By Jeff Stolowitz Daytona Beach Behind Daytona was fortunate enough today to get a hard hat tour of the brand new Cocina 214 that's going to be opening beachside on A1A in Daytona at the end of January. The building is nearing completion and the owner and founder of Cocina 214, Lambrine Macejewski was telling us how she's going to having a job fair onsite Jan 2nd, and can't wait to start hiring locals. Training begins soon. Lambrine Macejewski by all accounts is the exact type of entrepreneur the city is beginning to attract. As we talked with her she mentioned that restaurants are in her blood. Having been in the industry for 40 years I could see the drive and passion in her eyes. It is unmistakable. They light up when you ask her questions like, what type of entertainment they will provide and she pointed to an area between Cocina and the soon to open by Jimmy Buffett. Saying, “that will be green space with access to the ocean, it will be shared and they intend on doing outdoor sit on the lawn events.” The restaurant will hold 345 people and is an impressive 7857 square feet. It features an outside Tiki Bar, Private Dining area, outdoor fire pits and views from inside of the Atlantic Ocean. Breathtaking and fantastically planned the contractor and master builder John McCann was able to get the best out of this space. It's impressive. He even thought through the material that will be used to make the bar outside so that it will weather the extreme elements we can experience on the beach. A massive kitchen will allow Executive Chef Isidoro Alvarez and his team to focus on their inventive Tex-Mex cuisine with fresh local ingredients and made from scratch dishes, can you say “Homemade Tortillas”. While there will be a wide variety of wine and beer and a full bar, Lambrine is all about the Margaritas, made always with fresh lime juice and ingredients. This means tequila, lots of it. Coquina will be an awesome compliment to the growing dining scene in the city. It will be the first restaurant to open on the beach in decades and by all accounts signals the great boom in Daytona is here and here to stay. We are looking forward to the Grand Opening and to many years of dining on the ocean drinking margaritas and eating Tex-Mex cuisine at this location. Dining Beachside on Facebook Behind Daytona or Online Behind Daytona Cocina 214 357 S.Atlantic Avenue Daytona Beach,Florida 32118 www.cocina214.com Behind Daytona is Sponsored by
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By Jeff Stolowitz Daytona Shores Chef Patrick Ransom outdid himself last week at Azure’s California wine dinner featuring Twomey and Silver Oak Cellars. With a big step up to the Culinary plate, Ransom hit it out of the park. He put out an outstanding menu and the creative execution was flawless. 4 courses 5 different wines. Twomey Sauvignon Blanc 2016 a deceptive wine that is reminiscent of a Sancerre. Twomey Russian River Pinot Noir 2015 a wine which the delicate grapes are hand sorted. Twomey Merlot, Miles said “If anyone's drinking Merlot I'm leaving” he obviously never had this vintage from 2013 Silver Oak Cellars Alexander Valley Cabernet Sauvignon 2013, outstanding, deep garnet color, tannic not but it's there and a smooth transition to finish leaves you languishing for another glass. Silver Oak Cellars Napa Valley Cabernet Sauvignon 2012 the cult wine continues it's run and remains one of my favorite wines to put in my glass. Stunning vintage that just is everything you want. From the nose to the finish this wine is a collectors dream. The wine dinners are well attended and Jeffrey Flood our presenter knows his stuff and the results from working with Chef Ransom getting the pairings right was evident as the first course arrives. Michael Bartscher the Food and Beverage Director is always present and makes his way around the room and always oversees the final presentation. They have a method and it works. Sitting next to another frequent guest of the dinners Gregory Dean made for great company and conversation until the Collosal Shrimp and Risotto arrived. We all went silent. Absolutely delicious as I ate everything, all that was left was the tail fin. The second course was presented an Herb Crusted Lamb Chop it was highlighted by carmelized plums. As I heartily ate this what remained were the naked bones of the chops. Our third course was a Buffalo Beef Wellington with a traditional Duxelle which the chef used some of the Silver Oak both in the Duxelle and Demi in the creation of this dish Chef Ransom shows his technical skills understanding the nature of Buffalo and adds in his rendered fat to just make the dish delectable. The 4th and final course was EVERYTHING it was perfect. Like Nadia Comăneci a perfect 10 Soa Tomé Cake, spun Chocolate, Currants, the edges properly charred to that bitter Chocolate crunch that just went peacefully over your tongue while a Chantilly and Hoisin sauce plays trumpets with your taste buds. Azure Restaurant is located in the Daytona Shores Resort and Spa. The restaurant's monthly wine dinner finishes off it's 2017 season in December, word has it that it will feature Champagne. Please visit Azure's Facebook Page to find the event when it's posted at https://www.facebook.com/AzureatTheShores/ Hope to see you there Behind Daytona By Monty Montgomery
Port Orange In early October 2017, Port Orange was exposed to a wonderful culinary vision, a blend of Venezuelan and Cuban Latino style cuisine. Sazon Latino was opened by Luis Escalona replacing the Cajun style Blue Bayou and is Located on Nova Rd just South of Madeline Ave. in Port Orange. The combination of the two styles is a great example of authenticity you should be prepared for on a culinary journey created by Chef Leivy Manrique. Behind the bar Andres slings regional cocktails like the Mojito, with mastery and flair. Refreshing and crisp you will not be disappointed! The service is attentive and on their game. Sampling Lomo Satado was incredible and let me tell you the sautéd sirloin was fantastic. Another appetizer for was a tasty Cachapa with cheese. Cachapas is traditional Venezuelan dish made from corn. They are popular at roadside stands and can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled. Coupled with a traditional mojito, I was in heaven. Another dish is the Pabellon Criollo, the shredded beef was savory and with the beans, rice, avocado and sweet plantain came a great balance of flavor. I paired this with a Jalepeno Margarita another masterfully mixed libation. Ultimately this restaurant is something Port Orange needs. Authentic food, like Arepas are enjoyed with great drinks like the Caipirinha a rum lime drink muddled with crushed ice as it's supposed to have. A relaxing atmosphere and a tremendous staff makes this a great new destination eatery. Two thumbs up! Sazon Latino is a must visit. Head over the bridge from the beach, you will be glad you did! By Jeff Stolowitz Daytona Shores I attended the Monthly Wine Dinner at Azure. An Italian experience consisting of 5 courses paired with Villa Banfi Wines. I was invited by the Executive Chef Michael Bartscher and upon arriving a happy surprise, he was actually promoted to Food and Beverage Director. Villa Banfi meets Chef Patrick Ransom. Patrick has been the second in command as the Chef De Cuisine and was responsible for creating what was to be a unforgettable dining experience. This in a setting to die for, overlooking the churning Atlantic Ocean With the promotion of Executive Chef Michael Bartscher to the Food and Beverage Manager of the Daytona Shores Resort and Spa he has implemented a monthly Wine Dinner which is heartily attended. As I look around at least one notable Restaurateur, Ross Wylie from the Corkscrew Bar and Grill in New Smyrna Beach. To make things even better another Nick Antalek a knowledgeable manager that has been part of the foodie scene appears. I met Nick while briefly working at the now closed SW Grill. He has a firm grasp on the hospitality industry and wine in general. The wine is poured by our hosts and the first course arrives, it is a wonderful pairing and start. A San Angelo Pinot Grigio along side a Antipasto of Compressed Cantelope and Honeydew, Duck Prosciutto on a Mozzarella crisp drizzled with White Balsamic Vinegar. A crispness in the wine simple and bright notes of minerality was the perfect match The atmosphere is relaxed and easy going as the representative from Banfi gave us a history. Did you remember “Riunite on Ice”? she asked. With Mr. Bartscher putting on a personal touch sitting with guests. The dinner is off to a great start and I think Wine has come a long way since those days of Riunite and Mateus Our next course arrives it is Wood Roasted Pheasant and it is paired with an exquisite Amarone. This wine was the highlight for me. It was Supple, Tannic, Spicey but not to bold and finished with Cherry notes and of course Chef Ransom highlights this by using dark soaked cherry along side and white Carrot puree for the Pheasant. I asked the server Denise if she could pour a little more a she graciously did. This wine gets a 93 rating by me. If I actually rated wines like Robert Parker. Pausing for a minute, I remind myself how lucky I am to be sitting here and can only imagine how hard it will be for Napa and Sonoma to recover from the recent Fire Storms. Damaged or destroyed we're many wineries including Stags Leap. We send our condolences to those who lost their lives. A small quiet toast at our table is made. The third course Lobster Ravioli with Grilled Shrimp. Wait just wait. You know that feeling you get when you bite into the most perfectly cooked bite of food yes that's what happened. This dish highlighted Chef Ransom's skill and technical ability. Everything completely from scratch because the chef cares about what he's doing no I mean really completely from scratch even the guy who caught the lobster was at the dinner so we know where the lobster came from. Our Main Course arrives it is a Roasted Pork Loin stuffed with Prosciutto and Crusted with Herbs de Provence. They served the 2012 Banfi Brunello di Montalcino. A red wine that will continue to age extremely well but is incredibly deep and intense already. Then a surprising finish to the meal a Butterscotch Budino it reminds one of a deconstructed Creme Anglais Creme Brulee. Infused with dark berries. The whole experience was well worth it 4 Incredible Wines and 5 spectacular courses. The next event is in November. We can't wait. Azure Located in: The Shores Resort & Spa Address: 2637 S Atlantic Ave, Daytona Beach Shores, FL 32118 Phone: (386) 767-7356 By Jeff Stolowitz Daytona Beach Hurricane Irma is approaching a Category 4 Hurricane Status Emergency Information can be found at one of these links. Volusia County Emergency Management St. Johns County Emergency Management Orange County Emergency Management For Weather Updates National Weather Service FEMA ADVISORY - HOW TO HELP DISASTER SURVIVORS IN TEXAS The compassion and generosity of the American people is never more evident than during and after a disaster. It is individuals, non-profits, faith- and community-based organizations, private sector partners, and governmental agencies working together that will most effectively and efficiently help survivors cope with the impacts of Tropical Storm Harvey. Please follow a few important guidelines below to ensure your support can be the most helpful for Tropical Storm Harvey disaster survivors. TO DONATE TO RELIEF EFFORTS The most effective way to support disaster survivors in their recovery is to donate money and time to trusted, reputable, voluntary or charitable organizations. Cash donations offer voluntary agencies and faith-based organizations the most flexibility to address urgently developing needs. With cash in hand, these organizations can obtain needed resources nearer to the disaster location. This inflow of cash also pumps money back into the local economy and helps local businesses recover faster. Please do not donate unsolicited goods such as used clothing, miscellaneous household items, medicine, or perishable foodstuffs at this time. When used personal items are donated, the helping agencies must redirect their staff away from providing direct services to survivors in order to sort, package, transport, warehouse, and distribute items that may not meet the needs of disaster survivors. Donate through a trusted organization. At the national level, many voluntary-, faith- and community-based organizations are active in disasters, and are trusted ways to donate to disaster survivors. Individuals, corporations, and volunteers, can learn more about how to help on the National Voluntary Organizations Active in Disaster (NVOAD) website. https://www.nvoad.org/ In addition to the national members, The Texas Voluntary Organizations Active in Disaster (Texas VOAD) has a list of vetted disaster relief organizations providing services to survivors. Texas VOAD represents more than three dozen faith-based, community, nonprofit and non-governmental organizations. TO PERSONALLY VOLUNTEER IN THE DISASTER AREAS The State of Texas is asking volunteers to not self-deploy, as unexpectedly showing up to any of the communities that have been impacted by Hurricane Harvey will create an additional burden for first responders. The National VOAD has also noted the situation may not be conducive to volunteers entering the impacted zone and individuals may find themselves turned away by law enforcement. To ensure volunteer safety, as well as the safety of disaster survivors, volunteers should only go into affected areas with a specific volunteer assignment, proper safety gear, and valid identification. At this time, potential volunteers are asked to register with a voluntary or charitable organization of their choice, many of which are already in Texas and supporting survivors on the ground. The National and Texas VOAD websites are offering links to those who wish to register to volunteer with community- and faith-based organizations working in the field. Most importantly, please be patient. Although the need is great, and desire to help strong, it is important to avoid donating material goods or self-deploying to help until communities are safe and public officials and disaster relief organizations have had an opportunity to assess the damage and identify what the specific unmet needs are. Volunteer generosity helps impacted communities heal from the tragic consequences of disasters, but recovery lasts much longer than today. There will be volunteer needs for many months, and years, after the disaster, so sign up now. Tropical Storm Harvey is still dangerous, with the potential to impact additional areas of Texas and Louisiana. As the situation changes, needs may also change in these areas. Continue monitoring traditional and social media channels to learn more. If you have any questions, please contact FEMA’s Intergovernmental Affairs Division at (202) 646-3444 or at FEMA-IGA@fema.dhs.gov. |
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