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Sunriver Resort Report

Feb
10

Plated dinners at banquets have traditionally been served using the three-point presentation; dividing the plate into three separate sections with meat as the focal point.  Some modern chefs have designed other methods of food presentation that look more like artwork the something to eat.  Finding the balance between presenting our guests with a comfortable dining experience while adding that twist of elegance in the presentation; is one of the goals of our Sunriver Resort banquet staff.  

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