September 2007
Hill;9/21/2007, Vol. 14 Issue 109, p20
An interview with Tim Elliot, Executive Chef at Mie Nyu, in Washington, D.C. is presented. When ask about the previous cooking experience, he refers the Mariott Hotels in Maryland and District of Columbia for 15 years and said that he started cooking when he was five year old. He states that his greatest cooking influences are from Asian and Middle Eastern cuisines. He added that he like the cooking utensil called tongs because he can use it as spoon and spatula.


Related Articles

  • More Than a Touch of Garlic.  // Prepared Foods;Jun2011, Vol. 180 Issue 6, p91 

    The article deals with the use of garlic in cooking. Garlic, a native spice from Siberia, was first adopted in Mediterrenean, Middle Eastern and Asiatic cooking and eventually in the New World. The Genovese minestrone soup with garlic paste is said to be an example of a classic dish altered with...

  • NOT THE GRILLE NEXT DOOR. Rehagen, Tony // Indianapolis Monthly;Mar2007, Vol. 30 Issue 8, p290 

    The article offers information on Pomegranate Grille, a new restaurant for Middle Eastern street food in Indianapolis, Indiana. It is co-owned by Sarshad Fereidoon, a native of Iran. However, the menu is not restricted to Iranain fare. It serves a variety of Mediterranean-inspired foods like...

  • Restaurateurs bring Mediterranean flavor to NYC. Zuber, Amy // Nation's Restaurant News;4/1/96, Vol. 30 Issue 13, p65 

    Focuses on Eastern Mediterranean restaurants in New York city. Artos; Bar Anise; Layla; Range of menu offerings; Specialties; Capacity; Average per person check.

  • Middle Eastern magic. Creber, Ann // Australia's Parents;May95, Issue 83, p65 

    Presents recipes for Middle Eastern foods. Felafel; Humus bi tahini; Herbed olives; Middle Eastern salad; Tabbouli; Athenian baked fish; Chicken with yoghurt; Ingredients; Preparation.

  • A well-kept secret. Osborne, Christine // Middle East;Apr97, Issue 266, p38 

    Reports that traditional Omani cuisine in Middle East is one of the culinary world's best-kept secrets. Omani cooking as an amalgam of sweet and savory flavors introduced through cosmopolitan trade links dating back centuries; Local cuisine of Dhofar; Exotic fish recipes; Main courses based on...

  • Middle East of Eden. Nold Jr., James // Louisville Magazine;Jul2000, Vol. 51 Issue 7, p84 

    Features the Grape Leaf Restaurant in Louisville, Kentucky that specializes in Middle Eastern cuisine.

  • Feeding a falafel fetish. Lustgarden, S. // Vegetarian Times;Apr92, Issue 176, p77 

    Describes the author's discovery of and fondness for falafel while on an archeological excursion in Israel. Deep-fried patties of chickpeas and spices; Falafel and pita bread Arab creations; More.

  • ARABIAN BITES. Nelson, Nichol // Gourmet;Jan2004, Vol. 64 Issue 1, p119 

    Presents the recipe for the Middle Eastern dish Falafel and Tahini Sauce.

  • A more healthful hummus. Jerome, Carl // Vegetarian Times;May95, Issue 213, p22 

    Presents recipes for hummus. Low-Fat Hummus; Hummus Before Redux.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics