And the other four are run by other family members. Eight are run by Rita Iskenderian (Mardiros Iskenderian’s widow) and her four sons. And, as you probably know, the family-owned business’ expansion was slowed by the unfortunate incident involving the owner Mardiros Iskenderian and his family.ĭespite the tragedy, Zankou Chicken has grown to 12 locations – all in California. The first Zankou Chicken wasn’t opened in the US until his son, Mardiros Iskenderian, decided LA needed one in 1983. Vartkes Iskenderian opened the first Zankou Chicken in 1962 in Lebanon.
Sabrina lives with her family in sunny California. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.Īs a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.
As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
Zankou chicken garlic sauce full#
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.
Zankou chicken garlic sauce skin#
If you want to use white meat chicken for the recipe, use bone in skin on and roast for the same amount of time. When the timer goes off everything is ready to be eaten at the exact same time. The fun thing about this meal is the rice goes in for an hour and halfway through cooking you put in a tray of chicken and carrots. If garlic is just sort of “eh it’s ok I guess” I don’t recommend this sauce.
So if you LOVE garlic, you will love this sauce. I keep a jar in my fridge at all times, but if you make it for this meal, please make sure the sauce is made at least 8 hours before you plan to use it.Ī note about the garlic sauce that just about everyone in LA is obsessed with (including Zagat). The sauce used in this meal is the Copycat Zankou Garlic Sauce that was one of the first recipes I ever posted (that is how much I love it, I couldn’t wait to make it!). Crispy chicken thighs and lemony roasted carrots make this chicken bowl an amazing meal you’ll eat for dinner and then won’t be able to wait for lunch the next day for leftovers! Zankou Chicken’s legendary Garlic Sauce is served with this Brown Rice Pilaf Bowl.
0 kommentar(er)
