Culinary Travels

Stories and recipes from our travels!

Roasted Duck Breast with Honey and Spices (La Bouteille d’Or)

For 2 persons Ingredients: 1 duck breast (360 g) 1 half-teaspoon ground cinnamon 1 star anise 1 cinnamon stick 1 pinch crushed pepper 3 tablespoons honey 15 cl meat broth Fine salt   Preparation: Heat the honey in a pan over high heat; add all the spices. Heat 2 to 3 min, the time that …

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Culinary travels with Chef Judi

Welcome to the flavors of culinary travels. Each month I will bring the destinations from my edible adventures back to the Suncoast. Explore some the most delectable experiences through vivid pictures, recipes and suggestions on where to go, what to eat and where to stay. This month, I take you away to one of my …

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You Say Martini, We Say Martinez!

BAR LOUIE HONORS MARTINI HISTORY THROUGHOUT JUNE IN CELEBRATION OF NATIONAL MARTINI DAY Renowned spirits expert and master mixologist, Dale DeGroff, is available for interviews to uncover the true history of the “King of Cocktails” and introduce modern adaptations on the classic martini   Thinking of martinis conjures images from James Bond to Mad Men, …

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Sirard’s Chocolates and Cafe

Sirard’s Chocolates and Cafe is heading into our 11th Easter this year and we are making chocolate Easter bunnies by the hundreds. Not only do we have chocolate Bunnies but our dipped items as well. Chocolate covered pretzels, oreos, grahams and chocolate covered popcorn all with Easter sprinkles and jelly beans. Looking for that perfect …

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Common Turkey-Day Problems Solved

By Chef Judi Gallagher – The year that I graduated from Johnson & Wales and became a working chef (1980), my parents declared that the school tuition was worth every cent, because I could now make perfect gravy at holiday time. Four years after graduation, I opened my first restaurant in a seaside town in …

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Embracing Our Differences Through the Foods of Israel

By Chef Judi Gallagher – Israeli cuisine is trending. Yes, trending. In a country steeped in tradition where some street and desert scenes seem like a movie set with sculptural dunes and sheep roaming or crowded marketplaces or tiny cafes, Israel is becoming an amazing mix of cuisines. There are Kosher McDonalds spreading across the …

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The Big Green Egg and I

By Chef Judi Gallagher – In the past two years I have started to hear a little chirp building steadily into a large blown-out buzz among the grillers and smokers (not Camels) in our group of friends. When I first heard of the Big Green Egg, I thought it might be the long-awaited sequel to …

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Chef Judi’s Flavors of the Month

Grilled grouper tacos at Siesta Key Oyster Bar. Served with flour tortillas, it is the cilantro sauce that sets this one apart. A cold Rolling Rock and sunset and you are in Baja heaven. The new 8-ounce Prime Burger at Fleming’s Steak House seriously, could be the BEST burger ever- the hand made Hallah roll, …

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Chef Judi’s Flavors of the Month

Apple Crumb Pie at Euphemia Haye. A longtime house specialty, it is as though a Mid Western Grandma from the farm were up in the Haye Loft baking away. Fresh Greens and herb salad with house made sorbet at Beach Bistro. Just as it is placed on the table, the sorbet begins to slightly melt, …

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