Culinary Motherland

January 2010
FoodService Director;1/15/2010, Vol. 23 Issue 1, p34
Trade Publication
The article presents a discussion by San Diego State University's Executive Chef Ahmed Shazly on his menu strategies involving Mediterranean cookery. He mentions that his cookery emphasizes Mediterranean food, particularly those from Portugal, Spain and Italy. Among the dishes mentioned by Shazly were shawarma, an orzo and seared salmon Florentine dish and hummus.


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