Recipes from the Breakroom

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.

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.

November 2010
New crop Asian pears have been available since July, but the varieties that are harvested in the fall months are especially sweet after a whole summer of sun.

November 2009
If you have never tried to prepare chiles rellenos (stuffed chiles), here is a great recipe that the novice cook can easily prepare and the more experienced devotee of fine Mexican cuisine can take to a new level.

July 2009
This month’s featured recipe demonstrates that simplicity in ingredients and preparation can produce the rich flavors of an all day simmer, though it takes only a few hours and some well matched fresh components to make.