North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel

2017 AHF Culinary Competition Finalist Team
Rick Farmer, CEC, Training and Development and Michael Vetro, CEC, Executive Chef
St. Jude Children’s Research Hospital (Memphis, Tennessee)

Pan seared bass with a pureed Spanish Gazpacho, yellow pepper gastrique and a Salad of red cabbage and Sherry Walnut Vinaigrette

Prep Time: 40 min
Cook Time: 10 min
Yield: 6 servings

Download Recipe and Nutritionals Below

Additional information

RECIPE TYPE	CULINARY COMPETITION FINALIST
NUTRITIONALS	10-20g fat, 300-500cal/portion, 500-750mg sodium

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North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel

Additional information

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ABOUT

CONFERENCE

EDUCATION

CHAPTERS

SPONSORS

RESOURCES

SOCIAL MEDIA

Sign up for our weekly newsletter

ABOUT

JOIN/RENEW

About AHF

TRAINING/EDUCATION

Explore our new Learning Center!

Join our free webinars, annual conference, and online education to gain valuable industry training and leadership skills using our brand new learning center.

CONFERENCE

2022 conference

AHF's 2022 Annual Conference is in Scottsdale, Arizona at the Westin Kierland Resort & Spa August 8-11, 2022. Register today! Need help attending? Apply for a scholarship. Join hundreds of self-operated foodservice professionals from across the country!

CHAPTERS

want to start a chapter?

Download the chapter checklist and review the chapter handbook to see what it takes to start a new AHF chapter.

SPONSORS

2022 sponsors

Join us as an annual sponsor to start building new connections with self-operated healthcare foodservice professionals in acute care and senior living. Learn more about our 2022 sponsorship and marketing opportunities!

MEMBER RESOURCES

member resources

AHF provides members with the industry's best tools and resources - check them out!

North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel

Additional information

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