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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6 cups vegetable broth
6 Yukon Gold potatoes 3-4 leeks 1 yellow onion 1 tart Granny Smith apple 1 1/2 tablespoons curry powder 1 tablespoon fresh lemon juice 1 tablespoon cumin 1 tablespoon GC Farm's extra virgin olive oil 3 tablespoons chopped, fresh parsley |
 1 - In a large pan over high heat, sautee onion and leeks with olive oil for a few minutes. Add vegetable broth, potatoes, apple, curry powder, lemon juice and cumin. Bring to a boil.
2 - Reduce heat to medium-low, and cook (partially covered) until vegetables are tender (about 20-25 minutes).
3 - Transfer soup (in batches) to a blender and process until smooth.
4 - Once cool, refrigerate for up to 2 days to allow flavors to enhance.
5 - To serve, warm on the stove, ladle into individual bowls, and garnish each bowl with fresh, chopped parsley.
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                                                                                                                                             FEB 2011
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