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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1 round refrigerated pie crust
1 pound sliced peaches, well drained 12 ounces cherries, well drained 3 tablespoons cornstarch 1 teaspoon vanilla extract 1/8 teaspoon ground cinnamon 1/3 cup plus 1 tablespoon sugar 1 large egg |
  1 - Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
2 - Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined.
3 - Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary.
4 - Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit.
5 - Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
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   AUG 2022
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