Ethnic Category Finalist
Roche Bros. Supermarkets, Co.
My name is Brian Dunn. I grew up in Upstate NY In a small country town. I currently live
outside of Boston MA with my Wife Meaghan and our sons Thomas and Luke. My wife and I
met in Culinary School and we have two culinary aficionados in our 7 & 10 year old sons.
Culinary school: bachelor’s degree in culinary arts from JWU
While attending school, worked up to Sous Chef at a country club in RI. There I was able to
build my creativity, by coming up with new menus everyday for the members who were there
every day so I had to keep coming up with new dishes.
Next I moved on to PF Chang’s for a couple of years. There I was able to see and learn some large volume, but did not get to keep moving forward with the creativity I had at the country club.
After that I went on to be the Personal Chef for the Archbishop of New Jersey. That was a fun job with tons of creative abilities.
Before I ended up at Roche Bros, I did a couple year stay with a company doing upscale senior living.
4 1/2 years ago I started at Roche Bros. Supermarkets as the Corporate Product Development and Training Chef. Here I have been able to have fun and expand my creativity to another level.
My goal at Roche Bros. Supermarkets is to take the role of R&D Chef to the next level by taking my creativity, combined with our companies culture, quality and consistency and bring that to our customers through as many avenues as possible.
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FOR the Lamb, mix all spices in small bowl. Set aside. Heat oil in large deep skillet on medium-high heat. Add lamb in batches; brown on all sides. Add spice mixture; cook and stir 2 minutes. Stir in tomatoes. Transfer to slow cooker. Cover.
COOK 8 hours on LOW. Stir in fennel, carrots, pepper & onion blend and sea salt. Cover. Cook 1 to 2 hours on LOW or until vegetables are tender. Stir in peas 15 minutes before serving.
FOR the Rice, bring water, rice and spices to boil in medium saucepan on high heat. Reduce heat to low; cover and cook 15 to 18 minutes or until rice is tender.
MEANWHILE, place naan on baking sheet. Bake in preheated 425°F oven 4 to 6 minutes or until slightly crisp and heated through. Serve lamb stew with rice and naan.
Makes 6 servings.