In The News

Under the Sea at Highmark Blue Cross Blue Shield
FoodService Director Magazine

Lenny DeMartino, foodservice director for Parkhurst Dining Services at Highmark, a Pittsburgh health insurance provider, says seafood has always been popular at this account.

“People just think it is healthier,” says DeMartino. “We serve fish every Friday, both baked and fried, and we’ve always offered a baked fish on our catering menu. Our prices are generally reasonable and competitive, but even when we do something upscale and charge, say, $6.25, our customers don’t balk.”

Among the seafood items on Highmark’s menu cycle are shrimp Creole, steamed mussels or clams over pasta, salmon, tuna, mahi-mahi and crab. DeMartino says two items that are big sellers are items his chefs have developed: hazelnut- or almond-crusted cod, and wasabi dusted red snapper.



View original article here
Under the Sea at Highmark Blue Cross Blue Shield
FoodService Director Magazine

Lenny DeMartino, foodservice director for Parkhurst Dining Services at Highmark, a Pittsburgh health insurance provider, says seafood has always been popular at this account.

“People just think it is healthier,” says DeMartino. “We serve fish every Friday, both baked and fried, and we’ve always offered a baked fish on our catering menu. Our prices are generally reasonable and competitive, but even when we do something upscale and charge, say, $6.25, our customers don’t balk.”

Among the seafood items on Highmark’s menu cycle are shrimp Creole, steamed mussels or clams over pasta, salmon, tuna, mahi-mahi and crab. DeMartino says two items that are big sellers are items his chefs have developed: hazelnut- or almond-crusted cod, and wasabi dusted red snapper.



View original article here