Brigantine Family of Restaurants
(Seven San Diego County locations)
What Top San Diego Chef, Steve Floyd, feeds his kid:
Mya's Ultimate Guacamole
Serves 8
4 ripe avocados
Juice of 2 limes
½ red onion, chopped
1 garlic clove, minced
1 big handful fresh cilantro,
finely chopped
2 oz. extra-virgin olive oil
2 tsp. Kosher salt
Halve and pit the avocados. Scoop out the flesh and spoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together. Cover with plastic wrap (right on the surface of the guacamole so it doesn’t brown) and refrigerate at least an hour before serving. Serve with your favorite raw veggies or chips.
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Corporate Executive Chef Steve Floyd and his wife Katie “have one crazy, wonderful little girl named Mya. She is a very sweet 6-year-old who loves to help her Dad cook. She calls herself a ‘cooker.’”
Steve says, “Mya loves to pull her chair next to me and lend a hand in the kitchen.” He taught her how to chop and cut with a butter knife, “a great starter tool for kids.” Using softer food is a great way to introduce them to cutting and chopping.
Mya loves guacamole’s creamy texture and its fresh cilantro taste. She uses it as a dipping sauce, or an entrée. It’s an easy dish for kids to make since “Exact measurements are not required and everything can be prepped with a fork and butter knife,” says Steve.
“Serving veggies raw with a healthy ranch-style yogurt sauce is a great way to introduce new veggies,” says Steve. “My daughter loves raw carrots and red bell peppers. They are slightly sweet and have a fun crunchy texture. Fine chopped raw spinach mixed in a salad is very refreshing and is not bitter at all.”
Steve and Katie believe that “veggies and fruits should be the majority of the choices offered.” They restrict processed and fast foods to a few times a month. “By limiting exposure to this type of food, children naturally will eat a healthier diet.”
For more info visit www.Brigantine.com.
