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Departments Chef's Corner 
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Steak sizzles on the grill; flames spark under olive oil and thyme-marinated chicken. Garlic toasts bake in the oven. A row of 10-gallon soup pots cool in the walk-in refrigerator. At the counter, smiling staff members heat brown rice-edamame salad, faro with grilled vegetables, and thick homemade mac-and-cheese for hungry customers. Welcome to the Hiller’s kitchen. Every day, you’ll find 30 different entrees, sides, desserts and salads to choose from in the prepared foods case. They’re tasty and nutritious, with vegetarian, gluten-free and lowfat options, too. From familiar fare like green beans, mashed potatoes and meatloaf to goat cheese-mushroom tart, four-cheese macaroni, sesame noodles with chicken and Sicilian meatballs, there’s something for everyone. Have a question for Hiller's Executive Chef Peter Julian? Email him here. |
