Thursday July 1 | 7pm EST | 60 minutes
I have loved the flavors of Asia since moving to Honolulu for a period of time when I was about 19 years old. This dish combines some key ingredients from the Far East with some French technique, something you will learn in many ways as we cook together!
Thursday July 15th | 7pm EST | 60 minutes
Mushrooms are a feature of this recipe we will make. They are one of the greatest things to cook and consume. I created this dish while first working at The Café at Louie’s Backyard in Key West. I was doing more ’small plates’ at The Café and while this one is small it is mighty in terms of flavors and textures!
Thursday July 29th | Time TBD
This dish I learned in part when working with a woman born in Key West named Betty Howard. Betty lived in the Bahama Village area of town and likely learned this way with delicate fish from her family. It is simple but perfect like many simple things can be. You will also learn to make a classic ‘Beurre Blanc’ sauce which can take you to a magical place in sauce making you will use over and over again.
Recently I was interviewed by three of the key folks at FIU. Here is what they introduced me by, “Happy Anniversary to the FIU podcast 2 Barstools and a Knife. One year of amazing guests and great stories. To celebrate this Milestone they are joined by Chef Norman Van Aken,…
Recently I was interviewed by three of the key folks at FIU. Here is what they introduced me by, “Happy Anniversary to the FIU podcast 2 Barstools and a Knife. One year of amazing guests and great stories. To celebrate this Milestone they are joined by Chef Norman Van Aken,…
Many years ago it was my great luck to see Tom Waits perform in a very small venue in Chicago. He was really just becoming the star he eventually would. But back then it was an insiders group that braved a nasty Midwestern storm to see his show. A single…
The Editors of the New York City based company, “Star Chefs” asked me to write a letter to our city to coincide with their publication of the new issue of the Star Chefs Magazine, “Rising Stars”. It is about the emerging and vital talents of our Miami culinary community. The…
Check out this fine article written by Tara Solomon for Indulge Magazine. Thanks to her as well as Jenny Starr Perez!…
Introduction: NORMAN VAN AKEN: There was no Internet and almost no cookbooks on the subject of Latin and Caribbean cooking so I began to go to the little restaurants that I’d known for a number of years – eating the food, enjoying the food but now “food sleuthing.” (Laughs). MARION…
Exciting news All! The @JacquesPepinFoundation has just released Cook with Jacques & Friends: Volume 2 and I’m proud to have a recipe featured in the Video Recipe Book. For many chefs, Jacques is a mentor who is generous beyond compare. His foundation supports free culinary and life skills training to…
“Between the cable networks and the blogs, the Instagram accounts and the YouTube channels, the cookbooks and the magazines, food is everywhere, and there doesn’t seem to be any shortage of opportunity to become a food celebrity. All it takes is a bit of personality, a cell phone camera, access…
#fusion #newworldcuisine
“If the map of the world were a tablecloth, and I could choose a place at that table, I would sit at the Southern tip of Florida, at the nexus of North America and the Caribbean. My plate would touch Cuba, the Florida Keys, the Yucatan, the West Indies, the Bahamas, and South America. And, if time could tell, I would listen to the tales of voyagers, discoverers, traders and mystics who, in searching for “the Indies”, the Great Kahn and the riches of China, discovered something much more valuable and enduring, A New World of Culinary Treasures. Almost instantly, the cuisines of the Old World began to merge with foods of the new one; This evolutionary and inexorable fusion lies at the heart of New World Cuisine.”
