Springeats2014 by Inweekly

What local chefs eat & Where they like to eat it

PLUS:

l a s s i n fo c g n i k o • co • recipe s & m or e

April 10, 2014

Spring Eats taurants, they were sitting on a back porch with great friends and lots of wine.

ideas. I went there during an eight-day food trip and his restaurant is definitely one of those that stand out. He wasn’t there, but I did get to tour the kitchen and talk to the Chef de Cuisine.

Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to?

Bill and I eat cheeseburgers as often as possible. We have somehow managed to eat cheeseburgers all over the country together and are always on the hunt for a great burger.

I do like Kraft Macaroni n’ Cheese and Easy Mac. It’s one of those comfort foods I ate as a kid. When you’re in the kitchen all day, cooking in the restaurant, you come home and want something quick. Easy Mac is definitely my default.

What’s the one ingredient you can’t live without? B-U-T-T-E-R

Kiley Bolster CO-OWNER/CHEF AT THE MAGNOLIA

What’s your favorite local restaurant (other than yours)?

I don't have a real "favorite," but with summer approaching and my soon-to-be husband Bill being obsessed with the beach, I'm going to go with Peg Leg Pete's.

What’s your "usual" there?

A dozen raw oysters and Cajun breaded grouper nuggets. Keep the beer coming.

What other local spots do you frequent?

And what’s the one you could never eat or cook with again and not miss? Vegan cheese. Sorry vegans, but it's just not cheese.

Is the stereotype about chefs hating to cook at home true in your case?

Not necessarily. We prepare lots of meals at home, but it’s more about scheduling—there simply isn't enough time in the day for it.

What do we need to do (or stop doing) in order to become your favorite customer?

I would say my favorite customers are those that come in with an open mind and willingness to try new flavors. Smiling, pleases and thank yous are also appreciated.

What’s your favorite local restaurant (other than yours)? I like the Grand Marlin, Peg Leg Pete's and O’zone.

What’s your "usual" there?

At the Grand Marlin, I pretty much like his whole menu, especially the Bienville and barbecue oysters and the raw oysters at Peg Leg Pete's.

Tell us about the best meal you’ve ever had.

French Laundry, the entire experience. It was a bucket list/wish list kind of thing. I like a lot of what Chef Thomas Keller does. It was one of those things, as a chef, I had studied his kitchen operations, the way he goes about his restaurants, his concepts and

There have been so many fantastic meals, it’s hard to name a single one. There are several more important factors when describing my "best meal" than the actual food itself—like good vibes, lots of laughter and good conversation. The best meals I have ever eaten were not in fine dining res-

(coming soon)

I like going out to Paradise and having their grilled fish sandwich.

Tell us about the best meal you’ve ever had.

o A l Fre sc Update s

EXECUTIVE CHEF AT JACO’S BAYFRONT BAR & GRILLE AND V. PAUL’S ITALIAN

What other local spots do you frequent?

Type by Blake Rushing, The East Hill Yard, The Elbow Room, McGuire’s for a filet with blue cheese crumbles and Hub Stacey's. But our most favorite kitchen to frequent is Chef Lindy Howell's. Her food is amazing and you can't beat the company.

If you haven't been down to Al Fresco lately, you might be in for a few surprises. First up, you might have noticed Greenhouse was closed. But the Al Fresco team isn't letting that spot go to waste now that "eating outside" weather has returned. They've officially got something new it's place— Fusion World. The new truck on the lot will offer up Asian themed cuisine like pad thai and stir-fry.

Tricia Horton

What’s the one ingredient you can’t live without?

I like using ginger, salts, fresh herbs and garlic.

And what’s the one you could never eat or cook with again and not miss?

I respect rosemary and sesame oil. If they’re not used correctly can become very overpowering and, in my mind, sometimes ruin a dish.

Is the stereotype about chefs hating to cook at home true in your case?

Yes. I definitely cook at home if I’m cooking for people, but I won’t cook an elaborate meal for myself. For me, it’s more about entertaining and the passion of seeing what people get out of my food or eating a dish I create. I’m pretty critical of stuff I make for myself. The joy comes more from seeing someone else enjoy what I’ve done.

What do we need to do (or stop doing) in order to become your favorite customer?

Especially if it’s a special dish, I’d say altering the dish. It was created for a certain reason. We get a lot of people that say, ‘I don’t like garlic,’ et cetera. Like I said, if you use an ingredient wrong or don’t use it in the right sense, then yes it can overpower or ruin a dish. That’s where I think people have gone wrong, because they’ve had a bad dish, or something was used wrong. But sometimes when a chef makes a special and you alter it and add or take away something it really kind of defeats the purpose of what it is. If a diner could go out and order off the menu the way the menu was created, I think chefs kind of like that a little bit more.

They've also got something exciting planned to replace Jerry's Cajun Cafe. Keep your eyes peeled for Shux Oyster Bar, which is expected to open this month. Make sure you "like" Al Fresco for even more updates: facebook.com/AlFrescoFreshAirDining inweekly.net

Spring Eats

FA R M TA B L E

E AT-HOM

Jen KnightShoemaker

OWNER OF END OF THE LINE CAFE What’s your favorite local restaurant (other than yours)?

I've been going to Cactus Flower since the first day they opened for business. They greeted me by name, remembering me from when they used to be a video store. The food is consistent and amazing. They are a great example of how small businesses can prosper by the show of local support.

What’s your "usual" there? Tacos

What other local spots do you frequent? Ozone Pizza has become our family's favorite hang out. I've never been to a place where I've felt more welcome. It's hands down the best neighborhood spot in town. So many smiles in that place.

Tell us about the best meal you’ve ever had.

A tiny restaurant in northern Italy—five courses, great wine, Sambuca, my father and brother.

Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to? News Year’s Day taquitos.

What’s the one ingredient you can’t live without?

I know it's pretty cliché, but peanut butter, for sure.

Is the stereotype about chefs hating to cook at home true in your case?

I cook at home everyday. I make all my baby's food as well. I've made it my career, but I don't feel it a chore or a burden. I love to cook April 10, 2014

H AC K :

Spiked w o C n i T ke M i l k sh a

Most locals with a sweet tooth are aware that Tin Cow whips up some of the most delicious, boozy milkshakes around. General Manager Amber Bradshaw shared a few tricks to whip up a Peanut Butter Cup Milkshake—one of their best sellers—in the comfort of your own home. All you’ll need is an average blender and a few ingredients. “When it comes to anything with ice cream, it’s usually pre-made and dumped into a machine, but we do all of ours hand spun,” Bradshaw said. “You can also use a blender.” As for ingredients, choosing the flavor of your favorite sweetflavored vodka and ice cream are up to you. Tin Cow uses whipped cream vodka in their version of the shake, but Bradshaw says many dessertflavored vodkas would do the trick. “You can use cake or the whipped or vanilla—any of the sweet vodkas that are out there now,” Bradshaw explained.

and create. This time of year I do a lot of raw foods, so my dehydrator is working non-stop, and I prep in the mornings for the days meals. It's very satisfying.

“Garnish is everything, too,” Bradshaw said of Tin Cow’s signature spiked shake elements: the brandied cherry. “Brandied or any liquor-soaked cherry is really, really easy. You only need a couple of days to soak it in liquor.”

Peanut Butter Cup Milkshake

1 ½ ounces vodka (whipped cream, cake or vanilla-flavored) ¼ ounce vanilla liqueur A couple scoops of ice cream* A scoop of peanut butter A little chocolate syrup Add the ingredients together in a blender, and whip to the consistency you like. Garnish with a little more chocolate syrup and a maybe a cherry, if you really want to be fancy.

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*Tin Cow uses soft serve ice cream in their shakes, but Bradshaw notes that if you wind up using regular ice cream at home, adding a small splash of milk will help make the ingredients blend a little more smoothly.

What do we need to do (or stop doing) in order to become your favorite customer? Be open to the possibilities of food. Food can always be exciting.

Spring Eats What’s your "usual" there?

ny of food. Do yourself a favor and check them out when in NOLA.

I always loved the farmer’s salad they did, although it isn't on the menu anymore. All of Gregg McCarthy's specials and creations are wonderful pairings though, so it’s hard to nail down just one.

Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to?

I have been known to enjoy a BOB from Whataburger. Instant gratification has its place in the world. It’s usually on the menu for me after a late night of cutting loose.

What other local spots do you frequent? The Global Grill, Peg Leg Pete's, New Yorker Deli, Philly's Cheesesteaks & Hoagies and Shan Kishi in Gulf Breeze.

What’s the one ingredient you can’t live without?

Alex McPhail CHEF AT RESTAURANT IRON

What’s your favorite local restaurant (other than yours)?

Lately, I’m enjoying seafood platters. With my southern coastal roots I can’t help but to embrace our local resources. Sam’s Seafood has served up the best platter so far.

What’s your "usual" there?

I like the samplers. Fried scallops, hush puppies, stuffed crab. I look for freshness, homemade touches, in-house breading and crispiness upon delivery.

What other local spots do you frequent?

Taco Rock or Olgy’s are usually on the menu for some early week authentic Mexican. I’m also a sucker for good ‘ol Pensacola favorites like Jerry’s Drive-In, Marina Oyster Barn and the Coffee Cup.

Tell us about the best meal you’ve ever had.

Restaurant R’evolution. They are cutting edge in every way—the ambiance, flavors, decor, and presentation. It's pretty much perfect in my opinion. It was like a sympho-

I don’t use them much, but avocado is probably at the top of the list. Any of the super-foods really. I’m pretty particular about keeping my home pantry stocked with healthy, raw ingredients.

And what’s the one you could never eat or cook with again and not miss? Broccoli or veal brains. In fact, I despise them with every ounce of my being. Or maybe that’s just me being picky. Either way, you can have them.

Is the stereotype about chefs hating to cook at home true in your case? Yeah, there’s some truth to that. I don’t know what I’d be doing if it wasn’t for cooking, but I enjoy my off time when I get it. I do enjoy being served occasionally, too.

Tell us about the best meal you’ve ever had.

My first anniversary dinner with my wife over in New Orleans at GW Fins. We had house-smoked oysters on the half-shell, a beautiful pan seared redfish and a salty caramel ice cream pie.

Brandon Melton

Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to?

CHEF AT SEVILLE QUARTER

Lots of canned tuna and ramen noodles

What’s your favorite local restaurant (other than yours)? The Grand Marlin

What’s the one ingredient you can’t live without? Butter

And what’s the one you could never eat or cook with again and not miss?

This is a tough question—but I'll say any pre-made product. Anyone can open a box, but to create something from scratch and to own it is truly what cooking is all about.

What do we need to do (or stop doing) in order to become your favorite customer?

Is the stereotype about chefs hating to cook at home true in your case?

No, I cook a lot at home. Very rarely do we go out but I really enjoy having family and friends over to enjoy a meal and an evening of cocktails.

Sit back, enjoy your meal and come back often. Gives us more reason to come up with inspired new dishes for you.

What do we need to do (or stop doing) in order to become your favorite customer?

Enjoy food— try new things. Step out of your everyday realm and explore. The world is filled with so many great chefs and food creations—enjoy it all. Be healthy about it, of course, and don't over indulge all the time, but live a little.

Coriander & fennel seared tuna / photo courtesy The Global Grill

Burger & Bordeaux for $15 Every Tuesday

Like us on Facebook and see our ever changing menu: Type by Chef Blake Rushing 010 1

Type by Chef

Blake Rushing Tue-Sat 5:30-10pm

Inside Duh! 501 North 9th Avenue

Reservations @ 850-466-5181/ opentable.com + walk-ins welcome inweekly.net

Spring Eats

d Wok an Roll at SoGo

Sue Shattuck and Betsy LeGallais / photo by Samantha Crooke If you want to shake up your lunch hour routine, the one-hour lunchtime classes at SoGourmet (SoGo) offer a fun alternative to the typical mid-day dining experience. Located above Boda-

cious Brew and Bodacious Olive, SoGo’s regularly scheduled lunch hour classes combine instruction and dining with students learning how to prepare featured dishes created specifically by SoGo instructors for each class. Betsy LeGallais, one of SoGo’s culinary instructors, provided a preview of the recipe for SoGo’s “Wok and Roll” class and lunch on Tuesday, April 15. Students will learn to stir-fry a spring-inspired lunch with an Asian flair, the main dish being garlicky hoisin beef. Along with the beef, a variety of flavorful ingredients include sweet potato, peppers and snow peas. The featured side dish is pea tendril and deacon salad, which incorporates the named veggies, as well as a custom toasted sesame olive oil, honey ginger balsamic vinegar and tamari dressing using Bodacious Olive oils and vinegar. The SoGo chef’s also share pointers along the way to help students more easily utilize the featured ingredients. Should lunch hours be too busy for you to attend, SoGo also offers evening classes, many taught by guest chefs from throughout the region, all with a different set of dishes for your dining (and learning) pleasure. For more information, visit sogourmetpensacola.com.

this is a big deal, but in-season, local, organic greens add freshness and flavor to all of our favorite food inspirations.

or Spring F Produce After a winter of comfort food and hiding indoors, spring is welcomed by most likely a breath of fresh air—literally. In addition to actually wanting to be outside, most of us want to eat foods that were grown outside, too. Sure, cheese and pasta are still delicious, but nothing says "spring" on a plate like a salad full of fresh veggies and maybe even some fruit. We asked one of favorite foodies, Sandy Veilleux, co-owner of independent local produce market Flora Bama Farms, what the change in season means when it comes to getting our hands on some farm fresh produce. What does "spring" mean at Flora Bama Farms? All sorts of ingredients are becoming available like varieties of greens, berries, squash and one of our farm favorites— Durden Farms kale. You might not think April 10, 2014

Can you share a recipe using some of your favorite seasonal farm fresh veggies and/or fruits? This is one of my favorite recipes. We made it last year at Hangout Music Fest— our very first farm to festival adventure.

DURDEN FARMS KALE PESTO 3-4 cloves of garlic 2 ready to eat avocados 1/4 cup of olive oil 1/2 cup walnuts - lightly roasted 2 bunches of kale (de-stemmed and torn into pieces) 1 tablespoon lemon juice A pinch of sea salt & cracked pepper Pulse the garlic in the blender until minced and then add the remaining ingredients together until blended and smooth. Season with salt & pepper to taste, serve with pita chips. For more recipes and seasonal produce updates, make sure and follow Flora Bama Farms: facebook.com/florabamafarmsofpensacola 11

Spring Eats Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to? I have a steady supply of the finest peanut butter and jelly and Zatarain’s dirty rice in the pantry when in a pinch. After hours I may be spotted at the drive- thru for a chicken biscuit.

11 &

Counting

What’s the one ingredient you can’t live without? Garlic

Did you know that everyone's favorite downtown sports bar is celebrating its 11th anniversary this month? That's right—New York Nick's has officially been holding it down on Palafox Street for a decade plus. When we asked NY Nick himself, Nick Zangari, about this milestone birthday, he had nothing but gratitude and optimism to share. "Thanks to all who have helped New York Nick's reach 11 years with award winning food, concept and realizing the potential Palafox had to offer in the beginning years." Make sure you stop in sometime in April to celebrate this Palafox pioneer and tell him congrats.

And what’s the one you could never eat or cook with again and not miss? Durian

Irv Miller CHEF, JACKSON’S STEAKHOUSE

What’s your favorite local restaurant (other than yours)? This is a difficult question for us restaurant worker bees who often don’t have a chance to dine out. Some of my favorite places are closed on Sunday. It’s a toss-up between oysters, sushi and pizza. I have too many industry friends to divulge favorite restaurant names though. What other local spots do you frequent? Pensacola Bay Brewery and Intermission Tell us about the best meal you’ve ever had. I am usually cooking and grazing, so I don’t often sit down to eat meals. But anytime I can sit and eat with my daughter, the food tastes exquisite.

Is the stereotype about chefs hating to cook at home true in your case? Probably so, by the end of a physically demanding and mentally taxing week, we like to relax. Many of us have other hobbies, interests and ambitions. For many family cooks, cooking is relaxing after a long week at the office and a chance to connect with family. We do like when industry people gather and no matter how exhausted we are, [we] do a pot luck afternoon meal or cookout, enjoy the great outdoors and bond and relax among friends and family. What do we need to do (or stop doing) in order to become your favorite customer? Jackson’s has great lunch and dinner menus, but don’t stay away because you think it’s too pricey or fancy. You must try us at least once before you pass judgment. I recommend first timers try lunch or dinner on a Tuesday for our Prime Time Tuesday Special.

What’s your "usual" there? Half the menu. What other local spots do you frequent? Grand Marlin, Tuscan Oven, The East Hill Yard and Restaurant IRON

Blake Rushing

CHEF/OWNER AT TYPE

What’s your favorite local restaurant (other than yours)? Global Grill 212 1

Tell us about the best meal you’ve ever had. Last year at Eleven Madison Park. My friend James Kent was Chef de Cuisine at the time. We used to work together at Gordon Ramsay in NYC. James rolled out the red carpet—seventeen courses with wine pairings and a liquid nitrogen "cocktail" in the kitchen half way through the dinner. They had just been awarded the number five restaurant in the world two weeks before we sat down. The precision and delicacy of each dish was unbelievable. I was only a month out from opening my restaurant, Type, and this was a massive inspiration that made me strive even harder to bring Pensacola some NYC flavors and styles.

Baby warm water lobster tails in a garlic butter cream sauce / photo courtesy of The Global Grill

Do you have any secret shames like Easy Mac or Taco Bell you’re willing to own up to? I fall prey to Whataburger about twice a month. What’s the one ingredient you can’t live without? This is a running joke in the kitchen—because I love tarragon with a passion. It adds that little fresh background flavor I like to balance a dish with. And what’s the one you could never eat or cook with again and not miss? Nato. It's fermented soybeans usually stuffed in a fried tofu pocket and it's disgusting. Is the stereotype about chefs hating to cook at home true in your case?

Not at all. I cook when I get home from work and on my days off. I love it. Cooking with a glass of wine is about as relaxing as it gets. This is also true throughout the kitchen. The chefs from Type spend a lot of time cooking during their time off. What do we need to do (or stop doing) in order to become your favorite customer? Just have an open mind. We put our heart into every dish and our menu changes every three weeks, so it's creativity at its best. inweekly.net