triple buzz: florida food bloggers + todd english's bluezoo + foodbuzz
before twilight set the amuse-bouche: clam + bacon ragout
Last weekend we had a fantastic evening meeting up with Florida food bloggers at Todd English's bluezoo in Orlando.
It was an incredible night hosted by Foodbuzz of San Francisco for featured publishers.....and I have to say quite decadent.
Again, my heartfelt thanks goes out to Jenn at The Leftover Queen,
Judy at No Fear Entertaining, Ryan at Foodbuzz and bluezoo for orchestrating a memorable evening of community, enlightment and good cheer.
A personalized six course tasting menu was prepared especially for all of us. As shown above, we began with the saucy n' savory clam + bacon amuse-bouche that elevated the evening into bliss along with the ease + flow of great company...... first course: shrimp cocktail steamrollers in modern form
My sweetie took a picture of me in action. Basically this first course had to be sucked out of it's tube. The picture of me doing this came out a bit too weird so......
Instead, you may view The Leftover Queen in action.....gawww she's so pretty too! ;-) second course: beet salad avec candied walnuts et goat cheese fondue
You know me, I could have had another plate of this!
Delightful; it was like walking into a candy store with each bite. third course: spice route char with curried beluga lentils + zhataar carrot et yogurt spill
My hubs just loved this dish.
The preparation of the char absolutely was exquisite.
Perfectly seasoned and *charred* on top; yet the interior was delicate but flagrant and quite sheer of being cooked through so biting into the center was almost near sashimi tenderness with hints of soft heat.
Lovely. sous vide amish chicken with parmesan polenta hidden in between......
I have always preferred Amish Chicken especially from my experiences of cooking with it when we lived in northeast Ohio. The skin on the sous vide preparation was perfect, yet parts of the chicken were slightly dry. The parmesan polenta combined with the picholine olive tomato sauce became its redeeming component. and quite lovely the picholine olive deconstructed tomato sauce
The faint olive spell in the tomato sauce furrowed the taste memory of olive trees in northern California.......on a very sunny day. warm chocolate cake with liquid ganache center awaits a maracaibo chocolate cream pudding and peanut ice cream atop
By this time debauchery had set in.
Hubs told me by the time he got to finishing 1/3 of the wine in his glass they filled it back up again....... it was quite comforting to take food shots with a table full of other food porn fantatics......
It was soooooo nice to take food porn photos with other food bloggers.
I felt less of a freak. This was a fantastic evening spent!
You've gotta check out everyone's blogs as I am sure they have/will be posting on the triple buzz of a night we had.
These are also some fabulous + insightful food blogs you must read if you haven't already:
Lys @ Cooking in Stilettos
Christey + Peter @ Foto Cuisine
Rachel @ My Little Marshmallow
Judy @ No Fear Entertaining
Chris @ Pickles and Cake
Susan @ Sticky, Gooey, Creamy, Chewy
Moi/Ingar @ Taste Memory
Jenn @ The Leftover Queen
Erin and Chris @ The Olive Notes
Bryan @ The Tattooed Gourmet Chef de Cuisine at Bluezoo: Aaron Christian describes his approach to sous vide amish chicken and more.......
Thank you Chef Aaron for an exquisite dining experience! Not enough can be said about our dining experience at bluezoo.
It was *dining* at its purest form and replete of exceptional service, style and ambiance. The service was attentive, knowledgeable yet flowed with that Florida ease...... goodie bags galore to finish the evening
Between Jenn/The Leftover Queen and I, we brought goodie bags to top off the evening. that *end of the evening group shot*......lest I say more?!
To Florida food bloggers: This was a gracious way to meet and we gotta do this again!
To food bloggers and readers: Continue blogging + partaking. This is such a great community.
Don't forget to check out Foodbuzz. There's an incredible network of foodies out there!
To my raw food readers: As you know, I am 80/20. That was probably a 70/30 raw by day/decadent by evening!
Laughing + smiling here.
Thank you for stopping by.
bluezoo's Chef Aaron Christian describes preparation of sous vide amish chicken in the midst of well-fed, well-amused + quite pleased food bloggers