It has been said that, “We are what we eat”, and along the Treasure Coast and Palm Beach County we are eating with fine taste and distinction. The edible events presented here all have community initiatives and objectives involved. For Palm Beach County, Cultural Council President and CEO, Rena Blades states, “This event promises to be a remarkable evening that allows us to show off both the natural beauty of Palm Beach County and the generosity of donors, like Jodi and Darrin Swank and others, who are firm believers and supporters of the arts and our educational programs”.
Revitalization and Redevelopment for the downtown and Avenue D areas of Fort Pierce in bringing businesses and jobs to the areas to enhance economic growth are key to Main Street Fort Pierce and Lincoln Park Main Street as they both present seafood delights at the “Taste of the Sea & Sandy Shoes Seafood Festival” and the “Key West Gumbo & Shrimp Boil”. Both for the betterment of the community.
The 19th Annual Taste of Martin County presented by Fox, Wackeen, Dungey, Beard, Bush, Goldman, Kilbride, Waters & McCluskey, LLP with all proceeds going to benefit Big Brothers Big Sisters of Martin County, an organization which provides children facing adversity with strong and enduring, professionally supported one-to-one relationships that change their lives for the better, forever.
Kudos and thanks to all community minded individuals and organizations on the Treasure Coast and Palm Beach County.
Cultural Council of Palm Beach County Farm-to-Table Event
A magnificent event is being planned through the Cultural Council of Palm Beach Count in carrying out their mission to expose Palm Beach County artists to potential patrons when the al fresco feast at Swank Farms in Loxahatchee brings together artists, growers, chefs and donors for a spectacular gourmet meal in the style of “Le Grand Aioli” a traditional banquet in the villages of Provence, France. Tickets help fund The Cultural Council of Palm Beach County’s arts education programs. The food featured in the farm-to-table experience includes many of the 280 varieties of vegetables grown by Swank Specialty Produce. Nationally-recognized chefs who prepare the food in front of the guests include Michael Reidt, Executive Chef, Pilgrim Restaurant, Miami; Clayton Carnes, Executive Chef, The Grille Wellington; Paula DaSilva, Executive Chef, 3030 Ocean, Fort Lauderdale; Carmen Padilla, Pastry Chef, Meat Market, Miami & Palm Beach.
The Cultural Council of Palm Beach County is celebrating, supporting and promoting art and cultural education programs, artists, and the economy in The Palm Beaches with its inaugural Swank Table event on Sunday, March 8 at 4 p.m.
Source: Press Release, The Cultural Council of Palm Beach County
The 5th Annual Bev Smith Toyota Automotive Group’s Taste of the Sea & Sandy Shoes Seafood Festival
Above Average Entertainment & Main Street Ft Pierce proudly brings the 5th Annual Bev Smith Toyota Automotive Group’s Taste of the Sea & Sandy Shoes Seafood Festival, March 21st in Fort Pierce. Local Florida seafood specialties, live music, family fun area, maritime exhibitors, arts and crafts and more in historic downtown Fort Pierce along the waterfront on Indian River Drive at Veteran’s Memorial Park (River Walk Center).
The Treasure Coast Chowder cup also takes place on this day, with over 20 contestants serving up many varieties of chowder from $1-$3. There is an Iron Chef competition as well as the Annual Citrus squeeze-off that will take place at the north end of the festival. The festival hours this year are from 10 a.m. to 10 p.m. with most food served from 11-7 p.m. This festival is always a delight to seafood lovers.
The 19th Annual Taste of Martin County
On April 14th there is the 19th Annual Taste of Martin County return to Memorial Park in Downtown Stuart from 5-8 p.m. The Taste of Martin County reflects the best in culinary presentation as well as the very best of community camaraderie. Local chefs from more than 30 dining establishments will serve their signature delights and compete for a prestigious title in one of The Taste’s seven award categories.
The Taste is being presented by Fox, Wackeen, Dungey, Beard, Bush, Goldman, Kilbride, Waters & McCluskey, and LLP. All proceeds benefit Big Brothers Big Sisters of Martin County. Big Brothers Big Sisters provides children facing adversity with strong and enduring, professionally supported one-to-one relationships that change their lives for the better, forever.
For more information or to purchase tickets to the event, call 772-678-7487 or visit www.thetasteofmartincounty.com.
Source: Kim Waser Nash
Key West Gumbo & Shrimp Boil
Sponsored by Lincoln Park Main Street and held in September each year as a fundraiser at the Ft. Pierce Yacht Club, this is a casual affair where everyone comes to enjoy great seafood and meet with family, friends and neighbors. Reflecting many cultures, seafood styles of Cajun, Caribbean, et al are showcased in this most popular annual event: Lincoln Park Main Street’s Key West Gumbo & Shrimp Boil.
Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo).
Several different varieties exist. In New Orleans, what is known as Creole gumbo generally ranges from house to house though still retaining its African and Native origins. The Creoles of Cane River make a gumbo focused much more on filé. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers, with shellfish and some spices added near the end. Gumbo is traditionally served over rice.
The dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivative of the French dish bouillabaisse. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of Louisiana-born chefs such as Justin Wilson in the 1970s and 1980s spurred further interest in gumbo. The dish is the official cuisine of the state of Louisiana