"Top Chef 3 Miami" Finalist Brian Malarkey to Prepare June Menu for Southern California's Gourmet Home Meal Delivery Service Fresh Dining.LOS ANGELES -- Fresh Dining, Southern California's leading purveyor of daily, home-delivered gourmet meals, announced that its entire June menu will be developed by Bravo's "Top Chef 3 Miami" finalist Brian Malarkey ma·lar·key also ma·lar·ky n. Slang Exaggerated or foolish talk, usually intended to deceive: "snookered by a lot of malarkey" New Republic. . As Executive Chef at The Oceanaire Seafood Room, San Diego's most acclaimed seafood restaurant, Malarkey will take Fresh Dining customers throughout Los Angeles, Orange County and San Diego on a delicious, calorie-controlled, culinary adventure infused with his signature flare. "Residents throughout Southern California who enjoy healthy, top-quality gourmet meals delivered to their doorsteps daily, consistently turn to us to meet their dietary needs and lofty expectation levels," said Fresh Dining founder and CEO (1) (Chief Executive Officer) The highest individual in command of an organization. Typically the president of the company, the CEO reports to the Chairman of the Board. Todd DeMann. "This unique menu presented by Chef Brian Malarkey allows all of our customers to experience firsthand why The Oceanaire is the top seafood restaurant in San Diego and why an enormous buzz continues to follow Brian beyond his days on Top Chef." Brian Malarkey's signature Fresh Dining June menu will include: Breakfast: Wild Berries and Vanilla Bean Pancakes; Oregon Dungeness Crab, Artichoke Hearts and Sun-Dried Tomato Quiche; Lobster and Chorizo Farm-Fresh Scramble; Frittata frit·ta·ta n. An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. [Italian, from fritto, past participle of with Wild Mushrooms and Thyme; and Bloody Mary Shrimp Omelets Lunch: Scottish Smoked Salmon and Parma Proscuitto with "Surf and Turf surf and turf n. Seafood and beefsteak served as the main course of a meal, as in a restaurant. " Salad; Spicy Ahi and Avocado Salad with Cucumbers, Asian Greens, Daikon dai·kon n. A white radish (Raphanus sativus var. longipinnatus) of Japan, having a long root that is eaten raw, pickled, or cooked. Also called Chinese radish, Japanese radish, Oriental radish. Sprouts and Ponzu Vinaigrette with Toasted Sesame Seeds; Arugula Pesto and Ricotta Ravioli with Marinara Sauce and Summer Onions with Sea Salt Blanched Broccoli; Local Albacore Tuna Salad with Horseradish Aioli ai·o·li n. A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil. [Provençal : ai, garlic (from Latin allium) + oli, oil (from Latin oleum , Heirloom Tomatoes and Avocado; and Grilled Chipotle Chicken Skewers with Jicama ji·ca·ma n. A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads and as crudités or cooked in stews. Also called Mexican turnip, yam bean. and Pineapple Slaw and Cilantro Pesto Dinner: Japanese Seven-Spice Petite Sirloin with Ginger/Cilantro Sauce, Sticky Brown Rice and Sake Poached Baby Bok Choy; Caraway caraway, biennial Old World plant (Carum carvi) of the family Umbelliferae (parsley family), cultivated in Europe and North America for its aromatic seeds. Rubbed Alaskan Halibut with Fennel and Fingerling fingerling young fish. Potatoes with Fire Roasted Red Bell Peppers; Grilled Filet Mignon with Lobster and Purple Potato Hash and Baby Asparagus (as seen on Top Chef's Season's Three Airline Challenge); and Costa Rican Mahi Mahi with Shiitake Mushrooms, Pickled Carrots, Green Onions with a Petite Muzuna Salad Visit www.freshdining.com for more information and to sign up for this unique, user-friendly culinary opportunity. Daily Fresh Dining deliveries will include breakfast, lunch, dinner, snack and dessert served seven days a week; all prepared with the freshest ingredients, all calorie-controlled, and all from San Diego's Top Chef Brian Malarkey. A graduate of Western Culinary Institute
Le Cordon Bleu (French for "blue ribbon") is an international group of hospitality management and cooking schools teaching French cuisine. Program, in Portland, Brian apprenticed under Executive Chef Michael Richard at Citrus, before taking time to travel Europe and Northern Africa to sample the cuisines firsthand. Brian joined The Oceanaire Seafood Room in 2001 working his way through Minneapolis and Seattle before settling in San Diego. His work at The Oceanaire has garnered over 40 industry awards for his restaurant, including the Gold Medallion for, "Best New Restaurant" and "Best Seafood, Fine Dining." Named San Diego's "Chef of the Year" in 2007, Brian received wide-scale national notoriety as a finalist on Bravo's Emmy-nominated culinary competition, "Top Chef 3 Miami." About Fresh Dining: Launched in 2005, Fresh Dining serves health-conscious people daily throughout Los Angeles, San Diego and Orange County with delicious, healthy gourmet food. Delivering a carb-controlled diet that relies on lean proteins, fresh fruits, vegetables, good fats and low-glycemic carbs, Fresh Dining is fully customizable based on its customers' weight loss goals. Fresh Dining is the first daily meal delivery service to introduce an organic upgrade program and, in January 2008, the company launched Fresh Mommy, an innovative food and fitness lifestyle enhancement program for new mothers. Plans are afoot to roll out a national meal delivery program in 2008. |
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