Floridian Getaways 2008 - (Page 30) TALLAHASSEE Cypress Restaurant At the Cypress Restaurant in Tallahassee, where laws are made, the Southern cooking is authentic yet sophisticated. The Dixie ßair comes naturally to Chef David Gwynn, the Tallahassee native who runs the restaurant with his wife, Elizabeth. The chic assembly comes from his studies at top culinary schools and experience in high-end kitchens. Also key to the taste (or maybe itÕs just perceived) are the natural, hormone-free meats he uses. In the recipe below, he adds a gourmet ßavor to a Florida seafood delicacy, grouper, and combines it with some Southern summer vegetables. GARLIC-RUBBED BLACK GROUPER WITH ROASTED SUMMER RATATOUILLE, KALAMATA OLIVE COULIS & PINCHED HERB SALAD Serves 2 Place the oil and olives in a blender or food processor. Combine on medium speed for about 15 seconds. Mixture may not mix well but that is ok. Scrape down sides of container with a rubber spatula. With the motor on low speed, slowly drizzle in cooking broth until you reach a smooth consistency similar to heavy cream. Reserve. SALAD 1/4 cup mix of coarsely chopped/torn fresh herbs Ð parsley, chives, basil 1/4 cup coarsely chopped/torn fresh mixed lettuces Light-style vinegar (e.g., white wine) Salt and pepper Combine herbs and lettuces in a small bowl. Toss with a splash of vinegar and lightly season with salt and pepper. Reserve. ASSEMBLY On your best china, using a small spoon, drizzle about 1 ounce of Kalamata sauce randomly around the center of the plate. Place some of the roasted ratatouille in the center of the plate, stacking the vegetables to get height. Place a piece of fish on top of the ratatouille. Top the fish with a pinch of the herb salad. It’s that easy! Serve with a glass of un-oaked chardonnay or lighter-style pinot noir. RATATOUILLE 1 each yellow squash, zucchini and eggplant, washed and cut into long strips (1 inch wide) 1 small sweet onion, peeled and cut into eight wedges 1 large red pepper, washed, stemmed, seeded and cut into 1inch-wide strips 1 tsp. each fresh, chopped herbs − oregano, rosemary, parsley and thyme 1 large yellow pepper, washed, stemmed, seeded and cut into 1-inch-wide strips Extra virgin olive oil, as needed 1 large, ripe tomato, washed and cut into eight wedges Salt and pepper to taste Preheat oven to 400° F. Prepare all vegetables and herbs as directed. Combine all in a large bowl, drizzle with olive oil and season with salt and pepper. Gently toss to combine. In a single layer on baking dish or pan, place vegetables and roast in the oven, uncovered, for about 20 minutes or until cooked through but still firm. Keep warm. FISH 2, 6 oz. Þllets fresh grouper or other Þrm white Þsh, skin and bones removed Salt and pepper Light olive oil, as needed 4 oz. dry white wine 4 oz. low-sodium chicken broth 4 cloves fresh garlic, peeled and minced Preheat oven to 400° F. Locate a sauté pan large enough to accommodate both fish fillets. Heat sauté pan to medium high heat. Season both sides of the fish with salt and pepper. Place a small amount of oil in the hot sauté pan (enough to lightly coat the bottom of the pan). Carefully lay the fillets in the hot oil, skin side up. Let the fillets develop a nicely browned crust, about two minutes. Carefully turn fillets over using a spatula. Remove from heat. Add wine and broth to the pan. Spread minced garlic evenly onto fillets. Place pan in the preheated oven until fish is slightly firm to the touch, about five minutes per inch of thickness. Do not overcook. Remove fish from broth and keep warm. Use broth in the preparation for olive sauce. SAUCE 1 oz. extra virgin olive oil ½ cup Kalamata olives, pitted and drained Cooking broth, slightly cooled, as needed Garlic-Rubbed Black Grouper Cypress Restaurant When you go Chalet Suzanne: 800-433-6011, www.chaletsuzanne.com Columbia Restaurant: 813-248-4961, www.columbiarestaurant.com Joe’s Stone Crab: 305-673-0365, www.joesstonecrab.com Alice’s Key West: 305-292-5733, www.aliceskeywest.com Lakeside Inn: 352-383-4101, www.lakeside-inn.com Bud & Alley’s: 850-231-5900, www.budandalleys.com Flagler Steakhouse: 888-273-2537, www.thebreakers.com Victoria & Albert’s: 407-939-3463, www.disneyworld.com Cypress Restaurant: 850-513-1100, www.cypressrestaurant.com About the author: Born with a foot on the road and a pen in her hand, Lynn Waddell travels widely to get the story and tell it with grace. Based in the Tampa Bay area, Lynn is an award-winning freelance journalist who writes news stories, travel articles and fiction. She contributes regularly to Newsweek and The New York Times. 30 Floridians.VISITFLORIDA.com http://www.chaletsuzanne.com http://www.columbiarestaurant.com http://www.joesstonecrab.com http://www.aliceskeywest.com http://www.lakeside-inn.com http://www.budandalleys.com http://www.thebreakers.com http://www.disneyworld.com http://www.cypressrestaurant.com http://Floridians.VISITFLORIDA.com
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