SCARBOROUGH
Susan Malovany editor@sosland.com
Scarborough’s fare
Marshall Scarborough, research chef with Popeyes and RCA board member, relishes his mentorship role in the industry
Marshall Scarborough’s favorite foods
Shrimp Creole – Copeland of New Orleans Heir Loom tomato salad – his own Kung Pao Chicken – his own Roast beef and debris gravy fully dressed Poboys – Tracy’s (New Orleans) Oysters – charbroiled, fried or raw – Dragos (New Orleans) Soft Shell Crab with Eggs Benedict and a spicy Bloody Mary – Stanley (New Orleans) Norwegian Waffle Cakes with ham, Jarlsberg cheese and soft-boiled eggs – his fiancée’s
CULINOLOGY I SEPTEMBER 2011
Marshall Scarborough, research chef and manager of Popeyes Louisiana Kitchen’s Atlanta headquarters, takes pride in his work at the quick-service restaurant chain and in his mentorship role with the Research Chefs Association.
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Table of Contents for the Digital Edition of Culinology - September 2011