Tropical Subtropical Floribbean Cuisine examined

Floribbean cuisine in Fort Lauderdale

Chef Michael Bennett - the Foodbrat's Blog

What the Mango Gang joined together no one can really rend asunder.
By: Jen Karetnick
Published date:
Apr. 4, 2014

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Puzzled? That’s not surprising. A hybrid of the words Florida and Caribbean, “Floribbean” denotes the blending of these regions’ tropical ingredients – an abundance of fresh tree fruit, ground roots and seafood – with warm-weather-friendly cooking techniques like marinating and grilling. It was, and still is, a term widely accepted by well-educated diners, by those who live here as well as by those who visit. “Floribbean” even appears as a valid category in online dining directories such as Frommer’s.

But while it makes perfect sense for prospective diners to pigeonhole places with a cutesy portmanteau, many of the South Florida chefs preparing this type of fusion reject it. They feel the moniker lacks dignity, and neglects other elements of the cuisine as a whole – namely…

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