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Zone 5 staffers ushered out the 2008 International Wednesday calendar on Wednesday, November 12th, with a seafood feast to rival any Maine restaurant. Cod cakes, scallops fettucini, and hot pepper tuna salad were some of the fare served at this week's spread. Zone 5 was joined by new client Rifton Equipment, who was at the Zone 5 offices for an all-day planning session.

New England/Seafood day rounds out a season that included Mexican, Greek, Cajun, Vietnamese, Caribbean, Italian, Polish/German, Mediterranean/Middle Eastern, and Japanese/Chinese dishes.

With a history that includes many social events centered around food, in 2007 Zone 5 included a full kitchen in the layout of our (then) new downtown Albany office. We have taken full advantage of the kitchen with evening and breakfast receptions, a full turkey dinner right before Thanksgiving in 2007, and with the addition of our rooftop deck this past summer, a summer cookout series that fell on alternating weeks with the International Wednesday calendar. Now that we have hit the colder temperatures, we revert back to the food-centric event that started it all at our downtown location — soup kitchen Wednesdays, where a member of the Zone 5 staff makes soup for the entire company.