Chef Cassel introduced Chef Peter Timmins, Executive Chef at The Gasparilla Inn & Club (below). If you've not been there, go for a day or weekend. Irish born and classically trained, his cuisine is exemplary, and his passion for fine cuisine is evident. He was previously Executive Chef at the famous Greenbrier in West Virginia.
Gasparilla Island is a relaxing, nicely preserved bit of Old Florida. The Inn's Main Dining Room is open to the public for breakfast and dinner. Jackets are required for gentlemen at dinner in Season. Check it out!
The Gasparilla Inn's Fifth Annual Food & Wine Weekend is scheduled for January 14-16, 2011. The Master Chef's Dinner will feature wine selections from Willakenzie Estate Winery and exceptional cuisine created by Master Chef Peter Timmins and others.
Superb Pastry Chef Paw Mikkelsen of Mikkelsen's Pastry Shop creates some of the best pastries and desserts in Florida. As tasty as they are beautiful, they are reasonably priced, and add a delicious touch of elegance to home dinners as well as catered events for over 800 people. Call 591-8892 for more info.
Proof? His chocolate cake, pecan pie, Key lime pie and numerous pastries quickly disappeared. Anyting this beautiful will not last long!
Chef Scott Boyd of the Sanibel Beach Resort brought delicious soups and tender pork.
Chef Kris Bailey of The Edison brought an expansive cheese table and delicious hors d'oeuvres to the table
I like dessert first, and tried several of the wonderful rich ice creams from Tom and Amy Spinelli's Naples Ice Cream Factory in the Greentree Shopping Plaza on the corner of Airport and Immokalee Road.
They craft a few dozen delicious flavors-many are seasonal. You have to try their sorbets, gelato, raspberry white chocolate chunk ice cream and the oh-so-good mascarpone caramel pistachio ice cream.
Cucina della Cucina brought some amazng Alaskan King Crab stuffed Raviolis with Parsley leaves as edible decoration.
-you have to try them to believe them.
Bill Pangas of Happy Foods has a great sense of humor and let me pose him with a pair of Buddha's Hand citrus. Happy Foods produce graces the plates of many SW Fla restaurants.
Executive Chef Craig Panneton and Sous Chris Manassa of The Pink Shell Beach Resort brought amazing duck confit in tender pastry shells- one of the evening's stars!
ACF Vice President Craig Panneton talked on stage.
Bistro 41 Chef Heath Higginbotham's chili won first place recently
Alfred Dauphin brought his unique line of Chocovin chocolate wines, cooking brandy, cognac, and vodka.
Chef Wayne Martin wearing the hat for the American Lamb Council cooked up savory lamb-I had seconds, it was so good!
The ACF members contibute to the Harry Chapin food Bank, and raises hundreds of thousands of dollars for many charities and good causes over the years. If I were a chef in Lee County, I'd be a member of the ACF. For networking, new skills and personal advancement- it's the bomb!
very nice "For sandwiches on the go, separate the elements: Put the bread in one baggy, the condiments in a small Tupperware or squirt bottle, and the veggies in another baggy. Assemble just before eating. "
Eh, some sandwiches need tight wrapping together and keeping them that way for some time in order to get a quality sandwich
"Sandwiches on the go..."
Huh? I didn't mention that...
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