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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2 tbsp olive oil
1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 butternut pumpkin, cut into 1-inch cubes 4 cups chicken stock 6 ounces fontina, coarsely grated 3 ounces parmesan, coarsely grated 2 tablespoons mascarpone 1 tablespoon finely chopped sage 1 tablespoon finely chopped rosemary 1 egg yolk 4 thin slices day-old rye bread |
  1 - Heat oil in a large saucepan over medium heat, add onion and garlic, and sauté until tender (10 minutes). Add pumpkin and stock, bring to the simmer, season to taste, reduce heat to low, then cover and cook until pumpkin is very tender (40-45 minutes). Add half the fontina, stir to melt, season to taste and keep warm.
2 - Preheat grill to high. Combine parmesan, mascarpone, sage, rosemary, egg yolk and remaining fontina in a bowl, season to taste.
3 - Divide soup among ovenproof bowls. Place bread on a tray and grill until golden (1 minute each side). Spread with cheese mixture, then position on top of soup and place bowls under grill until cheese is golden and melted (1-2 minutes). Serve warm.
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                                                            NOV 2017
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