Brussels sprouts at State Street Eating House + Cocktails.
Over the past year, Abby Weingarten has gotten up close and personal with over 50 chefs from local restaurants, asking them about their influences, how they got started in the business and what drives their culinary creativity in our weekly Chef Talk series.
Apart from the Q&A, she has also snagged a recipe from each chef, resulting in a year's worth of restaurant meals that you can make at home. Here's a rundown off all the recipes so far, to make it easier to find something tasty to make for dinner tonight.
AMERICANO BRAISED SHORT RIBS, Cafe Americano
ARTICHOKE SOUP WITH PORTOBELLO MUSHROOMS, Mattison's
BAHI RIBEYE MARINADE, The Waterfront Restaurant
BAKED CHICKEN WITH MUSHROOMS AND MARSALA WINE SAUCE, Casa Italia
BEEF SHORT RIBS, Cafe L'Europe
BEET AND CHEVRE TART, Melange
BLISTERED SHISHITO PEPPERS WITH ANNA MARIA ISLAND BOTTARGA, Jack Dusty
BOTTARGA PASTA WITH GUANCIALE, Mar Vista
BRIGHT EYES JUICE, Sarafresh Juice
BUTTER-POACHED LOBSTER, Beach Bistro
CAZUELA DE MARISCOS, Fins at Sharky's
CHARGRILLED SHRIMP WITH CILANTRO CITRUS SAUCE AND BLACK BEAN CAKES, Javier's
CHILI, Poppo's Taqueria
CORIANDER-DUSTED FAROE ISLAND SALMON WITH SALAD, Maggie's Seafood
CORNBREAD DRESSING WITH FENNEL AND SAUSAGE, The Blue Rooster
CRISPY SALMON OVER WARM POTATO SALAD WITH LUMP CRABMEAT, The BeachHouse
CURRIED QUINOA, BLACK BEANS AND VEGETABLE-STUFFED AVOCADOS, Veg
DUCK FAT ROASTED BRUSSELS SPROUTS, State Street Eating House
FLORIDA SKAMP GROUPER SALMORIGLIO, Andrea's
FRENCH DIP WITH FRENCH ONION JUS, Anger's Garden Deli
GLUTEN-FREE CHOCOLATE CHIP COOKIES, Longboat Key Club
GREMOLATA, Eat Here Siesta Key
GRILLED MULLET, The Sandbar
HAPPY HERBED OLIVE OIL DIP, Vom Fass
KEY LIME MUSSELS WITH FENNEL AND LOBSTER POLENTA, Sarasota Bay Club
LAMB SHANK WITH ROASTED ROOT VEGETABLES AND FINGERLING POTATOES, Libby's Cafe + Bar
LOBSTER SUCCOTASH AND GARLIC SHRIMP, Simply Gourmet
LOMO SALTADO, Jalea
MARGARITA CUPCAKES, Heavenly Cupcakes
MOROCCAN LEMON CHICKEN WITH QUINOA SALAD, Carmel Cafe
NEW BEDFORD SCALLOPS WITH VEGETABLE SALAD AND MEYER LEMON HONEY OIL, Fleming's
ORGANIC QUINOA PILAF, Cafe Evergreen
OUTER BANKS BACON-WRAPPED SCALLOPS, Main Street Trattoria
PAN-BARBECUED SALMON WITH ANDOUILLE SAUSAGE AND REDSKIN POTATO HASH, Soma Creekside
PERUVIAN POTATO TERRINE CAUSA WITH SHRIMP, Darwin's on 4th
ROASTED BEET SALAD, Michael's On East
ROASTED BUTTERNUT SQUASH SOUP, Bijou Cafe
ROASTED SHRIMP AND CORN CHOWDER, Relish Cafe
ROASTED, STUFFED SWEET POTATOES, Veg
SCALLOP AND SHRIMP CEVICHE, Half Shell Seafood House
SCALLOPS WITH STRAWBERRY SALSA, Jpan
SEARED AHI TUNA WITH LAVENDER FLOWER CARAMEL SAUCE, Sapore dellaVita
SEARED SCALLOPS WITH JALAPEÑO AND GRILLED CREAM CORN “RISOTTO STYLE”, Made
SHRIMP SURINAM, The Table Creekside
SIGNATURE HOMEMADE GNOCCHI, Cafe Gabbiano
SKEWERED MEATBALLS, Polo Grill
SPICY CHICKEN BURRITOS, Beach Bites
SRIRACHA THAI SHRIMP WITH NOODLES, Bimini Bar and Grill
STEAMED BASA FILLET, Taste of Asia
TUNA TATAKI, Kazu's 2.0
THE ULTIMATE VEG JUICE, CROPfresh Juice
VEGAN SHEPHERD’S PIE, Louies Modern
VENETIAN FRIED GREEN TOMATOES, Treviso
