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Spice: Flavors of the Eastern Mediterranean
By Ana Sortun

An explosion of flavor in ingenious Arabic-Mediterranean recipes from Chef Ana Sortun, StarChefs.com's 2003 Boston Rising Star and James Beard Award-winning chef of Oleana in Cambridge, Massachusetts.

Wouldn't it be fantastic if celebrity chefs cooked dinner for you every night? ThirdAge has partnered with StarChefs to offer the next best thing -- QuickMeals -- fast and easy recipes from the country's most talented chefs.

Every week you'll receive a QuickMeals newsletter including: five QuickMeal recipes from a different celebrity chef, shopping list for the week, chef's "ideal" pantry list and wine pairings. 

Featured Chef
Michael Scelfo

A graduate of Western Culinary Institute, Michael Scelfo spent some very quality time as a young cook in the James Beard Award-winning Wildwood Kitchen in Portland, Oregon. During that time, Michael's love for creating vibrant, ingredient-forward dishes was nurtured. Four years later, at the age of 25, he earned a 2 ? star review from The New York Times while at the helm of Long Island's sophisticated Blond. Since then, Scelfo has overseen the kitchens of several neighborhood joints with cult-like followings, including Dedo, North Street Grill and Tea-Tray in the Sky, for which he landed a three star review from The Boston Globe. His most recent post as executive chef at Good Life resulted in a Stuff@night dining award. Over the years, critics' reviews of Scelfo's food techniques have reflected his culinary philosophy: serious food does not have to be pretentious. His ever-evolving culinary style is heavily influenced by local, seasonal produce. Chef Scelfo favors using ingredients that tickle his fancy or have deep, personal meaning such as dovetailing off of his grandmother's home-made recipes or his cutting-edge use of whimsical ingredients ranging from tea to farro and root beer. Scelfo currently plies his craft as Executive Chef of Cambridge hot-spot Temple Bar , which makes use of local, seasonal ingredients to create its modern American, New England-influenced cuisine.


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