Executive Chef Kathy Jones flirts with flavor and flare in the new year. She offers up tips for using the super food pomegranate and pairs it with Red Fish. True to trend colors are in style in the kitchen again this year, blood orange, red onion and fennel. If fennel is new to you, it’s crunchy and slightly sweet, adding a refreshing contribution to Mediterranean cuisine.
how about that? >> yeah. that is right. >> we have kathie from ioso. chef kathie. >> happy new year. >> good. how are you guys? >> we are, well, i have been complaining all morning much you know exactly. >> you have been here the last hour. >> yes. >> slightly bloated. >> okay. >> we have some weather that sort of has us, you know, there is mental winter and physical winter. it has all come together. there are flavors that we should be associating or we do kind of? >> we associate with winter. and, even though that they don’t grow in indiana in the winter, obviously, there is still a winter season. so today, we have blood oranges, which is a huge winter food. pomegranate. and i actually pick the seeds out so we didn’t have to stand here for an hour to pull the seeds out of the pomegranate. fennell. and what i am going to do today, make a blood orange salad. i am going to do some red fish
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