FSR magazine April 2018
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<strong>April</strong> <strong>2018</strong> No. 53<br />
®<br />
38<br />
46<br />
Fresh takes on<br />
middle eastern<br />
at zahav in<br />
philadelphia<br />
are just one way<br />
the cuisine is<br />
making a splash.<br />
Middle eastern cuisine: cook n solo restaurants / chef coMpeitions: World food chaMpionships / real estate: rockit ranch<br />
54<br />
Traversing<br />
46 Civilization’s<br />
Breadbasket<br />
By maggie Hennessy<br />
From Egypt to Lebanon to Iran, you’ll<br />
find overlap in dishes like tabbouleh,<br />
pilaf, and hummus, but each dish differs<br />
heavily by region.<br />
Contents<br />
38 Ready. Set.<br />
Compete.<br />
By Laura ZoLman KirK<br />
How chef competitions can benefit<br />
both chef and industry alike.<br />
54 Getting Real<br />
About Real Estate<br />
By amanda BaLtaZar<br />
How to choose a new site in a new<br />
city or state goes beyond the old<br />
adage, ‘location, location, location.’<br />
cheFs & ingredients<br />
17 Eats, International<br />
Gert Kopera is elevating Chinese<br />
food through his role with<br />
international restaurant group<br />
Hakkasan.<br />
liquid intelligence<br />
28 Sips from the<br />
Mediterranean Sea<br />
Unique flavors, textures, and aromas<br />
arrive on menus influenced by<br />
Mediterranean culture.<br />
FOODNEWSFEED.cOm april <strong>2018</strong> 1
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