In Our Spring 2015 Issue
LETTER FROM THE PUBLISHER
That’s not to say I’m great, by any means. Or even close to my husband, who is still our go-to guy for all things kitchen-related (well, except maybe breakfast – I fry a pretty mean egg). And I’m obviously nowhere near the caliber of the chefs we feature here.
But, the simple act of focusing on food through my work on this magazine has made me more aware of what’s important in the kitchen. And, as most great chefs will tell you, starting with fresh, quality ingredients makes a huge difference in the final outcome, even if technique leaves a bit to be desired.
That’s the philosophy at Locale Gourmet Market. Part grocery store, part grab-and-go restaurant, part fine-dining establishment, it’s a place for fresh, locally sourced food. “These are the products we use and the way we like to eat,” Co-owner and Chef Don Pintabona says.
Their support of local producers is creating significant impact and one business that’s benefitting is Two Docks Shellfish, a Sarasota-based company whose farm just happens to be on the bottom of Tampa Bay. The father-son team has expanded their business quickly, and we’re glad they’ve officially crossed the water to provide Locale with clams pulled straight from our local area.
Just as committed to local sourcing, though on a smaller, more intimate scale, is Chef Greg Seymour of Pizzeria Gregario. Chef Greg has spent a lifetime studying the art of cooking – and found the right combination for a perfect pie in the process. Not only does that involve a very specific crust, but hand-selecting or hand-making what goes on top. The result is a primer in how quality ingredients prepared and presented simply can create an unforgettable meal.
As for my recently improved cooking skills, I quite enjoyed recipe testing for this issue. Using leeks and radishes picked up from Saturday Morning Market vendor Little Pond Farms along with humanely-raised pork I ordered (and had delivered to my door!) from our advertiser Turtle Beach Food Service, I ventured into new territory: cooked radishes. If you’re questioning that choice, take my word for it. Our recipe for Pork Cutlets with Buttered Leeks and Radishes is simple enough for a weeknight meal, but makes a beautiful presentation for a fancier occasion – and is downright delicious.
It’s also what convinced me that I really can cook. Then again, I was also recipe testing a new twist on the classic gin and tonic that same day. So, yeah, there’s that … but I wasn’t the only one complimenting the cook!
To good eats!
-Kay Clark, Publisher/Editor