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Article: OBICI CHEF GREG RETZ DOESN'T PREPARE PESTO.(SUFFOLK SUN)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- August 1, 1999
- Author:
CopyrightCOPYRIGHT 1999 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: LINDA McNATT, STAFF WRITER
Obici chef Greg Retz doesn't prepare pesto very often, he said, because people in Suffolk simply don't eat ``green food.''
But he made an effort last week - as he presented a lunchtime cafeteria program for the Suffolk hospital's wellness program - to make the gourmet treat as local as possible.
``Can you use peanuts?'' Retz repeated a question from his audience of hospital employees, as he toasted the traditional pine nuts to pop into his food processor.
``Well, almonds are wonderful,'' he said. ``I've used pecans. Walnuts work well, and somebody told me that they've used cashews. So, yes, I guess ...