The arrival of March has us craving warmer temps and lighter fare. While much of the country is still experiencing cooler weather- even snow in some regions- we’re channeling spring with our Bistro Salad Bar.

Diced chicken, sliced apples, pears, golden raisins, candied pecans and bacon are topped upon fresh, crisp lettuce. Creamy, scratch-made maple vinaigrette provides just the perfect dressing. We pair our salad bar with a hearty potato soup to round out the meal.

This week’s Friday feature will take you inside Chef Travis’ kitchen (Read more about Travis here) as they prepare for this popular Upper Crust Food Service meal.