Geoffrey Zakarian

People, no matter what setting they are in – whether they are at home, at a restaurant, or in a healthcare setting – deserve comfort and connection through good food. And good food starts with quality ingredients and thoughtful preparation.

That’s the philosophy behind @TJCommission’s Commitment to
Healthy and Enticing Food™ (CHEF™) recognition program. CHEF recognizes hospitals and other healthcare organizations that are streamlining their menus with nutritious, locally sourced, and
delicious meals to support better healing for patients.

I’m looking forward to what’s to come – I’ll be coaching healthcare organizations that participate in CHEF, sharing advice, tips, and counsel.

There is room for everyone to make changes to make hospital food
healthier and more enticing. Small hospitals, large hospitals – I truly
believe this is possible for everyone!

jointcommission.org/en-us/recognit…

Game day chili 🏈

3 tbsp extra virgin olive oil
3 pounds ground pork
2 to 3 tablespoons pancetta or bacon,cut into small pieces
Kosher salt and freshly ground blackpepper
2 large onions, chopped (about 3
cups)6 garlic cloves,finely chopped
2 bunches scallions (white and green
parts), chopped
(about 2 cups)
2 tablespoons tomato paste
¼ cup chili powder
¼ cup ground cumin
1½ cups apple cider
2 (28-ounce) cans
whole tomatoes with juice (fire-
roasted tomatoes if
you can find them),crushed by hand
2 (15.5-ounce) cans small black or white
beans, drained and rinsed
2 cups chicken stock

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below

2 pounds small clams, such as manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

Egg Tostada with Cucumber Avocado Salsa with Margaret

See recipe below

Ingredients:
¾ cup diced Persian cucumbers
1 large avocado
¼ cup red onion, small diced 3 tbsp extra virgin olive oil
½ cup minced parsley leaves
¼ cup minced dill leaves, plus more for garnish 1 lemon, juiced
½ cup feta cheese, crumbled 2 radishes, sliced thin
2 tablespoons canola oil
4 gluten-free corn tortillas
1 tbsp butter
6 eggs
Kosher salt, to taste Fresh black pepper, to taste

Instructions:
In a medium-sized mixing bowl, combine the cucumber, avocado, onion, parsley, dill,
olive oil and lemon juice. Season with salt and pepper to taste.
Set aside.
In your 8-inch pan, heat 2 tablespoons of canola oil over a medium-high flame. Fry the
tortillas until crispy, turning once. This will take around 1 minute per side. Drain the
tortillas on paper towels. Season with salt on both sides right when they come out of the pan and are still hot
In a medium bowl, crack the eggs and season with salt and pepper. Add about a
tablespoon of water and whisk to combine thoroughly.
Get rid of any excess oil, and in the same pan, heat the butter over a medium flame, and
add the eggs. Scramble, stirring often, for about 4 minutes, or until cooked soft.
Divide the eggs by placing them on the tortillas. Divide the cucumber-avocado salsa on
top of the eggs, followed by the radishes, feta, and dill sprigs to garnish.

Breakfast is where my Kenyon Signature Grill really shines…

The griddle gives you full contact cooking, so everything cooks evenly - eggs, sausage, english muffin all at once. With precise temperature control, it stays exactly where you set it.

Easy to switch, easy to clean, and honestly… something you end up using every day.

Breakfast Sausage Burger Recipe:

Ingredients

Onions:
2 large white onions, sliced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Pinch sugar
Kosher salt and freshly cracked black pepper

Aioli:
1/2 cup mayonnaise
1/4 cup roughly chopped fresh tarragon
1 teaspoon white wine vinegar
1 clove garlic, grated
Kosher salt

Burgers:
6 to 8 tablespoons unsalted butter

4 English muffins, split
Four 4-ounce patties sweet Italian sausage
Kosher salt and freshly ground black pepper
1 Fresno chile, thinly sliced
4 slices cheese
4 large eggs
2 cups arugula
1 tablespoon olive oil
1 tablespoon chardonnay vinegar