19. Steak, Fish, and Flavors on the Grill

Chef Dean Eliacostas returns with excellent insight on selecting meats, marinading them and info on his preferred flavor profile. 

Chef Dean Eliacostas

Today's Lexi: 

υπομονή — Eepomonee (Patience)

In this episode: 

Fresh, not messy, simple and the Mediterranean approach each fit into Chef Dean’s method to cooking a memorable meal for guests.   Discover his standard marinade that is always on hand in his fridge, and an easy one to replicate for your family and kitchen. Do you grill fish? If so, Chef Dean has some great pointers regarding this light and wonderful summer protein. 

And which delicacy tastes better than the butter?

All this and plenty more to wet your palate this July, the national month of grilling!

Chef Dean is a proud graduate of The Culinary Institute of America.  His experience expands decades of culinary creations at Capital Grille, Marche, River’s Restaurant, Mercantile Exchange, and other fine dining establishments. 

Currently Chef Dean wears the hat of Program Director of the Culinary Arts Department at Moraine Valley College.

Chef Dean's Holds His Masterpiece

Today's Ola Kala Moment:

Today’s Ola Kala Moment spotlight is on SALT.  It’s the simplest seasoning to add flavor, but were you aware that there are numerous types of salts? 

Resources:

• National Grilling Month - July

Credits:

Music: Spiro Dussias

Graphic Designer: Susan Jackson O’Leary

Please be sure to follow the Kefi L!fe podcast to ensure that you are Ola Kala in mind, body and soul. 

Insta: kefilife365

This episode made possible in part by:

The Law Offices of Liston & Tsantilis —  Ranked #1

https://www.ltlawchicago.com

and

Kingdom Farms Whole Sale Meats

https://www.kingdomfarms.com

This podcast is for informational and educational purposes only. None of the information should be construed as medical advice. Users are encouraged to seek professional medical assistance for any significant health-related matters.