ARUGULA SALAD WITH MELON, PROSCUITTO, AND PARMESAN
- 2 bunches arugula, trimmed and rinsed
- 1/4 cup thin sliced honeydew
- 1/4 cup thin sliced cantaloupe
- 1/4 cup shaved parmesan cheese
- 8 thin slices of prosciutto
- 2 T champagne vinegar
- Juice of 1 lemon
- Zest of 1 lemon
- 1 T honey
- 6 T extra virgin olive oil
- Salt and pepper to taste
Combine arugula, honeydew, cantaloupe in a bowl toss with 4T of the dressing. Divide salad evenly among 4 plates. Garnish salads with grated parmesan and prosciutto slices.
Drizzle salads with remaining dressing.
About Chef Preston:
Chef Preston joins us from Sonoma, where he was Chef/Partner at the General's Daughter. While in Sonoma, Preston celebrated the potential of a year-round growing season by partnering with two organic farms as well as growing his own produce on the two acre restaurant property. The result was a menu that highlighted the best of each season, and showed off Sonoma's unique terroir. His food is built on classical French and modern techniques, a penchant for play and a slight southern drawl.
Preston grew up in the mountains of North Carolina. At 14, he traded family farm work for the culinary world-- serving hot dogs and ice cream at a local deli. He spent the next 13 years reading every cookbook he could get his hands on, while working through the kitchen ranks from dishwasher and prep cook at a local dive to Chef de Cuisine at the Eseeola Lodge, a Mobil 4-Star Resort.
He then ventured to a bigger playing field in New York City, where he took classes at the French Culinary Institute and staged at Bill Telepan's New York Times rated 3 Star Judson Grill. From New York, Chef Dishman moved to Southern Florida where he started his first restaurant - Dragonfly Bistro. At Dragonfly, he found tremendous joy in crafting guest-specific menus and sourcing the best seasonal products. Even vacations were an opportunity to learn more about cooking and restaurants for Preston, including stages at Frank Stitt's Highland Bar & Grill, Charlie Palmer's Aureole, and Restaurant Gary Danko.
About Three Senses Gourmet:
Founded in 2006, Three Senses Gourmet (formerly Patrick David's Fine Foods) offers an exclusive line of at-home, gourmet desserts. All natural, gluten free chocolate soufflés and chocolate chip brioche bread pudding can be soon found at retailers across the Western U.S.
A busy working mother, Amy Phillips always has had an entrepreneurial spirit and an eye for stylistic entertaining. With two children ages 9 and 13, Phillips soon realized her two passions were conflicting with her most demanding job – motherhood. Managing a career and raising children left little opportunity to orchestrate the spectacular at-home events she was accustomed to hosting.
It would be Phillips entrepreneurial spirit that would drive the launch of Three Senses Gourmet. Tired of spending thousands of dollars on outside caterers, Phillips saw an empty market between gourmet, catered cuisine and easy-to-make "heat and serve" items at the grocery store. She called upon her contacts in the restaurant industry to help her develop a complete line of easy to serve, yet gourmet cuisine for easy entertaining at home. Phillips wanted to bring a gourmet experience home to busy moms in easy-toserve packaged foods.
With creative energy flowing, Amy created Three Senses (taste, sight, smell) Gourmet. The company launched in 2006 with two dessert presentations – a chocolate soufflé and a brioche chocolate chip bread pudding then adding a third in 2008 – caramel chocolate soufflé. The company plans to add more desserts and other gourmet cuisine to their line designed to help with convenient, gourmet entertaining.
Three Senses Gourmet products are available in most Northern California locations of Whole Foods, Lunardi's, Draeger's, Sysco Foods, Saks Fifth Avenue, NYC, The Carneros Inn, The Carmel Valley Market, and many more soon to come. For more information, visit www.3sensesgourmet.com