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ENTERTAINMENT NEWS

A Matter of Taste

BY VICTORIA STUART

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.


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