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We are tailoring content specific to your business.

There’s a lot to learn from various cuisines in the world where the whole animal or the whole vegetable is used in a dish because people need to be resourceful with the food available. That means maximizing every piece of an ingredient and not just keeping the ‘good or premium cuts.’

Chef Joanne  Limoanco Gendrano

Chef Joanne Limoanco Gendrano

The concept is a savory waffle combined with some of the popular cold mezzes. Oftentimes, mezzes are served with a ton of saj (flatbread.) In this recipe, the saj is replaced with a gluten free option and the avocado hummus & moutabal are piped in the crevices of the waffle. Each bite gives the diner a nice complexity of flavor and texture of the Middle East.”

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