Eating Lebanon: The Adventures of Chef Chad Houser, Randy Potts, and Chef Kamal Mouzawak

Here is a photo essay of Chad, Randy, and Kamal’s first day in Beirut.

Chef Chad Houser and Chef Kamal Mouzawak tete-a-tete at Souk el Tayeb market.

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Selling honey at the market. Photo by Chad Houser.
The market founded by Kamal: Souk el Tayeb. Photo by Randy Potts.
In front of Beirut's first wine bar on opening night. It sells Lebanese wines exclusively. Chad is in center rear, Kamal to Chad's left.
The manoushe lady at the market. Manoushe are like small breakfast pizzas. They have been made on these grills for thousands of years. Photo by Chad Houser
At Tawlet, Kamal's restaurant in Beirut. Parigi has an open kitchen, but at Tawlet there is literally no distinction between kitchen and restaurant. It's all one. Photo by Chad Houser.

5 comments on “Eating Lebanon: The Adventures of Chef Chad Houser, Randy Potts, and Chef Kamal Mouzawak

  1. Pingback: Eating Lebanon: The Adventures of Chef Chad Houser, Randy Potts, and Chef Kamal Mouzawak | SideDish

  2. Just FYI for anyone interested in hunting down any of the food featured, manoushe is just what the bread ia called. It can be topped with things like a pizza or just bread. The alternate name for it is Saj which is also what that upside down bowl looking object that it is cooked on is called. They make a delicious version of it at World Food Warehouse in Richardson.

  3. Pingback: Eating Lebanon: The Adventures of Chef Chad Houser, Randy Potts, and Chef Kamal Mouzawak | SideDish