B&E Cookbook: Chef Chris Barcia | Palazzo 53 | Crab Stuffed Avocado Recipe | Restaurant Consultation
Beats and Eats
English - May 15, 2014 13:28 - 51 minutes - 58.5 MB - ★★★★★ - 116 ratingsSociety & Culture Music lifestyle technology comedy feedpodcast film food foodie music nickgelso richconte Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Beats & Eats Celebrity Chef Cookbook Entry 4
Chef Chris Barcia, Palazzo 53
Chef Chris Barcia and I go a long way back. Actually, Chris' wife Beth is still a very close friend. The couple owns Palazzo 53.
Palazzo 53 has become the anchor of a renaissance growth on Main Street, in Pittston PA. Several months back I had the privilege of interviewing Councilman Michael Lombardo about the rebirth of Main St. USA and he mentioned Palazzo as one of the keys to Pittston, becoming a model for other small cities in North East PA (NEPA).
Chris was my Executive Chef, at Gelpia'z Restaurant. He taught me how to "restaurant cook" and I credit him as the Exec during my restaurants most profitable years. Like a class reunion, Chris and I veer the subject-matter of today's interview to the key ingredients of success (beyond just good food and service) in today's
restaurant industry. Additionally, Chris teases our audience about Kimberly McCullough (Dr. Robin Scorpio Drake) of ABC's "General Hospital," who is our guest on Friday's episode of Beats and Eats. What does the soap star have to do with Chef Barcia and Palazzo53? Well, Chris and Beth secured Kim's appearance on B&E. McCullough has many local ties to NEPA and will be conducting a Q&A, with local soap fans and industry professionals, at Palazzo 53 on this Saturday, May 17th.
So sit back, learn a little about the life of a successful Executive Chef, while he explains his inspirations and influences behind his recipe submission; Crab Stuff Avocado (see below).
SHOW NOTES:
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Recipe of the Week:
Palazzo 53
Jumbo Lump Crab Stuffed Avocado
Ingredients
Dole Golden Delicious Pineapple- 3 slices
Hass Avocado -halved
Jumbo Lump Crabmeat- 6 to 8 pieces
Red onion- sliced
Red & yellow pepper- matchstick cut
Fresh basil- chiffonade
Arugula- for garnish
Olive oil – 2 Tablespoons
Salt & pepper
Lemon juice- 1 Tablespoon
Directions
Pineapple garnish bottom of plate
Half avocado- to test ripeness you should be able to
indent your finger with minimal pressure to skin of avocado
Toss all other ingredients
Fill avocado
Chris Barcia
Palazzo 53
53 S Main St
Pittston, PA
follow on FB, Twitter & Instagram
Open Tues-Sat @5:00 for dinner
Full bar, 24 wines by the glass, additional 20 bottle service