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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1 cup mirepoix (onions - carrots - celery)
2-3 cloves peeled fresh garlic, finely chopped 1 pound ground beef 1 cup cooked black beans Chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic) 2 tablespoons tomato paste 1/2 pound chopped peeled butternut squash 1 cup diced tomatoes 6 or 7 sprigs of fresh cilantro, coarsely chopped |
  1 - In a large sauce pot over medium-high heat, warm 1-2 tablespoons olive until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes.
2 - Stir in the garlic and cook until fragrant, about 30 seconds.
3 - Add the ground beef, chili spice blend, and tomato paste, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2-4 minutes.
4 - Add the butternut squash, tomatoes, black beans, and 2 cups water to the chili. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the beef is cooked through, the squash is tender, and the chili has thickened, 10-12 minutes. Season to taste with salt and pepper.
5 - Garnish with cilantro and serve immediately.
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                          SEP 2020
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