Sunshine Matters

The tasting was organized by VISIT FLORIDA and co-hosting Partners as a private event at the Museum of Fine Arts for more than 65 food journalists who had arrived in town to attend the annual Association of Food Journalists Conference being held at the Poynter Institute.  With Emeril as our host, the evening provided an opportunity to showcase the collection of chefs’ talent and inspire new conversations about food in Florida among a group of well-traveled veteran culinary scribes.

During the evening, attendees sampled tasting portions of appetizers and entrées from each chef, who were introduced to the crowd by Emeril himself.  The tasting provided VISIT FLORIDA and our Partners an opportunity to showcase Florida’s food scene and tee up future opportunities to work with the journalists on stories about the chefs, Florida’s wine and food festivals, and the yet-to-be-told stories of culinary and agriculture in the Sunshine State.

The chef and menu lineup included:

• Hari Pulapaka with Cress Restaurant, Deland: Local Manchurian (appetizer) and Florida Gumbo (entrée)
• Vincenzo Betulia with Osteria Tulia, Naples: Warm Housemade Ricotta (appetizer) and Tortelloni (entrée)
• Ryan Vargas with Tchoup Chop, Orlando: Spicy Hawaiian Ahi Tuna Poke Cones (appetizer) and Take A Bao (entrée)
• Rick Laughlin with Salt Restaurant at The Ritz-Carlton, Amelia Island: Smoked Key West Pink Prawns (appetizer) and Braised Veal Cheeks (entrée)
• Jim Shirley with The Bay, South Walton: Sweet Hot and Salty Clams (appetizer) and Lionfish (entrée)
• Clay Conley with Buccan, Palm Beach: Cobia Tiradito (appetizer) and Sweet Corn Angolotti (entrée)
• Cindy Hutson with Ortanique on the Mile, Coral Gables: Spiny Lobster Breadfuit Salad (appetizer) and Root Beer Goat (entrée)
• BT Nguyen with Restaurant BT, Tampa: Bo La Lot (appetizer) and Lobster Sous Vide (entrée)
• Chau Trinh with Sushi Pop, Oviedo: Madai Sashimi (appetizer) and Cho Chee Snapper (entrée)
• Henry Salgado with Spanish River Grill, New Smyrna Beach: Empanada Catalan (appetizer) and Crispy Skin Yellowtail Snapper (entrée)
• Marty Blitz with Mise en Place, Tampa: Hamachi Crudo (appetizer) and Harissa Seared Duck Breast (entrée)
• Chris Ponte with Café Ponte, Clearwater: Lamb Merguez (appetizer) and Spanish Chicken (entrée)
• David Ramirez with Rosen Shingle Creek, Orlando: Key Lime Pie and Assortment of Chocolates (dessert)

Also featured during the evening were three Florida farms: Robert is Here from Homestead, Evans Fish Farm from Pierson and Swank Farms from Loxahatchee.  The farms displayed and shared their local produce, caviar and other products that are often incorporated into the chefs’ ingredients and local restaurant scene throughout the state.