In its April 15 Food Section, the Post & Courier features a Relish dish prepared by two students from Chef John Ondo's Mediterranean Cuisine class. Staphanie Zawacki and Paul San Luis delivered a centerpiece of beeliner snapper that was taken off of the bone and rubbed with basil, parsley, thyme and garlic before roasting. Carrots, artichoke hearts, olives and tomatoes are boiled in chicken stock, which is reduced after the vegetables are removed. Garlic confit is incorporated into the sauce with a stick blender. Tomato petals and basil puree add color and flavor.
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