My dear friend and mentor Chef Lee Chizmar gave me the idea for this fish. I was asking his advice about something, and as usual the conversation led to talking shop. Corn was at its ripest during that time and he shared some great combinations with me, so as soon as I hung up I started cooking. This always happens when I talk to Lee. Inspirational conversations.
FOOD & SPIRITS
Latest Blog Entries
Ok so who in the hell doesn’t do a scallop taco right? I feel like the idea is as old as the shrimp quesadilla. However, I have combined more of an Asian flair to this classic and believe it plays very nicely.
As the holiday comes upon us, so do guests. Family and friends, co-workers and neighbors. Make the season memorable and the night-time warm with festive holiday cocktails that are just a bit brighter that that ole' holiday Eggnog!
This savory Onion Tart is a favorite starter, easy to make with refrigerated pie dough. With a drizzle of the rich walnut dressing, the tart is worthy of a fancy dinner party. Or pair it with a green salad and a chilled glass of pinot gris for a simple supper. The recipe makes four small tarts, and can be served warm or at room temperature.
With the opening of the new Currents restaurant at Hyatt Regency Sarasota, Executive Chef Aaron Chavarria had the opportunity to create a tantalizing menu fusing the colorful flavors of Florida and the Caribbean. As a native of Nicaragua, Chef’s background coupled with years of training and experience in Europe and the Florida Keys along with a culturally diverse kitchen melded together to create the exotic “Floribbean” dishes at the new Sarasota hot spot. The Latin- and Caribbean-inspired Beef Tostada, Mojo Chicken and Brazilian Salad incorporate tropical fruits, vegetables and spices and are the perfect dishes for a flavorful dining experience.
Low fat and low calories – can it get better than this? Crabcakes are an Eastern Seaboard/Mid-Atlantic States staple and Chef Pawlowski adds a satisfying crunch and texture to his with the Japanese Bread Crumbs called Panko and that are easily available at most supermarkets.
“This pork dish is one that came about by a brainstorming session when we went to the Iron Chef competition,” said Chef Pawlowski. “We wanted to pick up on the Pennsylvania regional cuisines – what is Pennsylvania food? What we decided is that pork is a good hearty dish and the next step was that mushrooms are very regional. This dish’s heart is a blend of shallots with Portobello, Shi--take Mushrooms, Chopped (reader word filter would not allow this word!) and porcini mushrooms. The pork is coated with a dusting of black trumpet mushrooms and it is just one of those dishes a chef gets lucky with.”
Wholesome, hearty and heartwarming. The Yorktowne Hotel Tomato Bisque is a staple that Chef Pawlowski would never consider removing from his menu!
As Florida moves into its cooler fall season, Chef Arpke has found the perfect seasonal comfort food in his Tomato Orange Shrimp Risotto. This standout Risotto is a one-pan dish originally created for one of Chef Arpke’s sold-out annual cooking classes held every November.
Pastry Chef, Caitlin Kelly, of Sienna Ristorante and Trattoria Lucca. Caitlin enjoys fusing traditional Italian recipes with local Charleston ingredients, like fresh, local strawberries. “I wanted to take a traditional American dish and infuse elements of Italian cuisine through out the dish ...
Linda Mensinga, Editor of Culinary Trends shares this great recipe for Fresh Hawaiian Ahi Yukke Tuna
Chef Christopher Keating, Executive Chef The Hotel Jerome, Aspen Colorado shares his recipes from the kitchens of the historic Hotel Jerome
Chef Sean Murphy shares a great summertime Grilled Shrimp Recipe!
Executive Chef Dan Tederous from the Capital Grille shares his summer time Marinated Lamb Chop recipe!
Chef Harry Christensen, of Harry's Continental Kitchen on Longboat Key, Florida shares his recipe for a perfect Key Lime pie!