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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3/4 cup extra virgin olive oil, divided
6 cups rustic Italian bread such as ciabatta, cut into 1-in cubes 1 teaspoon sea salt, divided 1 pound cherry tomatoes 1/2 pound fresh sliced peaches 1 small English cucumber, seeded and thinly sliced 3 tablespoons capers, drained 3 tablespoons white wine vinegar 1 large clove garlic, minced finely sliced red onion rings 6 oz. smoked salmon, divided into bite-sized pieces 1/4 teaspoon freshly ground black pepper 1/3 cup fresh chopped basil |
  1 - Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the bread and 1/2 teaspoon salt; toss well. Cook, stirring frequently, until the bread is crispy and golden brown, about 10 minutes. Set aside to cool.
2 - In a large bowl, combine the tomatoes, peach slices, cucumber, capers, wine vinegar, garlic, red onion, pepper, the remaining 1/2 teaspoon salt, and the remaining 1/2 cup oil. Toss well.
3 - Immediately before serving, add two-thirds of the toasted bread, smoked salmon and basil to the salad. Toss to combine, then taste and adjust seasoning, if necessary. Transfer to a serving bowl and sprinkle the remaining toasted bread cubes, smoked salmon and basil over top. Serve immediately.
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                            JUL 2020
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