Foods & Cocktails

ZERO RESTAURANT CHEF VINSON PETRILLO

Written by Melissa Corbin ‘ Tis the season to give thanks. Imagining what that first Thanksgiving must have been like for all in attendance, both the takers and the givers, they probably were tired, hungry, and needed a moment of truce. Recounted by attendee Edward Winslow, there were 90 Native Americans and 50 Pilgrims at that first Thanksgiving that lasted three days in October 1621. The indigenous menu featured ingredients such as wild turkey, cranberries, and seafood (primarily clams and oysters.) It ’ s no secret this year has been more of a taker than a giver. We are in desperate need of a moment of peace. It ’ s times like these when a grateful heart is most useful. To glean what we can from turmoil, however deep we must dig, that ’ s where the healing truly begins. In planning this year ’ s Thanksgiving feast, a bounty of seafood available at your fingertips is a good place to start giving thanks, and a few coastal chefs have a thing or two to say about it. The Kimpton Vero Beach Hotel and Spa in Florida is home to two restaurants, Cobalt Restaurant and Heaton ’ s Reef, where Executive Chef Winston Guerrero recently traded in his Rhode Island snow days for beach days. A Barranquilla, Colombia native, he ’ s always felt compelled to give back in charitable ways. Through the African Alliance of Rhode Island, Winston taught classes on how to use locally grown African and Latino ingredients to cook healthy meals, and undoubtedly is finding his way to now plug into his new community. For Thanksgiving, he suggests considering a Floridian favorite, Pompano. He says, “ The fish is firm but finely flaked with a sweet, mild flavor. The flesh is pearly white, with a moderate fat content, and cooks up white. The fish is delicious and versatile, allowing it to be cooked and served in a wide variety of ways.” When selecting Pompano at the store or fish market, Guerrero recommends checking “ the structure (or grain) of the flesh, to make sure it ’ s smooth and intact, not broken or flaky. And, be sure the flesh feels and smells clean.” Pompano & Crab Roulade **Wash hands. Thoroughly clean/sanitize your utensils, equipment and work surfaces. ** Ingredients: For the crab 1 lb super lump pasteurized crab meat; not drained 1/2 tsp salt & pepper 1 tsp Old Bay ¾ c panko breadcrumbs 1 lemon squeezed for its juice ¾ c mayonnaise 1 filet of Pompano de-boned skin on or off (I prefer the skin on) ½ lemon 1 tbsp butter Method of Preparation for Crab Preheat oven to 400° F Place crab meat in a large stainless steel bowl over an ice bath. Using gloved hands very carefully break apart the crab meat removing any shells or cartilage. Add the remaining ingredients. Gently mix the ingredients together using "soft" hands. You do not want to break up the large crab pieces. Make sure Pompano filet has no bones. Lay the Pompano flat, skin side down, and on flat surface. Season with salt and pepper. Place crab mixture on Pompano and roll, (Be careful not to put too much or filling will fall out when rolling.) I like to use a toothpick or a bamboo stick to secure together. You can also tie with butcher ’ s twine. Place roulade on a sheet pan or oven pan and cook for 10 min. Raise the temperature to 450°F and cook for 5 more minutes. Pull out of the oven and let it rest While it ’ s resting, squeeze ½ lemon on the fish and 1 tbsp of butter and let it naturally melt. This with its natural juices will be your sauce. This dish can be served with any of your favorite sides. We sometimes serve it with toasted farro and julienne power vegetables. ———————————- A Wilmington, North Carolina native, a James Beard Finalist for best Southeast Chef and featured on Bravo TV ’ s Top Chef (season 9) o wner and chef, Keith Rhodes opened Catch Restaurant in 2006 in hopes that diners would catch his passion for North Carolina seafood. His menu features dishes that highlight seasonal flavors that are sourced from organic growers and local fisheries that support sustainable practices. He says, “ Oysters are a perfect shellfish for holiday occasions that represent eastern North Carolina, whether stewed, roasted, grilled, fried or baked, they are totally customizable and have such a good flavor.” When selecting oysters, Rhodes encourages you to try to always pick local oysters, “ They should always be cold, If buying in the shell, shells should be fully cleaned, no mud. Shells should be closed and the oyster when held, should smell like ocean water.” Three Little Spats, Nsea, Middle Sound Mariculture and Carolina Mariculture are some of his top local, farm-raised choices, along with wild-caught Stump Sound oysters. Chef Rhodes sends his best Thanksgiving wishes, “ Always live to eat, and remember good food equals good times.” CATCH DIRTY SOUTH OYSTERS Ingredients 12 shucked oysters on the half shell ½ cups seasoned/cooked collards or spinach 4 slices bacon 1 c pimento cheese ½ c Parmesan cheese 1 c seasoned bread crumbs Method Preheat oven to 375° F Cut each slice of bacon into 3/4 pieces. (depending on size of bacon slice) Stack oysters with a tablespoon of greens on each oyster, then add a half tablespoon of pimento cheese on top, then a piece of bacon. Top with 1 tsp of bread crumbs and sprinkle with Parmesan cheese. On a baking tray, crinkle a sheet of foil and pull back out over pan. Foil should be kind of crinkled so you can place each oyster on foil with light pressure. The foil acts as a brace so the oysters don ’ t tip over. Bake until bubbly on top rack. (about 5-10 minutes) Remove let rest for a few minutes, shells are really hot and enjoy. Chef Steven del Lima of New Bedford, Massachusetts has contributed to the backbone of New York ’ s culinary scene since the early 90s. His latest venture slated to open this fall, Hooks and Chops, in Commack, New York puts his spin on a traditional steakhouse, as a seafood chophouse where he says, “ I'm grateful to still have the opportunity to be able to open Hooks & Chops during a pandemic.” Being on Long Island and having the accessibility of all the fresh seafood, del Lima finds great inspiration, “ I love using local ingredients as much as possible on my menus and I enjoy supporting local businesses as much as possible.” This time of year, he enjoys working with local oysters and yellowfin tuna from Montauk. When storing oysters at home, del Lima advises refrigerating them in a mesh bag, or an open container at 33-37 °F covered with a damp towel for up to 5 days, but that their flavor is best when eaten within 24 hours of purchase. When it comes to tuna, he says, “ Shop with your eyes and your nose. Appearance and odor are very important when selecting tuna. Fresh tuna is moist in appearance, but not overly wet. It should also be firm, shiny and uniform in color. Tuna that looks dry, flaky or is brown on the edges is most likely not fresh.” Hooks and Chops Surf-n-Surf Appetizer Ingredients 3 each Semolina dusted Peconic Bay Oysters, cleaned, shucked and soaked in b uttermilk, to cover oysters 3 oz. Charred Yellowfin Tuna, pre-charred, chilled, and sliced lengthwise Hickory Seasoning for Tuna, enough to dust 6 Tbsp Semolina Dust 2 Tbsp Asian Pear Salsa 1 oz. Wasabi Aioli 1 oz. Maple-Soy Glaze Asian Pear Relish 1/4 each Asian pear, small dice 1 Tbsp scallions, chopped 1 Tbsp red bell pepper, small dice 1/3 tsp ginger paste Salt and Pepper to taste 1 tsp sesame oil 3/4 oz. rice wine vinegar 2/3 tsp honey 1/4 tsp cilantro, washed & chopped Maple-Soy Glaze 1/4 bunch scallions, chopped 1/4 Tbsp garlic, chopped 1/4 Tbsp ginger paste 1/4 c lite soy sauce 1/8 c maple syrup 2 tsp rice wine vinegar 1 1/4 tsp light brown sugar 1 tsp lime juice Wasabi Aioli 1/4 c mayonnaise 1/4 oz. light soy sauce 3/4 tsp lime juice 1/8 oz. wasabi paste 3/4 tsp ginger paste Semolina Dust 1/4 c Durum flour 1/4 c Semolina 1/2 Tbsp granulated garlic 1/2 Tbsp granulated onion Salt and Pepper to taste Hickory Seasoning for Dusting the Tuna ¼ c light brown sugar ¼ c paprika 3 Tbsp black pepper 3 Tbsp kosher salt 1 Tbsp smoked hickory salt 2 tsp granulated garlic 2 tsp granulated onion 2 tsp celery seeds 1 tsp cayenne pepper ● Mix all ingredients together and place in a shaker. Dust all sides of the tuna. Method ● In a sauce pot, sauté the scallions, garlic and ginger paste for 1-2 minutes. ● Add the brown sugar and melt. Add the soy sauce, maple syrup and rice wine vinegar and bring to a boil. Let the sauce simmer for 10 minutes. Add the lime juice at this time. ● Thicken the sauce if needed with the slurry. ● Cool and serve the sauce at room temperature.

Though there may be a crisp wind and a chilly nip in the air, patrons are not deterred from making the trek to Jon G’s Barbeque in Peachland, NC. Opening at 11:00 AM, folks start to gather from near and as far as 40 minutes away in Charlotte and beyond at around 9:30 AM. Waiting in line is no bother as there are servers offering complimentary beer and/or water til the BBQ runs out at around 3 PM. With socially distanced booths inside or outside picnic style seating, there is plenty of options to dine or takeout scrumptious lunch or dinner. Jon G’s BarbeCue has a catering menu and even does weddings. Jon G’s BarbeCue offers tangy Texas inspired pulled pork, brisket, ribs, sandwiches as well as specialties like Cheerwine Sausage links, Brunswick stew and sweet and hot jalapeno slices called Cowboy Candy. Flavorful sides such as jalapeno cheese grits and brown sugar smoked beans compliment the platters. Takeout orders always include white bread, plentiful homemade bread and butter pickles, pickled onions and containers of flavorful sauces making the trip to Jon G’s is sure to please even the most decerning BBQ fanatic. It’s no wonder that Jon G’s BarbeCue was recently named #1 BBQ spot in Charlotte by Food Critic Kathleen Purvis and recognized on WCCB News Rising for its coveted ranking for reigning over other barbeque spots such as Noble Smoke and Sweet Lew’s BBQ. Such scrumptious BBQ is born not made as was the case with Jon G’s owners, Garren and Kelly Kirkman. Garren had a calling to do BBQ. Kirkman shares, “I started experimenting in my backyard with an older Charbroil grill and inviting over friends to eat, although nothing fancy, it became an obsession and grew from there.” Grow to say the least. In 2017, the couple started serving happy clients at local Charlotte area breweries pre-COVID-19 with a pickup truck and food to go. One of their first venues was Southern Range Brewing Company and they would go Friday to late Saturday night. Garren smiles, “Beer and BBQ just go together.” With wife, Kelly, running the business side of things doing training, menu, payroll, etc., Pitmaster Garren concentrates on honing his craft of cooking up delicious barbeque. Leaving a corporate career at a local Monroe hospital, Garren is living proof that loving what you do is key to success. The couple purchased the brick and mortar building in Peachland in February, right before the pandemic hit and it was ready to open its doors in the height of the pandemic in June 2020. Jon G’s Barbecue reflects smoke signals of hope and tasty tidbits for BBQ lovers when a majority of restaurants were limiting or shutting their doors. Smokin’ hot and ready -Jon G’s BBQ is lighting the way for tastebuds everywhere.

Palm Beach is known for landmark institutions, none being more infamous than The Breakers Hotel. Since opening in 1904 (followed by a fire and reconstruction in 1926), the location has been a destination for families like the Rockfellers and Vanderbilts, and sees a slew of elite guests each year. Named to the National Register of Historic Places, simply walking into the hotel lobby makes your envision the opulent, turn of the century parties encased by a soaring ceiling and ornate details. Just past the lobby you will find the dazzling Florentine Room, where the well-heeled has gathered to indulge and dine for decades. Formerly serving as the ballroom, HMF pays homage to resort’s founder and Palm Beach pioneer Henry Morrison Flager and offers an eclectic, world inspired menu. The sheer size of the room brings grandeur to celebratory meals, while the well-distanced tables make it the perfect enclave for business dinners and entertaining clients.

Born and Raised in The South—The Cocktail Written by Melissa Corbin Meant to lift your spirits, cocktails are an American original. Steeped in history, these concoctions’ nomenclature prove a bit hazy, with its most popular lineage tracing back to a docked horse. Horse’s tails were often docked, or cocked as it were. These short-tailed horses often appeared more spirited than others, thus inspiring an adulterated spirit otherwise known as the cocktail. Born and raised in the South, the Thoroughbreds of all cocktails are made with bourbon offering an American experience of discernment.

Fostering a setting that celebrates creativity, one of the most exciting and newest restaurants to open in Charlotte is Mico. Mico is located in the heart of Uptown Charlotte. The scent of herbs, spices and Argentinian tradition will tempt you in. Mico (which means monkey) is an open kitchen restaurant concept serving bold South American flavors with coastal Mediterranean influence. Guest’s can indulge in an immersive culinary experience, with an open kitchen restaurant concept that uses a wood-assist grill to create authentic flavors. Mico’s dining menu artfully weaves together fragrant spices and fresh, local ingredients to deliver imaginative dishes, including a Brazilian “Fisherman’s Pot” seafood stew, Peruvian chicken anticucho, and refreshing Fattoush salad. Inspired by a satellite view of Argentina, Mico is accented by rich tones of yellow and arctic blue, along with rich woods, champagne brass detailing, fine fabrics and crystals.

A holiday cocktail, whether poured, spiced or iced, comes with an extra bit of seasonal flair. Seek out one of these Christmas - infused cocktails. MerryMerry Bloody Mary at the legendary Ta-boo Restaurant - The Palm Beach, Fla. Have a bloody good time this holiday season with The Palm Beaches - known as America’s First Resort Destination, comprised of 39 towns and cities from Boca Raton and Delray, to Palm Beach and Jupiter - as they serve up their take on the traditional Bloody Mary. Legend has it, this cold cocktail originated at the destination’s iconic bistro and bar, Ta-boo, as a soothing remedy for Barbara Hutton after a night of partying and celebration. From then on, the quaint bistro became a haven for the wealthy and well-known patrons - drawing in the the likes of John F. Kennedy, Frank Sinatra, and the Duke and Duchess of Windsor, to name a few. It is often said, “If you were not seen at Ta-boo, you were not seen in The Palm Beaches.” Variations of this classic cocktail appear on many drink menus throughout Palm Beach County. Trick your mind into feeling like you are on vacation with The Palm Beaches’ Merry Merry Bloody Mary, it only requires: Ingredients: 1 tsp Sea Salt 1 cup Ice Cubes 1 1.5 fluid oz Jigger Vodka 3/4 cup Spicy Tomato-Vegetable Juice Cocktail 2 Dashes Worcestershire Sauce 1 Dash Hot Pepper Sauce Salt and Pepper to taste 1 Stalk Celery Instructions: Salt the rim of a tall glass. To do so, pour salt onto a small place, then moisten the rim of a glass on a damp towel and begin to press into the salt. Fill the glass with cubes of ice. In a cocktail mixer filled with ice, combine vodka, Worcestershire sauce, vegetable juice, hot pepper sauce, and salt and pepper. Shake vigorously and strain into glass. Garnish with choice of accoutrement, such as purple baby carrots, celery stalks, etc.

A new wave of restaurateurs, and hoteliers have put the jewel of the Lowcountry on the global stage. Charleston is an international food destination and the newest to hit the scene is The Tempest. Offering phenomenal service, food and location. The group behind Tempest, the 5th Street Group Have completely transformed the building in the former Queology and Market Street Salon spots at 32C N. Market Street, to bring the vision of an upscale seafood restaurant to life. Tempest features a hyper-local and sustainable South Atlantic seasonal seafood menu, curated by Chef Adam Hodgson and Top Chef Alum, Chef Jamie Lynch. “It is my opinion that the best seafood is almost always going to be the most local; this is where the beginnings of Tempest’s culinary approach originated,” says Chef Lynch. “Our job is to highlight the pristine quality of the ingredients and treat them with respect in a way that will translate to our guests.”

Once the oldest living American, Lessie Brown attested her secret to longevity was her daily consumption of sweetpotatoes. Brown lived to be 114-years-old. Originating in Central and South America, these tubers date back to 1000 AD when archeologists found Poloneysian remnants of them believed to have come from the Western coast of South America. Here in the top producing state, sweetpotatoes are a staple in most North Carolina diets too. And, for good reason. “ Since they are naturally sweet, using sweetpotatoes can help to lighten up a recipe and reduce the need for other sweeteners in the dish, while offering satiating fiber and antioxidants,” says Sarah Schlichter, MPH, RDN (and official RD for the NC SweetPotato Commission). Yep! There ’ s a whole commission devoted to this sweetie. The sweetpotato (Ipomoea batatas) shouldn ’ t be confused with the yam (Dioscorea sp.) So, The North Carolina SweetPotato Commission deliberately spells sweetpotato as one word, unless directly quoting a source where it is spelled as two words. A true yam is a starchy edible root generally imported to the U.S. from the Caribbean. It ’ s rough, scaly and low in beta carotene. Today, the U.S. Department of Agriculture requires labels with the term ‘ yam ’ be accompanied by the term ‘ sweetpotato, ’ however most people still think of sweetpotatoes as yams regardless of their true distinction. But, like every other living thing, they aren ’ t all the same. There are literally 100s of varieties, but here are the ones most commonly grown dominating your grocery store ’ s produce section. Covington Sweetpotato: The most popular variety grown in North Carolina, the Covington sweetpotato is perfect for mashing or roasting. With rose-colored skin and super sweet orange flesh, you can eat it whole with your favorite toppings or cut it into wedges and bake it as a side dish. White Sweetpotato: The white sweetpotato, also known as the O ’ Henry, has a pale copper skin. This variety ’ s flesh is sweet, creamy and ideal for soups and stews. Japanese Sweetpotato: This variety has red skin and dry, white flesh, perfect for roasting with other root vegetables for a colorful side dish. Undoubtedly, most Americans know about that sweetpotato casserole. It ’ s one of those dishes often driving strong debate at the holiday table. But, i f you want to mix things up a bit, surprise your guests with recipes from renowned Chefs Cheetie Kumar of Garland in Raleigh, North Carolina, and Stephanie Tyson of Sweet Potatoes Restaurant in Winston-Salem, North Carolina. And, the nutrient-dense powerhouse has all sorts of other benefits: Vitamin A: When eaten with the skin on, one medium sweetpotato contains more than 100% of the recommended daily amount of Vitamin A, which plays a role in vision, bone development and immune function. For maximum absorption of Vitamin A, be sure to pair your sweetpotato with foods that contain some fat, like a pat of butter or avocado. Fiber: Sweetpotatoes are a good source of fiber, which can contribute to feelings of satiety and aid in digestion. A medium sweetpotato baked in its skin has four grams of fiber, more than a packet of instant oatmeal. Potassium: Sweetpotatoes contain potassium, which can reduce the risk of high blood pressure and stroke when coupled with low sodium intake. Carbohydrates: Sweetpotatoes are made of complex carbohydrates that are released at a steady pace for a constant source of energy. Calories: A medium sweetpotato contains only about 100 calories when baked in the skin.