Dining in the Kitchen, Golden Oaks Media Event

August 28, 2011August 28, 2011Carroll 5 Comments

: Welcome to our dining room

We welcomed a group of guests in our kitchen last week for a fabulous dinner. When we have the chance to host guests in the kitchen, the vibe and passion is extraordinary. The entire team works on planning, setup and menu writing. Then the chefs take creativity to the next level, going back and forth about cooking techniques, flavor profiles and presentations. We work together bouncing ideas until we get goosebumps from excitement! Having the opportunity to play and create is the driving force in our kitchen.

: We are ready with our toys!

We used Evo Grills, Sous Vide Tanks, a Rotary Evaporator and Smokers to make the meal into an experience!

First Course is Prison Soup.....We went with that theme when we chose the underliner!

: Chef knows how to capture an audience before the first course even hits the table!

The kitchen transforms into a dining room that one would find in a home. The guests also get to know the chefs and service staff as you would at a dinner party at someone’s house. We love to be able to interact with our guests, as it helps to create this unique dining experience.

Rotary Evaporator!

This is what we used to create the first course “Prison Soup”. The tomato puree in the lower bulb rotates; with pressure and heat, the vapors drip into the bulb on the left. Like in prison, the first course was bread and water….only our clear water was tomato flavor….

: Fresh, a-la minute cooking!

We cook everything in front of our guests, taking questions along the way!

Speck Ham Fritters

Speck Ham Fritter in a Squash Blossom and Spicy Cream

: Filled with beauties…

This course is one of our favorites; the payoff of the guests expressions of delight provides us immediate satisfaction!

Making it happen!

Get your cell phones/camera's out....

Chilled Salad Course!

This dish was awesome! The guest loved it and were happy to tell us!

"Ok Chef, I am floored!" - Priceless

The details of executing an event like this are fine tuned. The coals on the grill have to be in perfect sync with the flow of the evening.

Hibachi Cooking!

: Finger Limes- These are sweet and tasty small beads, so perfectly delicate!

We work closely with our vendors, which helps in our never-ending thirst of new products and knowledge! These limes are new to me – they come from Australia and are relatively new in American cuisine.

Crispy skin-on Wreck Fish after the sous vide bath!

Beautiful Chef's Garden garnishes!

Key West Wreck Fish, Sous Vide and Crisped Skin! Perfect!

The care in planning and design of these dinners starts way before we even know about them. Take a look at these beautiful radishes, the farmers and their teams put such love into the products that land on our plates!

Chef's Garden Cherry Bomb Radishes!

Plenty to pick from!

Can you say truffles....

: Pasture Prime Waygu Beef – Southern style!

This beef comes from Florida, and is 100% DELICIOUS!

Cheese Course- Full of flavors!

: Smoking Cheese

We love cheese, actually can’t get enough and are always looking for something new. We fell in love with Southern Belle Goat Cheese this week- it is awesome….guarantee you cannot walk away after one bite!

Tiffen Box Take Away, filled with Ginger Marshmallows, Cake Balls, Artisan Truffles, Sea Salt Pretzel Sticks and Florida Strawberries!

Our guests had planned a fireworks cruise, and sadly for us, requested dessert on the go. While we missed sharing another course with them, we did love the opportunity to create some magic for them to take away!

The event was a great success, as I told the Executive Chef, “I’m not sure who had more fun, the guests or the chef’s!”

Orlando Food Truck Bazaar

August 23, 2011Carroll 1 Comment

Having a ton of friends interested in food is awesome, there is always a foodie ready for an adventure! We gathered some of these friends and headed out to The Daily City Food Truck Bazaar at Fashion Square Mall last Sunday. With all the great food, old friends and new ones, and many, many laughs, we couldn’t have had a better time (maybe if it was a bit cooler).

Gator Country

Mike, you didn't actually want anything did you??

Here she comes, Melanie, and looks like she has food!!

: Help yourself Sir Wes!

Events like this can be found several days of the week in Orlando, some in parking lots and some in pretty parks. I’m thinking tailgates this fall…..

This trio...good old fun...

The Traditional Arepas, Pupusa, for Alex

Our favorite Seafood Guy, Brian!

: There’s Robin!!!

If you have events like this in your town I highly recommend going, you will find friendly people, delicious food and support local business’ at the same time! If there isn’t anything like this close to you, just come to Orlando 🙂

Baby JEM begged and begged to come to the Food Truck Bazaar!

The Batter Bowl Truck

I spy Melissa's Chicken and Waffles being ordered!!

Hmmmmm- the heat is getting to Ben....

Life in a Bakery

August 20, 2011August 20, 2011Carroll 10 Comments

I'm surviving in a bakery! Cake ball Ninja! 🙂

In case you don’t know, working in a kitchen is like no other job: the atmosphere, the pace, the inappropriate jokes and banter, let’s just say it isn’t for the meek. I believe it is these things that keep chefs going back every day; let’s face it, it isn’t the burns, the sweating on the hot line with no break or the long hours. Nope, it’s got to be the creativity, the adrenalin, the comradery, and the fact that we eat great food every day that keeps us in the kitchen.

I’ve worked in many restaurants and catering kitchens, and adapted pretty quickly to each one, found where the china caps were, what cooler the herbs were in and found where the cambro of chocolate covered almonds were in the dry storeroom. But it wasn’t until I went to Ohio that I ever got a chance to work in a bakery – the land of measuring cups and recipes – a bit of a foreign thing to a savory chef. I’ve done a lot of baking at my home, but not the type of production that equivalates to parties of 1500 people.

Pre-meal at Sweets by Maggie!

That display case is making me hungry!

It turns out I managed to hold my own! My friend Maggie has a great thing going at her shop, Sweets by Maggie; she has talented bakers, a great PR Rep and her invaluable family behind her and the counter! Despite the stress and time constraints, the Sweets by Maggie crew manages to have a ton of fun and amazingly, remain thin!

Top Secret Cake Recipe in the works!

The shop is as cute as the cupcakes!

Maggie has an awesome story, a “feel good story” if you will. After going thru some tough times in Florida, she returned home, to Lorain, Ohio. At home Maggie had the support of her family to help out with her two young sons while she settled into a new life. With a stroke of luck she found herself working at the CVI, the Culinary Vegetable Institute. At the CVI, she made a ton of contacts, worked with talented chefs from across the country and had fresh, beautifully, grown on site produce to work with.

The Real Cake Ball Ninja! I tried to keep up....tried...

In the weeds!

Maggie also had time to revisit her passion for baking, a trade she learned before going to the Pennsylvania Culinary Institute and falling in love with the savory side of cooking. Her rediscovered talent was not kept secret for long; Maggie soon had constant requests for her goods. The home kitchen soon became a bakery, her dining room table became a cake decorating table and her car became a delivery truck. With her at-home business booming, Maggie said farewell to the CVI and focused on her dream of opening her own shop. After a year of planning and penny pinching, that dream came true. Sweets by Maggie was open in October of 2010. The store is adorable, her crew is loyal and talented, her family support is endless and most of all- her sweets are A-maZing!

The Help! It is truly a family thing...

The Master- Whoop whoop!

I have never been more proud of a friend, and I am so glad I was able to see her success first hand and test my baking chops at the same time!

Hard work is rewarded at Sweets by Maggie! Another round, Yes, please!

Sweet Corn and Berry Ice Cream, an Ohio treasure travels south!

August 7, 2011August 7, 2011Carroll 10 Comments

Sweet Corn and Berry Ice Cream- So unusual yet delicious!

On my recent trip to Ohio, I was fortunate enough to discover a few things, Sweets by Maggie Salted Caramel Cake Balls, Rockmill Brewery and Jeni’s Splendid Ice Cream. And I was even more fortunate to take home with me, Jeni’s recipes in her beautiful, smart cookbook, along with her offer to consult directly. Thanks Jeni, I’ll call you if I need you, and yes, as you signed in my book, I will have many pleasures. 🙂

Mise en Place

This recipe is from Jeni’s Splendid Ice Cream Cook Book. I followed the instructions on my ice cream maker, make sure you do too!!

INGREDIENTS
1 ear of sweet corn, husked
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 ½ ounces (3 tablespoon) cream cheese, softened
¼ teaspoon kosher salt
1 ¼ cups heavy cream
2/3 cup sugar
2 tablespoon light corn syrup
Berry Sauce
FOR THE SAUCE:
1 cup raspberries
1 cup blackberries
½ cup sugar

Local Berries

BERRY SAUCE INSTRUCTIONS

Combine the berries and sugar in a small saucepan and bring to a boil over medium high heat. Continue boiling, stirring occasionally, until the temperature reaches 220 F (5-8 minutes). Let cool slightly, then force thru a sieve to remove the seeds. (Or leave them in there just to prove you made it.) Refrigerate until cold before using.

Berries Cookin'

ICE CREAM INSTRUCTIONS

Prep Slice the kernels from the corn cob, the “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid.

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth

Fill a large bowl with ice and water

Soaking the Corn Flavor Up!

Cook Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4 quart saucepan, bring to a rolling boil over medium high heat, and boil for 4 minutes. Remove from the heat and for mixture thru a sieve into a bowl, leaving the corn “casing” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium high heat and cook, stirring with a heat proof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Thru the Sieve- Squeeze every bit of flavor out you can!

Lil' Tip...if no one is around to hold your ziplock

Ice Bath- Shake it around to get it to cool even faster!

Chill Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze Pour the ice cream base into the frozen canister and spin until thick and creamy.

You Scream, I Scream!

Pack the ice cream into a storage container, alternating it with layers of the berry sauce and ending with a spoonful of the sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Makes a generous quart