Cooking with Norman

Please join me virtually for fun and informative classes

Pan-Cooked Filet of Key West Yellowtail

Thursday July 29th | 7 PM EST

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.

Feature

Cooking Class: Wall St. Journal, Rioja Wines and NVA

Hi Everyone! The folks at Rioja Wines and the Wall Street Journal and I are teaming up on a virtual cooking class this Tuesday. The info is in the link. The wines were sent to me and I’ve created a menu to go with the three beautiful wines from Rioja,…

Feature

Cooking Class: Wall St. Journal, Rioja Wines and NVA

Hi Everyone! The folks at Rioja Wines and the Wall Street Journal and I are teaming up on a virtual cooking class this Tuesday. The info is in the link. The wines were sent to me and I’ve created a menu to go with the three beautiful wines from Rioja,…

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…

Turntable

Tom Waits Reads Charles Bukowski

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…

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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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