I want to introduce a very special guest writer for Food for Lyme. Chance Coluccio has thoughtfully agreed to help FB fans and blog followers with food tips, ideas and recipes. He is a wealth of information….and able to do everything from fine tune a recipe to suit your diet needs for your particular Lyme diet to sourcing great food products. Can’t have dairy but want a suitable substitute? I bet Chance can find something for you. Gluten free? No problem! Don’t be shy….feel free to ask questions with whatever you may need help with. Please see below a brief time line of his experience….
We are fortunate to have Chance on board and I know I am looking forward to Chance’s recipe postings!!!
Name: Chance L. Coluccio
Age: 31
DOB : 12/31/1978
Title : Culinary Buyer/Manager
1978 to 1994 - Worked in Italian kitchen under Mother and Grandmother
Nothing better than getting your experience from 2 old school Italian women.
1994 to 1999 - Short order cook at Rhinebeck Bagels
Helped bring this local eatery into it's hay day. Myself and Culinary alumn Nick Monaco ran the kitchen and the counter, brought a city deli feel to this small town shop.
1999 to 2005 - Sous Chef for 40 West Rhinebeck New York
Worked my way up from a lowly dishwasher to sous Chef. 6 year apprenticeship under Culinary alumn Wes Dier. I took over managing the 5 star restaurant ( poughkeepsie journal ) when they bought El Toro Guapo. We went on to win 1st place at the Taste of the Hudson Valley 3 years in a row ( never been done before, and still hasn't ).
2005 to Present - Food Buyer/ Manager The Culinary Institute of America
After my apprenticeship I hooked up with the CIA. Started working as a Senior Stock Keeper in the Meat Room, 2 years later a buyer position opened, I volunteered and ran with it. And now here I am sitting at a desk, instead of behind a line.
Subscribe to:
Post Comments (Atom)
Posts
4 comments:
Hi Chance! Thanx for helping us all out! I am sugar free and gluten free.
Hi Chance! Thank you so much for sharing your expertise with all of us. It's so challenging to be able to find meals that are easy to make but won't be like a crazy buffet for the bugs in us. I'm sugar-free, gluten-free and up until now taste-free. :)
Hello, my pleasure. I know how it is and am glad to lend a helping hand, especially when it comes to food, I will post a recipe later that you can all enjoy, and don't hesitate to ask any questions, please be specific as we all know dietary restrictions are all across the board. I would hate to mis inform any of you.
Hi, this is Chance ( still having issues logging in as myself ), and here is a flavorful recipe for you all to try.
Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:
Ingredients
*Extra Virgin Olive Oil, 2 tbsp
* Garlic, 10 cloves
* Onions, raw, 1 cup, chopped
* Turkey Breast, 93% lean, 24 oz
* Fresh Oregano, chopped, 3 tbsp
* Fresh Basil, 2 tbsp
* Bay leaf, whole (remove before serving)
* Parsley, dried, 1 tbsp
*Hunt's Tomato Sauce, no salt added, 2 cup
*Cento canned San Marzano whole Tomatoes 1 / 24 oz. can
Directions
First cover the 10 cloves of garlic with EVOO in a pot and place in oven until golden color (remove garlic from oil, save the oil, you can use this to cook something else or dip gluten free bread in, roasted garlic oil)
Cook turkey breast through, not too long it will dry out. After turkey is cooked, shred it.
heat onion in extra virgin olive oil until onions are nearly translucent.
Add the rest of the ingredients to the pan with the onions cook sauce thoroughly, the longer it simmers, the more flavor it will emit. If too thick add some water.
Serve over gluten free pasta.
I often add more italian seasoning, or more tomato sauce or paste. It just depends on taste.
Number of Servings: 8
Post a Comment