Chef Jerry Helminski

Jerry Helminski is the Executive Chef and Owner of the Kesh Restaurant and Deli. Throughout his career, Chef Jerry held various Chef positions at the most renowned hotels such as Opryland Hotels, Marriott International, and Omni Hotels and Resorts. In addition, he has cooked for world leaders, dignitaries and celebrities including US President, George Bush Sr., the Governor of Florida, Jeb Bush, Mayors of Galveston, Lyda Ann Thomas and Joe Jaworski, actor Anthony Hopkins, singer Rod Stewart, radio personality and voice actor, Casey Kasem, Astronaut and US Senator, and John Glenn.

Recently, Chef Jerry opened Kesh Restaurant and Deli, a casual diner offering a menu ranging from sandwiches and pizza breads to hot dogs and sausages. Chef Jerry takes pride in serving housemade bologna, Chicago sausages and pasta sauce made from scratch. Kesh Restaurant and Deli is located at 11768 E. Colonial Drive near Waterford Lakes in Orlando.

Chef Kevin Fonzo

Part 2 of the interview with Chef Kevin Fonzo

Main Ingredients

In this video segment, Chef Kevin Fonzo talks about main ingredients and the most popular dishes at the K Restaurant. He also explains how  Succotash, one of the South’s most colorful dishes, is made.

Chef Kevin Fonzo

Part 1 of the interview with Chef Kevin Fonzo

How I Became a Chef

Award winning Chef and owner of the K Restaurant Kevin Fonzo grew up in upstate New York and didn’t think of becoming a Chef at first. Cooking was a huge part of growing up in his Italian household, it was the way to bring family together at one big table where everyone shared dishes, talked and had fun. Kitchen was a place where he could talk to his grandfather while helping him out with preparing homemade pasta or sauce. Those childhood experiences formed the foundation for his successful career. Watch my first segment of the interview with Chef Kevin about how he became a chef.

Chef Kathleen Blake

Kathleen Blake is the Chef/Owner of the The Rusty Spoon, an European inspired Castro Pub that serves delicious American cuisine. Chef Kathleen established “farm to table approach” in her kitchen by developing strong relationships with local growers and farmers. She takes pride in serving dishes made from the scratch with fresh locally grown ingredients. Chef Kathleen is also passionate about giving back to the community and she volunteers for many local charity organizations.

Chef, how you got started in the culinary field? In my grandmother’s kitchen preparing the Sunday Supper for my very large extended family. Then I worked in the family run restaurant in my hometown of Dyersville, Iowa. Hugo specialized in prime rib. Then I moved to San Francisco right out of High School and begged and bartered my way into restaurants. Then apprenticed.

What are the factors to consider in menu planning? What is available through my farmers, fisherman, artisans. I love to cook ala minute!

Can you give us a chef’s tip? SALT! You have to season to bring out flavor..not over-season but enhance! Utilize veggies and grains!

What are your future plans? To see a movie in the theater and to take a class!

 

Pickled RADishes

Here is an awesome easy-to-make, same day Pickled RADishes recipe courtesy of Retro Rad Chef Emily Ellyn, more at www.EmilyEllyn.com

Prep Time: 10 minutes
Marinate Time: 20 minutes
Total Time: 30 minutes
Yield: 10 servings

Ingredients:  9 radishes, sliced thinly to ¼” thick circles
3 tablespoon rice vinegar
¼ cup sweet chili sauce
1 teaspoon honey
1 teaspoon sesame oil
2 green onions, sliced thin
½ teaspoon kosher salt
¼ teaspoon black pepper

Directions: In a small bowl combine the radishes with the remaining ingredients, cover, and set-aside until ready to serve as a condiment.

Preserving Through the Seasons with Emily Ellyn

I had such a great time Preserving Through the Seasons with Emily Ellyn. Who knew that pickling can be so much fun!!! Emily shared with us a lot of useful tips as well as some of her favorite recipes. She started by introducing Spring in her Jam session by making delicious Chocolate Cherry Jam. Summer is a time when we have an abundance of fresh garden vegetables. Pickling your favorites will not only preserve that great time of the year, but also will change flavor, taste, texture and add zest to your veggies. I enjoyed Emily’s Picked RADishes, so yummy, not to mention it will complement any dish. Fall is when we harvest apples and make Homemade Apple Sauce which is perfect for pancakes and a great way to make healthy treats for holiday hostess gifting. Emily surprised us with her Winter dish, Cranberry Salsa, so healthy, so delicious, so easy to make!!! I am inspired and I am ready to can!!!Thank you Emily for your awesome presentation and I am looking forward to cooking more fun with you in the future!!!

Thank you to our Volunteers!!!

We have received this thank you card from the families staying at the Ronald McDonald House. Once again, I would like to thank Central FL Lady Bloggers who participated in the Share-a-Meal Program on March 1st. What a rewarding experience it is to give back to our community and help others. If you would like to participate in our next volunteering event, please contact me via my blog or facebook.

Chef Brandon McGlamery

Meet Chef Brandon McGlamery, an award winning executive chef and co-owner of the Luma on Park and Prato in Winter Park. Luma on Park is an upscale restaurant serving casual American dishes whereas Prato is inspired by the Italian cuisine. Luma on Park is recognized as #1 best foodie spot in Orlando by USA Today, and also is one of the favorite restaurants for many celebrities like Sir Paul McCartney. Oprah Winfrey featured Short Rib Mac & Cheese with Gruyere recipe created by Chef Brandon on her website. And now, Chef Brandon shares his favorite recipes with us in his new cook book “9 Courses”. I had an opportunity to meet Chef at the Books and Cooks signing event where I asked him few questions.

Chef, please tell me how you got started in the culinary field? Having always had held positions in restaurants, from dishwasher, to busboy, to waiter, to bartender, it was just a natural progression that I found my way into a professional kitchen, and when I did, I knew that I had found my calling

What would you say is your favorite meal to cook? Recently I have been in love w/ outdoor cooking on the green egg….. but if I had to be specific about one thing it would have to be seafood because of its versatility and delicate nature

What inspires you when you create a menu? Season first, whats the weather like, whats growing, where have I traveled recently, or what have I tasted lately that captured my brain

Can you share with us a kitchen tip? Be the roadrunner on seasoning, just right to the edge, not the coyote……. we talk about it in our book, 9 Courses!!

Eddie V’s at the Appetite for the Arches

Chef Eric Enrique of the Eddie V’s served Roasted Chicken Tortilla Soup from the McDonald’s Ingredients: Chicken, Onions, Southwest Veggies.

Eddie V’s is a sophisticated seafood and steak house with stunning interior design and live jazz music. It is located at 7488 West Sand Lake Road, Orlando, FL 32819

Yardbird at the Appetite for the Arches

Chef Clay Miller of the Yardbird Southern Table & Bar cooked Yardbird Bacon with Green Tomato Chow-Chow using McDonald’s ingredients: McGriddle Cakes and McDonald’s Breakfast Sauce.

Yardbird Southern Table & Bar is home for made from-scratch comfort foods and traditional Southern dishes. If you are visiting Miami Beach, stop by and experience their amazing menu items, especially famous brunch served on Saturdays and Sundays. Yardbird is located  at 600 Lenox Avenue, Miami Beach, FL 33139