Sticky Monkey

Very little needs to be said here....Sticky Bun x Monkey Bread ÷ Basic Human Instincts = !!

Chicharron de Queso

A properly made chicharron is hard to pass up, a guilty pleasure for sure. I thought about the possibilities of a cheese "chicharron".

For it to resemble a traditional chicharron there were two things I deemed crucially important, first it must be crispy with open pockets of air so that it would be tender and basically disintegrate after the first crunch. Secondly, it needed to be dry yet have a fatty, creamy mouth feel as you ate it.

I paired it with a side of guajillo chile sauce...it is now gone.

Brioche - The King of Bread

I call it the king of bread for several reasons, 1). There are large amounts of butter in the dough so you don’t need to serve butter with it, 2). It’s a complete meal because there’s an extraordinary amount of eggs in it, 3). It wears a crown, and 4). It’s just great bread.

Below are some different shapes & sizes we’re working on. The last picture is not brioche, those are asiago cheese puffs coated with parmesan.

Dining - Naples Florida

Coconut Shrimp Tempura
Passion Fruit infused Sweet & Sour Sauce


Short Rib Bi Bim Bap
Kim Chee, Mung Beans, Scallions, Fried Egg & Ko Chu Jang


Seared Hawaiian Nairagi
Macadamia Nut Gremolata, Meyer Lemon Sauce and Baby Vegetables


Roy’s Original Hawaiian Blackened Island Ahi
Spicy Soy Mustard Butter Sauce


Baked Goat Cheese
tomato sauce, baguette


chicken livers
apples, onions, bacon


Pommes Frites
Béarnaise, Aioli,
Smoked Tomato Ketchup


Loaded Potato Skins
Bacon, Cheddar


Chorizo Empanada
Red Pepper Aioli


Potato Pancakes
Apple Chutney, Sour Cream


Pork Carnitas
Cabbage Slaw, Warm Tortillas


Warm Apple Fritters
Caramel Ice Cream

St. Patrick's Day - Sean McGillick’s Night Out

A dear friend and fellow chef, Larry Bowen, wrote a book several years ago and he was kind enough to share this chapter with me before he passed away.

Memoirs from culinary apprentices who lived and worked together at the Buck Hill Inn,
Buck Hill Falls, Pennsylvania—
Their legendary tales and recipes.

Chapter Seven
Sean McGillick’s Night Out,
An Everglades Bar Story

I was never one to drink much on the designated drinking holidays such as New Year’s Eve, St. Paddy’s Day or Mardi Gras. As a general rule most hard drinkers, professional drunks and lushes, of whom I was one, are prone to avoid the rabble on such occasions. St. Paddy’s Day is a prime example. Bars are overrun with people who generally don’t drink; and, because most of these people choose to drink in excess of their normal limit at these times, things have a tendency to quickly get out of hand....Read the rest of this story