Recipes from the Breakroom

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.

December 2010
'Tis the season to depart from this feature’s usual format in order to present the preparation of a perfect holiday party appetizer in the detail that it deserves.

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.

October 2010
This month both a fruit and vegetable from the fall harvest season is utilized in a time-honored recipe that traces its heritage to a simple porridge enjoyed by peasants of the 15th century Italian countryside.

September 2010
The vibrant rust colors of fall leaves may signal the last act of the summer fruit season, but the change in weather also brings on a cornucopia of varietal hard squashes that will take over grocery displays for the next few months in every imaginable size, color and shape.

August 2010
Order a crostata in an espresso café in Italy and you will be served a tart with a jam filling.

July 2010
Chef Marc Mora, Executive Chef for Levy Restaurants at Citizens Business Bank Arena (Ontario, CA), was given “peaches” as this month’s featured ingredient and asked to create a dish around this iconic fruit.