Chef Strother's and Chef Bridges' menu will be a Greek theme this week. Come out to the CTC on Wednesday, March 27th and Thursday, March 28th from 10:45 a.m. - 1:00 p.m. and let our Culinary Arts students prepare you a delicious chicken kabob, a tasty gyro, some falafel, a savory Tebboulah salad, and finish your meal off with a Greek parfait cup! Please, leave the togas at home!
If you are TISD staff, please bring your badge to the front desk. If you are not of TISD staff, please bring a valid form of ID to the front desk.
Tabbouleh is such a great salad. It combines all the classic ingredients of the Mediterranean: tomatoes, cucumbers. herbs (parsley, mint), olive oil and lemon. While it is not a Greek dish, it definitely combines ingredients common in the Greek cuisine and I love it!
The History of Greek Gyros
Greek gyros have a fascinating history that dates back to ancient times. The word "gyros" actually comes from the Greek word for "turn" or "revolution," which is fitting given the way gyro meat is cooked on a vertical rotisserie.
The origins of gyros can be traced back to the Ottoman Empire, where the cooking technique of stacking seasoned meat and cooking it on a vertical rotisserie was popular. This method of cooking meat was brought to Greece by immigrants from the Middle East, particularly Turkey.
In Greece, gyros became a beloved street food, with vendors serving up slices of flavorful, tender meat wrapped in warm pita bread. The meat used in gyros is typically seasoned with a blend of spices like oregano, garlic, and paprika, giving it its distinctive taste.
Today, Greek gyros are enjoyed not only in Greece but around the world. They have become a staple of Greek cuisine and are a favorite dish for many food lovers. Whether enjoyed with tzatziki sauce, tomatoes, onions, and lettuce or simply on its own, Greek gyros continue to delight people with their delicious flavors and rich history.