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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15 oz. sliced sourdough bread, toasted
1 lb. red bell peppers, roasted, peeled and seeded 1 lb. yellow bell peppers, roasted, peeled and seeded 1 lb. cucumbers, peeled and seeded 10 oz. celery, chopped 10 oz. carrots, peeled and chopped 14 oz. apricots 6 oz. tomato paste 16 oz. Realigns wine 5 oz. GC Farms' basil olive oil 8 oz. GC Farms' extra virgin olive oil 1 oz. Worchester sauce 2 tbs. Tabasco sauce 4 tbs. kosher salt 1 tbs. fresh thyme, chopped 1 tbs. fresh basil, chopped 1 tsp. fresh oregano, chopped 1 tsp. fresh rosemary, chopped 1 tsp. fresh mint, chopped 1 tsp. black pepper 1 oz. GC Farms' roasted garlic 48 oz. water |
  1 - Working in small batches, place peppers and cucumbers in a food processor or blender and puree to a coarse consistency. Transfer to a chilled mixing bowl or container.
2 - Again, working in small batches, puree carrots and celery (add water if needed) and then add to the pepper mix.
3 - Puree apricots, tomato paste and garlic and then add to the mix.
4 - Slowly mix in all remaining ingredients and refrigerate.
5 - Serve in a chilled bowl topped with the toasted sourdough bread.
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                                                                                                                                                  SEP 2010
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