TITLE

Well-Traveled Barbecue

AUTHOR(S)
Cavanaugh, Bonnie
PUB. DATE
April 2011
SOURCE
FoodService Director;4/15/2011, Vol. 24 Issue 4, p70
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article looks at the popularity of ethnic barbecue among foodservice operators in the U.S. in 2011. Dining Services senior associate directors Joe Mullineaux mentions that senior executive chef John Gray has created a Korean barbecue concept at the University of Maryland in College Park due to the request of guests. Bulgogi beef served with a soy-based marinade is being offered at NBC Universal in New York. KSC Executive chef Rich Ducharme uses large skewers to cook Brazilian barbecue.
ACCESSION #
60309012

 

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