This premiere week-long event hosted by French Tuesdays & Club Med Corporate Chef Erik Peters, featuring guest celebrity chefs and Master sommeliers, will draw on your affinity and passion for world class cuisine, fine wines, and fantastic cocktails. Enriching your epicurean senses through a diverse array of events, Peters and his colleagues fill seven days and nights in one of the Caribbean's most stunning locations.

Challenged by Chef Gordon Ramsay in a fascinating taste test, the blindfolded Hell's Kitchen contestants had to identify an array of foods in a Blue Team vs. Red Team contest. Point by point, they tasted their way toward the finale, where 3030 Ocean's Paula DaSilva kept the team ahead by one point and landed the Reds in the winner's circle -- and in this case, right on the cover of TV Guide magazine. As they primped and posed for photographers for this coveted cover spot, the Blue Team gulped down a hefty slice of humble pie, preparing and serving lunch for their adversaries.

As we approach the 10th episode and with only 6 chef’s left, I’d like to share some thoughts on my experience in Hell’s Kitchen! One thing I can assure you of is it’s a lot harder than it looks. By now we have been there close to 4 weeks, enduring extreme stress, pressure, Ramsey screaming, lack of sleep, lack of food, zero contact with the outside world, Ramsey screaming, losing challenges, having punishments, Ramsey screaming, bad services and so on…get the point? We are feeling drained and living in such tight quarters with each other without any privacy; that the Chef’s are really starting to grate on each other, only adding tension in between teams.

On Saturday, May 2nd Paula will be cooking at the Viking Culinary Pavilion of the Las Olas Food and Wine Festival. Chef demonstrations will begin around 3pm and run every hour throughout the festival. Viking Culinary Pavillion will be located on 9th Avenue & Las Olas Blvd. Come by and watch Paula in her element. And don't forget to stop by our table for some sample tastings of our food!

Don't forget to mark your calendar for Chef Max's May cooking class on Sunday the 17th. Tucked in between Mother's Day and Memorial Day, you can learn some great tips and have a fantastic time drinking wine and honing your culinary skills. It makes a great Mother's Day present, so call Nicole Jackson at 954.765.3129 or email her at nicole.jackson@marriott.com

See you there!

Sign up to become a “fish” in our “school”!

Visit “A School of Fish,” our social media page located at http://www.3030ocean.ning.com.
It's a great place to get recipes, the daily menu, videos and lots of information about the restaurant. See what our other fans are posting and send us some of your pictures as well. Each month we will be doing a random drawing of members for a free chef’s dinner for two! Be a winner and sign up now!

Spring and Easter weekend wouldn't be the same without a great lamb dinner. If your not coming to 3030 Ocean for our local lamb from Deep Creek Ranch(Deland, Florida), you should try this recipe at home for your family. Email me with any questions at www.3030ocean.ning.com
Have a great holiday weekend!

Caipirihna (pronounced [KIE-PEE-REEN-YAH]) is Brazil's national cocktail, made with cachaça[KA-SHA-SA]), sugar and lime. Cachaça is Brazil's most common distilled alcoholic beverage. Like rum, it is made from sugarcane. Cachaça is made from sugarcane alcohol, obtained from the fermentation of sugarcane juice which is afterwards distilled.
You can add different variations to you Caipirina to what suits your liking.
Many fruits work well, especially berries.
We like to stay seasonal and for this we are making this with Blood Orange giving it the beautiful blood orange color.

There will be a panel discussion regarding slow food at the Fort Lauderdale Whole Foods store on Saturday May 16th from 2pm-3:30pm. Chef Max will be doing a cooking demo on local products and providing samples. Attendance is free, so stop by and say hello while you get your shopping done for the weekend.