02 Oct The Dish with Brian Waterhouse
The Dish with Brian Waterhouse
Brian has earned advanced designations from the Solomon S. Huebner School of The American College, including Registered Employee Benefits Consultant®, Chartered Healthcare Consultant® and Registered Health Underwriter®. Additionally, Brian is WellCert℠ certified by The Chapman Institute for worksite wellness, having attended the National Wellness Institute’s annual conferences and a Certified Wellness Speaker. Brian received a B.A. degree from Rollins College and is a member of the Omicron Delta Kappa National Leadership Honor Society.
Brian has been married to his wife, Beth, for 28 years and is the proud dad of two children. With one child graduating from the University of Southern California and the other from Arizona State University, the annual football game between USC and ASU has become a big, family-fun rivalry event…Read his full bio here.
Lemon Pepper Pasta and Mahi Mahi
What you need:
- Green Olive Company’s Lemon Pepper Pasta
- Mahi Mahi
- Lemon Juice
- Olive Oil
- St. John’s Spice
- Pinot Noir (or similar red wine)
What to do:
Pair the freshly made lemon pepper pasta with Mahi Mahi marinated in Lemon Juice, Olive Oil and St. John’s Spice. Prepared on the grill, this meal is perfect to enjoy with a sunset. Top it off with a little Pinot Noir or similar red and enjoy!
“Central Ohio has many restaurants that are my personal favorites!”
During a recent conference in Las Vegas, Brian dined at Giada’s located inside The Cromwell and adds it among his all-time personal culinary favs. Brian says a close second would have to be the terrace at Mon Ami Gabi across from the Bellagio fountains! As his mother-in-law would so often say, “Enjoy the Journey.”
(“Book a window seat facing the strip and be sure to reserve in advance because they’re always booked about three weeks out!”)
(“I enjoy the Goat Cheese appetizer, it’s a meal in itself!”)