Asian Cuisine in America

July 2006
FoodService Director;7/15/2006, Vol. 19 Issue 7, p39
Trade Publication
The article focuses on the Asian cuisine that non-commercial foodservice operators offer to their customers. In the University of Notre Dame's South Dining Hall, a Mongolian barbecue range runs seven days a week. At Memorial Sloan Kettering Cancer Center in New York, food and beverage manager Robert Gordon found a way to menu hassle-free authentic Asian fare by using Jump Asian Express Cuisine's menu. Several Asian recipes are also presented, which include Panko Fried Turkey with Mango Salsa.


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