Cooking with Norman

Please join me virtually for fun and informative classes

Grilled ‘Macho’ Grouper

Thursday May 19Th | 5pm EST

with Boniato Hash Cakes and Lemony Compound Butter

I am pretty sure the first question to arise will be, "What makes it Macho?" And that is logical! When I was a young pup line cook in Key West, I worked at a place that is still there called, "The Pier House". I learned a ton from that crew. Many of them had been to a first-class cooking school or had worked in the hotels of Europe. I had done neither. But when I like the flavors, I tend to pay strict attention. There was a marinade for fish we used every shift there and that is what is the "macho" in this lesson.

Cooking Classes

Wine Pairing Recommendations by Proal Perry

I have an exciting and educational new addition to my classes. My dear friend and wine expert Proal Perry has agreed to give wine recommendations for each month’s classes. Proal has done this with a few of my cookbooks. He is not affiliated with the wineries and receives no compensation…

Cooking Classes

Wine Pairing Recommendations by Proal Perry

I have an exciting and educational new addition to my classes. My dear friend and wine expert Proal Perry has agreed to give wine recommendations for each month’s classes. Proal has done this with a few of my cookbooks. He is not affiliated with the wineries and receives no compensation…

Food Culture

The Fishmonger & The Sea

I had the great fortune to meet a fishmonger named Kelly Probst a few years ago. He had started a fishing business and it was clear that he was going about it in a way that spoke very clearly to what I look for in any raw product. If you…

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The Typewriter

“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.”

— Norman Van Aken, July, 1993
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