modern interpretation and creativity. The star-like bloom of Lotus is coming alive currently through curated events at The Floridian. The next event is slated for November, 2021. After that, ideally Chef will be transplanting his dream into a downtown Saint Augustine locale soon to be announced. “I’m blessed with the deep traditions and roots of a beautiful Italian mother who knew who she was and what mattered most. Family. Connection. Truth. And the truth is, we should all prosper. We all have amazing gifts to offer. Genie McNally, Matt Brown, Josh Smith, and so many others. I love collaborating with them all. There are so many incredibly talented people in this city. Crazy talented people! My wish is that by applying my energy, passion and craft, my devotion to family, my community, my team, we’re able to bring a James Beard Award here to the City of Saint Augustine. That shines a brighter light on all of us. If ever there was a time for the culinary community to rise together, it is here and now.”
A notebook rests on the nightstand in case a vision comes to Barry in his dreams. Many new creations have been born in just such a way. Right now, he’s harmonizing the ingredients and presentation of his latest dream. “It’s not finished, it still needs refining but I’m thinking of doing this dessert at the next Lotus dinner at The Floridian in November. I’d like to call it ‘hiyashi’ which means forest.” Thanksgiving is just around the bend. Families will be celebrating ‘round the table once again. We can all wonder whether Elizabeth Maglio knew what she was doing when she’d invite young Barry into the kitchen to prepare the spaghetti for the feast to come. Or perhaps she simply needed help and knew he’d oblige. All these years later as Barry prepares his next masterpiece, he crafts each plate with attention and care. No doubt a mindset that traces back for generations. Barry was asked ‘what’s for dinner this Thanksgiving?’ Well, we could all venture a guess at that. n
On the Horizon
29 LovingOurFood.com
