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Plates, Planning and Plant-Based Dishes with Red Door Catering's Anthony Onorada | The Inside Dish

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Mike Drabenstott welcomes Anthony Onorata, executive chef of Red Door Catering at Muhlenberg College to talk about the differences between serving in the catering business versus a regular restaurant, providing meals to anywhere from tens to thousands of people. They also discuss creating meals which account for different allergies and dietary restrictions, cooking more plant-based foods, and more.

*Mike Drabenstott is a member of the Muhlenberg College Board of Associates, a volunteer community ambassador group.

Catch The Inside Dish the first Monday of every month from 6:00 to 6:30 PM, following All Things Considered, during Lehigh Valley Arts Salon.

(Original air-date: 11/7/22)

Michael Drabenstott is host of The Inside Dish, a monthly program highlighting the exploding Lehigh Valley food and culinary scene. He interviews restaurateurs, artisans and others involved in bringing a unique assortment of foods and beverages to our region.
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