Jan Norris: Food and Florida

Top 10 Hurricane Must Haves for the Kitchen

Jan Norris — Wed, 01 Sep 2010 14:41:15 +0000

Let’s cut to the chase. Get these things now!

Hurricane cocktail

And – print and save this article if you’re planning ahead for impending hurricanes – please say you are!

1. A full tank of gas for your gas grill. You won’t need much more if you have canned food.

2. Water. Lots more than you think you need – you never know. And it won’t go bad. You can live a long time on little food – but less than a week in extreme heat with no water.

3. Canned food. Go for protein, low-sodium eats – beans, pouched chicken and tuna in oil for flavor. Fruits – in juice, not syrup. Sweet stuff makes you thirsty. Nut spreads (almond, peanut butter).

4. Hardware: A manual can opener. Matches, garbage bags, and extra coolers for ice if you get it. Paper plates and utensils. Anti-bacteria wipes.

5. Green bananas – they’ll ripen and you’ll have to eat them, but they’ll last a while longer and you need potassium. Dried figs, apricots and prunes are excellent for potassium, too.

6. Multigrain flatbread and whole grain crackers. (Or, instant whole grain oatmeal. If you have said grill, you can make oatmeal and don’t need to worry about grains.)

7. Shelf-stable bacon, or hard salami and pepperoni – to add to other canned foods for flavor. It’s really good.

8. Canned pudding – it provides one creamy thing your mouth will eventually crave, and this satisfies it.

9. Boxed milk. Make a creamy tomato soup with it, or make mac and cheese for the kids on the grill.

10. Tea, instant coffee, fruit juices – avoid sweet sodas and alcohol.

Don’t buy: salty snacks, beer, soda, perishable dairy or meats, salty premade soups or canned casseroles. Avoid salted stuff all around. Get fresh veggies that will last and that you can eat raw – carrots, turnips, radishes – they will last a few more days than soft veggies and fruits. Apples will last; citrus will not.

Corn Soup Recipe from 18 Seaboard in Raleigh, NC

Jan Norris — Tue, 31 Aug 2010 11:28:30 +0000

On my way across North Carolina on a searing hot July day, I stopped off to visit my good friend and grill columnist, Debbie Moose, in Raleigh.

She asked us to lunch and we debated on either barbecue, or New Southern cooking. I wasn’t up for barbecue, so we ended up at 18 Seaboard, a red brick two-level restaurant set in a former train station.

The chef-owner is Jason Smith – an amiable man who has quite the experiences under his rather young belt: cooking for big name chefs in North Carolina and New York, running a kitchen to feed 1300 daily in Antarctica, and now, being a new father with two restaurants. (He also owns Cantina 18 in Raleigh.)

18 Seaboard’s menu is modern Southern and American fare. Each dish that we ordered – we chose several to get a great sampling – showed finesse and control. The plates were not only eye-pleasing, but every plate had a focused flavor.

Today’s feast

I’ll share an interview with the chef in an upcoming article here, but for now, I’ll share our menu and his simple, delicious recipe for corn soup.

Corn Soup (made from corn delivered from the farmer that day)
Snead’s Ferry She-Crab Soup with a sherry reduction
Iceberg wedge with big bacon crunch
Blackeyed pea cakes with zucchini, squash, and summer vegetable vinaigrette
Crispy Pamlico shrimp salad with Asiago dressing and focaccia croutons

We had no room for dessert!

18 Seaboard’s Corn Soup recipe

2 tablespoons butter
2 tablespoons diced onion
3 ears fresh silver queen corn, shucked, kernels removed
1/2 cup chicken stock
1/2 cup heavy cream
1 sprig fresh thyme
Salt and white pepper to taste

Heat large saute pan over medium heat; add butter when pan is hot. Swirl butter to melt; do not allow to brown. Add onion and saute 1 minute; add corn and cook 3 minutes more, stirring. Set aside. Combine cream, stock and thyme in small saucepan; cook for three minutes over medium heat with thyme. Remove thyme. Combine corn and stock mixture in blender; puree until smooth. Add salt and white pepper to taste.

Serve hot or chilled.

Makes 4 appetizer servings.

EatBeat: Flavor Palm Beach Kicks Off Tonight with Party on WPB Waterfront

Jan Norris — Fri, 27 Aug 2010 14:10:42 +0000

To jump-start the party that celebrates the start of Flavor Palm Beach, the restaurant month with good deals for dining, a tasting party will be held tonight along West Palm Beach’s waterfront. A group of chefs representing the restaurants will be on hand with small plates and wines; a string band is set to play. It’s from 5:30-8:30 p.m. -look for the check-in tent near the fountain on Clematis at Flagler.

Cost is $30 in advance or $35 on site.

Flavor Palm Beach starts September 1 and continues through the month with more than 30 restaurants participating in the fixed price menus. For $20, diners get a three-course lunch; for $30, a three-course dinner at most participating restaurants.

Here are the restaurants initially signed up for Flavor – others may be added. To get a complete list or tickets for tonight’s party, visit flavorpalmbeach.com.

Flavor Palm Beach Restaurants
North Palm Beach County

III Forks – Palm Beach Gardens
Cafe Chardonnay – Palm Beach Gardens
Cantina Laredo – Palm Beach Gardens
Capital Grille – Palm Beach Gardens
Gazebo Cafe – Jupiter
Ironwood Grille- Palm Beach Gardens
Ruth’s Chris – North Palm Beach
Season’s 52 – Palm Beach Gardens
Solu at the Marriott Resort – Singer Island
Talay Thai – Palm Beach Gardens

Central Palm Beach County

CITYPLACE – West Palm Beach
BB Kings – (VIP Ticket included)
City Cellar
Il Bellagio
Kona Grill
McCormick & Schmick’s
Ruth’s Chris
Saito’s Japanese Steakhouse
Thai Jo
Morton’s The Steakhouse- West Palm Beach
Off the Hookah – West Palm Beach
Top of the Point – West Palm Beach (dinner only $35pp)
Pistache French Bistro – West Palm Beach
Reef Road – West Palm Beach

Southern Palm Beach County

III Forks – Boca Raton
Cucino Mio – Delray Beach
City Fish Market – Boca Raton
City Oyster – Delray Beach
LOLA Restaurant and Ultra Lounge – Delray Beach
Morton’s The Steakhouse- Boca Raton
Ruth’s Chris – Boca Raton
The Melting Pot – Boca Raton

After 5: Blue Martini in CityPlace Has a Red-Glow Vibe

Jan Norris — Thu, 26 Aug 2010 18:56:30 +0000

Blue Martini, CityPlace, West Palm Beach

Happy hours: Monday-Sunday, 4 p.m. – 8 p.m. at the bar and the patio lounge.

The crowd: Movie-goers, shoppers, and professionals from the nearby office tower generate an exciting vibe.

Surrounds: The outdoor patio provides perfect people-watching, while the indoor lounge provides a smoky darkness, even when the sun is blazing.

Barback: You will find probably the best barmaids around working here. Dressed in flashy bustiers, they are as charming and attentive as they are good-looking.

The sips: House wines and beers are $5 and all the specialty martinis are half-priced. Note: The price is rounded up when the half-price doesn’t come out evenly. If you like your martini satisfying but unfussy, try the Masterpiece Bleu. It contains Stoli vodka with three bleu-cheese-stuffed olives. Our waitress said drinkers come back just for those tasty tidbits. You can have fun tasting any of the 20 martinis on the menu, from mango mojito to, yes, Key lime pie. They range from $6 to $7 a glass. And for the ladies who have those free VIP cards, take note that they are valid any time for a free house wine, beer, or martini.

The noshes: Blue Martini has a great bar menu. I especially love the miniature martini lamb chops, with mint-marinated rack of lamb and seasoned rice. Also good is the whiskey chicken tenderloin, with Jack Daniels marinated fresh tenderloins of chicken with a blend of seasonings and rice. The chops are $9 and the chicken tenders are $6. The chops are juicy and mouth-watering; the chicken tenders have a palate-pleasing kick.

Tunes or noise: Loud music and outdoor sounds make it hard to communicate with your date.

Rating: 4.5 out of 5 olives.

Blue Martini

550 S. Rosemary Ave., West Palm Beach
561-835-8601; www.bluemartini.com

Carolyn Susman, a West Palm Beach reporter, covers happy hours in the area, giving the readers at JanNorris.com a look at where to go for great little plates, super sips and mellow music….after 5. Contact her at AfterFive@JanNorris.com

EatBeat: Boys of Summer Chef Tasting and Demo Tonight in Pompano Beach

Jan Norris — Wed, 25 Aug 2010 13:30:16 +0000

Trousdale

Four notable Broward and Palm Beach Beach chefs will do the equivalent of a chef grip-and-grin tonight, demo’ing foods and providing tastes to a mingling crowd at Florida Builder Appliances in Pompano Beach. It’s for the big food bank in the area, Feeding South Florida (formerly the Daily Bread).

Chef Oliver Saucy, of Cafe Maxx (Pompano Beach), Carlos Fernandez of the Hi-Life Cafe (Ft. Lauderdale), Andy Trousdale of Le Bistro (Lighthouse Point) and Allen Susser of Taste (Delray Beach) will prepare a dish for the crowd, and samples of the foods will be served to the guests.

Wines to be paired are from the Starmont and Merryvale labels.

Tickets are $20 and benefit Feeding South Florida.

The Boys of Summer

When: Wednesday, Aug. 25, 6-9 p.m.
Where: Florida Builder Appliances, 1742 W. Atlantic Ave., Pompano Beach
Cost: $20 donation to Feeding South Florida
For tickets: www.feedingsouthflorida.org, or call (954) 977-6407

It’s Still Summer – Drink This! Fuzzy Melon Recipe from Jeremy Hanlon

Jan Norris — Mon, 23 Aug 2010 14:08:21 +0000

My Fresh Chef's Fuzzy Melon in the making

Watermelons are still all over, and the weather is still sweltering. Here’s a recipe for a watermelon cooler from creative chef Jeremy Hanlon of West Palm Beach (My Fresh Chef – he caters and does private cheffing and is working on a TV show). I love his use of fresh fruits and vegetables in every dish he makes. Bold flavors in unusual combinations from fresh foods – that’s Hanlon.

You can go to Hanlon’s blog to read his story about the drink and vacation – but here’s the recipe for Fuzzy Melon (that’s my name for it that won his Facebook contest). A non-alcoholic version follows.

Fuzzy Melon

3 cups ripe seedless watermelon – coarsely chopped
1 lime – juice only
1 ½ cups Peach Vodka (quantity may vary according to mood)
8 ounces ginger ale
4 sprigs mint – ripped into small pieces
8 basil leaves – ripped into small pieces
1 ½ tablespoon confectioners sugar
For garnish – mint leaves, lime slices

Place watermelon, lime, and vodka in blender. Whip on high until watermelon is pureed.

Combine watermelon mixture, ginger ale, torn herbs and optional sugar in a large pitcher. Stir to combine well and fill with crushed ice.

Serve in tall cooler glasses, garnished with a lime slice and mint leaves.

Makes 6 to 8 drinks.

Non-alcoholic version: Substitute 12-ounce can peach nectar for the vodka; continue as above.

Calendar of South Florida’s Hottest Chefs – You Probably Have Eaten with a Few

Jan Norris — Mon, 23 Aug 2010 13:26:49 +0000

Next month, the 2011 Calendar of South Florida’s Hottest Chefs comes out, courtesy of Taylor Morgan and her team at South Florida Dines.

The calendar features a dozen “hot” chefs from Palm Beach, Broward and Dade counties who are the helm of some of the top restaurants in the area.

Along with their portraits and a brief Q&A with the guys and a gal, you get dining certificates worth $25 each at the restaurants featured.

The calendar will cost $25, and comes out in September.

Mr. January - Allen Susser

The chefs featured are: January – Allen Susser (Taste Gastropub, Delray Beach’s Pineapple Grove)

February – Dudley Bell Rich III (Carmen’s at the Top of the Bridge, Boca Raton at the Intracoastal)

March – Fabian Basabe (Da Vittorio, Miami)

April – Cindy Hutson (Ortanique on the Mile, Coral Gables)

May – David Hagan (City Cellar, West Palm Beach’s CityPlace)

June – Jayme Franklin (Cuoco Pazzo, downtown Lake Worth)

July – Bruce Feingold (DaDa, Delray Beach on Swinton Ave.)

Mr. November - Michael Wagner

August – Zach Bell (Cafe Boulud, Palm Beach in the Brazilian Court Hotel)

September – Charlie Soo (Talay Thai, in Palm Beach Gardens across from the Turnpike on PGA)

October – Brian Rutherford (Bistro Mezzaluna, on 17th St. Causeway in Fort Lauderdale)

November – Michael Wagner (Lola’s on Harrison, downtown Hollywood)

December – Douglas Rodriguez (D. Rodriguez Cuba, Miami Beach).

All have pretty good pedigrees, and definitely are worth a try-out – that’s where the dining certificates come in.

To order a calendar, or yell because you weren’t included, go to myhotchefs.com .

After 5: Spoto’s Oyster in Palm Beach Gardens

Jan Norris — Fri, 20 Aug 2010 13:41:54 +0000

Spoto’s Oyster Bar, Palm Beach Gardens

Happy hours: Monday-Friday, 4 p.m. – 7 p.m. at the bar and in the Bluepoint lounge.

The crowd: As with most happy hours, the earlier you go in, the more likely you are to find retired types enjoying their bar favorites. Spoto’s is no exception. Toward evening, the after-work crowd pours in.

Surrounds: Long bar, coupled with the separate Bluepoint Lounge room, means you’re not likely to be turned away. The bar also offers enticing views of the oysters and clams on ice.

Barback: Take your time. No need to shout your orders. Service here is efficient.

The sips: Half price on specialty drinks off the menu plus beer and wine. Delicious is the word for the Mandarin Martini with Grand Marnier, vodka, and “a splash of sour espresso.” The drink prices can vary depending on what you want in them. This martini was $5.50. The Samuel Adams beer, on tap, was a long, cool drink at $3.75. The house wine runs $3.50.

The noshes: A tasty selection of appetizers makes up the bar menu at $4.75 per selection. The chicken tenders were fine, but I preferred the BBQ bacon-wrapped shrimp. Crunchy and juicy. The star of the show is definitely the bluepoint oysters, which I was salivating for as I watched them nestled in their icy beds. $1.50 each adds up, but these oysters – why else would you be at an oyster bar? – are not to be missed.

Tunes or noise: Blessedly quiet enough to hear happy chatter.

Rating: 4 out of 5 olives.

Spoto’s Oyster Bar

4560 PGA Blvd., Palm Beach Gardens.
561-776-9448; www.spotosoysterbar.com
Happy hours: 4-7 at the bar, and Bluepoint lounge

EatBeat: The Blind Monk Wine Bar Opens in Downtown West Palm Beach Today

Jan Norris — Fri, 20 Aug 2010 04:57:17 +0000

Be among the first to check out The Blind Monk, a wine bar on Evernia in downtown West Palm Beach that opens at 3 p.m. today.

The smallish spot (950 or so square feet) is the concept of Ben Lubin, a former Marine who did grad studies in international affairs before deciding to launch a wine bar. And why?

“I am from West Palm Beach, and when I came back (after tours of Asia, Afghanistan and Iraq), I couldn’t find anything around that I really liked to go to. There was something missing – something low-key and sophisticated. So I decided to open my own place.

“I’ve always enjoyed tasting wine and the whole experience – you drink it with good food, good friends or loved ones, and are in the moment. The cares of the day are left behind for a while,” he said.

Bubble glass for lights and ‘motion’ art

The decor is tongue-in-cheek chic. Above the bar are spheres of glass, symbolizing Champagne bubbles. On the wall, old black and white films are shown – these are “motion art.” Leather seats and walls of wines fill out the comfortable room.

By the glass or bottle

More than 90 wines will be poured by the glass, and there are more than 300 bottles on a list that encompasses wines from around the world with what Lubin calls a “robust selection.” Prices start at $6 a glass, or $24 per bottle.

Cheese plates and other small wine-friendly plates are served – cold cuts, cold seafood, fresh fruits, crackers and dark chocolates are among the offerings. Both wine and food specials will be available on a weekly basis.

“We’ll start with Dom Perignon specials,” he said. The wine bar’s name references the noted Dom, a Benedictine monk who is said to have tasted grapes blindfolded to determine the best for his now infamous Champagne.

Non-wine selections will include 13 microbrews, a coffee bar with espresso and cappuccino, and sparkling juices.

The Blind Monk

410 Evernia St., West Palm Beach
561-833-3605
Open daily, 3 p.m.-1 a.m.

No Corkscrew? No Problem – Just Use a Shoe

Jan Norris — Wed, 18 Aug 2010 14:49:04 +0000

We’ve all been there – with a nice bottle of wine, a loaf of bread and some thou beside us in a wilderness – or urban area – with no corkscrew in sight.

Here’s a lesson in opening a wine bottle using a shoe. The tricks are:

a) Have a hard-soled shoe – a tennis shoe won’t cut it. So carry around an old man’s shoe if you prefer not to remember a corkscrew…

b) Pound gently just to get the cork far enough removed to pull it the rest of the way with your hand; and

c) Don’t do this over white carpeting. Oh, and don’t do it with Champagne. You don’t need more wine if you can’t figure out how to pop open a bottle of bubbly…

Watch and learn! (You’ll figure it out, but the guy is saying here’s how to do it: use a flat bottomed shoe, hold the wine bottle securely inside the shoe perpendicular to the wall or other vertical surface, and don’t bang too hard.)

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