Even with some Orlando restaurants tentatively reopening throughout May, many area chefs will remain at home. So, what do chefs actually cook at home? What’s good to drink? And what does Brandon McGlamery’s personal cutting board (pictured above) really look like?
We were wondering the same thing. We know our cooking has changed quite a bit over the past few weeks, for reasons ranging from lack of ability to get certain ingredients to downright lack of appetite. Plus, we are more motivated than ever to use every last scrap in the fridge, a practice that’s resulted in a few dishes we’ll keep in rotation even when things get back to normal-ish.
Of course the pros cook from the hip all the time, so we asked some chef and somm friends to share videos and write down the steps for the rest of us. Check out our Facebook page for new videos, learn some new tricks and–perhaps best of all–peek into the actual home kitchens of the chefs you know and love.
Chef Andy Larkin: Homemade Flour Tortillas
Master Sommelier George Miliotes, Wine Bar George: Spring Wines to Enjoy Right Now
Chef Scott Hunnel: Melon with Gulf Shrimp and Prosciutto
Chef Marianne Hunnel: Florida Blueberry Bread
Chef Christine Weissman: Potato Pancakes with Smoked Salmon, Prosciutto and Sour Cream
Editor Katie Farmand: Creamy Lemon-Parmesan Dressing
Chef Christine Weissman: Cheese Spätzle
Chef/Owner Shantell Williams, Shantell’s Just Until: Southern Fried Cabbage