Hey there Florida Foodie friends,
It is the wretched soul condemned to pen newsletters as penance for my crimes in a past life, Thomas Mates.
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On a serious note, I hope you all weathered Milton without damage to your property. It is a difficult time for so many people here in Florida and I genuinely hope that everyone affected can recover quickly.
It is also a difficult time for small businesses in the wake of the storm. If you are fortunate enough to get through unscathed, take a moment and support your local mom-and-pops.
With that, I won’t linger on this intro any longer.
Let’s get into it.
Cows ‘n Cabs🐮
Cows ‘N Cabs has raised more than $2 million for Central Florida charities since it got its start in 2011.
The event was co-founded by David Larue, Executive Vice President at ABC Fine Wine & Spirits, and John Rivers, the owner of 4 Rivers restaurant group.
Larue joined Candace Campos and Lisa Bell to share how the event got its start. He also talked about the history of his family’s business.
>Listen to the whole conversation here<
Small bites🥝
Help after the storm🥫: A small group of foodies jumped in to help their community after Milton. The group wrangled donations and delivered meals to people in need. It’s a great story, as you can see here.
Dealing with damage🌀: A former crab shack in Brevard County was badly damaged in Milton. Ms. Apples has sat vacant for about two years, but the storm left it with damage to the roof and the outdoor seating. You can read more about the damage to the landmark here.
Looking for lunch?🥪: There is a new lunch option in Orlando that can also help people find jobs. Plate Above Catering, which helps to fund Second Harvest Food Bank, is now offering a pop-up lunch café once a month. Here are all the details.
Something to try at home 🍽️
Every now and then, my wonderful wife stumbles across a recipe that she wants me to make. I usually receive a picture of the dish with a text that says something to the effect of, “I want this.”
Recently, she sent me a request for a Caprese pasta salad. I’ll admit, I didn’t actually follow the recipe she sent me very closely.
So, here is my take on the concept.
Ingredients:
- 1 box rigatoni (or the pasta shape of your choice)
- 2 cups of balsamic vinegar
- (optional) 1 tablespoon of butter
- 10 ounces of cherry tomatoes
- A cup of basil
- 8 ounces of fresh mozzarella, cubed
- olive oil
- salt and pepper
- (optional) a cup of fresh grated parmesan
- Follow the directions on the box and cook your pasta in salted water until al dente. Drain the pasta, then lightly toss it in olive oil before placing it in the fridge to chill.
- In a medium saucepan, place your balsamic vinegar over high heat. Bring it to a boil and then reduce heat to a simmer. Fair warning: this will make your house smell like feet, but it is worth it. Reduce the vinegar until it is thick and syrupy. It should coat the back of a spoon. At this point, I like to throw in a tablespoon of butter and whisk it in until emulsified. Remove the vinegar from the heat and set it aside.
- Halve all of your cherry tomatoes, then toss them with the pasta, basil and mozzarella. Add a little more olive oil if your pasta is clumping. Season the mixture with salt and pepper to taste.
- After plating, dress the pasta salad with the balsamic reduction to your liking. At this point, you can also add some of the grated parmesan.
This is a fast, but tasty dish you can whip together in about half an hour. You could also plus this up with some grilled chicken, but I don’t think it really needs it.
That’s all for today.
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Send me your recipes so I can share them with everyone. My email is tmates@wkmg.com.
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