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"He created this prize-winning dish last December, to serve at a catered dinner that honored benefactors of Nashua Memorial Hospital. At that elaborate holiday repast, Quimby menued the seafood dish as a first course. However, he noted, his dish is substantial enough to serve as a satisfying entree."

"[…] held their own, then that child nutrition program would consider menuing the product in the future. Kater knew he was in trouble when he saw what he was up against that day: pizza and chicken nuggets, two of the most popular school lunches served in today’s schools."

"“Menuing a bisque allows you to charge another dollar or two for the soup. Instead of $8, I can charge $11,” says Beacon’s chef and an owner, Waldy Malouf."