Tropical Subtropical Floribbean Cuisine examined

Tropical Subtropical Floribbean Cuisine examined.

#floribbean #cooking in South Florida

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As my Vacation starts today for this year, previous years Vacations come to mind

Before my Vacation…Started?
Well it started out the same way…rush out of work before anyone actually noticed that I was trying to leave for my vacation.

Rushing sounds kinda funny when it is 3:45 AM. After putting in my usual 12 hour day in the restaurant, we have to setup for the Nite club that starts at 12 am 5 nights a week. So when I say that I try to sneak out at 3:45 am I am because we are open till 5 am.

Back when the air was still hot and the sun was high in the sky, I had to set the dining room because the waiter didn’t show up on time. After setting the outside bar I tried to get things organized in the kitchen so I can leave without worrying that the kitchen will run out of food in the first day after I leave.

I decide to do inventory and ordering later (I didn’t know later meant 3 am) and I start to inventory food supplies. As I get the prep list done, just in time as the first order comes in over the computer, I see that I have a butt-load of prep work that …. I have to handle. Being the chef and manager of a 300 seat restaurant does keep one busy (20 hours a day). After the first hour of prep time I finally get a cook to wonder in. He has a list too. Although I know he won’t be able to get his list done while preparing orders for lunch, I tell him these items have to be done for the PM staff before you leave.

Just as I finish doing 90 percent of my prep list, my partner (Michael Jr.) comes in and says that he is ready to finish the renovations to our niteclub now! Well it is un-mercifully hot in the middle of the day upstairs since the air conditioners only keep the room bearable during the day, and they haven’t been turned on yet. Since hurricane Wilma blew one of our 10 ton air conditioners off the roof, the other air units haven’t been able to keep the place cool. Junior comes back and tells me the room will be cool in a minute (which really means he will be ready in an hour) and we will go up to start with the installations of TV monitors and moving the stages for our niteclub event. So I finish over 10 percent of the prep list!

It is now mid-afternoon and it feel like the day is half gone and I haven’t started anything yet because I know the project we are about to undertake will take the rest of the evening. Just as we are planning out the placement of the monitors, the sound guy shows up and tells us he was planning to move the speaker system around to optimize what we had in the place AND, was going to take and move some of the furniture to do it. So not only am I going to be moving stages, but moving furniture for him too. Well, at least this guy helps out. We don’t have to ask him to move the speakers; he wants to do it to make the sound better.

Getting back to my vacation I think….when the hell I will be able to leave. I doesn’t look like we are ever going to be done. As a matter of fact WE DIDN’T GET DONE UNTIL THE PARTY WAS STARTING AT 11:30 PM. of course I had to get out of what I was doing to go out front and control the door. The crowd was already there for 40-50 minutes waiting to get in and they were asking the staff when we will be opening. So I rush down stairs, without cleaning up throw on a clean dress shirt, because I am soaking wet all the way to my shoes, and jump on the entrance of the club. Security has already started to let the waiting hoard in.

I count the people at the downstairs bar and can tell we have been open for a few minutes because there is already 60 people drinking and talking in the Martini Bar. After a few minutes I scurry off to the front door and try to get a handle on the carnage happening with a crowd that has been waiting too long. I notice it is 12:00 am and we are half full downstairs already. The sound is blasting from the new system upstairs. It does sound better.

As the night progresses, I have to jump into the VIP line and get the security guards to actually do their job and read ID’s from the guest. “Just because they are in the VIP line doesn’t mean they can get in without having an ID” I tell them. The night wears on as usual. The steam of patrons never seems to end. It is now 2:00am and the crowd is finally starting to diminish. There is about 450 people inside which is just an okay size crowd for a Wednesday night. I walk around the second floor check on the bartenders, to see if anything is need to replenish the backup stock of liquor, check on the food servers to see if they are low on anything on the buffet line and cruise downstairs to check on the Martini Bar again. Of course the bar back is running all the time, but the liquor cabinet upstairs is emptying quickly, so I grab him and give him some stock to replenish the cabinet.

At 2:30 am everything is good. Things are happening on the dance floor that you might only see in a Bordello, but the new sound system is making the room rumble and shake. I notice that the TV monitors that we worked on all day are off. What happened? Nobody knew that had to restart the Dance Video after it ended. So I put it on loop mode and split. It is 3:00 am I am just now getting to order the food for the weekend (while I am on vacation). I finish, leave the clip board on the desk and get ready to pack up all my shit from the office to take home. Clothes are packed up, laptop is loaded but my head is saying leave before someone cuts me off and I can make out the back door. I sit at my desk, pondering, are the police coming today? Is the crowd getting rowdy? Dare I try to leave with an hour still to go before the party wraps up? I walk around the back of the building, check all the rear entrances, check the front entrances, check security out front, everything seems okay, so I move my butt into gear and get to the car. Start the ignition as my vacation starts….

Gluten Free cookbook Author Chef Michael Bennett produces another Neo-Tropical cookbook

GLUTEN FREE COOKBOOKS FROM MIAMI CHEF

MICHAEL BENNETT

Miami, SOUTH BEACH, Fla.–(The Professional Image, Inc.)—Chef Michael Bennett has wined and dined across the Caribbean in gourmet restaurants and hotels stationed on unique tropical destinations around the world to gather recipes for his latest cookbooks.

Today, Bennett maintains a remarkable 50-pound weight loss while continuing to enjoy the absolute best in exotic tropical recipes, coupled with an active lifestyle.

“Gourmet, Gluten Free and Healthy are no longer mutually exclusive,” said Chef Michael Bennett. “I use only the finest, freshest tropical ingredients I can find to create some of the healthiest Gluten Free gourmet recipes comparable to five-star resort menu offered in the best Caribbean restaurants.”

        Chef Bennett believes that you should never have to sacrifice quality, taste, enjoyment, or satisfaction when attempting to lose 10, 50 or even 150 pounds.

Chef Bennett’s vision is simple: you deserve the best and you, too, can enjoy gourmet foods and lose and maintain a healthy weight – complimented by regular exercise. Chef Michael features delicious and healthy gourmet gluten free recipes that he developed from seven of the Caribbean’s top resort locales. His recipes have namesakes like: Antillean (Haiti-French) and Dominican (Spanish), St. Barts, Martinique (French), Blue Mountain (Jamaica-English), Belize (Central American) and St. Croix (an Island governed by 7 different countries).
Chef Bennett’s inaugural signature use of these restaurant proven recipes was at Bimini Boatyard in Fort Lauderdale, Florida and, his three generations of menu (circa 2009-2012) exemplified authentic, healthy gluten free tropical fare. After returning from his four year journey across the Caribbean, Chef Michael Bennett used only the finest and locally available quality ingredients that reflected his recipe pursuit in the Caribbean. Chef Michael first embarked offering a lighter fare for patrons who expect the best – outstanding taste and exquisite presentation – using All-Natural Seafood. His dishes soon featured gluten free as the predominate footing in future seasonal menus that eventually evolved into an entirely separate bill of fare for the restaurant.
Bennett’s recipe development namesake unify into two cookbooks: All-Natural SURF Cuisine; May, 2014 and a Gluten Free FLAVOR QUEST; July, 2014 that are being published by The Professional Image, Inc. Bennett debuts these published recipe memoirs as part of a series of healthy gourmet tropical cookbooks. Bennett intends to launch another healthy gourmet recipe cookbook later this summer earmarked “Interview with a Mango”. His groundwork and signature recipe assertion will introduce a fresh audience of Mango devotees to healthy gluten free mango recipes.

SPECIFICS:
All-Natural SURF CUISINE (ISBN: 9781495105982) features 160 page, 100 plus Gluten free Seafood recipes and 40 + Full color pictures are as vigorously innovative in the use of fresh seafood as they are ceaseless examples of a beneficial diet strategy.
A Gluten Free FLAVOR Quest (ISBN: 9781495117619) features 170 page, 125 plus gluten free recipes with over 50 Full color pictures that include pantry busting chapters in spice and marinade combinations, salads, and one just on sauces – that will astonish – paired with any food you would normally serve for dinner in your home tonight.

 

BEGINNING OF A CAREER:
From the time when chef Michael Bennett directed South Beach’s Epicure Gourmet Market’s healthy Spa-Cuisine menu expansion (circa, 1989-95), he has always wanted to revisit the console of utilization only the best locally-harvested ingredients to procreate superlative healthy All Natural, Gluten Free, Seafood-based Cookbook. In the past two years Chef Michael Bennett has been concentrating on developing and extending his solidarity of “All-Natural” and “Gluten Free” cookery with his culinary consultancies in America and in the Caribbean.
This commenced stemming from a family history where Chef Michael Bennett’s father suffered from massive heart problems. Thirty years ago his family decided to get away from beef-related dinner table but the choices in the 1970’s were limited to chicken, turkey or frozen seafood from the north. Air transportation wasn’t as advanced as today so the only seafood they ever had on the dinner table was what they caught themselves. This is how Chef Michael fostered his love and matured his knowledge of Tropical seafood.

 

CHEF Michael Bennett – SUBSTANTIVE:
Michael Bennett is a well-known award winning (Chef of the Year-1995) South Florida chef whose customers have been the Who’s Who of Media and Sports personalities. He earned critical culinary kudos as the Executive chef for the 26 year-local culinary force Left Bank restaurant. Under his auspices he brought “Best of” (Zagat Survey), Four Stars (AAA) and Four Diamonds (Mobil) to the long-standing three star rating. He also holds culinary affiliations with several culinary and food-related organizations. He regularly lectures on Gluten Free and Natural “Caribb-ican” cuisine.

 

Author’s Avail:
Chef and Author Michael Bennett, an acclaimed South Florida chef has made a name for himself by mixing culinary traditions from diverse parts of the World.

 

  • CONTACT

Press Only: Rebba Pusckor
The Professional Image, Inc.
the.foodbrat@gmail.com