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.
2.5 cups Water
1 cup Farro / Unpolished
1 Medium Onion, Diced
4 oz. GC Farms' Roasted Garlic Olive Oil
2 oz. GC Farms' Canola Basil Oil
8 oz. Spinach
1 cup GC Farms' Roasted Crimini Mushrooms
1 cup GC Farms' Roasted Red Bell peppers
1 tablespoon Fresh Thyme, chopped
Salt and Pepper to taste
2.5 lbs Swordfish cut into 6-8 oz. steaks
1 can of White Beans
1 - Add Farro to a dry pan and toast over Medium Heat and highly brown the grain. This should take about 5 minutes. (Browning grains before cooking gives them better texture and mouth feel.)
2 - Combine Farro and water and bring to a boil. Cover, Reduce heat and simmer for 25 to 30 minutes.
1 - In a saucepan heat 2 oz. Roasted Garlic Olive Oil and diced onions over medium heat. Sauté until onions start turning translucent; about 5 minutes.
2 - Add Spinach. Once leaves begin to wilt, combine Mushrooms, Bell Peppers, Farro, drained and washed white beans, and sauteed Onion and Spinach in a pot. Cover and simmer mixture.
1 - Pat dry Swordfish and season with Salt and Pepper. Coat searing pan with remaining Roasted Garlic Olive Oil and sear fish over medium high heat.
2 - Place seared swordfish in 350 degree oven and cook for about 5 minutes. Swordfish will dry out very easily. Do not overcook.
3 - Place Swordfish on a bed of the bean and farro mixture. Drizzle with Basil Canola Oil, and garnish with chopped thyme.