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Fall 2022 Newsletter

Hi Everyone, As I write this, I realize I’m writing about another turning point in my professional life. It is more than a new chapter. It is more like a new book.  I have been in this business most of my life. There were ‘books’ before we ever opened the first NORMAN’S….

Food, Fishing, & Florida

Join The New York Times’ food editor Sam Sifton and chef Norman Van Aken in a rollicking exchange of ideas about South Florida’s culinary bounty and the environmental issues implicit in how we harvest and serve our food. Registration See Invitation…

Wine Recommendations for July Cooking Class

Wine Pairing for Norman’s Two Fish, Two Ways” Shrimp Ceviche and Snapper Escabeche Tacos by Proal Perry   Ceviche and Escabeche, both staples of Latin American and Caribbean food culture, which involve “cooking” the seafood all or partially in an acidic liquid, typically in one or a combination of citrus…

Wine Recommendations for June Cooking Class

Wine Pairing for Norman’s Smash Cheeseburgers with Special Sauce and Homemade Potato Chips by Proal Perry I say ditto to Norman on the Summertime evoking memories of cheeseburgers, and second that with a cooler of cold beers in their frigid water bath, so cold it’s painful to plunge your hand…

Wine Recommendations for May Cooking Class

Hi fellow food and wine lovers! Continuing to give his expert and friendly advice for what recommendations he has is my long time friend and colleague Proal Perry. Proal and his wife Connie and I all work together in my Key West glory days.   Wine Pairing for Norman’s Grilled…

Wine Recommendations for April Cooking Class

Hi All! My virtual cooking classes, “Cooking with Norman” continue on. Now we have the expert advice monthly from my dear, long-time friend and colleague Proal Perry! You can sign up right now for the April 21st class. I am cooking some favorites I know you will want to cook…

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…

Ment’or Virtual Cooking Lesson

Join me for this cooking class I’m doing in conjunction with the folks at “Ment’or”. This is a series that Ment’or has done with the top chefs in America and abroad. For my class I’m teaching a dish that showcases my love of Latin and Caribbean flavors: Grilled Spiced Shrimp…

“COOKING WITH NORMAN” Classes Online

Greetings! I have begun hosting my virtual, online cooking classes, “Cooking with Norman”. If you’d like to join in all you do is register via our website and you will be sent a link via email. So easy! I am cooking in our home with cameras that show me, my…

Cooking Kahala Fish on a Blackstone Griddle

Hi All! I’m looking forward to you watching me and my friend Chef Nate Lippy of Blackstone Griddles cook some Kahala Fish with Brazilian inspirations! Let me know what you would like us to cook next time he and I are doing one of these videos!…

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…

A Word On Food: Mamey Sapote

I was cooking at Louie’s Backyard in Key West when the real awakening to my love of specifically tropical produce came into full flower. It should not have taken me so long to become the evangelical I did given the bounty of the fruits and historical use of them in…

A Word On Food: Lychees

What an unfortunate name for something so sensual! This is definitely not what Katherine Hepburn objected to with Humphrey Bogart in the classic movie “The African Queen”! She was speaking of leeches.  Earlier this week we were standing on the sidewalk in Wynwood where it is often best to practically…

A Word On Food: Bone Marrow

I would guess that the first time I had any kind of bone marrow was when our mother would cook a pot roast and there would be that small, odd bit of fat within the well of a short bone that a brave adult would gobble up with a look…

 
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