GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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HERB REDUCTION:
1 cup balsamic vinegar
1 sprig fresh rosemary 1 sprig fresh thyme 2 tablespoons light brown sugar MUSHROOMS:
16 baby portobellos mushrooms, stems removed
2 tablespoons GC Farms' extra virgin olive oil SALMON MOUSSE:
1/4 pound smoked salmon filet
2 to 4-ounce rolls goat cheese 3 tablespoons heavy whipping cream 1 teaspoon minced garlic 1/4 teaspoon sea salt GARNISH:
1/4 cup thinly sliced fresh chives
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 1 - Preheat oven to 400˚F. Bring ingredients for herb reduction to a boil in small saucepan. Reduce to a low and boil until it resembles a thick syrup (about 20 minutes).
2 - Meanwhile, place the mushroom tops on a baking sheet (top side up). Brush with olive oil and cook for 10 minutes, or until tender. Cool completely.
3 - Place mousse ingredients in a food processor. Process until smooth.
4 - Pipe filling into mushroom tops using a pastry bag fitted with a large star tip. Drizzle each plate with syrup and sprinkle with sliced chives.
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                                                                                                                    MAR 2013
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