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.
1 lb lean ground beef
2 cloves garlic, very finely chopped
½ onion, minced
½ cup grated parmesan
½ cup bread crumbs
1 tsp dried oregano
1 tsp dried thyme
1 egg, lightly beaten
1 tsp salt
¼ teaspoon Black pepper
¼ cup Fresh parsley, chopped
GC Farms’ extra virgin olive oil (for frying)
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons GC Farms’ extra virgin olive oil
5 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3 x 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
4 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped
1 - In a large mixing bowl, prepare the meatballs by combining the ground meat and the next 10 ingredients. Set aside for a few minutes.
2 - Lightly form 2-3 tablespoons of the mixture into round meatballs. (This should yield about 15 meatballs.)
3 - Heat the olive oil over medium-high heat in a frying pan. Add the meatballs, one by one, in a single layer. When the edges of the meatballs begin to sizzle, turn several times, until nicely browned on all sides (about 2 minutes).
4 - Transfer browned meatballs to a paper towel and set aside.
1 - Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
2 - Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, about 45 seconds. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
3 - Stir carrots into soup and simmer 5 minutes. Stir in kale, meatballs, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season with salt and pepper to taste.