St. Louis Working Women’s Show

Chef’s Corner

2025 was the second year for the chef’s corner and seventh year for Food Service Consultants (FSC) participating in the Working Women’s Show. On Friday, Chef Lee Gustin was in charge of dinner for two on Valentine’s Day. He prepared three delicious dishes and one decadent dessert. Saturday, Chef D. Scott Phillips demonstrated cooking creatively with gluten free grains. He also provided samples of additional grains for guests to taste and learn their applications. Chef Scott returned on Sunday showcasing his culinary skills with Blue Zone recipes. Scott Krietemeyer is the entertaining emcee while I’m providing education about gluten free eating and the Blue Zones lifestyle.

Recipes a Success

Everyone who took part in the chef’s corner enjoyed an array of flavorful cuisine. FSC had a great time meeting and interacting with attendees. We’re sharing the recipes featured by our talented chefs, beginning with the Roasted Vegetable Salad and click here for more. Put it on your calendar for next year!!

Roasted Vegetable Salad

Chef Lee Gustin, FSC Supervisor

Summer Fresh Salad

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Servings 4

Ingredients

8 oz fresh asparagus, rough cut
4 oz cherry tomatoes
4 oz feta cheese
1 each squash, rough cut
1 each zucchini, rough cut
1 each head romaine lettuce, chopped
1 each clove garlic, minced
1 tbsp olive oil
2 oz balsamic vinegar
1 tsp honey
6 oz olive oil
salt and pepper to taste

Instructions

Preheat oven to 375℉.
In a large mixing bowl, add vegetables with 1 ounce of olive oil. Spread onto sheet pan.
Lightly salt and pepper and roast for 20 minutes then remove from the oven and chill.
In a small bowl, mix 2 ounces balsamic vinegar and one tablespoon of honey.
Add 6 ounces of olive oil and mix slowly.
In a large bowl, combine the chopped romaine lettuce and vegetables.
Drizzle with the balsamic dressing mix.

Notes

Serve with crumbled feta on top.

Interested in Learning More?

View More Posts