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Food around the world week

By Itedra Clopton
On November 21, 2013

The Café at Kirkwood Community College was a big participant in International Week.

Each day The Café took students on a trip around the world with their culinary creations. Chef Brady Vaughn, who was approached by the International Department to make a culinary contribution, was the inspiration for the menu.

Kyle Davis, manager at The Café, said, "This is something Kirkwood has done for quite some time, I believe. The international studies program approached us and asked us if we would do a special menu for the week. I couldn't think of any reason why I wouldn't do it. We're always looking for new inspirations."  

On Monday the students traveled to the Middle East with vibrantly colored gyros and Moroccan chicken.  The gyros were lamb and fresh vegetables with tzatziki, a cucumber sauce. It was messy but delicious. Fold it like a taco or eat it like a tostada; it was quite flexible that way.

Tuesday took students to Latin America.  The menu for the day was jerk chicken, as well as beans and rice with sautéed vegetables.  The jerk chicken was hot and fresh.  The spices used were simple yet flavorful.  The red beans contained pork, making it a sophisticated version of pork and beans with crunchy rice underneath.  The vegetables were tender and overwhelmingly buttery.

On Wednesday students traveled to Asia and feasted on fried rice, Kung pao chicken and beef and peas. The Kung pao chicken was sweet and savory with a nice, fresh crunch. Underneath was the fried rice which was tender. with some unexpected scrambled eggs mixed within.

On Thursday students discovered to some of Germany's most common dishes. Jagerschnitzel, spaetzle, red cabbage and sauerbraten. The jagerschnitzel, breaded pork with a mushroom sauce on top, was a very delicious dish, quite common to a country fried steak and gravy.  The spaetzle were little dumplings that were quite salty and buttery.  It complimented the dish well.  The side of red cabbage gave the plate an overall bright, rich color.

Friday was full of flavor when students had a taste of India with chicken curry, rice and falafel mixed with carrots and peas. The curry was mildly spicy and adding the rice underneath made it a flavorful combination.

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