8 January 2015
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Seminis® had the pleasure of hosting Chef Tommy Fitzgerald during the Great Lakes Expo in Grand Rapids, Michigan. Not only did he showcase great tasting vegetable dishes, but he also was able to tell the story of how he gives back to youth in the community who are interested in the hospitality and culinary arts. Chef Tommy’s hospitality experience spans over three decades. No matter what role he plays, owner, or even mentor, hospitality runs through his veins like a refrigerator (always working to keep food safe and delicious)!
Chef Tommy created Kitchen Sage as a way to strengthen the Grand Rapids Community and also for youth to see how cooking can be fun while also developing valuable career skills through its Culinary Leadership Academy. There are several different programs and ways to get involved with Kitchen Sage, everything from volunteering to mentor community members to participating in classes to learn more about techniques in the kitchen and meal planning.
We were very thankful that Chef Tommy was able to bring his enthusiasm for food and great vegetable recipes to the Seminis booth during the Grand Rapids Expo. People in attendance enjoyed the cooking demonstrations and learning simple ways to cook vegetables that were also delicious. Chef Tommy was able to incorporate several Seminis varieties into his dishes that really brought the flavor of the vegetables to life. With his Dixie Red Tomato and Caper Bruschetta to the Sybaris Asian Cuisine Inspired Green Beans, all in attendance were happy to enjoy several vegetable dishes.
Here are the vegetable recipes Chef Tommy showcased during the show for you to try at home:
Dixie Red Tomato and Caper Bruschetta
3 Large Dixie Red tomatoes, seeded and chopped
2 T Brined Capers, rough chopped
1 bunch Italian Parsley, rough chopped
4 T Olive Oil, make it a good one!
Lots of fresh ground pepper to taste
Combine all in bowl, the longer it sets, the better it gets! Feel free to toss with pasta, place atop bread, or heck even use it as a pizza base!
Sybaris Asian Cuisine Inspired Green Beans
1 pound Fresh Sybaris Green Beans NOT snapped!
3 T Toasted Sesame Oil
1 T Black Sesame Seeds
1 T Hulled Sesame Seeds (white)
Lots of Salt and Pepper to taste!
First rinse the beans in hot tap water, when the beans show a greener shade, rinse with cold water. Shake all excess water of beans, feel free to dab with paper towel.
Toss with Sesame oil, sesame seeds, and salt and pepper.
Mama’s SC1336 Amazing Corn
2 cups fresh SC1336 sweet corn OFF the cob
1 Green pepper, medium diced
¼ pound of fresh sliced mushrooms
1 stick butter or ¼ cup olive oil
Lots of Salt and Pepper!!(To Taste)
Sauté all in pan till all ingredients are hot.
Goodwood’s Garden Sauté
2 Justice III* Zucchini, cut in half rounds, about an inch thick
2 Yellow Squash, cut in half rounds, about an inch thick
As much fresh chopped garlic you can stand! About 4T for this Chef!
3T Olive oil
I bunch Italian parsley, rough chopped
Salt and Pepper to taste
First sauté your squash until lightly browned, now throw in your garlic with the salt and pepper. Finish on the plate with the parsley. Feel free to finish with your best olive oil.
Hope you enjoy!
You can download the recipes below:
*IMPORTANT: Produce Marketing:
Seminis squash hybrids with virus-resistant biotechnology traits are authorized
for planting and growing in the United States and produce grown from the seed is
approved for sale and animal and human consumption in the United States and for
sale and human consumption in Canada. No additional government approvals
authorizing import or planting has been obtained in any other country.
Produce can be sold in the United States and Canada for fresh consumption only.
It is a violation of national and international laws to move biotech seeds,
plants and produce into nations where not permitted. See the current Squash
Technology Use Guide for detailed stewardship information.
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