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.
2 apples, peeled, cored and cut into small pieces
1/4 cup sugar
1/2 cup milk
1/2 cup orange juice
1-1/8 cup all-purpose flour, sifted
2 eggs, yolks
1/4 cup Marsala wine
Zest of 1 lemon
Zest on 1 orange
1/4 teaspoon baking powder
canola oil (for deep-frying)
1 - Marinate the apple pieces in the orange juice and Marsala wine for 15 minutes.
2 - Mix together the flour, baking powder, grated lemon zest, and grated orange zest.
3 - Whisk together the sugar and egg yolks until white.
4 - Beat together the egg mixture and flour mixture. Stir in the milk and beat well.
5 - Add the flour and egg mixture to the apple pieces in the marinade. Stir gently to blend the ingredients together evenly. Allow to rest for 10 minutes.
6 - Heat the oil and gently add spoonfuls of the fritter mixture to a frying pan. Allow to cook through (until golden brown), and then remove with a slotted spoon. (Note: The oil should not be too hot; otherwise the apple will not cook in the center of the batter.)
7 - Drain on paper towels, sprinkle some sugar (optional), and serve either hot or cold.