Chef Melissa Kelly  1988 graduate of the Culinary Institute of America  Chef/ Proprietor of Primo Restaurants  

• Rockland, Maine…since 2000 • Orlando, Florida …since 2003 • Tucson, Arizona …since 2005 

  

Member of • Slow Food • Women Chefs and Restaurateurs • Chef’s Collaborative • Maine Organic Farmers and Gardeners Society • Congress of Chefs for wild and Sustainable Seafood 

 Melissa discovered her passion at an early age cooking with her family.   Her professional career has been a journey through some of the best kitchens in the country. Having worked with Larry Forgione, Alice Waters, Reed Heron and top chefs she has honed her skills.   Opening Primo in 2000 was a dream and has evolved into a chef’s playground with organic gardens, biofuel heated greenhouses and Italian honey bees.  It was at Primo where Melissa has brought her roots full circle and is cooking the food of her childhood.   Local, seasonal and fresh are the words that come to mind in describing her cuisine. Raising heirloom pigs each year the chef and her team are mastering the art of charcuterie and sustainability. Melissa is proud of the extensive recycling programs at Primo and the influence she has had on the Marriott Corporation as well.   Melissa has many awards and recognitions including 1999 Best Chef of the Northeast, the Golden Whisk Award, and most recently the number one restaurant listed in Bon Apetit’s most ecologically minded restaurants.      

Moroccan Spiced Salmon Executive Chef Melissa Kelly

JW Marriott Starr Pass Tucson Resort & Spa

Spice Mix Ingredients 1 T sweet paprika 1 T turmeric 1 t ground ginger 1 t ground allspice 2 T ground coriander seed

1 T garam masala 1 t cinnamon 1 t cardamom tt salt tt sugar

1 ½ lbs salmon (leave as a whole side) Directions: Mix spices together, rub on salmon up to a day in advance.

Reserve the rest of the spice to be used for chermoula.

Sear salmon in a hot cast iron pan or place on a charcoal grill.

Cook about 5 to 6 minutes on each side. Remove and cut into 3-4oz chunks.

Rosemary Roasted Almonds Executive Chef Melissa Kelly

JW Marriott Starr Pass Tucson Resort & SPa

Ingredients:

1 quart almonds, shelled but not peeled

½ cup extra virgin olive oil

3 T chopped fresh rosemary

Salt and pepper to taste

1t finely minced garlic

½ t chili flakes

Directions: Place almonds on a baking tray and put in a 350° oven for 20 minutes until they toast (not brown).

Meanwhile, place the rest of the ingredients in a large bowl.

Add hot nuts to bowl and toss. Adjust seasonings and let cool.

Store in an airtight container for up to 2 months.

Serve with aperitif, cheese or antipasto.

Eggplant alla Brace’ Executive Chef, Melissa Kelly

JW Marriott Starr Pass Tucson Resort & Spa

Directions: Rub eggplant with olive oil & wrap in foil Roast eggplant in oven until soft Peel & let drain Saute' garlic in EVO Add eggplant Season with salt & pepper Sherry vinegar Fresh oregano

Chermoula Executive Chef Melissa Kelly

JW Marriott Starr Pass Tucson Resort & Spa

Ingredients: 1 bunch of cilantro

3 sprgs mint

1 small red onion

2 T Moroccan spice mix

½ c brunoise cucumber (skin on)

1 c extra virgin olive oil

tt salt

Directions: roughly chop herbs, place in bowl, add the rest of the ingredients, mix and let sit.

Will last up to 1 week in fridge.