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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3 tablespoons butter
1/2 pound rindless bacon, chopped 2 celery stalks, finely chopped 1 onion, finely chopped 1/2 cup dry white wine 2 lbs. clams, soaked in cold water for 1 hour to remove grit 3 cups chicken stock 4 cups peeled and cubed potatoes 1/2 cup pouring cream 1 dried bay leaf 2 skinless bream fillets (400gm), pin-boned and cut into 3cm-4cm pieces 12 scallops, white muscle trimmed 2 tablespoons coarsely chopped flat-leaf parsley |
  1 - Melt butter in a large saucepan over high heat. Add bacon, celery
and onion, and sauté until vegetables are tender (about 10 minutes). 2 - Meanwhile, bring wine to the boil in a separate large saucepan over high heat. Add clams, cover with a lid and shake pan occasionally until they open (2-3 minutes). Strain through a fine sieve, set clams aside to cool slightly and add cooking liquid to the bacon mixture along with the stock. Remove the clam meat from most of the shells, reserving a few to garnish.
3 - Bring stock mixture to the boil over medium-high heat, add potatoes, cream and bay leaf, and simmer uncovered until potatoes are tender (15-20 minutes). Add bream, reduce heat to medium and simmer uncovered until bream is almost cooked through (4-5 minutes). Add scallops and simmer until almost cooked (1 minute), then stir in parsley and reserved clams and clam meat and season to taste.
4 - Serve hot, scattered with extra parsley and with crackers or crusty bread for dipping or breaking over.
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                                                          JAN 2018
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