To kick off the inaugural column, we visited Executive Chef Salvador Gomez of Mangos Dockside Bistro, located at the Esplanade Shoppes of Marco Island.“Mangos,” as it’s known colloquially, is run by mother-daughter duo Annie Feinman and Lauren Ross. The waterfront restaurant has been serving islanders their breakfast, lunch and dinner since October 2011.
“We offer traditional breakfast such as pancakes, omelets and waffles, but also some very unique items such as Lobster Benedict, Crab Cake Benedict, and homemade Corned Beef Hash,” Lauren Ross said.
While Mangos does a good breakfast, they’re perhaps best known for their diverse sushi options, fresh grouper and seafood, tropical salads, pasta, and of course burgers and steak. Their signature dishes include Caramel Pecan North Atlantic Salmon and a Baked Scallop Volcano sushi roll.According to Lauren, Mangos also offers “Marco’s best” Bloody Mary, which is served with celery, salami, cheese, olives and fresh shrimp. Lauren considers this cocktail to be a meal in and of itself.
Executive Chef Salvador Gomez has worked with the Mangos team for over 10 years. He’s the man behind-thescenes preparing your favorite dishes. The kitchen is his domain and where he feels most comfortable.
He began working with the Lauren and her family back when they owned a restaurant called the Chef’s Express. When they opened Mangos Dockside Bistro six years ago, they offered Chef Gomez a job. He began his tenure as a cook and worked his way up to the title of executive chef.
“He started as a cook and now he’s the boss,” Lauren said. “He’s the man of the kitchen.”
Chef Gomez is a native of Guatemala. Like many chefs, his culinary education came via hands-on experience in the kitchen. He has no formal training. Instead, his cooking skills were acquired through years of apprenticeship. Now as the executive chef, he calls all the shots.
Throughout his time at Mangos Dockside Bistro, Chef Gomez has made a name for himself. Recently he was awarded the People’s Choice Award at the Marco Island Fire Foundation’s annual Jerry Adams Chili Cookoff for his delicious homemade chili.
Chef Gomez welcomed Coastal Breeze News into the Mangos kitchen and showed us how he makes the restaurant’s delicious Spicy Jerk Shrimp Linguine, which is made with fresh shrimp, asparagus, English peas and roasted red peppers, tossed in a spicy Caribbean jerk seasoning and served over linguine pasta.
This linguine dish has a distinct tropical vibe. It’s creamy, spicy, and goes perfectly with a nice glass of white wine. The recipe is easy to prepare and only takes about 45 minutes. And some of the ingredients can be bought ahead of time. If you’re in a pinch go ahead and use a jar of roasted red peppers. You can pick up pre-tossed Caribbean jerk seasoning at your local grocery store. As for the shrimp, we recommend buying fresh from a local market.
Check out Chef Salvador Gomez’ Spicy Jerk Shrimp Linguine recipe, presented on the right, and let us know if you tried it by commenting on our Facebook page at www.Facebook.com/CoastalBreezeNews.
Mangos Dockside Bistro is located at 760 N. Collier Blvd. # 109, Marco Island. Call them at 239-393-2433 or visit their website www.mangosdocksidebistro.com.
Samantha Husted is a local writer, photographer, and avid food eater. She enjoys the simple things in life, like playing with dogs and eating burritos. Samantha has worked as a staff writer for the Coastal Breeze News for over two years.