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 cup Greek Yogurt or crème fraîche
2 teaspoons minced fresh dill 3 tablespoons GC Farms' extra virgin olive oil 1 teaspoon fresh lemon juice 2-3 cloves minced garlic 1 1/2 teaspoons ground cumin 12 small buttercream potatoes, halved lengthwise (about 14 ounces) 3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2-inch strips 1 ounce caviar 12 small fresh dill sprigs |
 1 - Stir Greek yogurt, dill, 1 tablespoon extra virgin olive oil, lemon juice and garlic in small bowl. Cover and chill at least 2 hours and up to 8 hours.
2 - Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon extra virgin olive oil and cumin in small bowl. Using a brush, coat potatoes with mixture and sprinkle with salt and pepper. Arrange cut side down on baking sheet. Roast until tender and cut sides are brown, about 12 minutes. Allow to cool slightly.
3 - Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon Greek yogurt, 1 salmon strip, 1/2 teaspoon caviar, and 1 sprig of dill.
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                                                                                                                                               DEC 2010
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