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B&E Cookbook #7: Grilled Peach Flatbread Recipe | Restauranteur Ruth Corcoran | Yelp - Trip Advisor | Restaurant Consultation
The "virtual Kitchen" is proud to welcome restauranteur Ruth Corcoran to Beats & Eats for this week's Celebrity Chef Cookbook Series. Ty and Nick talk to Ruth about her restaurant, Cork. We also discuss social media's impact on the restaurant industry, how to handle customer complaints and poor ratings/reviews on Yelp & Trip Adviser. Corcoran, being a PR agent in addition to restaurant owner, is the perfect operator to discuss customer relations in the restaurant industry. It's a lively discussion with a true gem in the local industry!
SHOW NOTES:
Chef Information:
COOKBOOK #7: CORK BAR & RESTAURANT RECIPE:
Grilled Peach & Arugula Flatbread
INGREDIENTS:
DIRECTIONS:
While your flatbreads are grilling, peel and pit fresh peaches and cut in half. Brush with a bit of EVOO and sprinkle with a bit of salt & pepper. Grill on both sides until they develop grill marks. Remove peaches and flatbreads from grill and set aside. To crisp prosciutto, you can place aluminum foil on the hot grill and place slices on the foil, cover and grill until crisped, or you can bake in the oven until crisp. In a bowl, toss your arugula with a homemade balsamic vinaigrette.
To assemble: Cut your flatbreads into quarters. Brush the top with just a bit of EVOO. Top with strips of the fresh mozzarella. Cut your peaches into smaller pieces and layer on top of mozzarella. Crumble the prosciutto a bit and layer on top of the peaches and then top with the arugula.
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By CLNS Media NetworkThe "virtual Kitchen" is proud to welcome restauranteur Ruth Corcoran to Beats & Eats for this week's Celebrity Chef Cookbook Series. Ty and Nick talk to Ruth about her restaurant, Cork. We also discuss social media's impact on the restaurant industry, how to handle customer complaints and poor ratings/reviews on Yelp & Trip Adviser. Corcoran, being a PR agent in addition to restaurant owner, is the perfect operator to discuss customer relations in the restaurant industry. It's a lively discussion with a true gem in the local industry!
SHOW NOTES:
Chef Information:
COOKBOOK #7: CORK BAR & RESTAURANT RECIPE:
Grilled Peach & Arugula Flatbread
INGREDIENTS:
DIRECTIONS:
While your flatbreads are grilling, peel and pit fresh peaches and cut in half. Brush with a bit of EVOO and sprinkle with a bit of salt & pepper. Grill on both sides until they develop grill marks. Remove peaches and flatbreads from grill and set aside. To crisp prosciutto, you can place aluminum foil on the hot grill and place slices on the foil, cover and grill until crisped, or you can bake in the oven until crisp. In a bowl, toss your arugula with a homemade balsamic vinaigrette.
To assemble: Cut your flatbreads into quarters. Brush the top with just a bit of EVOO. Top with strips of the fresh mozzarella. Cut your peaches into smaller pieces and layer on top of mozzarella. Crumble the prosciutto a bit and layer on top of the peaches and then top with the arugula.