Featured Chef: George Galati
Born and raised in Southern New Jersey, George’s hands-on experience with local products such as “Jersey Fresh,” forged an appreciation for using fresh, seasonal produce to create delicious, yet simple dishes.
George's resumé includes Atlantic City's Tropicana Resort, NYC's "Tavern on the Green", Florida's "Max's Grill" and "Prezzos" where he was awarded "Chef of the Year" in 1993 by the North American Chefs’ Association, and Caesar’s Hotel and Casino in Atlantic City. Currently, George is on the executive culinary team at Resorts International Casino and Hotel in Atlantic City.
Always up for a new challenge, George was approached with yet another opportunity. He left Resorts Iinternational Hotel and Casino to become the corporate chef of gourmet Italian cuisine and the Carriage House in Galloway twp. George oversees all culinary operations at both properties. He consistently strives to create cutting edge menus with top quality ingredients. As always he continues to provide his quest with the excellence in taste and service that he has built his reputation on, making every dining experience a memorable one.
George has also showcased his talent as a sous chef on Food Network's high intensity hit “Dinner Impossible”. His menus reflect his respect for even the most sophisticated palate by incorporating traditional dishes with international cuisine.
Dungeness Crab Salad
Topped with shaved fennel, blood oranges, and pomegranates with a watercress bisque drizzle
Crab Salad
Ingredients
- 1 lb Dungeness crab or Chesapeake bay crabmeat
- 2 tsp Dijon mustard ½ cup crème fraiche
- ¼ tsp Worcestershire sauce
- 1 fresh lime squeezed
- Salt and pepper to taste
- 1/8 tsp old bay seasoning
- ¼ cup chopped chives
- Put crabmeat in mixing bowl, add remaining ingredients’ and mix
- Fennel salad
- 2 large fennel bowls
- Juice of 1 lemon
- 1 oz of extra virgin olive oil
- 4 blood oranges peeled and segmented
- Salt and pepper to taste
- 1 cup of fresh pomegranate seeds
Cooking Instructions
Use a mandolin or sharp knife to slice fennel as thin as possible. Place the fennel in a bowl and toss with remaining ingredients season with salt and pepper and toss gently.
Watercress Bisque
Ingredients
- 2 tbs unsalted butter
- 1 small onion finely chopped
- 2 tbs flour
- 4 cups chicken stock
- 1 quart packed watercress washed and coarsely chopped, discard stems
- 1 cup of heavy cream salt and white pepper to taste
Cooking Instructions
Melt butter in a large skillet add onions and cook stirring the onions cook until soft sprinkle flour over the onions use a wooden spoon to form a roux cook for 2 minutes don’t brown the roux. Add chicken stock add cream bring to a boil let cook for 5 minutes take off heat and add watercress let sit for 2 minutes transfer to blender and puree season with salt and pepper let sit in refrigerator for 2 hours
On a plate place ½ cup of crab salad on plate top with 2 oz of fennel salad and spoon bisque around the salad should make 6 servings
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