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Meet our 2020 PMANC Board Celebrity Chefs

Welcome to our Kitchens!

During 2010 this group worked hard to to help NorCal distributors and suppliers stay connected through some pretty big challenges. As the year ends, they are welcoming you into their homes to share some of their holiday favorites. 

At the Dine-Around on Friday, December 4th, Sam Brown, PMANC President, will be our event MC and introduce you to all our celebrity chefs.

Here are the menu items that will be featured:

Specialty Drink                      Spiced Pear Tequila Cocktail        Cassidy Shaw/Powerstick

Hors d'oeuvres/appetizers    Greek Meze Appetizer Board        Mark Shin/Incentives West

                                              Smoked Salmon on Sliced Cuke   Louise Kostoff/Sanmar

                                              Jess’s Famous Salsa                    Jess Koenig/Halo Branded Solutions

Salad                                     Amanda's Favorite Salad        Amanda Boccucci/Lahlouh

Main Course                         Spanish Leg of Lamb                     Ivonne Lahlouh/Lahlouh

Vegetable                             Greek Roasted Veggies w/Feta     Stephanie Rhoads-Bickham/Proforma

Dessert                                 Apple Tart                                       Jaymie Cook/Koozie Group

Jess Koenig (Halo Branded Solutions)

This salsa has always been a secret. I have never told anyone - ever, until NOW!! This recipe may very well change your life - Forever!!


3-4 Roma Tomato (can use up to 10)
1/2 Red Onion
Pickled Jalapenos - Sliced by Mezzetta (must use this brand--the only one to buy, comes in a glass jar) 
Use as much as you want but usually 2 spoons will do it.
Cilantro - a little or a lot -- depends on your taste
Sea Salt - Dust the Top, mix and dust again
Garlic Powder - Dust the Top, mix and dust again
Onion Powder - Dust the Top, mix and dust again
Dried Basis - Dust the Top, mix and dust again
Optional Heat - Add 1 Serrano and 1 habanero peppers
THE SECRET INGREDIENT - El Pato Salsa de Chile Fresco - 1 can


Mix it all up and give it a taste, add seasonings as needed.
BOOM! Your Salsa IQ was just increased -- never share this recipe - it's a secret. 

If salsa is too 'hot', add a little oil to the salsa. It helps to calm the heat down


Mark Shinn (Incentives West)

These creamy feta stuffed peppers are a tasty snack and an easy low carb appetizer!.  They’re easy to assemble and you can make them in advance so they are perfect for a holiday party. 

12 mini sweet peppers
3 oz cream cheese
3 oz feta cheese
1/2 TSP garlic powder
3 TB fresh dill


Slice the peppers lengthwise. When you’re slicing, make sure you slice it so that the halves will lay somewhat flat.
Scoop out the seeds and discard.
In a small bowl, stir the feta, cream cheese, garlic powder, and dill until combined. The mixture t might be a bit lumpy. You can use a handmixer or just stir and stir! It’s ok if there are some lumps left from the feta.
Stuff each pepper with a bit of filling and then if you like, you can sprinkle with a bit more dill.

Serve immediately or pop them in the fridge for a few hours before serving.

Stephanie Rhoads Bickham (Proforma)

When baked, feta becomes an almost creamy texture, with feta’s characteristic tang. This is an easy, sheet-pan dinner or side dish, where the broccoli, grape tomatoes and lemon slices roast alongside the feta until the veggies crisp, the tomatoes burst and the lemon rinds soften. Broccolini has a tender stalk so only the bottom 1/2-inch needs to be trimmed. You can increase all to a second sheet pan, as everyone will want more of this delish dish!


·        1 bunch broccolini ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces       
 1 pint grape tomatoes, halved (about 2 cups)
 ·       1 red onion, peeled, quartered and cut into 2-inch wedges
 ·       1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact for serving (lemons are optional).    
          ½ cup whole Kalamata olives
          8 cloves garlic, halved
·        3 tablespoons olive oil, plus more for serving
·        1 teaspoon ground cumin
·        ½ teaspoon red-pepper flakes
·         Kosher salt and black pepper
·        2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
·         (Cooked orzo or faro, for serving with the veggies, for or a main course)
·        ½ cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)


Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion, halved garlic cloves, Greek olives (and lemon slices) with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccoli/broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve alone or over orzo or farro. Top with fresh herbs, if using.

Louise Kostoff, Sanmar

This is a pretty, easy, no-cook hors d'oeuvre recipe. The combos are classic because the flavors go so well together. Smoked trout would be a good substitute for the salmon.

1-1/2 large cucumber
4 oz cream cheese (softened)
2 TB chopped fresh dill
1 TSP lemon zest
1/2 TSP fresh lemon juice
1/4 TSP ground black pepper
4 oz smoked salmon (cut in 2-inch strips)
24 small fresh dill springs

Trim ends from cucumbers and cut crosswise into 24 (3/4-inch thick rounds. Scoop a 1/2 inch deep depression from one side of each round with a small melon baller, forming little cups. Drain cucumbers, cup sides down on paper towels for 15 minutes.

Beat the cream cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl. sppon 1/2 TXP cheese misture into each cucumber cup.Top each cup with 1 salmon strip and 1 dill spring/ 

**Recipe and photo courtesy of www.allrecipes.com.

Ivonne Lahlouh (Lahlouh)

INGREDIENTS Bone in 3lbs leg of lamb
12 Fresh vine ripe tomatoes (you can get the canned or boxed cut tomatoes as well)
1 Onions (yellow or white) 
12 cloves of Garlic or full head
2 Carrots
1 large Fresh red bell pepper
Mustard (yellow)

Cuisinart or blender
Cutting board
Large bowl
Roasting Pot
Foil paper 

Wash the lamb and cut the ink on the skin
Leave the fat as much as you can
Chop 5 cloves of garlic in small – medium pieces
Chop carrots in small – medium pieces
Put the lamb on a cutting board and with a small sharp knife cut holes in it and stuff with 1pcs of garlic and 1pcs of carrot
After lamb has been stuffed on both sides sprinkle salt and pepper
Smother lamb with a layer of yellow mustard, put in a roasting pan

Preheat oven to 400 degrees
In a large bowl: Chop tomatoes, add garlic, cut onion in medium pieces, cut red bell peppers in medium pieces and add to large bowl
Add salt and pepper to taste and stir
Add the mix to the Cuisinart or blender and mix
Sauce is to be chunky not too watery
Add all of sauce to lamb and make sure it is almost all covered by it
Cover it in foil paper
Turn down the oven to 350 degrees and put in the oven
Cook time is total of 2.5hrs or until meat is falling off the bone
Every hour take the lamb out of the oven and turn it and baste it with the sauce
In the last 45 min uncover the lamb so the sauce thickens a bit
Once the meat is falling off the bone and is tender and moist take out of the oven and serve


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