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Tag: Chefs Kitchen

  • Sequins, beads and jewels only outdone by feathers in theme park costume shop

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    TAMPA, Fla. — All that glitters is not gold.


    What You Need To Know

    • On The Town at Busch Garden Tampa Bay for Mardi Gras celebrations
    • Weekends through March 1
    • Four parades a day, jazz band and bead balcony fun
    • New Orleans insipred dining


    Just ask Loren Bracewell, longtime head of costuming at Busch Gardens Tampa Bay.

    “More is more, and more is never enough,” said Bracewell, standing in front of a fluffy mound of feathers, beading and sequins.

    It’s his handmade Mardi Gras masks and hats.

    Everyone in their weekend Mardi Gras celebrations is wearing a Bracewell design.

    It’s his visions on paper that bloom into walking creations — a traditional court jester, a dancing bird, a krewe queen.

    And he doesn’t waste — he repurposes.

    Applique from a sleeve one year might be part of a necklace the next year.

    And unlike a traditional stage show, you can’t hide imperfections in a parade — they’ll do four a day on weekends through March 1.

    “The audience is all around them,” Bracewell said. “Everything has to look perfect out there.”

    Bracewell credited the Costume Shop crew with bringing his ideas to life, some with tenures as long as Bracewell. That marks three decades of Christmas elves, Halloween zombies and Mardi Gras revelers.

    The color schemes and décor continue into the park — along with cuisine choices like beignets and boudin balls.

    It’s a way to keep the party going. Mardi Gras celebrations ended in South Louisiana on Tuesday, but the party doesn’t stop at Busch Gardens Tampa Bay.

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    Virginia Johnson

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  • Thai green coconut curry with chicken and vegetables, from scratch

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    ST. PETERSBURG, Fla. — Julian Pancer loves to cook almost as much as he loves to teach people to cook.


    His family has owned and run a Jewish deli in Ontario, Canada, since 1957.

    Pancer and his wife, Danielle, moved from Canada to the Tampa Bay area recently to be near family.  

    Luckily, they were familiar with the St. Petersburg area after so many annual pilgrimages.

    Pancer is building on his family’s long culinary tradition.

    The duo brings their cooking classes.


    Thai Green Coconut Curry with Chicken and Vegetables
    (serves 4-6)


    Ingredients:

    Roasted Chicken & Vegetables

    1½ lb. boneless, skinless chicken thighs, cut into large bite-size pieces
    1 red bell pepper, sliced
    1 zucchini, sliced into half-moons
    1½ cups mushrooms (shiitake or cremini), halved
    1 cup sugar snap peas
    2 tablespoons avocado oil
    Salt and pepper, to taste

    Green Coconut Curry Base

    2 tablespoons avocado oil
    4 cloves garlic, crushed
    3 shallots, thinly sliced
    2 tablespoons fresh ginger, peeled and thinly sliced
    1 stalk lemongrass, tender inner portion sliced
    4–5 kaffir lime leaves
    1 teaspoon ground cumin
    1 bird’s eye chili, finely sliced (adjust to taste)
    1½ cups coconut cream
    ½ cup chicken stock

    Herb Blend (Blended Curry Sauce)

    1 bunch Thai basil
    1 bunch scallions
    1 bunch cilantro


    To Finish

    Fresh lime juice, to taste
    Fish sauce, to taste


    Directions:

    Preheat oven to 400°F.
    Toss chicken thighs, red pepper, zucchini and mushrooms with avocado oil, salt and pepper.
    Spread evenly on a lined baking sheet.
    Roast for 12 minutes, stirring once halfway.
    Add sugar snap peas during the final minute of roasting.
    Remove from oven and reserve warm.
    Heat avocado oil in a wide saucepan over medium heat.
    Add garlic, shallots, ginger, lemongrass and lime leaves.
    Cook gently until aromatic and softened, without browning.
    Stir in ground cumin and bird’s eye chili.
    Cook for 30 seconds to bloom the spices.
    Deglaze with coconut cream and chicken stock.
    Bring to a gentle simmer and reduce by half, allowing flavors to concentrate.
    Remove lemongrass.
    Transfer the reduced coconut broth to a blender.
    Add Thai basil, scallions and cilantro.
    Blend until completely smooth and vibrant green.
    Return sauce to the saucepan over low heat.
    Adjust seasoning with fresh lime juice and fish sauce to taste.
    Gently fold in the roasted chicken and vegetables.
    Warm through without boiling.
    Serve hot, spooning curry generously over rice or noodles if desired.


    Optional Class Notes / Variations

    Substitute shrimp or tofu for chicken using the same roasting method.
    Add bamboo shoots or baby corn for extra texture.
    Finish with fresh Thai basil leaves for garnish.


    Thai Jasmine Rice
     (serves 4)


    Ingredients:

    2 cups jasmine rice
    1 stalk lemon grass


    Directions:

    To begin making the Thai Lemongrass Rice recipe, remove the outer skin of lemongrass and cut the lemongrass into three pieces.
    Wash the rice until water runs almost clear.
    Add the rice and 3 1/2 cups cold water to a medium pot.
    Add lemongrass and the lid.
    On high heat, bring the rice to a boil. Lower the heat to low and cook for 13 minutes.
    Then remove the pot from the heat and rest for 5 minutes with the lid on.
    Remove the lid and fluff the rice with a fork.
    Remove the lemongrass.

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    Virginia Johnson

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  • In the Chef’s Kitchen for Quiche, with multiple ways to enjoy

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    INDIAN SHORES, Fla. — Chef Phillipe Monnet of Voilá-Merci French Bakery and Bistro offers his mother’s recipe for Quiche Lorraine.

    The popular French dish is also the latest dish in The Chef’s Kitchen.

    Opened in January of this year, Monnet originally hails from Lyon, a French culinary hub in the southeast of France, near Switzerland.

    Quiche Lorraine
    (Made in 10-inch tart pan)

    Dough
    7 oz flour
    3.5 oz butter
    1 egg
    1 tbsp cold water
    ½ tsp salt 

    Add flour and butter and salt all together
    Add egg and water
    Mix the dough to get a smooth texture, and keep it in the fridge.
    Roll out the dough and put in a 10-inch tart pan.

    Filling
    ¼ cup bacon
    ¼ cup ham
    ¼ cup Swiss cheese
    1 cup heavy cream
    1 cup milk
    1 cup eggs
    Dash of salt
    Dash of pepper
    Dash of nutmeg

    Add cheese, bacon and ham to pie dish.
    You can also play with the ingredients—more or less of the proteins, add spinach or just do cheese in a bigger quantity.
    Chef says in France, people make the dish with whatever they have in the fridge.
    The eggs, cream and milk stay the same, but these other ingredients can change.
    Next combine the eggs, cream, milk and seasonings.
    Cover with the quiche ingredients.
    Bake it at 350 degrees for 35 to 40 minutes.
    You can eat cold or hot.
    Serve with a salad.

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    Virginia Johnson

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  • Buffalo Soldiers, representing Black soldiers throughout our history

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    TAMPA, Fla. — Gasparilla krewes are the social and service organizations that you’ll see commandeering floats and throwing beads at parades throughout the Tampa Bay Area.

    That included the Buffalo Soldiers.

    Their float is a moving history lesson about the accomplishments of Black soldiers serving our country in all the nation’s wars, going back to the beginning.

    “A lot of them joined to fight for our freedom,” sand Krewe president Chris Bailey. “Once they finished and went back into their community, they weren’t welcome. They were treated like outsiders still.”

    The krewe, active since the mid-1980s, teaches lessons that are important to the Black community and the greater community at large, offering scholarships and mentoring for young Black children.

    It’s something they want children to learn.

    “Hopefully have them ask questions, at least ask us, or ask their teachers when they go back to school. What was it? Who are these people and how come we were never taught about them?” said Bailey.

    It’s Bailey’s wish and that of his Buffalo Soldiers Krewe to “Know your history.”

    Gasparilla

    Clad in a modified 1866 U.S. Army uniforms, the Buffalo Soldiers Krewe are living history.

    But in parades, they might as well be gods handing out gold. “Just getting some little plastic beads excites them—if it’s big beads, little beads it doesn’t matter—they just want beads, “ said Bailey. “So going out and handing kids beads or selecting kids out of the crowd specifically to give beads to not just throw them at them—it excites them it excites us it makes it all worthwhile.”

    All the fun comes back to this—educating people about history, celebrating where they are now, and helping young community members make their future. 

    “I get my feelings—my good feelings — from helping one person at a time. If I could help just one person, I’m good,” said Krewe member Antionette Stokes. “One person, one bead at a time.”

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    Virginia Johnson

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  • Coffee Concrete in St. Pete features caviar-topped fries

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    ST. PETERSBURG, Fla. — This week’s Chef’s Kitchen features a breakfast burrito and caviar-topped fries with a mayonnaise-based sauce from Coffee Concrete in St. Pete. 

    Chef Yauhen Yurhelevich of Coffee Concrete makes the Breakfast Burrito and Cacio e Pepe Fries with Black Osetra Caviar.

    Beach Burrito (with bacon)

    Ingredients:
    1 (12″) flour tortilla
    ½ cup sharp cheddar, shredded
    1 crispy hash brown
    ½ cup scrambled eggs
    2-3 slices bacon, cooked crisp, chopped
    2 tbsp Pico de Gallo
    ½ avocado
    2 oz chipotle mayo

    Method:
    Warm tortilla.
    Layer cheddar, hash brown, eggs, bacon, pico, avocado, and chipotle mayo.
    Roll tightly.
    Optional: sear seam-side down until golden.
    Cut on bias and serve hot.

    Cacio e Pepe Fries with Black Osetra Caviar

    Ingredients:
    French fries, hot and crispy
    Pecorino Romano, finely grated
    Black Osetra caviar

    Cacio e Pepe Mayo:
    1 cup mayonnaise
    ½ cup Parmigiano Reggiano, finely grated
    2 tsp freshly cracked black pepper

    Method:
    Toast pepper briefly; cool. Mix with mayo and Parmigiano.
    Cook fries until crisp; season lightly.
    Drizzle fries with Cacio e Pepe mayo.
    Finish with Pecorino and top with Black Osetra caviar.
    Serve immediately, hot fries with cold caviar.

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    Virginia Johnson

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  • Brooker Creek Preserve offers walking paths, nature center

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    TAMPA, Fla. — Brooker Creek Preserve: To many, it’s a place where humans are invited to observe Wild Florida.

    And if you are lucky, you’ll see nature observing you. 

    “The preserve is close to 9,000 acres.”  said James Stevenson.  “And here is where you can find real Florida. The plants, the animals.”


    What You Need To Know

    • Brooker Creek Preserve is in Pinellas County


    James Stevenson has been here 13 years, telling the story of this north Pinellas County spot.

    Stevenson is a botanist, so definite apocalypse survival leader material. He can talk about air plants, lichen, uplands and swampy spaces.

    In the swamp, he points out that trees will have a wide base to balance in the saturated soil. “That’s a condition called ‘butt swell,’” he said. 

    Yes, butt swell.

    Now, there’s even more to learn in their education center, a lot of it, through touch.

    “They get to pick up snakeskin, who wouldn’t like that- and then they learn that snakes aren’t slimy,” Stevenson said.

    Their most popular exhibit: a super-sized gopher tortoise burrow to explore, five times bigger and perfect for littles to explore. And grown-ups too, if you don’t mind crawling in public. (Just do it — and you’ll see snake and a little rodent living there too.)

    “During a forest fire, there are about 400 species that will go into a gopher bureau (and) they all play nice,” said Stevenson.

    Back in the preserve, a family discovers a full-grown three stripe turtle crossing the nature trail. Crouched and backed away, they watch.

    “We’re here to observe, in quiet, in calm. Everything is very unhurried. This is where we can see wild Florida at its very best and at its quietest.”

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    Virginia Johnson

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  • Munchies Live BBQ takes grilling to the next level

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    TAVARES, Fla. — If you think you know your way around a grill, this guy will blow your mind. In this week’s Chef’s Kitchen, Spectrum News heads to Lake County for a place creating quite the spectacle.

    As you approach Munchies Live BBQ, you might inhale the scent of BBQ before you see it. And you will see it, as the smokers are fierce!

    With two locations — one in downtown Mount Dora and one in Tavares — Chef Alfred Mann said he’s living inside the culinary world for a simple reason. 

    “Everything is connected to food,” Mann said. “Weddings, funerals, billion-dollar deals, breakups, makeups. Everything.”

    Chef Mann chose to demo a three-pack of protein, starting with his chop chicken.

    “BBQ is spiritual,” Mann said. “It’s a ritual you do over and over again.”

    Hungry? Let’s cook!

    MUNCHIES LIVE BBQ — (NOTE: The below recipes are provided by Chef Alfred Mann)

    BBQ CHOP CHICKEN (chop chicken hoagie and BBQ Fries)

    Method:

    1. Season the chicken lightly on all sides with SPS. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning grill.

    3. Allow to rest for one to two minutes. Then chop or slice and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with two sides, everyday use.

    Note: They serve as a hoagie with two of their soulful sides (Hoppin John & Baked Mac-n-Cheese) and BBQ Fries, day of visit.

    2: BBQ CHOP PORK (smoked pork Cuban and BBQ fries)

    Method:

    1. Season the pork generously on all sides with all-purpose seasoning. Marinate 12 to 24 hours.

    2. Cook over an aged wood-burning smoker at 400 F until bark forms. Cover and cook at 225 F for 10 to 12 hours until tender enough to pull apart.

    3. Allow to rest for 10 to 20 minutes, chop or pull and serve.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, smoked pork Cuban sandwich, everyday use.

    Note: They serve a Smoked Pork Cuban sandwich with 2 of their soulful sides (BBQ Beans & Apple Coleslaw) and BBQ Fries, day of visit.

    3: BBQ SHRIMPS

    • Six extra-jumbo peeled and deveined shrimp with tail on.

    • 1 oz. avocado oil

    • 1/2 oz. shaved garlic

    • 2 oz. Munchies Live BBQ “Classic BBQ Sauce” or Munchies Live BBQ “Florida Citrus BBQ Sauce” (or similar sauce)

    • 1 tablespoon whole cold butter

    Method:

    1. Season the shrimp lightly on all sides with all-purpose seasoning. Marinate for 5 to 10 minutes.

    2. Dust lightly in rice flour, add oil to pan, cook over medium-high heat. Then sauté in a pan for two to three minutes — turning on all sides for even texture — until golden brown.

    3. Add BBQ sauce.

    4. Finish with “monter au beurre” — swirl butter in pan and plate, scrape with a rubber spatula over shrimp.

    5. Sprinkle with shake rub and garnish with sliced chives.

    Application/Usage — BBQ Fries, BBQ salad or Mac and Cheese Bowl, hoagies & sandwiches, platters with 2 sides, everyday use.

    The Mount Dora location is at 100 E. 4th Ave., and the new Tavares location is at 110 N. New Hampshire Ave. 

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    Allison Walker

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  • Horiátiki recipe straight from Greek Islands at Hellas in Tarpon Springs

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    TARPON SPRINGS, Fla. — Hella’s longtime Executive Chef, Emmanuel “Manny” Psomas, wrote the recipe for this traditional Greek Salad on a paper tablecloth in the middle of the bustling restaurant Hellas.

    Hella’s Restaurant and Bakery is a mainstay in historic Tarpon Springs on Dodecanese Boulevard along the working sponge docks.

    It’s late December, and lines stretch out the door of the bakery — employees take orders in clipboards as people wait.

    Psomas wrote the recipe down after we lit cheese on fire and tasted the salad that’s on all the tables at Greek restaurants in Greece. 

    Psomas and his family are from the Greek Islands.

    He began working at Bellas in the early 1990s and travels to Greece every year. 

    This way, he grows his culinary legacy in keeping with the traditions of Greece.

    Horiátiki

    Greek Salad 

    (serves 2)

    Ingredients

    2 vine ripe tomatoes 

    ½ red onion

    ½ seedless cucumber

    6 Kalamata olives

    4  pepperoncini

    ½ bell pepper 

    4 oz. barrel-aged feta

    2 tbsp. capers, soaked in olive oil (optional)

    Method

    Combine all ingredients except feta and toss.

    Add feta to top salad.

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    Virginia Johnson

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  • Shrimp and Scallop Genovese at Villa Sorrento in Bradenton

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    BRADENTON, Fla. — This week’s recipe in the Chef’s Kitchen comes courtesy of Chef Eugenio Rizzo’s father.

    “When my father came over from Palermo, Sicily, he created this dish when he opened up our restaurants,” said Rizzo.

    Chef Eugenio Rizzo hails from Villa Sorrento in Bradenton.

    And he offers this dish “Shrimp and Scallop Genovese.”

    Once prepped, Chef’s Italian dish is ready in less than 10 minutes.

    Ingredients

    3 tbs crushed garlic and olive oil

    5-6 shrimp

    5-6 scallops

    1 tbsp Italian seasoning

    1/2 cup white wine

    3 heaping teaspoons crushed Roma tomatoes

    1/2 cup heavy cream

    1/3 cup mushrooms

    3 tbsp parmesan cheese

    2 pinches green onions

    2 servings linguine pasta


    Method

    On a medium-high to high heat, add olive oil and crushed garlic.

    Make sure you don’t overcook your garlic.

    Add shrimp and scallops.

    After approximately two minutes, flip the seafood over and cook for another minute.

    The shrimp will become stiffer and opaque, and the scallops will develop color on the edges.

    Add Italian seasoning.

    Add wine to slow the cooking down.

    Add the heavy cream and bring it back up in temperature.

    Add the crushed Roma tomatoes.

    Add in mushrooms.

    Top with green onions.

    Mix in pan while retaining high heat.

    Add parmesan cheese and stir.

    Sauce sticks to back of spoon when ready, with Alfredo-like texture.

    Add in boiled linguine.

    Mix well.

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    Virginia Johnson

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  • Menu at Walt Disney World Swan hotel features Mina’s truffle treat

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    ORLANDO, Fla. — Orlando’s only resort with a pair of restaurants featuring two celebrity chefs — Todd English and Michael Mina — is the Walt Disney World Dolphin and Swan hotels.

    Mina’s Bourbon Steak is brand new, replacing Shula’s Steakhouse at the Walt Disney World Dolphin hotel.

    “I’m a big believer in you throw a party!” Mina said during the Swan and Dolphin Food & Wine Classic. “You throw a party every night, and that’s what your restaurant is. And that’s why I love steakhouses.”

    Bourbon Steak’s senior sous chef, Johnathan Hall, demonstrated the unforgettable truffle treat and his homemade pasta process.

    “It’s about the love you put to the food to make someone’s day special, right?” Hall said.

    Hungry? Let’s cook!

    An adaptation of Michael Mina’s recipe:

    Black Truffle Agnolotti with Stracciatella (adaptation)

    Ingredients for the pasta dough (store-bought or homemade):

    • 1 pound fresh pasta dough (egg dough works best)

    Ingredients for the filling:

    • 1 cup stracciatella cheese (or torn fresh burrata)
    • 2 tablespoons finely chopped black truffle (fresh is best)
    • Pinch of salt and freshly ground black pepper

    Ingredients for the sauce and finish:

    • 4 tablespoons unsalted butter
    • 1 teaspoon high-quality black truffle oil
    • 1/4 cup grated Parmesan cheese, plus extra for finishing
    • Freshly shaved black truffle (optional, for garnish)
    • Salt to taste

    Instructions

    Prepare the filling:

    1. In a small bowl, gently mix the stracciatella (or burrata) cheese with the finely chopped black truffle, salt and pepper. Do not overmix.
    2. Place the mixture in a piping bag or a plastic bag with a corner snipped off, and chill in the refrigerator until ready to use.

    Roll the pasta:

    1. Divide the pasta dough into manageable portions.
    2. Using a pasta machine, roll the dough into long, thin sheets (about 1 millimeter thick, or to your machine’s thinnest setting, per general agnolotti methods).
    3. Keep the unused dough covered with a damp cloth to prevent drying.

    Fill and form the agnolotti:

     

    1. Lay a pasta sheet on a lightly floured surface.
    2. Pipe a line of filling along one edge of the sheet, leaving a small border.
    3. Gently fold the dough over the filling to create a log shape, pressing out any air pockets around the filling.
    4. Using your fingers, pinch the dough at 1-inch intervals to create the individual pillow shapes.
    5. Use a knife or a fluted pastry wheel to cut along the pinched lines and the edges to separate the agnolotti.
    6. Place the finished agnolotti on a parchment-lined, lightly floured tray, ensuring they do not touch.

    Cook the agnolotti:

    1. Bring a large pot of salted water to a boil.
    2. Carefully drop the agnolotti into the water, and cook for approximately 2-3 minutes (fresh pasta cooks quickly).

    Make the truffle butter sauce:

    1. While the pasta is cooking, melt the butter in a large skillet over medium heat.
    2. Cook until the butter is foaming and starts to turn golden brown (brown butter/beurre noisette).
    3. Remove from heat, and stir in the truffle oil.

    Combine and serve:

    1. Using a slotted spoon, transfer the cooked agnolotti directly into the skillet with the brown truffle butter, allowing some starchy pasta water to cling to them.
    2. Toss gently to coat, adding the 1/4 cup of grated Parmesan cheese.
    3. Plate the agnolotti, and garnish with extra Parmesan cheese and fresh black truffle shavings, if using.
    4. Serve immediately.

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    Allison Walker

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  • Stone Crabbers take the claws; leave the crab for sustainability

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    ST. PETERSBURG, Fla. — Stone crab season is upon us, and the waters off Tampa Bay are teeming with life. 

    And if stone crab season is open — then look for Matt Nuemann on the water — his workspace for more than 20 years.

    He’s checking his stone crab traps one buoy at a time a few miles off Clearwater Beach, looking for claws.

    There are keeper claws and throwback claws.

    Some crabs are too light because they are molting.

    Some crabs are pregnant.

    And some crabs’ claws are too little, measuring under 2 7/8 inches.

    Under or over, they all live and the claws regenerate.

    “And this is the only sustainable industry out here, and it’s a pretty cool thing to be a part of,” said Nuemann.

    Nuemann also discards by-catch like puffer fish, and mother-in-law fish.

    Finally, he reloads bait, replaces the trap and heads in to Hookin’ Ain’t Easy for the boil.

    Nuemann adds gulf water for seasoning and adds the claws when the water boils.

    He brings it back to a boil for eight minutes.

    Then he puts them in an ice bath for thirty minutes.

    “The reason I put them in the ice bath is so they release from the shell,” said Nuemann.

    And then the claws are ready to enjoy.

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    Virginia Johnson

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  • Snorkeling in the Florida Aquifer at Devil’s Den

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    WILLISTON, Fla. — Welcome to Devil’s Den in Williston, Florida. 

    It’s less of a den and more of what’s called a karst- an exposed spring filled with 72 degree water.


    What You Need To Know

    •  Devil’s Den spring exposed betwee 115,000 and 126,000 years ago
    •  Animal bones on spring floor helped date collapse– mastadons, saber-tooth cats and giant Jefferson sloths
    •  Once a local swimming hole, now open for snorkeling and scuba training with 50,000 visitors a year — from around the world
    • Wet suits, snorkel gear available for rent; weekedays are less busy


    “Everything you see and here at one time was soft limerock and it took millions of years to erode away, and eventually sometime between 115 and 126,000 years ago, the roof caved in and exposed the Florida aquifer,” said Don Standridge, one of the Den’s caretakers.

    The animals fell in and could not escape.

    Their fossils helped date when the top rocks collapsed, exposing the spring.

    “Mastodons, saber tooth cats, giant Jefferson ground sloth,” Standridge said. “They took that off the bottom.”

    But for Standridge, Devil’s Den was just a local swimming hole.
     
    “And would have a blast. We were able to jump from the top. None of this was here—no ladder, stairs,” said Standridge.

    A tight stairwell to the spring is a newer edition.

    “But we would actually build fires over on that ledge, and you’d swim till you got cold and you’d get up by the fire and warm up and then go swimming again,” said Standridge.

    Beneath that ledge, about 50 feet down, is the spring, sending up 72-degree water.

    “It comes through nice and slow and goes right back into the aquifer,” said Standridge.

    The spring draws an international crowd of about 50,000 people every year.

    “The advent of social media getting the word out about this place is insane,” he said.

    Standridge added that the Devil’s Den owner will not develop the land, nor sell bottled spring water.

    “He’s a conservationist. He wanted people to be able to see it and enjoy it,” said Standridge.

    And in 2026, they are creating a museum for the finds from this prehistoric spring to add to the experience at Devil’s Den.

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    Virginia Johnson

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  • Restaurant owner’s saltimbocca recipe comes courtesy of family matriarch

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    SARASOTA, Fla. — Bella Vita Italian Kitchen in Sarasota offers a family recipe in the Chef’s Kitchen.


    What You Need To Know

    • In the Chef’s Kitchen at Bella Vita Italian Kitchen, Sarasota
    • Owner Rocco Mosca offers Nonna Phylis Scalzo’s saltimbocca recipe
    • Chicken breast, pounded and thinned, is base of saltimbocca
    • Rocco Mosca offers traditional Italian dishes


    Owner Rocco Mosca’s recipes come straight from his grandmother — Nonna Phyllis Scalzo.

    Saltimbocca from Rocco Mosca’s Nonna

    Ingredients:

    7-8 oz. chicken breast, pounded and thinned
    12 oz. chicken stock
    1 tbsp. garlic
    6 oz. white wine
    4 oz. mushrooms, sliced
    4 slices of tomato
    4 oz. mozzarella
    2 tsp. butter
    1 tbsp. salt
    1 tsp. pepper
    2 tbsp. flour for dredging and thickening the sauce
    Pasta of your choice


    Directions:

    It starts with oil in a saucepan enough to cover bottom of pan.
    The temperature should be high.
    Dredge chicken breast, pounded and thinned, in flour.
    Place chicken in saucepan.
    Cook one minute and flip.
    Add mushrooms.
    Add chicken stock, wine and garlic.
    It should begin to boil — add butter.
    Add tomato slices over chicken.
    Then layer prosciutto and then cheese.
    Finish in oven at 500 degrees, just long enough to melt the cheese and perhaps crisp the exposed prosciutto.
    Serve over your favorite pasta.

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    Virginia Johnson

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  • Ceiba’s Arrachera skirt steak is on the menu

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    ORLANDO, Fla. — High above Evermore Bay is an authentic Mexican experience.

    On the tippity top floor of the Conrad Orlando at Evermore is Ceiba. The Ceiba tree, according to Chef de Cuisine David Montelongo, is a link between worlds – from our Earth to the Heavens.

    “The things I grew up eating at home, I wanted to bring to Central Florida,” Montelongo said. He is from Jalisco, Mexico, and clarifies why Ceiba is unlike most Mexican nights you’ve had lately.

    “Authentic, I think, is more about knowing the difference between Tex-Mex cuisine and Mexican cuisine,” he said.

    An example of that is how corn is incorporated into elements of any given dish at Ceiba. That includes his skirt steak recipe, which you can create using the recipe below.

    Let’s cook!

    Recipe – Arrachera (Skirt Steak by Ceiba @ Conrad Orlando at Evermore)

    Ingredients (Serves 2):

    Steak:

    ·       10 oz skirt steak

    ·       2 dried guajillo chiles (stemmed and seeded)

    ·       1½ teaspoons kosher salt

    ·       1 tablespoon olive oil

    Maneado Beans:

    ·       4 cups cooked pinto or black beans (with liquid) — about 800g

    ·       ¼ cup vegetable shortening or oil — about 55g

    ·       3 garlic cloves, peeled

    ·       1 small white onion, quartered

    ·       1 dried ancho chile

    ·       1 dried pasilla chile

    ·       1 teaspoon dried epazote or a few fresh leaves

    ·       2 teaspoons salt (or to taste)

    ·       Water as needed (up to 1 quart / 1 liter)

     Avocado-Serrano Salsa:

    ·       1 ripe avocado

    ·       ½ cup fresh cilantro (about 10g)

    ·       ¼ cup fresh lime juice (about 2 limes or 60ml)

    ·       ½ teaspoon salt

    ·       2 serrano chiles (adjust to taste)

    To Finish:

    ·       ½ cup charred corn (grilled or sautéed) — about 75g

    ·       ½ cup crumbled panela cheese — about 60g

    ·       ¼ cup salsa tatemada (roasted tomato salsa)

    Preparation:

    1. Marinate the Steak:

    Toast the guajillo chiles in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 10 minutes until soft. Blend with olive oil and salt to make a marinade. Rub the mixture on the steaks and let marinate at room temperature for 30 minutes or in the fridge for up to 2 hours.

    2. Maneado Beans:

    In a saucepan, heat the oil. Add garlic and onion; cook until lightly golden. Add beans with their liquid. Soak ancho and pasilla chiles in hot water until soft (about 10 minutes), then add to the pot with the epazote. Simmer for 10–15 minutes. Blend until smooth. Return to the heat and reduce to a thick paste, stirring frequently. Add water as needed to reach your preferred texture. Taste and adjust salt.

    3. Make the Avocado-Serrano Salsa:

    Blend avocado, cilantro, lime juice, salt, and serranos until smooth. Store chilled until ready to use.

    4. Cook the Steak:

    Grill or pan-sear the marinated steaks over high heat for 3–4 minutes per side for medium rare. Let rest for 5 minutes, then slice against the grain.

    5. Assemble the Plate:

    Spread a generous spoonful of maneado beans onto each plate. Top with sliced steak, charred corn, and crumbled panela cheese. Drizzle with avocado-serrano salsa and finish with a spoonful of salsa tatemada.

    Chef’s Tip:

    Serve with warm tortillas and a wedge of lime. This bold and balanced dish combines rich beans, spicy salsas, and tender steak—perfect for a special dinner for two.

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    Allison Walker

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  • Chorizo sausage and beef filet star in Filete Salteado

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    SARASOTA, Fla. — It’s the oldest restaurant in Sarasota, opening in December 1959.

    We’re talking about the Columbia Restaurant on St. Armands Circle. And yes — it’s part of Ybor City’s Columbia Restaurant group owned by the Gonzmart family.

    The restaurant offers Spanish dishes influenced by Cuban ties.

    Executive Chef Jesus Padilla shares a recipe for Filete Salteado, a Spanish version of a stir fry.

    Chinese indentured servants in Cuba left their mark on the cuisine. And it added another people’s culture to the Columbia’s menu.

    Filete Salteado

    1 oz. extra-virgin olive oil
    1/2 tsp. garlic, chopped
    1/2 oz. chorizo, sliced lengthwise and cut 1/4-inch diagonally
    6 oz. beef bistro filet, cut into 1-inch-by-1-inch pieces
    Columbia seasoning, to taste
    3 oz. mushrooms, sliced 1/4-inch width
    1 1/2 oz. green peppers, sliced 1/4-inch julienne
    1 1/2 oz. Spanish onions, sliced 3/4-inch julienne
    2 oz. potatoes, 3/4-inch diced and pre-blanched
    1 oz. red wine
    4 oz. Boliche sauce, or brown gravy
    6 oz. yellow rice, optional
    Peas and pimentos for garnish

    Directions:

    Heat oil in sauté pan.
    Sprinkle beef with Columbia seasoning.
    Add chorizo and seasoned beef.
    Add garlic.
    Sauté until meat and garlic browns.
    Add mushrooms, peppers and onions.
    Add potatoes and sauté approximately one minute.
    Deglaze with red wine.
    Add boliche sauce or gravy and heat through.
    Serve with yellow rice, peas and pimentos. Place cooked mixture on plate.
    Yields one serving.

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    Virginia Johnson

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  • Patty’s Crumb’s Bakery serves up a gluten-free Fluffer Nutter Cookie

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    BARTOW, Fla. — Looking to show some gluten-free love to your special someone?

    Whether it’s your best pal or the person of your dreams, they’ll likely love you exponentially more than they did before — thanks to Lizbeth Ramirez of Patty’s Crumb’s Gluten-Free Bakery in Bartow.

    She offers a gluten-free Fluffer Nutter Cookie: 

    This recipe makes 8 extra-large cookies.

    Ingredients:

    • 1/2 c butter
    • 1 c peanut butter
    • 1 c sugar
    • 1/2 c brown sugar
    • 1 tsp vanilla extract
    • 2 large eggs
    • 1 1/2 c All-purpose gluten-free flour
    • 1 tsp baking soda
    • 1/4 tsp salt
    • 16 oz tub of marshmallow fluff

    Directions:

    1. Prep marshmallow fluff by filling into piping bags or sandwich bags.
    2. Preheat the oven to 350 degrees
    3. Beat butter in mixer or with hand mixer until soft.
    4. Add peanut butter, sugar, and brown sugar. Beat until combined.
    5. Add eggs and vanilla extract. Beat until combined.
    6. Combine gluten-free flour, baking soda, and salt together. Slowly add to wet mixture. Combine well.
    7. Using a 4-ounce cookie scoop, scoop all your cookie dough and place on a lined baking sheet or pan.
    8. Snip the tip or corner of the piping or sandwich bag that is filled with marshmallow fluff.
    9. Flatten out a dough ball and generously squeeze marshmallow fluff into the center of the flattened dough ball. Then carefully fold dough closed, encasing the marshmallow fluff inside. (Spillage of fluff is normal).
    10. Continue filling all your dough portions.
    11. You can immediately bake or freeze from here. If freezing, store in airtight freezer safe Ziplock bags or containers.
    12. To bake, place onto lined parchment sheet or cookie pan, bake in preheated oven for 20-25 minutes.
    13. Rotate halfway.
    14. Cookies are ready when it looks slightly browned.
    15. Remove from oven and allow to cool for at least 30 minutes as fluff will be extremely hot.
    16. Store left over baked cookie in an airtight container, stored in a cool dry place.

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    Virginia Johnson

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  • Giraffe Ranch in Dade City offers guests a unique wildlife experience

    Giraffe Ranch in Dade City offers guests a unique wildlife experience

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    DADE CITY, Fla. — Know a giraffe lover? Heads up!

    The safaris at the Giraffe Ranch in Dade City could make you a hero.


    What You Need To Know

    • Giraffe Ranch gives guests the opportunity to get close to meerkats, zebras, ostriches, deer and antelope as well as giraffes
    • The working ranch and preserve is in Dade City
    • The “safari” stops give guests a chance to learn about the animals, and in some cases, feed them
    • More Florida on a Tankful adventures


    The working ranch and preserve boasts animals from around the world.

    The menagerie “meet and greet” begins the moment you arrive with otters who vocalize and poke their hands out of their enclosure.

    Guests fall in love.

    “They want to feed them. They sign up for a feeding,” said guide Chris Landry.

    Each stop on the safari is a learning opportunity.

    And guide Landry has all the intel.

    “We have zebras, ostriches, deer, antelope,” he said.

    Landry started at the ranch as an intern.

    Eight years later, he’s the manager.

    “I always want to go into the animal field. I didn’t think I was going to get this close,” he said.

    “This close” is a giraffe lowering its neck and ducking into the safari truck to nuzzle while scanning the truck for leaves.

    Landry introduces us to his animal pal — the giraffes Kai and his roommate Everdale.

    And around the corner is Phil the giraffe and his family.

    “So Phil has one daughter so far. She’s about a year-and-a-half,” said Landry. “Georgetta is his mate- she’s due to give birth any day. Now the baby is going to be about 6 feet tall and weigh about 150 pounds.”

    Georgetta will be pregnant for more than a year.

    That’s different from the nearby meerkats — it’s 11 weeks for them.

    Plus, only the dominant female gets to have babies.

    The group, called a mob, is matriarchal.

    Feeding the animals inside their enclosure is one of the animal experiences offered at the ranch.

    The food was red grapes.

    Landry explains how to make sure the animals stay comfortable. (You let them come to you. You don’t reach out and grab or try to pick anyone up. You try to remain low key and gentle. You don’t jump around.)

    They are gentle and come to you. They know you have the grapes. They are very orderly.

    Seeing all this, one could understand why Landry has remained at the ranch for so long.

    “Well, it’s different every day. You have animals giving birth. Animals growing,” said Landry.

    It’s life unfolding — but better because it’s with animals.

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    Virginia Johnson

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  • At Gershy’s, it’s all about the Mother

    At Gershy’s, it’s all about the Mother

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    CLEARWATER, Fla. — Cary Gershowitz is the owner of Gershy’s Café and Pastry.


    What You Need To Know

    • Chef’s Kitchen heads to Gershy’s Cafe and Pastry in Clearwater
    • The location is 4500 140th Ave. N.
    • BELOW: Recipe for the pizza dough

    Gershowitz works off of a sourdough bread starter, or a Mother, he started years ago. And he shows us how to do it.

    It’s just a hearty flour — wheat or rye — and water.

    “I just mix it and make a slurry with it,” said Gershowitz.

    He adds a little flour every day, covers it and keeps it on the counter.

    Wild yeast ferments the dough.

    It’s how he makes all of his pizza crusts.

    He offers a recipe for making pizza dough!

    Pizza Dough

    Ingredients

    • ½ cup active sourdough starter
    • 1 cup warm water
    • 1 tablespoon olive oil
    • 2 teaspoons honey or sugar
    • 2-3/4 cups and 2 tablespoons of bread flour

    Method

    • Mix dry ingredients.
    • Add wet ingredients.
    • Mix till dough forms.
    • Add olive oil to keep dough from sticking.
    • Use flour on hands to form dough.
    • Set aside to rest — after 30 minutes or so, it will double in size.
    • On a lightly floured surface, knead dough.
    • Roll out. Gershowitz — a lifelong baker — uses a rolling pin.
    • Cooking times vary according to oven and toppings.

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    Virginia Johnson

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  • Cru Quarters at Winter Park senior living community serves up lobster ravioli

    Cru Quarters at Winter Park senior living community serves up lobster ravioli

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    WINTER PARK, Fla. — A freshly made ravioli can be found at a wine bar in an unexpected place — a senior living community.

    Patrick Tramontana is the executive chef of Cru Quarters at The Mayflower in Winter Park. Cooking for seniors is as rewarding as it gets, the chef says.

    “They literally live here,” he says, while preparing the ingredients for our dish. “So you’re with them every day. And they look at you as part of their family, and you feel the same way.”

    Chef is sharing his beloved lobster ravioli recipe with us, saying it’s unlike any you’d had.

    “When you cut into that ravioli, you see a big chunk of lobster in there,” he says. None of that pink, pasty stuff.

    Cru Quarters is open to the public and you can make a reservation on OpenTable.

    Let’s cook!

    Lobster Ravioli by Cru Quarters

    Ingredients

    • 1 pound lobster meat, cooked, picked and rough-chopped
    • 4 ounces ricotta cheese
    • 4 ounces shredded mozzarella
    • 2 ounces grated Parmesan
    • 1 egg yolk for each ravioli
    • 2 teaspoons chopped basil
    • 1 pinch salt
    • 1 each, small batch pasta dough
    • Egg wash, as needed

    Directions

    1. In a large mixing bowl, mix the ricotta, mozzarella, Parmesan, basil, yolks and salt until fully incorporated.
    2. Then lightly fold in the chopped lobster meat.
    3. Roll out the pasta dough into two equal length sheets and lightly brush with egg wash.
    4. Using a 1.5-ounce scoop, place the lobster on the pasta sheets with 2-3 inches in between, and top with the other sheet, press the edges around the lobster filling, then use the appropriate cutter to cut out each ravioli.

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    Allison Walker

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  • Tres leches cake topped with fresas con crema in the Chef’s Kitchen

    Tres leches cake topped with fresas con crema in the Chef’s Kitchen

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    BARTOW, Fla. — It’s fresa con crèma over a tres leches cake at Patty’s Crumbs, a gluten free bakery in Bartow. 

    It’s two desserts in one — all courtesy of baker Lizbeth Ramirez Trejo.

    Trejo is a Bartow native.

    “That’s why I wanted to open up a place here,” said Trejo. “Because I know we’re so small, and Bartow could use so much that I couldn’t even think about venturing out.”

    The bakery is named for a beloved pet — Patty, a miniature dachshund.

    Special and smart, Trejo says mini wienie dogs are the best dogs.

    Here is he recipe for the one-two punch dessert duo.

    Ingredients

    Sponge cake

    1 cup all-purpose gluten-free flour
    1/4 teaspoon xanthan gum, (Leave out if your flour already has it)
    1 1/2 tsp gluten-free baking powder
    1/4 tsp salt
    5 large eggs, separate whites from the yolks
    1 cup sugar, divided into 3/4 c and 1/4 c
    1/3 cup whole milk
    1 tsp pure vanilla extract
    1 tsp strawberry extract

    Strawberry tres leches mixture

    1 can evaporated milk
    1 can condensed milk
    1 cup whole milk
    1 tsp vanilla
    1 tsp strawberry extract

    Whipped topping

    1 cup whipping cream
    2 TBS granulated sugar
    2 TBS dry milk powder
    1/2 tsp vanilla, optional

    Fresas con crema

    1/2 cup sour cream
    1/2 cup condensed milk
    1/4 cup evaporated milk
    1/2 pound of washed and cut strawberries

    Directions

    Cake sponge

    1. Preheat oven to 350° F.
    2. In a large bowl combine the gluten-free flour, gluten-free baking powder, and salt.
    3. Separate the egg whites and eggs yolks into two separate small bowls.
    4. In a large bowl mix the 3/4 cup sugar and the egg yolks together on high speed until yolks are pale yellow.
    5. Add the 1/3 cup milk and pure vanilla extract to the egg yolk mixture and mix on low to combine.
    6. Gently fold flour mixture into yolks until combined and there are no white patches of flour.
    7. In another large bowl beat the egg whites on high speed until frothy.
    8. On low, add the remaining 1/4 cup of sugar gradually slowly. Beat the egg whites until stiff peaks form.
    9. Fold the egg whites into the yolk batter gently, just until combined and little of whites show.
    10. Pour batter into a greased or lined 9×13 pan. Smooth the top of the batter to make it even as you can.
    11. Bake the cake for 20 to 30 minutes at 325 degrees. Rotate cake halfway through baking time if needed. Please watch your cakes because all ovens are different.
    12. Check the center of the cake by inserting a toothpick to make sure it is done.
    13. Remove from the oven and allow the cake to cool completely.
    14. Once cool remove liner if needed.

    Strawberry tres leches mixture directions

    1. Combine the evaporated milk, sweetened condensed milk, whole milk and strawberry extract in a small bowl and stir to combine.
    2. Use a fork or toothpick to poke holes all over the top of the completely cooled cake.
    3. Pour 3 cups of tres leches mixture over cake evenly.
    4. Place in fridge until other components are prepared 

    Whipped topping instructions

    1. Pour 1 cup of cold heavy whipping cream in bowl with whisk attachment. Beat on medium speed until frothy.
    2. Slowly add granulated sugar and dry milk powder.
    3. Beat medium to high speed for 5 mins or until stiff.
    *Do not walk away as you do not want to over whip cream!
    4. Once ready spoon whipped cream into a piping bag that has a piping tip.
    5. Place in fridge until ready to use

    Fresas con crema directions

    1. Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla together.
    2. Toss with fresh, cut up strawberries until fully covered

    Assembly of cake

    1. Pull out sponge cake and whipped cream from fridge
    2. Pipe Whipped cream along edges or border of cake.
    3. Pour the fresas con crema mixture evenly over cake. 

    Enjoy! Keep refrigerated!

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    Virginia Johnson

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