Summer adventures inspire Palm Beach chefs to come up with new dishes

MM Cloutier

As Colony executive chef Tom Whitaker experiments with new dishes to serve this fall, he’s getting some inspiration from his summer vacation.

Namely, outdoor adventures with some of his colleagues at the hotel, which “strengthened our camaraderie and our bonds,” he said.

The group visited Gratitude Gardens and Holman’s Harvest farms in Loxahatchee and took a day of deep sea fishing at Sailfish Marina – catching 33 mahi-mahi – for a five-week period when The Colony was temporarily closed due to plans. building of the neighboring town. .

The hotel reopened on September 22.

Considering the group’s farm and sea getaways, it’s no wonder that fresh produce and fish inspired a new dish. Whitaker and his team now serve as a recurring daily dish at Swifty’s at The Colony.

It consists of three seared tails with a smoked Jerusalem artichoke puree, a tomato and squash stew, and a caper and herb vinaigrette.

Tom whitaker

Loxahatchee Farms’ Produce The Colony sources this season will feature in Swifty menu items such as “raw root vegetables served over ice with white bean hummus and za’atar, bringing out the natural sweetness of ‘a classic appetizer to share,’ said Whitaker. .

Whitaker joined The Colony in 2018 after running kitchens at places such as Relais & Châteaux Fearrington House restaurant in Pittsboro, North Carolina.

Sushi-grade bluefin tuna, accompanied by compressed watermelon and a white soy vinaigrette, is featured in a periodic new dish of the day at the Meat Market.

He is not the only chef on the island to draw his culinary inspiration from the pleasures of summer.

Sean Brasel, Executive Chef and Co-Owner of Meat Market, offers a new fresh tuna special inspired by his recent visit to an Asian market in Tampa. The dish includes sushi-grade bluefin tuna, mint, yuzu, compressed watermelon, and a white soy and inamona dressing, a Hawaiian hazelnut condiment.

“I just like to take inspiration from farmers’ markets and Asian markets, develop my creativity by being reintroduced into items that I might have forgotten,” Brasel said, noting that visiting Asian markets in Florida is often a wake-up call. memories of a trip he made to Japan a few years ago.

Sean Brasel, chef and co-owner of Meat Market.

And Trevini co-owner Gianni Minervini presented a new bean dish inspired by a summer visit to Italy’s Puglia region.

The region includes Minervini’s native Bari, where his extended family includes a few accomplished home cooks enjoying life in a picturesque town along the Adriatic Sea coast atop the heel of the Italian boot.

Bean puree with sautéed chicory and shrimp oreganata is a new dish at Trevini.

Friendly and relaxed meals have led Minervini to rediscover an old favorite: fave e cicoria, or mashed beans with sautéed chicory (or dandelion sprouts as an alternative) and shrimp oreganata.

The dish is now as an appetizer at Trevini’s, “but we can also serve a larger portion as a starter,” Minervini said. “It’s delicious with a glass of very good Apulian Chardonnay.”

Gianni Minervini, co-owner, Trevini.

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