This Marine remembers Morocco's amazing food more than anything else
Navy veteran and Food Network Allstar, August Dannehl cooks a four course meal for his fellow vets based on stories from their service. A braised pork belly inspired by the MRE's feared dehydrated pork product, Chicken Tagine inspired by a training mission in Morocco - these elements provide the backdrop for a holiday celebration between veterans.
Donna's first visit to Morocco was for a training mission with the Marine Corps. It was on this trip that she and her unit befriended the owner and crew of a small local restaurant. They would eat there so often that their business provided new clothing for all of the servers and their families and when it came to leave, they were made this delicious parting meal.
Chicken Tagine w/ Preserved Lemon and Saffron CousCous
Inspired by Donna's Service in Morocco
Music courtesy of Jingle Punks
Dramatic Classical Hip Hop - Trent Williamson
Faded-JP - Shota Ike