Press Release: Mixt Salads
Publicity Contact: Kristin Casemore, email@example.com, 510-559-1600 x3088
A Chef’s Bold Creations
Andrew Swallow with Ann Volkwein
Andrew Swallow is the founder and executive chef at the beloved boutique salad joints, Mixt Greens, with locations in San Francisco, Los Angeles, and Washington D.C. Blending some of the most talked-about issues in contemporary food debates—seasonal/local, modest portions but big flavor, salad-as-meals eating—Swallow shares his creative, flavor-forward salads for the first time. Mixt Salads is a bold collection of more than 60 salad recipes featuring unusual and dynamic ingredient pairings that demonstrate just how incredible the overlooked salad can be.
Swallow’s training under Tom Colicchio at Gramercy Tavern and at Gary Danko, together with his penchant for cooking with fine products and the conscious use of seasonal ingredients, uniquely equip him to reinvent the salad category. Swallow starts from scratch and walks readers through salad-building essentials, from tools to pantry ingredients to dressing and plating tips, then presents seasonal information on everything from radicchio to watercress so they can create their own masterpiece.
We’re not talking about prewashed greens thrown into a bowl and loaded up with some overly sugared dressing. These are mixt salads: organic, hyper-fresh, deeply layered with flavors and textures, and totally, completely addictive. Some of Swallow’s playful yet elegant offerings:Maui Coriander-Crusted Ahi Tuna with Mango and Avocado Phuket Grilled Hanger Steak with Buckwheat Noodles Fruit Cup Summer Melon with Fig and Prosciutto Sea Crab with Asparagus and Caviar Beet-Neck Tangerine and Golden Beet Salad
From healthy, super-food packed salads to indulgent affairs that feature premium ingredients like duck confit, crab, and lobster, these center-stage salads lay the groundwork for revolutionizing the way we think of greens.
About the Author
After working at Gramercy Tavern, ANDREW SWALLOW graduated from the CIA in Hyde Park, New York. While working as a manager of Gary Danko, he decided to create a new eco-gourmet fast-casual option: Mixt Greens. With locations in San Francisco, Los Angeles, and Washington D.C., Mixt is continuing to expand across the country, while preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Andrew lives in San Francisco.
Mixt Salads: A Chef’s Bold Creations
by Andrew Swallow with Ann Volkwein
$28 hardcover • 160 pages • four-color photographs • 8 x 10 inches
ISBN: 978-1-58008-057-6 • Publication Date: April 27, 2010