My fellow foodie friends around the globe this week I was so impressed with the celebrity chefs during Foodie Camp of Naples. Yes! Finally I get to learn up close and personal how to re create a few innovative dishes in my own kitchen. Foodie Camp is a series of chef-led cooking classes over a four-day period, October 19th through October 22nd held at top area restaurants.
This was a perfect combination for me. Exquisite food, wine, again being taught by the top celebrity chefs in my area while supporting the St. Matthew’s culinary education programs and Naples Originals scholarship for aspiring chefs at Florida Gulf Coast University. Enjoy this quick recap of Foodie Camp Naples.
Foodie Camp Chef Alexander Bernard’s fish recipes & cookbook surprises at Alexander’s Restaurant (below)!
That’s me with Hussain Shamseddine.
Fresh Calamari sauteed with gulf shrimp and artichokes in a light mustard sauce.
Scallop Wellington, glazed baby vegetables and sweet Madeira sauce.
Tuna Poke with avocado, heirloom tomato, toasted sesame and micro greens.
Mini tiramisu and coffee.
Chef Alexander Bernard (above).
That was just day one above. Choices of wine were Pinot Noir and Chardonnay and of course I sipped on both ;). The fresh not fried calamari and scallop wellington was a first for me. The scallop wellington was my favorite-superb. It’s a must order if you make it to Alexander’s Restaurant.
On to day two!
Foodie Camp Chef’s Isabel Polo & Mary Shipman creative Spanish traditions at IM Tappas (below).
Pulpo a feira (Spicy octopus over a bed of potatoes).
Truffled mushroom confit.
Chilled white gazpacho.
Photo Credit: Hussain Shamseddine. Chef Isabel Polo.
Cheesing it with Chef Isabel Polo.
A first for me during this series was chilled soup and the truffled mushroom confit which was my FAV! This series was creative and I liked the dollop of Spanish flavor in every bite. Get to know The Foodie Camp Naples this year sponsored by Naples Daily News. To my fellow foodie friends remember life is too short to eat icky tasteless food.