photo by Ed Paulson
Another fall, another stint at the Orlando Home show, and this year’s was a blast! Retro-rad chef Emily Ellyn (above left, with the author and her sous chef, Lucy) was our headliner, and we also welcomed chefs from favorite local restaurants to the Edible Orlando Cooking Stage for cooking tips, samples and prizes from Florida Dairy Farmers and Central Florida Preventive Medicine.
Chef AJ Haines of Wolfie’s Pizzamia got the (dough) ball rolling with tips on making fresh pasta from scratch. Not only did audience members get to see Chef AJ in action, they got to touch the dough at various stages and taste for themselves the amazing difference between fresh and dried pasta. Look for recipes on the restaurant’s Facebook page.
On day two we welcomed two chefs with two totally different takes on a Southern staple: shrimp and grits. Chef Tony Hull, the Executive Chef of the Orlando Airport Marriott, used the local ingredients found on the menu at the hotel’s Crimson Tavern. Grits from Geechee Boy Mills in South Carolina were spiked with Florida gouda and cheddar cheeses, topped with a mixture of Canaveral royal red shrimp and house-made Palmetto Creek pork chorizo, and garnished with micro-greens from the hotel’s own garden. (The recipe is on the restaurant’s website.) Chef Chris de Sormoux of Marlow’s Tavern in Pointe Orlando skipped the pork in his version but didn’t skimp on flavor. His white cheddar grit cake sat atop a bed of spinach and shallots, and the shrimp were sauced with a roast tomato beurre blanc.
Emily Ellyn brought her retro-rad take to canning and preserving in spots sponsored by Florida Blue. Blueberry jam, applesauce, pickles and even a sassy cranberry salsa were all on the menu as Emily showed guests how easy it is to preserve the bounty of the seasons and eat healthy fruits and veggies all year round. Her applesauce recipe is on her website, and you can be sure we’ll check back for the chocolate cherry jam she’s working on for the holidays!