What's In Your Fridge? | The Kitchen Prep

You know the show "MTV Cribs?"

{Is it still running? I can't remember the last time I turned the station to MTV on purpose.}

I remember watching it when it first became popular. I used to love the part when they'd get to the kitchen and show you what's in the celeb's refrigerator -- though, honestly, it was usually a bit of a disappointment.

A few bottles of Perrier, half finished bottles of neon-colored Gatorade, old boxes of Chinese takeout and some frozen pizzas... really? You get paid millions of dollars per movie/game/gig and that's all you've got to show for it??

Regardless, it was always fun to see what "they" eat; a true thrill for the budding culinary voyeur in me.

For some reason that popped into my head while I was in my own kitchen recently and I started thinking about refrigerators. {Leave it to me.}

I think you can learn a lot about a person by seeing what's on/in their fridge.

Think about it; the outside of a person's refrigerator can be filled with tons of clues about their life, personality, and inner psyche. {I may have gone too far with that last one, but you know what I mean.}

Don't believe me?

Let's take a peek at my own fridge.

Pardon all the randomness on top of the fridge. That pile of toys are Farley's "only with supervision"
toys that he basically rips apart and eats if we don't watch him carefully.

Well, here she is. Pretty uninspiring, right? Upon closer inspection...

I like organization, so that means I tend to keep the front of my fridge pretty uncluttered if I can. Most of the time, cards from friends and family, and reminders are the only things that make it up there.

Currently, I have several thank you's and invites to baby showers and kiddie birthday parties. It's a phenomenon that happens when you reach your late 20's/early 30's. Your group of friends begins to multiply exponentially! Most of these have been up there for a while... I've just been too busy to switch them out! {See that precious baby girl on the top? She is now 8 months old!}

That silly card with a yellow lab looks a lot like our Farley. I think it's time to get some of those Instagram magnets made with his real picture. :) {P.S. I'm totally in love with the tiny Mighty Magnets I use. They were a gift from my friends at The Container Store!}

Since my birthday just passed, I have a few coupons that were sent to me from some of my fave stores. I thought this Anthropologie postcard was cute enough to get some fridge-space... and it's a way to make sure I don't misplace it!

I also have a random assortment of other things up there: A snarky magnet from one of my sisters. A shout out to my Gators. An old Valentine from my other sister. And some fun photo booth pics from events we've attended. {That weird little thing behind the Gator magnet is actually a sticker that was used on the space shuttle... we have a friend who is a rocket scientist! No, really!}

Now... let's look inside. I didn't even do too much cleaning up {except for a questionable bunch of broccoli rabe that was looking a little scary} so you could really see what's in there.

Yikes.

Since it's the end of the week, we don't have too much left in there. But, you can tell that we try to be healthy eaters. We also believe in {and love!} leftovers in this house. We try to recycle old {gelato} containers. And there's always some sort of blog-related food experiment lurking in there, too.

See that brown paper bag? There's a bunch of stuff in there from my visit with Chef Lindsay from Sundy House... I can't wait to tell you about it {soon}! I just noticed that I totally misspelled her name up there. You know what I meant. Ugh.

Further inspection will show that: We have a condiment problem. We could probably host an ice cream party for about 20 people at the drop of a hat. {I have to admit, those have been sitting there untouched for a VERY long time... ew.} And I think we may need a fridge with more storage space...

Well, that was slightly painful. Why do I have the sudden urge to clean out my fridge and start from scratch??

Now that you know everything that there is to know about me {stop judging, I see that look on your face}, I'm thinking it's time to get to know some other bloggers out there. What do you think of that??

Fashion bloggers show you their "outfit of the day", lifestyle bloggers sometimes give us a glimpse at what they carry in their purse... I think it's only fitting to see what's in a food blogger's refrigerator!

So... I have a request: If you're a food blogger and you have the guts to show us what's on/in your fridge, email me! I'd love to feature you and share your favorite product discoveries, exciting news, or any other deep,dark, juicy secrets stuff that you'd like to share with the world!

If you're not a food blogger, but you're a fan of any particular blog, please comment below with the name of the blog and I'll touch base with that blogger and see if they're interested in giving us a peek into their world via their refrigerator!

If you think this idea is really dumb, then disregard all of the above. Haha! Just thought I'd mix it up a little around here and spread the food blog love!

What does your fridge say about you??

Sweet Potato, Fontina and Pecorino Flatbread & a {Bourbon} Cocktail!

I consider myself a pretty reasonable person.

And then college football season starts and that goes out the window.

I spent SEVEN very long {but lovely} hours watching college football last Saturday. Well, the football-watching accounted for only about 4 of those hours. But we had to get there {3 hours} early to make sure we were able to secure tables & chairs at this place because it gets packed, fast.

See? Complete loss of reasonableness. 

Had my Gators lost at the end of that long stretch {on my birthday, no less}... we may have had a slight problem. 

Luckily, that wasn't the case and all was right with the world.

Now, football food.

I wish they would have had something like this where we watched the game.

You're in luck because I'm sharing the recipes for this Sweet Potato, Fontina & Pecorino Flatbread with Rosemary and Honey AND an Apple Pie Bourbon Sweet Tea Cocktail over on Palm Beach Lately today.

The only reasonable thing to do would be to click here and check it out so you can make it next game day! ;)

Go Gators! 

Pumpkin Spice Latte Bark

I was supposed to be in Seattle this weekend -- the weekend of my 32nd birthday. {How did that happen so fast?}

Instead, I'll be in my usual city, most likely yelling profanities at a projection screen in a sports bar as I watch my Gators on Saturday.

A toast to personal growth and maturity.

I'm glad I dealt with the pouting portion of the disappointment process a few weeks ago so that I can, at the very least, enjoy a nice dinner out with the husband.

{Truth be told, I may have to sequester myself from all forms of social media so that I don't have to see how fabulous of a time everyone else is having at the conference. Wah.}

As bummed out as I am about not being able to attend IFBC as I had originally planned, I've had a strangely creative week! {Though one wouldn't guess this with the lack of posts happening over here.}

I've had all kinds of ideas pop into my head at the most random times.

I think fall does that to me.

I use the term "fall" loosely because, here in South Florida, nothing has, in fact, fallen; Not the leaves. Not the temperature... We have had buckets of rain, though. So I guess my previous statement isn't entirely true.

I've always found it fitting that my birthday is right around the official start of autumn. Each year, I find myself reflecting on years past and on the changes that have taken place and those that are yet to come.

The turning over of a new leaf, if you will.

This year is no different.

I think this is one of the best years I've had yet. I've had made new friends, stayed in touch with old friends and have gotten to spend time with my family.

We added a new fur-member to our family, had some amazing travel adventures and have had exciting changes to my career path.

I've written, and eaten, and bitten off more than I can chew sometimes... but it's always turned out well in the end.

There's comfort in knowing that the year ahead may be even better than the last.

Like a hot cup of a coffee on a chilly fall day.

Which brings me to my most recent creation...

Pumpkin Spice Latte Bark.

The funny thing is, I'm not even a huge fan of the phenomenon that is the "PSL." {Pause and wait for collective audible gasp.}

But I know that most of you are and, since I hate to disappoint, I thought I'd make you a little gift. Even though it's my birthday. That's a little backwards isn't it? :)

Think of it as a "Thank You" for being part of this incredible year. Or a "Welcome" to the new season. Or even an "I'm Grateful" for you letting me blabber on reflect while you're just trying to get a pumpkiny sugar high/caffeine buzz.

It sure takes the sting off of any residual disappointment... in fact, it sort of makes me glad to be exactly where I am.

............................................

So... this bark. One layer of pumpkin spice goodness... the other an undeniable nod to the notorious "latte" that most of you can't get enough of.

This confection is almost a cross between fudge and bark, with a texture on the pumpkin layer that remains slightly chewy. It is SUPER sweet and a little bit goes a long way.

I'm not sure if I'm crazy, or an evil genius... I'll let you be the judge!

Pumpkin Spice Latte Bark

1 {12 oz.} bag white chocolate chips -- I like Nestle Premier White Morsels for this
2 tablespoons pumpkin puree
1/4 teaspoon pumpkin spice
1/2 teaspoon instant espresso powder

1. Line a cookie sheet with a silicone baking mat. {I'm not sure of another method to do this without it sticking... I haven't tried it with foil, but it would probably work.} Place in freezer until ready to use.

2. Make double-boiler by placing heat-proof bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn't touch the water. Place white chocolate chips in the bowl and stir until melted and smooth. {You can probably do this in the microwave, too, but white chocolate is notorious for scorching and seizing, so be super careful!}

3. Once melted, transfer half of the melted chocolate to another bowl. Working quickly, stir in pumpkin spice and puree. Mix until fully incorporated. {I did it a little at a time to make sure the chocolate didn't seize up. It worked. The mixture will get a little harder as you mix in more melted chocolate.}

4. Remove lined cookie sheet from the freezer and pour pumpkin layer onto the center of the mat. Using an offset spatula or a silicone spatula, quickly spread the mixture into a thin layer.

5. Return to freezer and allow to solidify for about 10 minutes.

6. Meanwhile, set aside a few tablespoons of melted white chocolate. Add instant espresso powder to the remaining melted chocolate and stir until well incorporated. {In my experience, the little granules never fully dissolve. That's ok. It'll still taste good.

7. When the pumpkin layer is somewhat solid, remove from the freezer. Pour the coffee layer over top of the pumpkin layer and smooth evenly over top.

8. Again, return to the freezer for another 10-15 minutes or until solid.

9. Once it is cold, you will be able to peel it from the mat as one solid piece. I flipped mine over and drizzled it with reserved white chocolate just to make it pretty. This is totally optional. If you decide to do the same, return it to the freezer for a few minutes after drizzling to let the final white chocolate set.

10. Remove from freezer and break into pieces. The bark will begin to soften a bit as it comes to room temperature, so keep it refrigerated and serve right before eating.

NORTH Festival: Swedish Visiting Cake with Mackmyra Whisky Glaze

SPONSORED POST

I'm going to be completely, unashamedly honest: I know next to nothing about Sweden.

I'm embarrassed to say that hearing the word "Sweden" brings to mind images of:

Swedish Fish...

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The Swedish Chef...

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Swedish Meatballs...

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Tall, strapping blonds...

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...and of course, Ikea.

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I'm only telling you this because I think it's important to note that it's never too late to learn something new about the world. Not even when your interpretation of an entire culture is based on things you've seen on Sesame Street. 

{Oh, the things I admit to you guys. Sigh.}

So, why all this talk about our Nordic friends?  Well, thanks to an assignment given to me by Honest Cooking and the NORTH Festival, I can now say that I have just a tiny bit more information about Sweden, their culture, and their food.

To be honest, my Google searches for "Swedish food" didn't bring up much more information than what I already knew. If you went by the great and powerful Internet, you would be under the assumption that Swedish folk ate nothing but pickled herring, spiced cinnamon buns, princess cakes, and meatballs. {With the exception of this thing which was pretty darn cool.}

After a little more digging, I was able to come up with some general assumptions about Swedish food:
 - Cardamom and warm spices are pretty popular
 - They are not afraid of butter {which automatically makes us kindred spirits}
 - It is steeped in tradition and is made to be enjoyed at a leisurely pace

I like these people.

My friends at Honest Cooking sent over a few Swedish items for recipe inspiration. Among them was a small bottle of Mackmyra Swedish Whisky. Suddenly, I knew exactly what I was going to do with it.

During one of my searches, I found a recipe for Swedish Visiting Cake. It is a snack that can be made in a matter of minutes with simple ingredients resulting in a sweet cake that is meant to be shared with friends. I decided to give the recipe a little twist with a dash of Swedish whisky, a pinch of cardamom, and a boozy glaze. The result was phenomenal.

Swedish Visiting Cake stood out to me as supremely representative of Swedish culture: Warm, inviting, and hospitable. {Its authenticity is yet to be determined, but I doubt anyone would care after taking a bite.}

Is it just me, or is anyone else ready to book a flight to Stockholm?

If you can't quite take the time for a proper visit to Sweden, you can check out the NORTH Festival in New York City, which will be showcasing Nordic flavors from skilled chefs from October 2 - 7.

Now, if you'll excuse me, I think I'll go explore this whole "fika" idea a little further...

Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. This post is a collaboration between the blogger and NORTH Festival 2013.

Swedish Visiting Cake with Mackmyra Whisky Glaze
Adapted from Dorie Greenspan

1 cup sugar + extra for sprinkling
Zest of 1 lemon
2 eggs
1 teaspoon vanilla extract
1 teaspoon Swedish whisky, such as Mackmyra
1 cup all-purpose flour
Scant 1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 stick {8 tablespoons} butter, melted & cooled
1/4 cup sliced almonds

1. Preheat oven to 350 degrees {or 325 degrees if using ceramic dish}. Prepare a 9 inch cake pan, cast iron skillet, or ceramic baking dish by greasing liberally with butter.

2. Combine sugar and lemon zest well by rubbing together with fingers or by using a stand mixer until fragrant and slightly moistened.

3. Add eggs and beat until the mixture becomes pale. Add vanilla extract and whisky and mix until combined.

4. In a small bowl combine flour, cardamom, and salt. Sprinkle flour mixture into wet mixture a bit at a time and mix until just incorporated.

5. Fold or mix in cooled butter until the batter is uniform.

6. Pour batter into greased dish or pan. Sprinkle with almonds and extra sugar.

7. Bake for about 25 minutes if using a ceramic dish, or 25-30 minutes if using a cake pan. It is ready when the top of the cake begins to turn golden, and a toothpick inserted in the center comes out with moist crumbs.

Remove from oven and allow to cool slightly.

For Glaze:

1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Swedish whisky
1-2  teaspoons water

In a small bowl, combine 1/3 cup confectioners' sugar with 1/2 teaspoon vanilla extract, 1/2 teaspoon Swedish whisky and 1 teaspoon water. Mix until smooth and a drizzling consistency is reached.

Drizzle over cake before serving.

Avocados + Tequila: The Sip & Dip Challenge

Um, blog life is really tough. I'm considering writing a rap song about it {a la "Thug Life"} to discuss the challenges I face on a daily basis.

I know it would become a huge hit and maybe even have its own video featuring leggy models eating copious amounts of Biscoff drinking overflowing glasses of champagne. {Do they even make videos anymore? I'm about to turn 32, I'm not up to date on these things.}

But I digress.

The point is, sometimes I'm asked if I'd like to participate in a project or challenge for the blog. Some of those challenges even require that I host a party, spend a gift card at Whole Foods, leaf through amazing cookbooks, and sample tequila.

I know, right? So much trouble. But who am I to turn them down?

I'm obviously totally kidding about being put out. {But, sadly, not about turning 32 and having no idea what's happening out there with the exception of Miley's frightening televised romp in plastic undies.}

Anyway, there are times when some things just aren't a good fit for me and other times when I can't answer "yes" fast enough because it's so perfect.

The Sip & Dip Challenge happened to be one of those times. Why? Well...

1. I LOVE AVOCADOS. Like, pink puffy heart love.
2. Feeding people is one of my favorite things to do.
3. Parties are fun.
4. Tequila! Need I say more?

I totally dragged my poor, unfortunate friends {and husband, but he doesn't get a choice} into this and made them have to endure an afternoon of avocado-y, tequila-y goodness.

They look super upset about it, don't they?

So, this party was all in honor of National Guacamole Day {officially September 16}. If you don't have this marvelous occasion marked on your calendar, you should be totally ashamed of yourself.

If you're anything like me, guacamole has a place at every meal. Slathered on toast for breakfast; in a sandwich or a salad for lunch; as part of a dip for a snack; blended into a tangy sauce for dinner. Clearly, asking me to celebrate guacamole is no personal sacrifice.

Here's the menu I created for my Guacamole Gathering:

Ok, let's talk about some of these dishes. First of all, I created this spread in under 2 hours. I woke up on Sunday, went grocery shopping {With the gift card that Farley decided to snack on. Scroll to bottom of page for the picture proof. Thank you, Whole Foods, for humoring me.}, came home and cranked out this deliciousness all while chatting with friends and having these two stare at me.

Oh, hi. Is lunch ready yet???

I was going to get all crafty with my cocktails, but I had to hit the "easy" button somewhere, so instead I created easy spritzer cocktails using Whole Foods' Italian Sodas and Piedra Azul Tequila Blanco. 

Since it was a lunchtime, I thought I'd make it casual and interactive by putting together a Create-Your-Own-Taco Bar. 

I made Tequila-Lime Chicken {which I'm providing an approximate recipe for because I just started throwing things in the bowl and wasn't really paying attention}...

...and set up a selection of fixin's like homemade Pico de Gallo, Classic Guacamole, Roasted Cumin Zucchini & Onions, and shredded Monterey Jack Cheese. 

For sides, I made a big bowl of Smoky Chipotle Rice, and a creamy, crunchy Broccoli-Avocado Slaw from Gaby Dalkin's {writer of What's Gaby Cooking? blog} cookbook, Absolutely Avocados. 

To top off the tacos, this easy roasted Tomatillo-Poblano Avocado Sauce did the trick. It has a great zip to it and also makes a fabulous dipper for tortilla chips!

Finally, you know I always have to bake something... so I made savory Pepper Jack Muffins {mine were minis}, and then topped them off with Classic Guacamole to make them look like little cupcakes. I'm still dying over how cute they turned out. {Sometimes I imagine things will be cute & they are disastrous.}

We ate. A lot.

We also may or may not have taken tequila shots. What? It was a celebration!

If the "challenge" was to have an amazing time with friends, then I think the mission here was accomplished. It's a hard job, but someone's gotta do it. ;)

Tequila-Lime Chicken

2-3 medium boneless, skinless chicken breasts, cut into strips or chunks
2 tablespoons tequila
1 lime, zested and juiced
2 cloves of garlic, grated or minced
1 teaspoon onion powder
1/4 cup cilantro, chopped
Liberal pinch of salt
Olive or canola oil

1. In a large bowl, combine chicken with tequila, lime juice, lime zest, garlic, onion powder, cilantro and salt, tossing to coat. Cover with plastic wrap and allow to marinate in the refrigerator for about an hour.

2. Heat about 2 tablespoons of oil in a  large, deep skillet over medium-high heat.

3. Place chicken in skillet, trying not to overcrowd the pan and making sure that each piece is touching the skillet. {If your pan is too small, you may want to do this in two batches.} Cook, without moving for about 4-5 minutes or until chicken pieces are well browned on first side.

4. Stir to flip pieces and finish cooking on the other sides. {About 3-5 more minutes or until chicken is cooked through and no longer pink.}

Serve hot with extra limes if desired.

Avocado-Broccoli Slaw
Barely adapted from Absolutely Avocados

1 {12 oz.} package broccoli slaw
1 Hass avocado, halved and peeled {pit removed}
1/3- 1/2 cup olive oil
1/4 cup fresh cilantro
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
Salt and pepper
1 bunch scallions, sliced {optional}

1. Place broccoli slaw in a large bowl.

2. Add avocado to blender or food processor along with olive oil, cilantro, vinegar, and lime just. Blend or pulse until smooth.

3. Pour mixture over broccoli slaw. Toss to coat.

4. Taste and season with salt and pepper, then top with sliced scallions if desired.

Tomatillo-Poblano Sauce

5-6 tomatillos, peeled and halved
2 poblano peppers, halved and seeded
2 avocados, peeled
1 clove of garlic, chopped
Juice from 1/2 a lime
1/4 cup fresh cilantro, roughly chopped

1. Prepare a sheet pan by lining with foil. Drizzle lightly with oil and rub to coat. Set broiler to 500 degrees.

2. Place tomatillos and poblano peppers cut side down on oiled pan, then drizzle a few drops of oil on each piece and rub to coat. Broil for 10-12 minutes or until both the tomatillos and the peppers are charred and blistered in spots. {Keep an eye on them! Thing can get out of hand quickly with a broiler!}

3. Remove pan from oven and place peppers in a small bowl. Cover with plastic wrap and let sit for 5-7 minutes. {This will help loosen the skin and make it easier to peel.} Scoop tomatillos & juices into blender.

4. Remove peppers from bowl {watch out, they're probably still pretty hot!}. Carefully peel off the charred skin and discard. Place flesh from peppers in the blender along with tomatillos.

5. Add avocados, garlic, lime juice, and cilantro to blender. Blend at high speed until smooth. If your sauce is too thick, add a few tablespoons of water until desired consistency is reached.

Serve over chicken or any protein, or use as a zesty dip for chips!

Pepper Jack Muffins with Guacamole "Frosting"
Adapted from Taste of Home

1 cup all-purpose flour
Scant 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted and cooled
1/3 - 1/2 cup shredded pepper Jack cheese

1. Preheat oven to 400 degrees. Grease a mini muffin tin with butter or oil. {These little guys like to try to stick... don't let them!}

2. In a medium bowl, combine flour, sugar, baking powder, and salt.

3. In a small bowl whisk together egg, buttermilk, and melted butter.

4. Stir wet ingredients into dry ingredients until just incorporated {don't overmix}, then carefully fold in cheese.

5. Using a mini ice cream scoop, scoop batter into greased tins. Bake for 10-12 minutes or until puffed and starting to become golden on the tops and around the sides.

6. Cool slightly, then using a butter knife, loosen the edges of each muffin to help remove them. Place muffins on a cooling rack and let come to room temperature. {Or serve them warm if you aren't planning on "frosting" them.}

For Guacamole

2 avocados
Juice from 1/2 a lime
Finely minced cilantro
Salt

{Or you can make your favorite recipe. I just kept it simple. Remember, if you're planning on piping on the guacamole, chunks will get stuck in the piping tip if you decide to add chopped onion, etc. Keep your guac "frosting" simple for this project for best results!}

1. Using a fork, mush avocados in a small bowl. Add lime juice, cilantro, and salt to taste and mix until well incorporated.

2. Place in a piping bag fitted with desired tip and pipe the guacamole just like you would frosting on top of cooled muffins.

Enjoy!

Disclosure: I was provided with a Whole Foods gift card, a bottle of Piedra Azul Tequila, and Gaby Dalkin's cookbook, Amazing Avocados, to use in hosting this party. As always, the opinions here are all my own!

The gift card that was half digested by Farley.

The FLAVOR of Palm Beach

I love food. {Duh.}

I also love where I live -- South Florida.

Oddly, I rarely combine my love for the two and dine out in our area. Mostly because I'm usually in my own kitchen making a mess coming up with my own recipes to share with you. Also because my budget normally doesn't allow for too much more than Happy Hour priced sushi.

Sounds thrilling, I know.

When I travel, I marvel at all the fabulousness of restaurant dining, totally forgetting that we have perfectly good restaurants that don't require a plane ride to get to right in our city. I'm usually sitting there with a mouthful of burrata in a state of sheer culinary ecstasy thinking, "Why don't they have stuff like this back home?"

Well, I'm here to tell you "they" do.

As it turns out, all you have to do is leave your house {preferably in something other than yoga pants} and possibly make a reservation in order to experience some of the finest cuisine around.

Last week, I had one of the coolest experiences a food lover could have: I got to sample {and judge} perfect little bites of handcrafted edible art {read: pretty food} created by brilliant chefs from over 13 area restaurants.

THIRTEEN. That's the most restaurant action I've seen in a very long time. And I didn't even have to get out of my seat.

Not to mention, my friends from Rapunzel's Closet bedazzled me with some Bourbon & Boweties wrist candy to wear for the evening. A girl could get seriously spoiled this way.

The FLAVOR Palm Beach Grand Tasting benefit took place in a pretty swank venue... that is, unless you happen to be accustomed to dining in the presence of Aston Martins, which -- you know -- is no big deal.

Photo courtesy of Lila Photo 

My fellow foodie judges and I sipped, spooned, and sunk our teeth into some tasty little morsels from restaurants like Cafe Boulud and Graze at the Four Seasons, and then got to confer over who would win "Finest Flavor" bragging rights.

Hard at work.

Incidentally, asking culinary enthusiasts to choose their favorite dish is much like asking a mother to choose her favorite child. There's something to love about each one.

{Clockwise from top left}

Cafe Boulud: Chicken Liver Mousse served with pickles, preserves & toast
Del Frisco's Grille: Tuna Tartare with avocado, and spicy citrus mayo served on a fried tortilla
Graze at the Four Seasons: Lemon Garlic Chicken with cippolini onion, bacon, sherry & cherry puree
Ironwood at PGA National: Cilantro Pesto Grilled Prawns on creamy Anson Mills grits with smokey chorizo sofrito

Maison Carlos: Penne Rustica with hot Italian sausage, fire roasted bell peppers & spicy tomato sauce
Pampas Grille:  Marinated Grilled Pork on Brazillian cheese bread and coleslaw
Pistache: Confit Pork Shoulder Tenderloin with aged cheddar polenta, red onion bacon marmalade, shaved fennel & au jus
PB Catch: Mini Jumbo Lump Crab Cake with sherry corn custard & red mole gastrique

Sandpiper's Cove: Pan Seared Scallops over polenta
Texas de Brazil: Chimichuri Flank Steak over horseradish mashed potatoes & microgreens
3800 Ocean: Korean Beef BBQ on a scallion pancake with green chile sauce
Tin Fish Grill: Grilled Salmon over coleslaw

Yes, I sampled each and every one of those dishes. {I'd even say I devoured some.}

When we nearly rolled out of our seats were finished, it was clear we had a few favorites. But the one dish that stood out for both flavor and creativity was the Truffled Corn Bisque with Black Truffle and Brillat Savarin Cheese Sandwich from Temple Orange at the Ritz Carlton.

Oh my yum.

The entire evening was fabulous {I wouldn't expect anything less from It! Events + Media}; from the silent auction, to the cocktails, to the fashion show, all set to the music of a live band playing from up above {meaning the loft area, not heaven, even though everything was just heavenly!}. Best of all, the event proceeds went to Share Our Strength to help put an end to childhood hunger in America.

Steve and I had enjoyed ourselves immensely! And now we have a list as long as our arms of restaurants we'd like to visit during FLAVOR Palm Beach month. {You can click here for their special menus and to make reservations!}

The next time I have the urge to dine, I'll save my money on travel fare and keep it local now that I've been reminded what I've got in my own backyard.

It should come as no surprise...Palm Beach has always had great taste. It just so happens this time, you can eat it with a spoon. ;)

PGA National Resort & Spa Ice Cream Festival

Somehow I keep managing to attract ice cream related events into my life.

I must be sending ice cream-craving vibes out into the universe or something. No complaints here!

A few weeks ago {ugh, I'm so behind on getting these posts out. sorry.}I was invited to come check out PGA National Resort & Spa's Ice Cream Festival Weekend, and since it's practically in my backyard {and... hello... there was ice cream, people!} I found myself packing my bags for a frozen treat-filled staycation at the beautiful resort.

Steve and I are no strangers to PGA National. We like to go for drinks at iBar as a special date night from time to time and I've been lucky enough to luxuriate at The Spa at PGA National on several occasions. Having a getaway destination so close to home is a wonderful perk!

PGA National has a gorgeous pool area, and that's exactly where they kicked off the events on Saturday morning.

They had all sorts of things for the kiddies including a mini-petting zoo, bounce houses, popcorn & sno-cone stands, and life sized dinos set up for photo opps! {Come to think of it, those things sound pretty fun for adults, too.} But the real fun started with Face Freeze Frenzy, a five minute ice cream eating contest featuring local celebrities and even a few of the hotel's top dogs.

For the record, Michael Lohan {yes, Lindsay's dad...} won the competition, though there was a very valiant effort put forth by all of the contestants!

Soon after, it was time for everyone else to get in on the ice cream action by getting to sample over 30 different ice cream flavors at The Big Taste. There were some fan favorites like Ben & Jerry's Phish Food present, but I made sure to try out some local brands like Luke's Ice Cream, and even some unique frozen desserts like Lifeway's Frozen Yogurt Kefir.

In case some of the wacky flavors being served weren't enough to entice taste buds, there was also a huge toppings bar ready for those who preferred to design their own creative combinations.

But the old fashioned fun was nowhere near over... that night, a Sock Hop was happening for people of all ages. Classic tunes, poodle skirts, and ice cream floats transported the Palm Terrace restaurant back in time to the 1950's. Everyone had a blast!

It was the perfect way to wrap up a day of frozen fun.

The following morning, the lobby was all a-buzz with people on a sugar high vendors, families, and ice cream fanatics waiting to take part in creating the World's Longest Ice Cream Sundae.

This event was legit, guys.

The people from the Guinness Book of World Records were there and everything. They busted out their tape measures and recorded every.last.inch of the winding ice cream "trough" that spanned several hallways and ballrooms,where folks would be scooping and topping their portion of this sizable sundae.

There were some strict rules. Like the the fact that the scoops of ice cream have to touch. And let's not forget that there must be more than 3 types of toppings to fit into the sundae category. {Who knew?}

I think they had that covered.

In the end, PGA National went down in the record books with their official sundae measurement coming in at 1,249.9 feet. It took over 1,000 scoop-wielding people, and 350 gallons of frozen goodness to complete the task.

Aside from the record-breaking recognition, there was evidence that the festival was a sweet success: Smiling {and sticky} faces and families who no doubt created some amazing memories.

A big thanks to PGA National Resort and Spa for inviting me to take part in the festival fun!

Suddenly got a hankerin' for a scoop? Check out these fabulous recipes that you can make right at home, or hop over to my "Guess Who Got an Ice Cream Maker?!" Pinterest board for even more ideas.

- Toasted Marshmallow Coconut Milk Ice Cream by How Sweet It Is
- Fluffernutter Ice Cream by Wanna Be a Country Cleaver
- Creamy Coconut-Lime Ice Cream

- Vanilla Bourbon Ice Cream with Salted Butter Pecans by My Life as a Mrs.
- Fresh Mint Chip Frozen Yogurt by 101 Cookbooks
- Peanut Butter & Dulce De Leche Frozen Yogurt

- Caramel Apple Ice Cream by Smuckers
- Blueberry Lemon Gelato by Epicurean Mom
- Nutella Gelato

Disclosure: I was given a complimentary overnight stay at the resort and tickets to the events mentioned in this post. As always, the opinions here are all my own!