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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For Lemon Ginger Almond Pate
1 tablespoon ginger
2 cloves garlic 1 cup almonds 1 lemon's juice 1 tablespoon GC Farms' extra virgin olive oil 1/4 cup water 1/2 teaspoon salt For Nori Rolls
2 nori sheets
1 batch lemon ginger almond pate 2 cups spinach 1/2 carrot thinly cut lengthwise 1 cup sunflower spouts |
 1 - Combine ginger, garlic, almonds, lemon juice, olive oil, water and salt in a food processor and blend until smooth. Add more water if needed to achieve a smooth consistency.
2 - Place nori rolls on a flat surface with matte side facing up. Working at the edge of the nori roll nearest you, add ingredients in the following order: spinach leaves, lemon ginger almond pate, carrots and sunflower sprouts.
3 - Carefully begin rolling as securely as possible. When you have finished, dab a little water along the seams (to hold together). Serve immediately.
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                                                                                                                                            MAR 2011
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