Featured Recipe

Shrimp Gumbo

1 Tb Cornstarch
1 lb can Stewed Tomatoes
¼ cup Chili Sauce
1 tsp Worcestershire Sauce
Liquid hot-pepper seasoning
½ tsp Seasoned Salt
¼ tsp Dried thyme
8 oz Cut Okra
7 oz Shelled, deveined Shrimp, thawed
1 cup Cooked Rice

Directions:
1 - In medium saucepan blend cornstarch with some of liquid from tomatoes.
2 - Stir in tomatoes, Chili sauce, Worcestershire, few drops hot-pepper seasoning, salt and thyme. Bring to a boil, reduce heat, and simmer 10 minutes.
3 - Add okra and shrimp; simmer 5 minutes longer. Serve over rice.

Steve Fernandez

Director of Culinary Services/Executive Chef

Steve Fernandez began his culinary career as a graduate of Johnson & Wales University with degrees in Food Service Management and Hospitality Management. In his 25+ years experience as an Executive Chef and business owner, Steve has managed a vast array of special events, restaurants and retirement communities. We welcome you to be our guest, and indulge your taste buds while trying one of Steve’s dynamic culinary creations.

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