| Lamb is widely consumed in Morocco, Greece and Turkey, but in the United States, it is more often seen in fine-dining establishments. Angela Gentry, marketing manager, Superior Farms, Dixon, CA, suggests foodservice operators offer items that decrease their cost but yet still provide variety on the menu. Using ground lamb to make gourmet mini “sliders” is a great way to give diners an opportunity to inexpensively try lamb for the first time. Stephen Bulgarelli, executive chef, O’Charley’s, Nashville, TN, feels that it’s only a matter of time before the public will begin to look for Mediterranean flavors beyond mainstream Italian. “Ten years ago, we saw chipotle slowly trickle down from fine dining to QSR... Restaurant goers will soon start requesting these adventurous concepts in the more-affordable family-dining establishments,” he suggests, noting ingredients like olive oil, yogurt and nuts are quickly coming into vogue, seen in dishes like nut-crusted, grilled proteins and yogurt-based tzatziki. He suggests restaurants introduce unfamiliar concepts with familiar ones in the form of sharable appetizer platters. RETAIL CONCEPTS Across the United States, one can easily find staples like hummus, instant couscous, pita bread, phyllo dough and puff pastry. Other, more-specialized items, such as jarred dolmades, frozen spanakopita triangles, Greek-style yogurts and shelf-stable gazpacho, are found more frequently in ethnic, urban markets.
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