Scallop and Sea Food Recipes

Scallop and Seafood Recipes Breaded Sole
 
 
 
 
 

 

View recipes by seafood item:


Chef Georges Signature Sauces

 

 

Meet Our Chef

“Good cooking means a good grasp of the basic techniques and fresh, top-quality products. Good cooking does not mean elaborate confections and complicated creations, but recipes that are easy to put together and cooking methods that bring out the natural flavor of the food.”
      – George Karousos

George Karousos, whose prestigious awards and affiliations are complemented by five published cookbooks, was born in Nisyros-Dodecannisa, Greece. He apprenticed at his family’s gourmet restaurant and later attended the Ecole Barten Connet’s in Loire, France. Receiving his masters in culinary arts from the Panianos School of Cookery in Athens, Greece, earned him the title Master Chef.

After coming to the United States in 1963, he apprenticed at the Plaza Hotel and the Waldorf Astoria in New York, and has since opened four of his own restaurants, including the award-winning Sea Fare Inn in Portsmouth, Rhode Island. Teaching others to cook and appreciate healthy foods are passions that continually drive his professional and volunteer work.

 

Affiliations & Memberships

  • Honorable Order of the Golden Toque
  • Founding Member – Distinguished Restaurants of North America (DiRoNA)
  • Academie de Gastronomie – “Brillat-Savarin”
  • American Academy of Restaurant Sciences
  • National Restaurant Association
  • American Culinary Federation
  • Les Amis d’Escoffier Society
  • International Club of Le Toques Blanches
  • Society Mutualiste des Cuisiniers de Paris
  • The Master Chefs Institute of America
  • Chaine des Rotisseurs
  • Rhode Island Hospitality Association
  • International Association of Food Critics


Distinctions

  • AAA Four Diamond Award (1993, 1994, 1995)
  • Best of the Best Gold Award for 10 Top Seafood Restaurants in the U.S. (1993)
  • Best of the Best Five Star Diamond Award for the Top Five Seafood Restaurants in the U.S. (1992)
  • Best of the Best Five Star Diamond Award for the Top 50 American Restaurants in the U.S. (1991)
  • Ivy Award Winner – Restaurants & Institutions Magazine (1986)
  • Award of Excellence - Travel/Holiday Magazine (1985)
  • Award-Winning Chef (Gold Medal) – International Competition of Head Chefs Silver
  • Plaque Benefactor – U.S. Culinary Olympic Team (1984)


Cookbooks

  • The Sea Fare’s Culinary Treasures
  • American Regional Cooking for 8 or 50
  • The Patissier’s Art
  • The Master Baker and His Work
  • The Professional Chef’s Notebook
  • The Healthy Mediterranean Cuisine [release date TBD]