He went on to write for network and cable television before transitioning to social justice documentaries. Chin has screened his films at over venues in sixteen countries.

His new memoir, Everything I Learned, I Learned in a Chinese Restaurant was recently published by Little, Brown, and his essay in Bon Appetit was just selected for Best Food Writing in America In his youth, Concordia participated in local non-profit programs and projects designed to prevent at-risk behavior and substance abuse and later engaged in various intergenerational community organizing efforts.

Since , through a collaborative partnership, Concordia serves as the Executive Chef of Thunderbolt, a new neighborhood restaurant that offers Southern-inspired food and thoughtfully-crafted cocktails on Temple Street.

Next door, Thunderbolt has also executed a program offering free sponsored meals for out-of-work hospitality personnel. Their short film For The Love of Unicorns has screened internationally.

As a US Dept. Recent works More Than Love on the Horizon and Sugar Rebels were commissioned by the Smithsonian Asian Pacific American Center. I grew up in the South, surrounded by amazing Southern cooks. We lived for those dinners!

It was a way to fill our stomachs and our souls. In addition to being a Southern girl, I also have a strong Mexican heritage. My biological grandfather was from Mexico, and although he died when my mother was very young, we remained in close contact with our other relatives.

When my Tia Lupita and Tio Julio would come visit, they would bring an entire suitcase full of food they made for the family. Tamales, salsa, churros- all delicious and comforting and soulful.

My husband was an Army brat and his family moved all over the place when he was a child. His favorite childhood memories are from the years they lived in Germany. The pretzels, the bratwurst, the chocolates…he speaks of them with a dreamy look in his eyes.

Since his parents traveled so much, they cooked food from all around the world. Everything from Thai food to Southwestern American cuisines were staples for the family. Multicultural Food is amazing. They have been helping us make homemade pizza, baking lemon ricotta cookies and rolling out pretzel dough since they were able to stand on a stool in the kitchen.

We have also taken them out to good restaurants since they were infants with the idea of teaching them not only how to behave in those restaurants, but how to each different types of food.

My 9 year old daughter is the most adventurous of the two. Among her favorites are sushi and steamed mussels. She has eaten and loved sardines, kalamata olives, escargot and fried rockfish collar.

She loves to try new foods and has taken a couple of International Cooking classes to learn about dishes from around the world. My son is the more cautious of the two. He has a great pallet and loves things like calamari, salami and manchego cheese- but it would be nice if he would branch out a little bit more in the veggie department.

Regardless, we keep taking them to new restaurants and exposing them to new foods. He has recently added fried oysters as well as cheesecake to his approved food items, so the exposure must be working. While we have hit many stumbling blocks along the way, and sometimes our children just refuse to try something that seems weird to them, overall our hopes of expanding their food horizons has been successful.

We are about to travel to Spain with them for the first time and they are both excited to experience a new culture and new food on this journey.

I know my son will be in heaven with all of the amazing meats and cheeses and my daughter will love all of the fresh seafood. We all want to eat what the locals eat and learn what they have to teach us.

Our family knows that food tells a story: where it is from, who grew it, what it means to a culture. Chastity Hise is the mother of two, happily married to the man of her dreams.

Multicultural Weeknight Family Dinners. Sarah Ruderman Wilensky. extra firm tofu cut into ½ inch cubes ½ yellow onion, thinly sliced 2 garlic cloves, minced 2 Tbsp.

olive oil 1 inch fresh ginger, minced For Marinade: 2 Tbsp. soy sauce ½ Tbsp. sesame oil 1 ½ Tbsp. honey Directions: Adding veggies is a good step to let your kids jump in!

Prepare all ingredients, slice and dice, etc. In a medium bowl, combine marinade ingredients and mix with tofu, set aside 3.

In a large heavy-bottom pot I like to use a dutch oven or wok, sauté the onion in the olive oil for 2 minutes, until starting to soften, then add garlic and ginger and sauté for 5 more minutes until fragrant and soft 4. Add carrots, cook stirring occasionally for 5 minutes 5.

Add peppers, cook stirring occasionally for 5 minutes 6. Add ¼ cup of water and deglaze bottom of pan, cook for 5 minutes 7. Push veggies to the side, add tofu and lightly brown, combine with all other ingredients 8. Serve alongside white or brown rice, or atop rice noodles or even spaghetti.

Cooking with Kids , Main Dish , Multicultural Food , Recipes , Vegetarian. Other Articles You May Like. Eight Must-Try Hanukkah Latke Recipes. Three Vegetarian-Friendly Hanukkah Menus for Couples, Kids and Gatherings.

Get Festive With These Thanksgivukkah Recipes. Author: Sarah Ruderman Wilensky. Stay up to date regarding local food festivals, cultural celebrations, and charity events, and get your restaurant involved whenever possible.

As with any item on your menu, the key lies in the delivery. This is especially important when the dishes carry cultural significance and when many of your customers may have never experienced the dishes before. Are you ready to start representing international culture through enticing cuisine in your restaurant?

Explore Wholesale Club for top ingredients at great prices! Shop our flyer, in-store, or online today! FOOD INDUSTRY EXPERTS. Embrace Multicultural Cuisine in Your Canadian Restaurant. Embrace Diversity Through Food By embracing multicultural cuisine, you not only cater to a wide range of tastes and preferences, you also successfully celebrate diversity and create a sense of community and inclusivity within your restaurant.

Make It Too Good to Resist As with any item on your menu, the key lies in the delivery. Previous Article. Next Article. You Would Also Like. Have a question? our customer service team will be with you shortly. Ask Now.