Thursday , September 29 2016
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Chef’s Table

Turtle Burger


CHEF’S TABLE Chef Anne Feinman As I was considering an idea for this edition’s column, I came across a fun and creative burger recipe. There is no reason to alert any of the animal rights groups… there is no turtle meat used here. Turtle burgers are made from three of the most well loved meats: ground beef, bacon and hot dogs. For all our dear redneck fans and outdoorsy types, this will be a great opportunity to show off your culinary skills. No need to fire up the grill, your oven will work perfectly here. Here is how it’s done: ... Read More »

You Got It…Oysters Rockefeller Chowder!


CHEF’S TABLE Chef Anne Feinman History tells us Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. Antoine’s was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York trying to open a restaurant of his own. It is the country’s oldest family-run restaurant. The dish was created in 1899 by Jules, the son of the restaurant’s founder. Oysters Rockefeller was named after John D. Rockefeller, the richest American at the time, because of the intense richness of the sauce. Though the original recipe is a secret, the sauce is known ... Read More »

The Gulf Coast Looking East… Far East


CHEF’S TABLE Chef Anne Feinman Introducing Florasian cuisine to Marco Island. Marco Island’s Mango’s Dockside Bistro is soon jumping on the Orient express by combining Asian exotics with locally grown food items – grouper, mahi, crab, lobster, tomatoes, bananas, hearts of palm and mangoes. Providing a menu that is perfect in freshness, texture, taste, and presentation. Our all natural ingredients, the romance of the high seas and tropical flavors… to create unique and refreshing flavors that will delight our guests. Some of you have already heard of Floribbean cuisine…it is found in various forms in local restaurants and in the ... Read More »

Lobsters: Delicacies and Interesting Marine Animals


CHEF’S TABLE Chef Anne Feinman There are two kinds of lobsters, some, commonly referred to as “clawed” lobsters as well as, “spiny” lobsters, or rock lobsters. Clawed lobsters are generally found in cold waters, and are known as American Lobsters. Spiny lobsters do not have claws, but instead have long, strong antennae and are generally found in warm water. Take one look at a lobster and it’s obvious that they can’t swim too far! Lobsters do start out at the surface of the water, as they go through a planktonic stage prior to settling to the bottom. As the ... Read More »

YES, I am an Ohio Gal!


CHEF’S TABLE Chef Anne Feinman As I was considering a story for this edition of Coastal Breeze, my husband was listening to WNIR, an Akron, OH talk show. A commercial came on about Ohio sweet corn… and the memories came flowing back. So this story, born from a radio commercial, will stir your own memories of childhood favorites. Hometowns have area food stars. We all remember The Wizard of Oz…”there’s no place like home, there’s no place like home.” My hometown, a suburb of Akron, was known for its chicken houses, burger joints, and summertime sweet corn. The chicken restaurants ... Read More »

Chicken and Waffles… For Dinner?


CHEF’S TABLE Chef Anne Feinman Last week, as our Executive Chef and I were discussing summer specials, he showed me something I had never seen…Chicken and Waffles. Yes, on the same plate, with sides of warm maple syrup and gravy… and served for dinner. Chicken and waffles are one of those combo dishes that I had never thought of pairing. I love waffles and I love fried chicken, so why not put the two together? The thought of topping a waffle with hot juicy chicken and then pouring gravy or syrup over the top…this was going to be a ... Read More »

A burger with ATTITUDE!


CHEF’S TABLE Chef Anne Feinman While there is nothing new about blending different cuts of meat to create a burger, I’ve yet to see any analysis on what actually makes the best burger. Is it the fat content? Texture? Flavor? My guess is all three, but what does one cut have to offer over another? Why mix three cuts instead of two? Would a fourth cut make it even better? So taste tests began, and our own Executive Chef, Aurelio Zacchi has deemed the following, Mango’s 10 oz Burger with Attitude! The careful balancing act to achieve the perfect ... Read More »

The World of Lemon Thyme


Summer on Marco Island brings us restauranteurs a time to reflect…on the past season, on the upcoming season, and of course, the months of May- September. Most recently, I started looking for a solution for the pests, ie; mosquitoes and flies that can sometimes be so annoying when dining on an outdoor patio in the summertime. We have all heard of Citronella candles and such, but I came upon information on an all natural solution, Lemon Thyme, which acts as a deterrent of such pests. Lemon Thyme, a hybrid thyme with a citrusy, flowery nature, has so many uses. Its ... Read More »

Mother’s Day Beginnings


CHEF’S TABLE Chef Anne Feinman Did you know there is more than one date Mother’s Day is celebrated across the world? In the United States we celebrate the 2nd Sunday of May, but in other countries it is other days in May, as well as in other months of the year. In the end, it doesn’t really matter on what day you celebrate Mother’s Day because, like my father always says, every single day should be Mother’s Day. Let’s treat Mom to something special this Mother’s Day. Whether it is breakfast in bed, brunch, lunch, dinner or a fabulous ... Read More »

Familiar Fare that Comes at a Cost


s a lover of food stories, and one who is always looking for new and creative ideas, I happened upon a collection of typical American foods at not-so-typical pricing. So, if you’re looking to spend a little bit more for a bit of the same, take a look at some of these out-of-the-way places with tremendous prices. The Philly Cheesesteak – $100 This popular Philadelphian street food has made its way all across America. This version, although is only served at the steakhouse, Barclay Prime in Philadelphia. It comes on a ciabatta roll with wagyu ribeye steak, foie gras, truffles ... Read More »

Let’s Take A Mango Tour


The mango is known as the ‘king of fruit’ throughout the world. Did you know more mangos are eaten fresh all over the world, than any other fruit? Its name ‘mango’ is derived from the Tamil word ‘mangkay’ or ‘man-gay’. When the Portuguese traders settled in Western India they adopted the mango which originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 ... Read More »

Easter is Here!


In a few days we will all celebrate Easter. Easter Sunday is the Christian festival honoring Christ’s resurrection and in the Western world, Easter Sunday is the first Sunday after the full moon that occurs after the first day of spring. This year, Easter is on Sunday, March 31. Take any festival and you will find that its roots can be traced back to religious history. It is no surprise that the many festivals that we celebrate across the world have been spawned by significant events in history. These important events have etched an indelible impression on the minds of ... Read More »

Keeping Up With The Trends


Restaurant challenges combine to make a very long list. Being able to keep up with the trends and desires of your guests can make or break your business. As we move into our second season, and making the move from a capacity of 70 seats to 267 seats, we are constantly listening to our audience and asking questions. As we have adapted to dietary restrictions and customer palates, we have gained an enormous amount of knowledge. Life changes daily, and so do our desires for a healthier lifestyle. Salmon has become a favorite, as well as fresh spinach. One of ... Read More »

Hearts, Flowers and Chocolate


By Chef Anne Feinman Valentine’s Day or Saint Valentine’s Day, is a holiday celebrated on February 14th. It is a day of tradition steeped in chocolates, flowers and cards. In the tradition of courtly love in the Middle Ages, the name was associated with romantic love among numerous early Christian martyrs of the name Valentine. Some love stories are immortal. And one of my most memorable is that of Antony and Cleopatra. The true story of these two historical characters has been dramatized by William Shakespeare and is still staged all over the world but the relationship between Antony ... Read More »

Love of Story Telling… Cooking Stories, That Is


CHEF’S TABLE Chef Anne Feinman I love telling stories about cooking food. It comes natural to me, as food is essential to our humanity and our well-being and it affects all aspects of our lives. Some people may question the seriousness of writing about food. Most of us can go weeks without reading a book, watching a movie, or playing golf…. but I can’t imagine any of us going that long without food. More and more, cooking shows, cookbooks and magazines appear daily to educate and enhance our eating experiences. Food stories are important… they make us laugh, they make ... Read More »

Blues, Music and Food!


CHEF’S TABLE Chef Anne Feinman A “Blues Joint” in the south is a place where people go to enjoy food, drink, and music. The sights, sounds and tastes of New Orleans are coming to Marco Island. Live Blues and Jazz Bands are being introduced New Year’s Eve and New Year’s Day. A much needed venue of entertainment for the island… with a twist of the deep south. Come and see why Mango’s Dockside Bistro will be the “home of Annie’s Blues Bar!” Mango’s Dockside Bistro at The Esplanade offers delicious cuisine and designer cocktails, in a delightful casual atmosphere on ... Read More »

Oh, how I LOVE Christmas… An abundance of deliciousness!


CHEF’S TABLE Chef Anne Feinman Christmas is the perfect time to show off your cooking skills to your family. Even novices can pull off an extraordinary masterpiece…just add LOVE! Love what you are preparing, love preparing it, love the presentation you place on your table, and then add your loved ones, for a family style Christmas dinner. Create your menu of favorites, or go traditional with foods steeped in tradition that have graced many holiday tables in seasons past. Our family menu always included the classic dishes of Roast Turkey – the centerpiece for the feast, with accompaniments of Honey ... Read More »

Thanks and giving equals Thanksgiving


CHEF’S TABLE Chef Anne Feinman The pictures of Pilgrims and Indians may not be based on historical truths, but there are memories of this holiday that thread its way from the past to the present. It’s a holiday that brings all Americans together… and that’s something worthy of our thanks and our giving. In 1863, our modern Thanksgiving came into being. Sarah Josepha Hale, a writer whose work is the children’s poem “Mary Had a Little Lamb,” decided to promote Thanksgiving in her magazine, “Boston Ladies’ Magazine.” From the book “Plymouth Plantation,” in which the author writes of wild turkeys ... Read More »

A Real Treat For Mango Lovers

CHEF’S TABLE Chef Anne Feinman Marco Island enjoys the climate to grow the most wonderful fruit bearing trees…Mango’s, Lemons, Limes and Grapefruits. For those of us fortunate to have them growing in our own yards, sometimes it becomes necessary to find friends and neighbors to share the fruit. As, a Chef, I am always looking for ways to share these fruits in delicious recipes. One such recipe, Green Mango Pie, is such a delight, because I don’t have to wait for the fruit to fully ripen. Green Mango Pie 4 cups sliced green Mango’s, peeled 1 1/2 cups sugar 1/2 ... Read More »

It’s picnic and barbeque time

CHEF’S TABLE  Chef Anne Feinman Labor Day weekend is upon us and it’s the perfect time of year for a family barbeque. I have so many wonderful recipes that it is hard to narrow it down! So here are two favorite fun dishes that are full of flavor and color. Chef Annie’s standard words of wisdom. “It must be pretty and colorful!” We eat with our eyes first, so presentation is everything, before the very first bite. I love to blend multi colored peppers, instead of a traditional green bell pepper. It is a must that a fruit bowl has ... Read More »