Attendees gathered at the Spice Box, in Bevier Hall at the University of Illinois

The buffet luncheon highlighted over twenty soy enhanced dishes

Dips and appetizers were available

Cheesy Potatoes and Green Bean Casserole were soy enhanced side dishes


Entrees served were those featured in the ISoy, a Better School Lunch program

Barbara Klein, co-director of the Illinois Center for Soy Foods points out items of interest to attendees




Of course, desserts were not overlooked.