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Pfc. O’Brian Palmer deftly adds asparagus tips to the main course of char grilled “Oscar” filet mignon topped with lump crab salad and glazed vegetables on a bed of wilted spinach, for the guests of the Soldier Luncheon held 14 Oct. at the Highland Country Club. Palmer, a food service specialist for 3rd Brigade Combat Team, 82nd Airborne Division, and recent winner of the XVIII Airborne Corps and Fort Bragg 2011 best chef competition, helped design the menu and prepare the courses.
| Date Taken: | 10.14.2011 |
| Date Posted: | 10.15.2011 13:56 |
| Photo ID: | 474319 |
| VIRIN: | 111014-A-0461H-118 |
| Resolution: | 4288x2848 |
| Size: | 1.13 MB |
| Location: | FAYETTEVILLE, NC, US |
| Web Views: | 23 |
| Downloads: | 8 |
This work, Panther chefs remain tops at Fort Bragg [Image 5 of 5], by SFC Christopher Harper, identified by DVIDS, must comply with the restrictions shown on https://www.dvidshub.net/about/copyright.
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