The Professional Image and FoodBrats.com
For Immediate Release
Fresh Ingredients, Tropical Flavors, Deliciously
absorbed In A Value Endorsed State Of Mind
“Food and Cooking has been my entire life…making it a value just seems right!”
Fort Lauderdale, Florida, February 2010 – The Bimini Boatyard (BBY) was first usher into the Fort Lauderdale dining scenescape in 1989. A lot has happened in the world since the time of its opening. Remember the fall of the Berlin Wall? The reins of this protracted journey has been recently taken by Chef and cookbook Author-Michael Bennett, once acknowledged by the American Culinary Federation as Chef of the Year. Today, the BBY is best-known for its exciting and innovative new menu, value-based wines, and the best local Happy Hour in Fort Lauderdale. Like BBY’s menu, the wine list selections are globally sourced, chosen for their value price point and a complementary taste that harmonizes with our menu. United with our casual-style of service – that is straight from the heart – referring to a sense of caring and friendliness it is the combination of good food and this almost neighbor-like service has inspired this 20 year landmark.
Based on his culinary experiences from his latest four year escapade in the Caribbean, Chef Bennett has created a menu that he refers to as “Caribb-ican”– read …New World Cuisine revisited. His unique twist on this menu features locally procured tropical ingredients-with a focus on seafood complimented by low-fat and healthy based “Coulis-grette’s “© and sauces.
”Since the original opening of BBY, we have embarked on a new course”, says chef Michael. “The decision was made to create a more tangible and creditable Caribbean slanted menu. Before becoming the executive chef of Bimini Boatyard, for more than three years, I lived and worked on various British, French and American Caribbean islands. Unbound by classic cookery disciplines I have blended modern American foods with “Caribb-ican” cookery techniques I used during this Caribbean journey”, says chef Michael Bennett.
While in the Caribbean, chef Michael learned the term; “Caribb-ican” and it relates to the way Island chefs explained their utilization of exotic Caribbean pantry coupled with traditional American foodstuffs. “These influences have resulted in the neo-classic cookery style once popular in South Florida and, is reflective of New World Cuisine,” says Chef Bennett.
As guests enjoy chef Bennett’s award-winning food, they are treated to the casual elegance of newly remodeled spacious dining rooms, floor to ceiling windows peering out onto the river – in which BBY is perched, three expansive Bar/Lounge areas and an outdoor riverside dining terrace. The remodeled interior design captures the feeling that you are in a family friendly, comfortable, Cape Cod stylized restaurant.
AMAZON BOOK REVIEW:
5.0 out of 5 stars Explore an approach to Caribbean tastes in your own kitchen., January 28, 2010
By Craig Matteson
Michael Bennett provides us a very interesting approach to a Caribbean-American style that will help us enjoy our foods with new tastes, new sauces, and a broadened spice palette. Unless you already cook in a Caribbean style, I think you will find a lot in this book that will be new, exciting, and fresh.
His focus is on the kinds of popular dishes he served as a chef. These dishes are not complex to prepare, but they do use all kinds of sauces. The recipes for the sauces, rubs, marinades, and components of the dishes make up the majority of recipes in the book, then when he provides the recipes for the main dishes you simply include the sauces and components as needed. They make cooking the main dish much more understandable and, well, simple.
Another advantage of having these sauces, rubs, and marindades as separate recipes is that you can, on your own, use them in your own creations. Just using them with your chicken, pork, or seafood will really brighten your day.
The book has some very nice pictures of Caribbean scenes as well as colorful photos of many of the dishes. I always like seeing pictures of what it is the dish I am attempting should look like after I prepare it. Presentation matters.
The author also provides some really nice background on the Caribbean culture, cuisine, and insights into the dishes. The ingredient lists are clear and he helpfully tells you where to get most of the ingredients. His instructions on how to prepare the dishes are also clear and helpful. He also provides boxes with bonus insights into uses for the dish or to help you better understand the ingredients.
If you are interested in exploring Caribbean tastes and smells, this is a fine port of call.
Reviewed by Craig Matteson, Ann Arbor, MI