Alice's Key West - Florida
Celebrated Florida chef Alice Weingarten was already well versed in the art of food at the age of fifteen-and-a-half: her mother always kept a two-pound tin of Beluga in the fridge. At 17, when her carrot cake recipe was published in Gourmet Magazine, pursuing formal training at the venerable Culinary Institute of America seemed the logical next step. After three years at the CIA, Alice departed Hyde Park for a three-month internship in Key West and her culinary destiny.
It’s local lore that to truly taste Key West, one must dine at Alice's Key West. It’s clear that Alice imparts her personal philosophy through her food, which is at once comforting, delectable and beautiful. Bon Appètit Magazine described her style as “New World Fusion Confusion,” a whimsical mélange of Asian, Mediterranean and Caribbean dishes, with her mother’s meat loaf thrown in for good measure. Alice’s featured honey dishes—Brazilian Samba Salad with Citrus-Lavender Honey Vinaigrette and Cool, Silky Yuzu-Honey Cream (served with fruit, or grilled fish or chicken)— testify to this flair for blending global flavors. Why honey? “Since honey is produced in nearly every country in the world, I put it to good use throughout my menu. Depending on the application, I use honey’s mellow sweetness to complement fruity, tart, spicy, peppery and exotic. It’s a natural,” says Alice.
In Key West, Alice has found a home for her distinctive cooking style, drawing customers to a series of popular Alice’s restaurants. First at Alice’s on Duval, than at Alice’s at La Te Da, the internationally famous resort in the middle of Key West, with partner Bart Hofford. While at the stoves at Alice’s at La Te Da, she was recognized as Top Hotel Chef of South Florida (1999), named as a Top Ten Chefs of South Florida (1999), and received an invitation to prepare dinner at the prestigious James Beard House in New York City (2000). In 2001, Alice was made an Honorary Faculty Member and Distinguished Visiting Chef by Johnson & Wales University, North Miami.
In 2003, after capturing the coveted DiRona Restaurant designation and the North American Restaurant Association Five Star Award of Excellence, Chef Alice and Bart moved their successful restaurant back to its original location and christened it Alice’s Key West, the newest destination for Alice’s loyal fans.
Citrus Lavender Honey Vinaigrette
Chef Alice Weingarten - Alice's Key West
1-1/2 |
cups Dijon Mustard |
1/2 |
cup Lavender honey (Lou Lou's) |
1/2 |
cup wild flower honey |
1/4 |
cup orange juice concentrate |
2 |
cups rice seasoned wine vinegar |
2 |
Tablespoons salt |
3 |
Tablespoons dry tarragon |
2 |
quarts Canola oil |
Place all ingredients except Canola oil in a large mixing bowl. Mix together using Beurre Mixer (immersion blender). With Beurre Mixer on, slowly drizzle in all Canola oil till emulsified.
Brazilian Samba Salad
Mixed Greens, Sliced Hearts of Palm, Mandarin Oranges, Diced Mango and Sliced Avocado, Spicy Macadamia Nut Crumbles & Citrus Lavender Honey Vinaigrette
The spicy Macadamia nuts are chopped macadamia tossed with a little cayenne pepper and paprika for color, then roasted a touch until they have an orange to red color.
Cool Silky Yuzu Cream
1/4 |
cup Yuzu juice |
1/4 |
cup honey |
2 |
cups sour cream |
Mix Yuzu juice and Honey together in a small bowl until blended. Fold in Sour cream until blended thoroughly. Serve over grilled fish or chicken, or as a fruit dip.