My mom isn’t actually Greek, but she married one, and so her souvlaki recipe is a bit unorthodox: She didn’t use beef, but rather the elk, deer—whatever hunter patrons at her and my dad’s restaurant would bring in from their recent kill. One of my first memories is sitting on the prep table the restaurant in Ogden, Utah, watching my mom season huge tubs of cubed pork or turkey for souvlaki. <br /> <br />When I told my mom that I was going to enter the 2008 beef cook-off with a souvlaki recipe, she thought I was nuts, but in true competitive spirit, I did anyway. And you know what? I won: a $300 prize, my largest prize to date.
Oct. 1, 2021, 11:49 a.m.
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