Fresh Bites:
Donnie Ungaro of Culinary Ink Caterer and personal chef Donnie Ungaro gets fresh with local ingredients to create succulent treats that not only increase our awareness of what grows in our own backyards, but also inspire both chefs and casual cooks alike to take their cuisine to new heights.
Photo: Donnie Ungaro
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t his home base at the Culinary Ink cooking kitchen near bustling Granville Island, Ungaro whips up locally inspired magic to cater to events both large and small, corporate and casual. When he escapes the catering business two days per week to go into people’s homes as a personal chef, he brings along his love of farmer’s markets and unusual produce and works right alongside the client to teach, inform, and inspire. Ungaro’s delicious, fresh recipes are the foundation of living well, of health, beauty, and anti-aging – just like this mouth-watering recipe...
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Grilled local scallop, fruit chutney with warm potato salad Chutney: ¼ red onion thinly sliced ½ peach, thinly sliced ½ nectarine, thinly sliced 8 cherries, pitted and halved 1 clove of garlic, thinly sliced ¼ cup of sake 1 tbsp olive oil salt and pepper – to taste
fresh vancouver Issue 3