Citrus is the winter fruit that keeps on giving. These juicy wonders brighten seafood, salads, meats and desserts. Versatile, the juice enhances sauces, the sections perk up any salad and the zests add aroma to any dish. In addition to vitamin C, citrus delivers potassium, folate, calcium, fiber and other nutrients.
Lemons and limes also make beautiful garnishes with their color, texture, fragrance and tartness. Balboa Bay Club Executive Chef Josef Lageder and Banquet Chef Michael Doyle shared some lovely citrus garnishes. According to Chef Lageder, all are simple enough to use in banquets.
andldquo;We care about visual presentation and have garnishes that add flavor, not just sit there,andrdquo; said Chef Doyle. andldquo;These bring flavor with just a squeeze.andrdquo;
The Balboa Bay Club and Resort .jpg)
1221 West Coast Highway
Newport Beach, CA 92663
888.445.7153
Please visit recipes for delicious citrus recipes gathered from Florida, Texas and California:
Balboa Bay Club Ahi tuna recipe by Executive Chef Josef Lageder
Melissaandrsquo;s Produce Grilled nopales, shrimp with blood orange vinaigrette by Chef Marco Zapien, www.melissas.com.
Pan seared Florida black grouper with white truffle scented cream of wheat and citrus grilled asparagus by Chef Joshua Wahler
Rio Star Grapefruit Mango and Grilled Steak Salad from Texas Sweet by www.texasweet.com.
