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There's no place like home! Our area features a
vibrant and diverse hospitality industry that encompasses a rich
tapestry of cultures and menu themes. From fine dining to hearty,
family-style feasts, we're proud to be the purveyor of choice
to many of the region's finest chefs and culinary professionals.
Check back often to see new featured chefs and their
fabulous creations!
After all, there's a little bit of an artist in
everyone who likes to cook.
And at Keany Produce Company, we provide the perfect
palate to showcase your style!
Executive Chef Dave Pow was born and raised in Boston, Mass – but he wouldn’t go out of his way for the Classic Boston Baked Beans. He’s been with Chef Geoff’s since months before the opening in May 2000. Dave met Chef Geoff’s owner, Geoff Tracy, while attending the Culinary Institute of America, CIA, in New York, where they both graduated, although neither Geoff nor Dave will say when.
Dave’s all time favorite food is Ice Cream, which he prefers to eat on the road. His best advice, “Never lend anyone your chef’s knives, they’ll never come back the same”. Dave spent nine years in Memphis, Tenn., cooking at Chez Phillipe in the Peabody Hotel and eating at Corky’s BBQ. When not in the kitchen, Dave can be found floating in his kayak down the Potomac River.
Arrugula, washed
Peaches, sliced, skin on
Proscuitto
Peach Vinaigrette
Peach Vinaigrette:
2 cups Peaches, diced
1 cup Peach Schnapps
1 cup Champagne Vinegar
2-3 Cups Extra virgin Olive Oil
1/2 cup Shallots chopped
Salt & Pepper to taste
In a saucepan, simmer peaches and schnapps
until soft, set aside to cool. Make a vinaigrette with the remaining
ingredients. Combine cooked peaches and vinaigrette, puree. Yield:
1 quart.
Arrange arrugula, peach slices and proscuitto on chilled plate,
drizzle with Peach Vinaigrette. Serve.
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