IN THE KITCHEN

A ‘THYME’ TO NOURISH

Chef John Woods schools teens on the ABCs of cooking and baking at The Villages High School’s Culinary Arts Academy.

STORY: SHEMIR WILES PHOTOS: FRED LOPEZ

The culinary arts academy at The Villages High School (TVHS) is a far cry from the home economics classes of yesteryear. Chef John Woods does more than just teach cooking and baking basics; he teaches life lessons that he hopes stay with students even after the last burner is shut off for the school year.

“I know not every kid will go on to have a culinary career,” he says. “However, if I can teach them to cook at least fi ve meals for themselves, that’s fi ve less fast food meals. If they can just keep that passion and still cook, then I consider that kind of a win.”

For nearly 13 years, Woods has served as the culinary arts instructor at TVHS; however, his career within The Villages didn’t start there. After working as a food service specialist in the U.S. Army, Woods landed his fi rst job at the now-defunct Silver Lake Country Club at the age of 19. From there he worked his way up to becoming the executive chef of The Villages banquet department.

Eager to gain a more formal culinary education and certifi cation, Woods enrolled in Lake Tech’s American Culinary Federation (ACF) apprenticeship under Chef Ken Koenig. He graduated from the apprenticeship program in July 1999 and within a year, was a certifi ed chef de cuisine and later as a certifi ed executive chef.

However, to make the move from working chef to teaching chef, Woods credits a fl eeting conversation with the late H. Gary Morse himself as the catalyst for making his dream into a reality.

“I was working a party…and the people there were discussing plans for building the high school. So I walked up to Mr. Morse and asked if the school was going to have a culinary program and if it was, to put me on the list to teach it,” he says. “Back then everyone knew each other so it wasn’t a big deal for me to say something.”

Nevertheless, his bold move proved to be the right one because when it came time to build the high school, not only was a culinary program created but Woods was tapped to be its instructor. He was able to give vital input on how the curriculum should be structured, even down to the design of the commercial size open kitchen.

TRAINING TOP CHEFS

Students interested in the culinary arts academy have to wait until their junior year to sign up. It’s a two-year commitment with the fi rst year tagged for learning the fundamentals. The juniors don’t even cook for the fi rst nine weeks; instead, Woods focuses on giving his students a strong base of knowledge before entering the kitchen. From there, while working in small groups, the teens learn the physicalities of the job.

“They don’t have to be experts,” Woods explains, “but they have to be profi cient.”

Senior year is more hands-on as students must operate the dining room business that funds the program.

“In the beginning of the year we have a safety and sanitation review. Then we learn all the jobs in a restaurant and learn the business,” Woods says.

Every week, students are assigned a job within the “restaurant.” From servers to sous chefs, they each have a responsibility that helps them gain real-world experience in a controlled environment. A lot of planning goes into the weekly menus, and after “action day,” there’s no rest for the weary. A tight schedule means preparation is constant, and jobs change weekly.

New this school year to the culinary arts academy is the baking and pastry program. This is TVHS’ beta year for the program, and Woods says things have been going quite well.

Sean Ratzman, an 18-year-old senior in the program, says his initial motivation for choosing the baking and pastry track was his love for sweets in the morning. But over time, Ratzman learned culinary arts isn’t just about the food. Though his dream is to become a fi refi ghter, he knows he’s learning work skills that are priceless.

“[Chef Woods] is a very interesting character; he’s one of the most remarkable teachers I’ve ever had, and I’ve been to three other high schools,” he says and laughs. “He’s taught me how to be responsible and how to

QUINOA SALAD

Ingredients: 1 pint campari or heirloom tomatoes (halved, sliced, or diced) 1 head broccoli (cut into fl orets and blanched) 1/4 cup olive oil 1/4 cup red wine vinegar Salt and pepper to taste 2 cloves garlic, minced 1 cup quinoa, uncooked 2 cups water or chicken stock 1/2 cup chopped fresh basil Salt and pepper to taste

Directions:

Rinse the quinoa well in a fi ne mesh sieve before using. In a medium saucepan, combine the quinoa and water or stock. Cook the quinoa according to the package directions, until tender and fl uffy. Set aside.

Place cooled quinoa in a mixing bowl. Add the tomatoes, broccoli, basil, olive oil, vinegar, salt, and pepper. Stir to combine, chill until ready to use.

manage a business. He’s taught us how to work as a team, which is good practice for what I want to do in life.”

Eighteen-year-old Kristen Roethlisberger has always loved to bake so choosing the baking and pastry program was a given. This year, she says she’s been able to learn several different techniques for desserts, and she’s grown more accustomed to baking with others as opposed to doing it alone. With tentative plans to continue her baking and pastry education in Switzerland, Roethlisberger says the TVHS program helped her discover new tricks and interests she never knew she had.

“My favorite is to bake cakes and cupcakes, but now I’ve learned I really enjoy making macaroons,” she says. “They’re different and remind me of France.”

Ultimately, Woods would like to have the program certifi ed by the ACF, which would make TVHS the only high school in the U.S. with a dual accreditation in culinary arts and baking and pastry.

“There are local technical centers and regional vocational schools with the dual accreditation but not any high schools that I’ve been able to fi nd,” he says. “Gaining the accreditation won’t be easy, but if we accomplish it, it would be a big bragging point.”

Meanwhile, Woods is looking for ways the baking and pastry program can generate its own funding, much like its culinary arts counterpart. He also would love to establish a culinary arts program for adults and maybe even publish a cookbook one day.

Woods’ enthusiasm never wavers when it comes to talking about his students. Whether they chose a career in culinary or not, his greatest hope is his passion shines through with every interaction he has inside and outside the kitchen.

“I always try to get better because if I’m challenged, I’m growing,” he says. “And that means I can be a better teacher.”

CREOLE MUSTARD AND LEMON PORK TENDERLOIN SKEWERS

INGREDIENTS:

1 pound pork tenderloin, trimmed and cut into 1-inch cubes 1 red bell pepper, cut into 1-inch cubes 1 onion, cut into 1-inch cubes 1 pint mushrooms, cut in half

MARINADE:

1/4 cup creole or Dijon mustard 1/4 cup olive oil Juice of one lemon Salt and pepper to taste

DIRECTIONS: Toss pork and vegetable with marinade ingredients and allow to set one hour. Alternate vegetables and meat on large skewers and place on hot grill until desired doneness is reached. Serve hot on chilled quinoa salad.

TRADITIONS CAFÉ SWEET TEA AND OLD LACE

STORY+ PHOTOS: LEIGH NEELY

As you’re traveling along State Road 44, you’ll probably notice Traditions Antique Mall off the side of the highway. It’s not only a delightful place to look for antiques and trinkets, it’s a great place to grab a good, freshly prepared meal.

You go in through the main entrance and wander down the aisle to the stairs leading up to the café. There are antiques everywhere, but everything is beautifully presented and you’ll get a whiff of furniture polish as you move through.

Upstairs is a beautiful dining area with polished wood dining tables and chairs. There’s plenty of seating for small and large groups. It’s decorated like a cherished dining room with one exception—you don’t often see price tags on the pictures. However, it’s very nice if you see something that might look good in your dining room. They take reservations so it might be nice to let them know if you’re bringing a group.

My friend and I enjoyed a late lunch with only a few other people in the café. I have to say, this is the perfect place for monthly outings that include shopping and lunch.

I had received a recommendation for the sweet cranberry pecan chicken salad, and that’s what I ordered. I had mine on a bed of fresh greens with grape tomatoes, cucumbers, carrots, and croutons along with a warm roll and butter. You can also order it as a sandwich. The chicken salad is made on site, and there’s no skimping on the tasty ingredients. It has a slightly sweet fl avor that’s so good with the white meat of the chicken breast. I had poppy seed dressing and it was the perfect complement.

My companion ordered the turkey bacon melt with sweet potato fries. The grilled sandwich comes with your choice of American or Swiss cheese and a side of regular potato fries.

There’s only a small upcharge for sweet potato fries. The sandwich was warm and crunchy, and I can say the sweet potato fries were perfect as I enjoyed a couple of those myself.

We couldn’t leave without dessert, so I picked the homemade German chocolate cupcake, and, going with a theme, my friend had sweet potato pie. Though most of the desserts are homemade, the pie was a sample from a vendor, and we gave it two thumbs up.

4 FORKS

(OUT OF POSSIBLE 5) TRADITIONS CAFÉ

3107 E. State Road 44 Wildwood 352.748.1077 Hours: 10 a.m. – 3 p.m. FORK REPORT: Casual dining. $$//Seated immediately (late lunch)// Wait for meal: 10 minutes ENTREES: ($6.49-$10.49) Sandwiches: club, grilled chicken cordon blue, chicken salad, turkey bacon melt, grilled chicken, grilled cheese, BLT on white toast; chicken tender basket. Salads: sweet cranberry pecan chicken salad, fried chicken tender salad, the club salad, Charlie salad. Homemade desserts change daily, including cupcakes, apple crisp, pies, cobbler, and cheesecake.

HOW FORK ON THE ROAD WORKS

Our reviewers are objective and unbiased. This is not a paid feature. Our reviewer makes one unannounced visit and we pay for our meals.

TEXAS STEAKHOUSE SALOON-STYLE SUPPER

STORY+ PHOTO: MICHELLE CLARK

The constant fl ow of cars into the parking lot of Texas Roadhouse off U.S. Highway 27/441 in The Villages may not dwindle for some time. It’s not entirely due to eager fi rst-timers either; wonderful service and lively surroundings make for many sure returns and soon-to-be regulars.

For two people at dinner, the wait time was an entirely manageable 15 minutes. If waiting is a concern for you, they do offer a call-ahead service so part of your wait can be spent at home or at any of the shops across the way.

When our table was ready, a cheery host stopped at the window to get a fresh basket of sweet bread and showed us to a comfy booth, of which there is no shortage.

People love Texas Roadhouse for different reasons. Maybe it’s the boisterous ambiance with its western backdrop and the bucket of peanuts and you can shuck shells where you please. It may be the staff line dancing to “Watermelon Crawl,” or the fact that your server has the lowdown on how to order the perfect steak. And it appears fact the entire staff just

seems to genuinely love their jobs.

All of these things contribute to a full experience, which few other places can offer. However, my favorite is the sweet bread. Topped with a light glaze and served with cinnamon butter, it melts in your mouth. For me, it goes straight to my carb-loving soul!

Though I had about four rolls to myself, when dinner came I made room. I ordered the Fort Worth rib eye cooked medium. This cut is for someone who enjoys the marbling of fat in the steak. For a leaner steak, choose the sirloin. The meat was neither over-seasoned nor overcooked. These steaks are never frozen and are cut in-house. This freshness is apparent in the taste.

My combo came with a grilled shrimp skewer, Caesar salad, and a side. I chose the sweet potato. My server caught on to my sweet tooth after I demolished the cinnamon butter, and made it a candied sweet potato with perfectly charred marshmallows.

My only regret about my experience at Texas Roadhouse was I had to leave, but at least I left with sweet bread.

SINBAD’S

BAR & GRILL

STORY: SHEMIR WILES PHOTOS: FRED LOPEZ

Ice cold beer and tasty wings are what Sinbad’s Bar & Grill is known for in Tavares. Located on scenic Lake Eustis, the view itself is enough to make you want to fall in love with the modest waterfront hangout.

On the evening a friend and I visited, the weather was temperate enough to sit in their screened-in dining area. Our server promptly asked us our drink order and gave us plenty of time to comb over the menu. I had my stomach already set on garlic butter wings while my companion decided to give the fried catfi sh fi llets a try. In addition to my wings, I ordered a side of hush puppies, and for an appetizer, we requested breaded roasted garlic mushrooms as our dinner “vegetable.”

As we waited for our appetizer, my friend and I took in the pleasant scenery and casual atmosphere. For a moment, I forgot I was at a restaurant as people came and went through the screen door that accesses the patio space. It feels more like you’re dining on someone’s back porch, which gives Sinbad’s a nice, homey ambiance.

The mushrooms were, for me, the highlight of the visit. They were served hot with a delicious side of horseradish Tiger Sauce. Once they cooled a bit, we were able to savor these delightful bite-sized morsels and enjoy their simple, deep-fried, earthy fl avor. And I liked the horseradish dip so much I held on to it in case I needed it with my wings. Not too long after scarfi ng down the last ’shroom, our dinners arrived. My wings looked amazing, as did my friend’s catfi sh. Both dishes were too hot to handle so we gave it a few minutes before truly diving in. My wings were a good size and quite yummy; however, I did fi nd myself wanting just a bit more garlic. I wasn’t too impressed with my blue cheese for dipping, so I broke out the horseradish, which gave the wings a nice fl avor boost.

My hush puppies were good and tasted great with the horseradish, as well. And as for the catfi sh, my friend said it was a fresh and fried just right. She also liked the fries and coleslaw that come as sides.

Next time, I’ll have to try their coconut shrimp, which I hear are amazing, and the charbroil island grill where you can cook your own New York boneless strip or grouper fi llet.

If you decide to visit Sinbad’s, be sure to bring cash because they do not accept credit cards. However, if you forget, they do have an ATM on the premises.

Good ol’ fashioned Southern hospitality and no-frills food make Sinbad’s a great place to enjoy good times and some of Lake County’s best views. Customers become family, and that’s how every restaurant should be.