-=> Quoting Shawn Highfield to Jim Weller <=-

 -=> JIM WELLER wrote to SHAWN HIGHFIELD <=-
 
 JW> in the end you could get pizza, souvlaki, pho and chow mein at
 JW> the same place.

 SH> That would have been a hard menu to cook.

Every new owner was an employee of the previous owner so they
learned new cuisines on the job before they took over.

 SH> There's a local place here that is like that, was originally
 SH> chiense and new owners are Indian and Sri Lankin so they each
 SH> added their own page to the end of the menu.

Another interesting combination I came across accidentally once was
stopping at a random place for lunch in a little place called
Alexandria on a drive between Ottawa and Montreal. It had Greek plus
Vietnamese food. I asked the waitress how that came to be and she
said there were two owner/chefs taking turns working there. I asked
who was in that day and she said it didn't matter as they both knew
both styles of cooking. We ordered from the Greek menu that day and
had a wonderful meal. We hit them again on the return trip and had a
great Vietnamese meal too. The waitress who remembered us the second
time and made a point of not telling us who was in the kitchen
either time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Fagioli A La Cardosa
 Categories: Soups, Pasta, Italian, Beans, Cheese
      Yield: 8 Servings
 
      4 lb Fresh Roman or Cranberry
           -beans or
      1 lb Dried beans soaked overnight
      2 lg Onions; chopped
      1 c  Italian parsley; coarsely
           -chopped
    1/2 lb Ditalini macaroni
     10 lg Cloves garlic; sliced
           Salt and pepper
           Olive oil
           Locatelli cheese
 
  Cook all of the beans in two quarts of water until tender; drain and
  reserve the fluid.  Put half of the beans through a food mill,
  putting the pulp back into the reserved fluid and discarding the
  skins. Meanwhile, saute onion until transparent in olive oil; add
  chopped parsley and garlic slices and add to the bean pulp and wat
  mixture. Add more water if necessary and season with salt and pepper
  to taste. Add the raw macaroni and cook until tender.  Then add
  remaining cooked beans and heat through. The consistency should now
  be of a hearty soup. Serve piping hot drizzling olive oil on top of
  each bowl. A sprinkling of fresh grated Locatelli cheese is optional,
  but adds delicious flavor. A wonderful dinner when served with a
  crispy green salad, crusty Italian bread, and a bottle of your
  favorite wine.
 
MMMMM


Cheers

Jim


... White People love ethnic diversity but only as in restaurant menus.

___ Blue Wave/QWK v2.20