George Chiala Farms - 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.

For the cake:

1 1/2 cups unsalted shelled pistachios - divided
2 1/2 cups cake flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher sea salt
1 cup unsalted butter - softened
1 3/4 cup granulated sugar
1 tablespoons vanilla extract
3/4 teaspoon almond extract
1 large egg
1 cup whole milk
1/2 cup sour cream
3 egg whites + 1/2 tsp. cream of tartar

For the frosting:

1 1/2 cups unsalted butter - softened
2 teaspoons vanilla extract
1/4 teaspoon coarse kosher sea salt
6 cups powdered sugar
1 1/2 cups mascarpone

1 - Preheat oven to 350 degrees. Spray or butter and flour three 9-inch round baking pans. Line bottoms with a parchment round, set aside.

2 - In a food processor, pulse 1 1/4 cups pistachios until a finely ground powder forms.

3 - In a medium mixing bowl whisk together the ground pistachios, flours, baking powder, baking soda, and salt.

4 - In the bowl of a stand mixer, beat butter on high until smooth and creamy, about 2 minutes. Add sugar and beat for 2 minutes on high. Add vanilla, almond and egg, mix until combined.

5 - With mixing speed on low, alternate adding dry ingredients and the milk and cream. Mix until a few dry streaks remain.

6 - In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the batter until incorporated.

7 - Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes or until the top springs back when touched.

8 - Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.

9 - Meanwhile, to make the frosting, in the bowl of a stand mixer, beat butter on high until creamy, about 2 minutes. Add vanilla, salt and powdered sugar, mix until combined. Add mascarpone and mix on low for 10 seconds, then fold by hand until a smooth, creamy frosting forms.

10 - To assemble the cake, spread 1/4 of the frosting between the first layer, a 1/4 of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved 1/4 of pistachios and sprinkle on top.