This afternoon, I wanted to do something light and quick. To be honest, I really didn't feel like cleaning up a big mess... and I usually make one. Sun Dried Tomatoes and Black Olives for Tapenade I had half a baguette left over from the other night so I sliced it then grabbed some sun-dried tomatoes and black olives, tossed them in the food processor with some chopped garlic, lemon juice, olive oil and some salt and pepper. I forgot about some fresh basil when I was finished so I went ahead and threw that in too. It seemed like a good idea. chopped garlic A few pulses in the food processor and it was all done. I toasted the baguette and topped it with the tapenade then garnished it with a chiffonade of fresh basil and a few shaves of parmesan cheese. It was super delicious and really quick. I think the tapenade thing may be fun to play with.... Im gonna come up with a few more neat combinations.

Later,
Nater

The Tampa Food and WIne festival was so much fun! Lots of people The tent was packed with people from all over coming to enjoy some delicious creations from all of the chefs. Now thats a big Paella! This is a picture of the biggest Paella I have ever seen! The Main stage was pretty cool, I did a 45 minute demo and fed some of my lovely patrons. Such lovely fans After the festival I headed over to hang out with Tony Fatso from www.OnTheGrillRadio.com to talk a bit about BBQ and just foodie stuff, "On The Grill" Radio show with Tony Fatso but then on Saturday night, there was a big BBQ Party, Hey Tony!!!! (Insert Italian accent) The Beam BBQ Bash sponsored by Jim Beam. You guys know me and my BBQ.... My favorite of the night was Wild Wood BBQ.

Lots of mushrooms I had some oyster mushrooms leftover from the other day and I wanted to do something fun and different. I grabbed some Portobellos, a few more shiitakes and a bit of cream. I had this cool idea to do a mushroom dish, but truly articulate the different natural characteristics and flavors. Mushrooms are one of my favorites and I have been wanting to play with them for awhile now. The first thing I did was... Shiitake mushrooms Portobellos to dehydrate

For all of you guys in Ocala, FL, I am doing a live demo this friday at Bakers and Cooks. ( www.bakersandcooks.com ) Im super stoked about it. I am doing a 3 course demonstration. I love doing these live events where I actually get to hang out and talk with people... face to face. I always try to throw a curve ball or two and teach the crowd something they have never heard of, or at least something they have never tried before. Grilled Avocado with Bacon-Toasted Pine Nuts, Arugala and a Pomegranate Balsamic Glaze This week I am doing a Grilled Avocado Salad with Arugula, Bacon Toasted Pine Nuts and a Balsamic Pomegranate Glaze, then Lime Roasted Chx Breast Chili and Cinnamon Spiced Chicken with a Jicama, Hearts of Palm, and Green Apple Salad and a Patron Vinaigrette. Then, for dessert, I am doing one of my favorites... Beer Battered Pineapple with Cilantro Whipped Cream Beer Battered Fried Pineapple with a Cilantro Whipped Cream.

Baby Blogger Nate Remember when you were a kid? What was the best part about eating cereal on saturday morning? For me it was the milk! No matter the cereal, I always had this delicious leftover treat. Frosted Flakes I was thinking about that this weekend as I munched on some delicious frosted flakes. I thought "There has to be a super cool way to use this flavorful liquid." Maple Mini Wheats So I came up with this new dish and Im so stoked about it! I took some frosted flakes, some milk and a bit of heavy cream and simmered it. Frosted Flakes in Milk While I was at it, I did the same with some Maple and Brown Sugar Frosted Mini Wheats too. I added a bit of agave and as soon as it was hot I took it off the heat.