Recipes from the Breakroom

September 2011
Instead of choosing one of the two fresh ingredients that October’s Guest Chef was given to feature in a dish for this article, the chef submitted a "his" and "hers" recipe for each.

August 2011
Chef Timothy Au, Executive CheF.S.D. at Google Corporation’s “Caffeteria” at the company’s campus in Irvine, California, chose Muscato™ grapes as his INGREDIENT CHALLENGE.

July 2011
July’s featured recipe is truly an editable midsummer night’s dream turned into delicious reality by Don Shank, chef/owner of the Rhododendron Café located on scenic Chuckanut Drive, near the small town of Bow in Washington State.

June 2011
Gretchen Allison, chef/owner of Duck Soup Inn on San Juan Island in Washington State, lists her wonderfully rich Warm Spinach and Ricotta Bread Pudding in the Appetizer section of the restaurant’s menu.

May 2011
This month’s featured dish was created by Chef Yvon Goetz, executive chef/partner at The Winery Restaurant and Wine Bar in Tustin, California.

April 2011
The Sunflower Choke’s mild, nut-like taste is incorporated into the chef’s version of a traditional Korean preparation of spicy short ribs.

March 2011
Chef Roy Hendrickson, executive chef at Zimzala Restaurant in the Shorebreak Hotel, Huntington Beach, California, uses the delectable Pixie Tangerine four ways in his succulent Diver Scallops with Pixie Tangerine & Pickled Fennel Salad.

February 2011
Marco Zapien, chef/partner of his family’s restaurant Zapien’s Salsa Grill and Taqueria in Pico Rivera, California, is also the Corporate Chef in charge of Sports & Entertainment venues for Melissa’s Food Service Division.

January 2011
The chef’s unique Parsnip-Apple Bisque is made entirely of fresh ingredients and works equally well as a perfect mid-day meal that will take the chill out of a cold afternoon, or an elegant first course in a more formal dinner setting.