In last month's survey, our newsletter fans requested by large majority the recipe for our classic lobster bisque. I know it's a bit of a process, but plan on making a large batch so you can share and keep some for later. You can freeze the stock for a long time and make the bisque part in under an hour. You can also leave out the rice and reduce the stock to make a lobster sauce with pasta! Have fun.

All olives turn black as they mature. The best olive oil is made from green olives which need to be picked from the tree. That is why some of the great olive oils are more expensive. You can see this process is about simplicity and tradition. Note how there is new technology all along the process, but the grinding part is designed around the classic method of pulverizing the olive.

Visit the web link above to see a photo journal of our local farmers Darrin and Jodi, owners of swank farm in Palm Beach. Click the Swank speciality produce button on the sun sentinal page to view the movie. They grow an amazing variety of products in a small area with an incredible system. You can access their produce at most of the local farmers markets from Palm Beach to Boca Raton.

It's hard to believe it's been a year since my trip to Oktoberfest in Munich. It's a great time of year to enjoy the incredible simplicity of German cooking. Great beer and of course Veal (Wiener Schnitzel) are a staple. Even though it's a dish the Austrian's take claim, all the countries in the region make it their own. I hope you enjoy this recipe. Enjoy with a great Oktoberfest brew.

The elderflower seems to be the new hot thing to drink these days. It has a refreshing flavor to it. Combine it with Sake and it is a beautiful thing! Try this recipe out and it may be your new favorite drink!

Click to see the recipe

This years signature chefs event takes place at the Harbor Beach Marriott on October 15th. This event pays tribute to the culinary excellence of Fort Lauderdale’s chefs while raising funds to help give every baby a healthy start. This event now in its 13th year is a must-attend event. Over twenty five chefs present their signature dish in tasting size portions with fine wines from Southern Wine Spirits featuring V Georgio Vodka.
See the link for more information.

I love the balance of the warm soft pumpkin filling with the crispy phyllo crust. The apples really finish this dish off nicely. It's a fairly simple dish to do and the quality of the flavor will stem from the style pumpkin that you use. Red Kuri and Kabocha have great flavor and less water. With other pumpkin varieties you will need to cook down the flesh to remove the watery texture.

If you are in the Annapolis, MD area stop by Great Gatherings Home Store on Saturday, October 3rd. Paula will be giving pointers on how to plan and prepare your perfect holiday party. Check out the link below for more information.

http://www.mygreatgatherings.com/find/annapolis.aspx

If you are in town on Tuesday, September 22nd, please join us for a great pairing of 3030 Ocean cuisine with the wines of Chalk Hill. The owner Peggy Furth will be at the dinner as well. It starts at 6:30pm with a reception and 7pm dinner. The cost is $125 which includes the tax and tip, and you can make reservations with Nicole at 954.765.3129.
Seats are limited, so book now.