, Ky., serves a Shiitake mushroom bisque
that customers at the racetrack
love.      

           
That’s because, said Logan, with Levy Restaurants, the
Shiitake mushrooms are grown in oak logs in the gullies of Kentu...

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