What Spring Break

Over the Spring break I had an old college buddy ask if I would help him out with his restaurant. Well come to find out there is a student working there who will be in my culinary class next year. Then it became my mission to better this place. I want it to be a place this student could put on his resume and people would not scoff at him.

It was a Mediterranean place with plenty of Italian food but only Hummus, Spanikopitas Fattoush, and a classic Gyro. I added Falafels, chicken-shrimp or steak Gyros, a Falafel sandwich made with pita bread and tahini sauce. I also took of lasagna and replaced it with Moussaka. Originally the menu was pretty plain, so I revamped the menu a bit. In a few weeks (after the kitchen staff gets enough practice) it will be kind of like a Carrabbas with a Mediterranean flair. I probably won’t be back in there until the summer to make sure everything is going right. I think they really need to work on their wait-staff before the make the new menu permanent. So Isam (my friend) & Amehd (Isam's brother) and Muhammad (the manager) seem to be pretty happy with the results.

So Mrs. H if you ever have the chance to come down you'll have to critique me. During the summer Dr. B can come into town from Pine Mt. for Med/Itl. food and let me know what she thinks. Actually I’d love feedback from everyone since Mediterranean is not my forte. Don't get me wrong when it comes to food I can make anything taste good, but since I am a southern boy I have a tendency to over season so it may not be spot on to historical specifications, but I do want it to be somewhat close. I just want to know that this student (or any other students that become employed there) will learn how to prepare authentic tasting food no matter weather it is Italian or Mediterranean.

And for all you 24 watchers yes my friend and his brother are from Israel but they are both Catholic. How ya like them apples?