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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2 x 6-ounce sea bass fillets
2 slices of lemon 2 sprigs of fresh thyme 1 tablespoon olive oil 2 tablespoons capers, drained and/or rinsed of salt if salt-cured 3/4 cup mixed, pitted olives 2 cloves garlic, sliced thin 3/4 cup of grape tomatoes, cut in half 1/4 cup dry white wine Sea salt and pepper to taste Parchment paper or parchment bags |
  1 - Preheat oven to 400 degrees.
2- Season fillets well with salt and pepper and to with a slice of lemon and a sprig of fresh thyme. Insert into parchment bag.
3 - In a saute pan, heat oil, then add capers, olives, garlic and tomatoes and cook a few minutes until tomatoes soften. Deglaze with white wine (may use chicken broth if desired).
4 - With a spoon, top fish with tomato mixture, then fold over the open edges of the parchment bag, securing with a stapler or paper clips if needed.
5 - Place on a rimmed baking sheet and bake for 10-12 minutes. Place packets on dinner plates and carefully tear or slice open to serve.
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                           AUG 2020
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