Restaurant Forum Magazine
Chefs Farm Fresh Creations Central Florida area Chefs prepare fresh from the farm dishes |
Restaurant Forum issue: January/February 2011
Luma on Park Executive Chef Brandon McGlamery Winter Park, FL Prepares Farro Papparadelle with Zellwood Corn, Palmetto Creek Guanciale and Burrata 10 oz. Anson Mills Farro di Farine 8 oz. "00" Flour 1 3/4 cups Lake Meadow Farm Egg yolks 2 Tablespoons Milk 2 T. EVOO (Extra Virgin Olive Oil) 2 T. Salt Method: Place Flours and salt on a table and make a well, add egg yolks, milk, EVOO, and salt and in a circular motion, incorporate into each other-- knead on a hard surface for 10-15 minutes, until smooth. Let rest 30 minutes, covered. Roll out on a standard pasta machine.
Waterkist Farms Tomato "Filletto" 4 Waterkist Farm Tomatoes, peeled, seeded and diced 5 garlic cloves, sliced thin 4 T. EVOO 2 T. Basil, diced Salt and Pepper to taste Method: Heat the EVOO and add the sliced garlic slightly cook and then add the tomato dice and remove from heat.
Palmetto Creek Guanciale 2# PC pork jowls 1 1/2 cup salt 1 1/2 cup sugar 2 T. chile flake Picked Thyme and bay leaf Method: Rub the jowls with the mixture, massaging in the flesh very well. Place in a plastic container for 5 days. Then hang in a well ventilated spot to dry for another 220 days. 2 Cups Fresh Zellwood Corn Burrata Cheese Toasted Bread crumbs Green scallions, sliced on a bias
Dice and cook like bacon, when fat is rendered and jowls are crispy, add the filletto, corn, keep warm. Cook the farro pasta in boiling salted water for 30 seconds, remove and drain. Place in the pan with tomatoes and corn and cook out any excess liquid, creating a sauce on the noodle. It takes about another 30-45 seconds. Season to taste.
To Finish: Dish into separate bowls and garnish with the Burrata, bread crumbs and scallions.
Luma on Park Chefs Mathew Cargo, Derek Perez and Brandon McGlamery Photos by Joe Brooks Photography
Restaurant Forum issue: October/November 2010
Photos by Joe Brooks Photography Hyatt Regency Grand Cypress Chef Kyle Anderson prepares Hearts of Palm "Scallops" stuffed with Winter Park Dairy's Sunshine Blue Cheese & layered Golden Beet and Heirloom Tomato Salad Ingredients: Fresh Hearts of Palm, thick ends 6-8 ea Whole Milk 1 pt Heavy Cream 1 pt Winter Park Blue Cheese 6 oz. Mascapone Cheese 1.5 oz. Heirloom tomatoes 2 ea. Golden Beets 2 ea. Cabernet Vinegar, or good red wine vinegar 2 oz., AN* Extra Virgin Olive Oil 2 oz., AN Micro-Greens 4 oz. Flour AN Egg-wash AN Clarified Butter AN Panko Bread Crumbs 1c. Sea Salt, such as Maldon TT** Kosher Salt TT
Photos by Joe Brooks Photography Procedure: Toss whole beets with olive oil and kosher salt. Wrap in aluminum foil and roast at 400°F for 1hr- 1.5hr, or until beets soften. When beets are cool enough to handle, peel and cut into 1" x 1/2" x 1/8" leaves. Meanwhile add cream, milk, and hearts of palm to a 2 qt. sauce-pot. Season with kosher salt and simmer unitil tender. Cool and cut into 3/4" rings. Using a 1/2 ring cutter, punch a hole in the center of each ring. Blanch tomatoes in boiling water for 5-7 sec. Peel, core and quarter tomato; cut into leaves. Cut each leaf to match the size of the beets. In the bowl of a 5 qt. mixer with paddle attachment whip blue cheese until it begins to soften. Add mascapone and mix until smooth. Press mixture through a fine tamis. Fill each of the hearts of palm rings with cheese mixture and dredge the ends in flour, egg-wash, and Panko. *As Needed ** To Taste To Finish: Lay the beets and heirloom tomatoes down in alternating layers on each plate and sprinkle lightly with sea salt, olive oil and Cabernet vinegar. In a Teflon skillet add enough clarified butter to cover the bottom generously and turn to med-hi heat. Brown both sides and place on paper towel lined sheet pan. Place three 'scallops' on each plate and garnish with micro-greens tossed with salt and olive oil.
Photos by Joe Brooks Photography Hyatt Regency Grand Cypress Resort, Orlando www.hyattregencygrandcypress.com
Restaurant Forum issue: August/September 2010
Bull & Bear Restaurant Waldorf Astoria Orlando Chef de Cuisine David Sears prepares Ceviche of Hiramasa
Photos by Joe Brooks Photography by Chef de Cuisine David Sears Bull & Bear Restaurant, Waldorf Astoria Orlando Spiced Piquillo Pepper Coulis, Heirloom Tomato and Haas Avacado Salad Jalapeno and Yuzu Foam Cahaba Club® Micro Onion, Lemon Basil, Caliente Greens Serves 4
Hiramasa 16 ounces Hiramasa loin, skin removed and cleaned of all blood line 2 quarts Court bouillon
Court Bouillon 1 1/2 quarts Fish Fumet 2 cups White Wine, preferably dry 1 1/2 cups Sliced Shallots 1 1/2 cups Sliced Fennel 8 cloves Garlic, tip and center stem removed 2 ea Bay Leaves 2 ounces Black Peppercorns 4 ea Lemons Juiced 1/4 cup Canola Oil
Piquillo Pepper Coulis 6 each Roma tomatoes, halved 1 each Vidalia onion, peeled and halved 4 each Garlic cloves, tip and center stem removed 8 each Roasted Piquillo Peppers, cleaned and deseeded 2 each Jalapenos, halved 2 each Lemons, juiced 2 teaspoons Agave Syrup 1/2 cup (1 ounce) tightly packed Cilantro leaves 1/4 cup and 2 tbspns Extra Virgin Olive Oil Heirloom Tomato & Haas Avocado Salad 2 each Brandywine Heirloom Tomatoes, peeled, brunoise diced 1 each Haas Avocado, halved, seeded, skin removed and brunoise diced 1/2 ounce Meyer Lemon, juiced 2 tablespoons Extra Virgin Olive Oil
Jalapeno & Yuzu Foam 2 cups Water 1/2 cup Yuzu Juice 1/2 each Jalapeno 1/2 tsp Siracha Sauce 1 1/2 teaspoons Lecithin Garnish Jalapeno Slices Micro Lemon Basil Micro Onions Micro Caliente Greens The Hiramasa: In a saucepan, add the canola oil and sweat off the shallots, carrots, fennel and garlic for 3 to 5 minutes or until the onions turn translucent. Add the bay leaves and peppercorns and deglaze with the white wine. Allow the wine to simmer for an additional 2 to 3 minutes to cook off all the alcohol and then add the fennel and lemon juice. Bring the bouillon to a slow simmer and allow cooking for 10 to 15 minutes. Season to taste with salt. Cut the Hiramasa into four even loins ensuring that they are all the same size. Place the fish into the court bouillon and allow poaching for one minute. Quickly remove the loins, transfer them to a cold plate, and place in the refrigerator to cool. The Coulis: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, toss the tomatoes, onions, garlic and jalapenos with the olive oil and season to taste with fleur de sel and fresh cracked pepper. Transfer the vegetables onto a sheet tray, ensuring the tomatoes are placeed skin side up, and place into the oven. Roast for 15 to 20 minutes or until the onions and garlic are light golden brown and the tomato's skin has blistered. Remove the vegetables and allow to cool at room temperature. Remove the skins and seeds of the tomato halves and place all into a blender. Puree until smooth. Add the Piquillo peppers, lemon juice, agave syrup and cilantro and continue to puree slowly drizzling in the remaining olive oil; puree until smooth. Season to taste with salt and pepper and strain through a fine meshed sieve. Place in the refrigerator until chilled. The Salad: In a mixing bowl, combine the tomatoes and avocado, and lightly toss with lemon juice and olive oil. Season to taste with salt and pepper and refrigerate. The Foam: Combine the water, yuzu juice, siracha sauce, and jalapeno in a blender and puree. Strain the juice through a fine meshed sieve and transfer to a mixing bowl. Add the lecithin and using an immersion stick blender whisk until stiff foam peaks form.
For Service: Utilizing a pastry brush, paint a single line of the spiced piquillo pepper coulis on four preset plates. Remove the Hiramasa from the refrigerator and slice into 5 to 6 even slices. Shingle slices on top of the coulis and lightly sprinkle with fleur de sel. Drizzle another layer of coulis on top of each shingled loin.
Layer the tomato and avocado salad on top of the coulis and garnish with jalapeno slices and micro herbs.
Place the foam to one side of the dish and place dollops of it around the plate. Photos by Joe Brooks Photography
Chef de Cuisine David Sears Bull & Bear Waldorf Astoria Orlando
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