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FOOD & SPIRITS

Latest Blog Entries

Pan Seared Parrot Fish with Corn Puree, Roasted Shallots, Chorizo and Basil

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.

Recipe: Onion Tart Cítricos Disney’s Grand Floridian Spa and Resort

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.

RECIPE: Beef Tostado, Mojo Chicken and Brazilian Salad

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.

Yorktowne Panko Crusted Crabcakes

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.

Yorktowne Mushroom Crusted Tenderloin of Pork

“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.”

Yorktowne Tomato Bisque

Wholesome, hearty and heartwarming. The Yorktowne Hotel Tomato Bisque is a staple that Chef Pawlowski would never consider removing from his menu!

Tomato-Orange Risotto with Jumbo Shrimp

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.

Mustard Crusted Trout

Chef Christopher Keating, Executive Chef The Hotel Jerome, Aspen Colorado shares his recipes from the kitchens of the historic Hotel Jerome

Florida Key Lime Pie

Chef Harry Christensen, of Harry's Continental Kitchen on Longboat Key, Florida shares his recipe for a perfect Key Lime pie!