3 chefs sneak nutrition onto the menu

Cobe, Patricia
March 2006
FoodService Director;3/15/2006, Vol. 19 Issue 3, Special Section p11
Trade Publication
This article describes three nutritious dishes. For the Tangelo and Rum Glazed Shrimp with Orange Caribbean Ratatouille, chef Allen Susser of Chef Allen's squeezes fresh tangelo juice to use in a marinade and glaze for sautéed shrimp, then serves them with a citrusy ratatouille made with calabaza squash, plantains, chayote, chilies and bell pepper. For the BBQ Salmon, chef Mychael Bonner of Di Pescara marinates an 8-oz. portion in balsamic vinegar, soy sauce, sugar and ginger and gives it a quick turn under the broiler.


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