The Wenatchee World

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Mouthwatering leftovers

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To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that’s what it is to Peruvian chef Ricardo Zarate. The chef behind Los Angeles’ Mo-Chica and Picca came to know and love the turkey sandwich not in his native Lima but while working at the Millennium hotel in London early on in his culinary career. The object of his craving: roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli between two slices of buttery brioche.

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