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FOOD & BEVERAGE

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By Erin McCarty Communication Coordinator

CHEF INFUSES LOCAL INTO THE RGC MENU Nothing is as good as catching your own fish or picking your own fruit. Knowing what you are eating and where it came from are two important concepts that are near and dear to Chef Steve Buzak, and he is working to put more local food on your plate here at the RGC. The farm-to-fork phenomenon is obviously not a new idea. Buzak is putting this into action on a small, sustainable scale. “If we were a 60-seat restaurant, we could do whatever we wanted. But our volume is significantly larger than that, so we can’t

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ROYAL REVIEW OCT 2013-JAN 2014

ROYAL GLENORA CLUB


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