Hi I’m Frank. I created this blog to showcase photos of the SCRUMPTIOUS culinary delights I prepare during my free time and some of the exciting events I attend.

Some of my other interests include: Traveling, drinking Bourbon, and riding my road bike.

In the Kitchen with Norman Van Aken Inaugural Celebration

June 1, 2018–Chef Norman Van Aken finally opened up his cooking school in the heart of Wynwood, FL by hosting an event called “In the Kitchen with Norman Van Aken Inaugural Celebration”. I was originally going with EWS and SMM but they had to drop out at the last minute. My new Deputy (Julio) is always up for a good time so he and his wife (Ineabelle) joined me. It was not a cooking class in its truest sense but more of a social event with some minor cooking. It is an amazing kitchen and while we waited we were served a red or white wine but most people selected the 90 Miles to Cuba rum runner. It was a bit sweet but definitely hit the spot on a warm Miami night. Before the event started we enjoyed a selection of Hors d’oeuvres (pictures below) from his book My Key West Kitchen: Key West Pink Shrimp in Salsa of Life, Gordon’s Artichoke Fritters, and Carny Corn Dogs with Cadillac Mustard from No. 3 Social.

We then moved into the ‘cooking’ phase. We first prepared the Conch Salad, Man! The mise (orange, lime, and lemon juices, jalapeño, EVOO, kosher salt, cilantro, cucumber, yellow and red bell peppers, red onion, tomato, and avocado) was prepared so all we had to do was mix, stir, and store to allow the flavors to meld. Although it was good, if I make it again I will use Shrimp instead of conch.I will definitely be making the Wild Mushrooms on Brioche with Sherry Cream and Serrano Ham. This was absolutely amazing!! We started by toasting brioche bread in clarified butter. After sautéing garlic in butter and olive oil we added morel mushrooms and cooked until they were tender. Morels have awesome flavor but they are expensive and can be hard to find so you could easily substitute other type(s) of mushrooms. Once the mushrooms were tender we reduced the sherry, then reduced the cream adding shredded Parmesan cheese, salt and pepper to taste. Once everything was ready we topped the brioche with the mushroom mixture, some more shredded Parmesan cheese, and finally two slices of Serrano Ham. It was big enough to share but why would you 🙂