Well-Traveled Barbecue

Cavanaugh, Bonnie
April 2011
FoodService Director;4/15/2011, Vol. 24 Issue 4, p70
Trade Publication
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.


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