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Overview
My personal culinary philosophy perhaps is best explained by my creation of the term “Fusion Cuisine.” While working in the kitchens in the 1980’s, I increasingly found the greatest power of flavors by uniting or “fusing.” This allows for the showcasing of cultures, produce, people, and our traditions–met and transformed with rustic refinement and aligned with the intelligent, dramatic, and delicious. Available: Dinner
Chef
Chef Norman Van Aken
Price
$49/pp
Menu
Shrimp Annatto with Cumin-Lime Butter and Smokey Tomatoes
I was cooking in Key West when I began to cook the first version of this dish. The shrimp of Key West were a perfect inspiration, but now we also get the Royal Red Shrimp out of Canaveral, which are amazing, too. We pan cook the shrimp and serve them with a reduction of pan juices as well as a classic butter sauce made with cumin and lime. The garnish of spice-rubbed “smoked” tomatoes adds an extra alluring aspect.
Grilled Pompano “a la Veracruzana” with Chanterelles and a Pork Belly Tamale
This time of year in Florida is excellent for pompano. They are sometimes referred to as “the Champagne of fish” due to their delicate texture. Chanterelles are also in season, so we unite them. In an exciting twist on Surf and Turf, we then prepare a pork belly-enriched tamale to give guests the best of both worlds.