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Richard Blais on Pomegranates

Pomegranates photo by Kang Kim

Pomegranates photo by Kang Kim

Restaurateur Richard Blais oversees Atlanta eateries Flip Burger Boutique and The Spence, and at press time he was set to open a new restaurant, Juniper & Ivy, in San Diego.

This month, the Top Chef All Stars winner will appear as the host of Cook Your Ass Off, a televised culinary contest that focuses on everyday health issues. The show premieres December 1 on upwave on HLN (7 p.m. EST).

When he’s in the kitchen, Blais currently has a hankering for pomegranates.

“I love their juicy and tart flavor, their texture and the ‘pop’ they add to a dish,” says the native New Yorker. “They are also perfect in the winter because their antioxidant quality makes them the perfect disease-fighting ingredient. I use them to finish salads, spreads and more.”


In Hindu tradition, pomegranates are a symbol of fertility and prosperity.

The trick to getting the seeds out? Cut the pomegranate into quarters and pull it apart underwater.

The name pomegranate derives from Anglo-French pome garnette, which translated means “seeded fruit.”

Get It Now
Pomegranates add sweet flourishes to the following dishes around the country.

Try Miami’s Mercadito Midtown’s chile en nogada—stuffed poblano pepper with walnut sauce sprinkled with pomegranates.     Chicago’s bellyQ serves vanilla soft-serve accompanied by a pomegranate glaze and lemon pepper crumble.     Chattanooga’s Easy Bistro & Bar crafts a honeybell orange salad with a pomegranate syrup and pomegranate seeds.


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