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RECIPE REPORT: COUNTDOWN TO SUN-KISSED SUMMER MENUS
Photo Courtesy of National Peanut Board
THAI PEANUT COLADA For this take on the pina colada, peanut satay-infused gin subs for rum as the spirit of choice. Cream of coconut provides the characteristic creamy texture and flavor. The result is a cocktail that would pair well with Thai appetizers or stand on its own as a prelude to an outdoor barbecue. GET THE RECIPE
BY TARA FITZPATRICK
Photo Courtesy of Morrison Healthcare/Chef J. Quasha
Photo Courtesy of National Mango Board
BEEF STEAK TOMATO SANDWICHES Juicy, ripe beef steak tomatoes may not hit some areas of the country until late July or August, but keep this simple sandwich on the front burner. Layering slices of the tomatoes with herbed mayo, pickled onions and avocado showcases their sweet flavor in the best possible way. GET THE RECIPE
PORK & MANGO SKEWERS CHURRASCO STYLE
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Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. Grilled red onions and scallions serve as a bed for serving the skewers.
Photo Courtesy of Grill from Ipanema Brazilian Steakhouse
Photo Courtesy of Cura
SUMMER KALE SALAD GM Jeremy Fry of Menno Haven Retirement Community de- veloped a partnership with Spiral Path Farms to source organic produce. In season he and his team offer a weekly farm bas- ket to their independent living residents so they can purchase fresh fruits and vegetables with their dining dollars. Each week, the chefs at Menno Haven, which is managed by Cura, incorporate some of the produce into weekly menu specials, like this dish. GET THE RECIPE
CAIPIRINHA COCKTAIL Grill from Ipanema Brazilian Steakhouse shares one of their top-selling beverages recipes. Filled with grapes and sugar- cane rum, this drink is perfect for a day of patio drinks. GET THE RECIPE
FSD QUARTERLY
Q2 2024
4
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