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 quart fresh Timptations Strawberries, hulled and halved
1/3 cup aged balsamic vinegar
1-2 tbsps sugar
1/3 cup cold heavy whipping cream
1/2 tsp vanilla
4 slices fresh pound cake
1/3 cup amaretto liqueur
6 biscotti cookies crumbled (optional)
1/2 quart seasonal berries (optional)
1 cup of butter
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
1 cup sugar
1 + 1/2 tsp vanilla
In small bowl, toss the strawberries, vinegar and sugar. Let fruit marinate for at least 30 minutes.
PREPARE WHIPPING CREAM
In a medium bowl, beat the cream and vanilla with an electric mixer until soft peaks form. Cover and refrigerate until ready to use.
MAKE POUND CAKE
1 - Pre-Heat Oven to 325 degrees
2 - Grease and flour a 9x5x3-inch loaf pan.
3 - Bring butter and eggs to room temperature.
4 - In a small bowl, stir together the flour, baking powder, salt and nutmeg.
5 - In a larger mixing bowl, beat the butter on medium speed for about 30 seconds. Gradually add sugar, beating about 5 minutes or until fluffy. And the vanilla and then the eggs, one at a time, mixing well after each addition; scrape down bowl. Gradually add dry ingredients to egg mixture beating on low speed just until thoroughly combined.
6 - Pour batter into prepared loaf pan. Bake at 325 degrees for 55-65 minutes or until cake tester comes out clean.
7 - Cool for 20 minutes, then turn out of pan onto cooling rack and cool completely.
Note: If you don’t have a lot of time you can also use your favorite bakery pound cake.
1 - Slice pound cake into ½ inch slices.
2 - Brush each slice of pound cake with the amaretto liqueur, then spoon fruit mixture over the cake.
3 - Top each with a dollop of whipped cream, sprinkle with crushed biscotti cookies, and serve.
Pair with your favorite dessert or sparkling wine.