Chef Jim Shirley selected by Visit Florida to represent The State of Florida for a very special evening.
Chef Jim Shirley goes to Washington D.C.
Washington, D.C., November 17, 2010 — Florida House, the state’s embassy in Washington, D.C. joined forces with VISIT FLORIDA, the orange state’s tourism group representing the Florida Department of Agriculture and Consumer Services, Florida Department of Citrus and Florida Fish and Wildlife Conservation Commission to send forth one simple message — Florida seafood is safe.
And to get their point across renowned Florida Chefs Dean Max of 3030 Ocean, Fort Lauderdale, Jim Shirley of Great Southern Café, Seaside, Florida as well as Pensacola Joshua Butler, Executive Chef for the State of Florida, Governor’s Mansion and Justin Patrick Timineri, Executive Chef and Culinary Ambassador for Fresh From Florida were on hand cooking for the various politicos and other guests on hand.
Each chef created foods using fresh Florida seafood and their offerings were mighty good.
Capturing the title “King of American Seafood” from thirteen other teams at the New Orleans Great American Seafood Cookoff, Chef Max presented a delightful Sebastian Inlet Clams BBLT (Bacon, Basil, Lettuce and Tomato) with the clams presented over a piece of oil brushed ciabatta bread, the clams atop to be dressed in a red sauce of tomatoes, garlic, shallots and thick, double-smoked bacon that added texture and an earthy aroma to the dish.
The taste was incredible with the smart, fresh acidic tomato balanced against the robust double-smoked bacon.
“Tomatoes are in season now and they are good,” Chef Max said. “I source our bacon from Benton’s Family Farm. And the clams come from Sebastian Inlet. The bit of spice comes from the Calabrese peppers.”
The spice of the peppers is perfectly smoothed from the fat of the bacon and together it is a tasty dish would make a perfect, comfort food dish.
It wouldn’t be Florida seafood without Grouper and Chefs Butler and Timineri worked together to present a Dog Island Grouper Burgers, a mélange of grouper and shrimp tossed into a “cake” with red onion, bell pepper, celery, breadcrumbs, whole grain mustard and mayonnaise creating a juicy, flavor burger served alongside Chef’s Florida Slaw made with lime juice, Greek yogurt, grapefruit and tangerines tossed together with cabbage, carrots and onion.
Chef Shirley spooned out Grits à Ya Ya, a wonderful dish in which the grits are made with smoked gouda cheese and creamed corn, then garnished with “The Ya Ya,” a sauce of applewood-smoked bacon, shrimp, Portobello mushroom, fresh spinach and more, then garnished with smoky chili spiced, grilled shrimp.
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Tags: America, Atlas, Atlas Oyster House, BP, Community, Crisis in the Gulf, Fish House, local business, Oil, Pensacola, Public Relations, Recipes, Southern Cooking, Things to do
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