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All Sides Weekend: Chefs in the City

A kamayan is a communal-style Filipino feast, composed of colorful arrays of food that are usually served on banana leaves and eaten without utensils.
Bettina Makalintal for NPR
A kamayan is a communal-style Filipino feast, composed of colorful arrays of food that are usually served on banana leaves and eaten without utensils.

Over the last 30 or so years, Columbus has expanded its culinary horizons from Midwestern sameness to an incredible array of ethnic cuisines, including the food of Somalia, Ethiopia, Peru, El Salvador, Japan, and even Tibet. Friday on All Sides Weekend Chefs in the City, we explore the depth and breadth of Columbus’ international restaurant scene, much of it supported by local ethnic communities.

Guests:

  • Steve Stover, cooking teacher, WOSU restaurant reviewer and food blogger
  • Rich Terapak Sr., cooking teacher, WOSU restaurant reviewer and food blogger
  • Riziki Yussuf, Chef-Owner of Riziki Swahili Grill
  • Krizzia Yanga, Co-owner of Bonifacio

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