|
Gardner's Market is serving up some of the area's most
famous chefs live and in person every Sunday afternoon as part of its
annual Farmers Market.

Chef Cindy Hutson of Ortanique on the Mile reveals the secrets of her
salsa at Gardner's Market's annual Farmers
The guest gourmets cook up their signature specialties
in the aisle between the international coffee and the bakery case.
Visitors can watch the chefs prepare intriguing dishes, using South
Florida produce and other natural resources.
Recently, Cindy Hutson of Ortanique on the Mile, at
278 Miracle Mile, revealed her recipe and technique for creating
Papaya Mango Salsa with Jerk-Seared Tuna.
"I'm really a snob about the freshness and
quality of the fish and produce I use," said Hutson, whose
restaurant was nominated by James Beard House as one of the best new
eateries in the country and named by Esquire magazine as one of the
top 10 in the nation. "Things grown here in South Florida have a
richer taste."
Hutson personally visits the docks at Watson Island to
select fresh fish for her restaurant, while her partner Delius Shirley
journeys to the produce market at dawn every day. That kind of
'freshness fetish' is what makes the restaurant so popular, along with
serving an 'eclectic fusion' of specialties such as Tropical Mango
Salad with toasted Caribbean candied pecans and passion fruit
vinaigrette, curried crab cakes, baked black mission figs with
balsamic hibiscus flower reduction, pan sauté Bahamian black grouper
filet with a sweet plantain mash, jerk port double chop with guava
sauce and West Indian chicken penne pasta with sun-dried tomatoes and
shitake mushrooms.
Hutson, a naturally gifted, self-taught chef, says she
loved to watch cooking shows on television as a child.
"Chef Tell was my favorite," she said.
"My friends would call me to come out and play, but I would tell
them I'd be there after I finished watching Chef Tell."
Gardner's Market will feature a different chef every
Sunday at 11 am through April 9. For more information please call
305-255-2468.
|